Oatmeal Blueberry Applesauce Muffins

I found this recipe through joythebaker.com . You really can't beat this combination of tasty and healthy. These are truly yummy muffins.

Makes 12-15 muffins
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil (I used the almond oil I had on hand)
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)
Preheat oven to 375 degrees.
Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.
Bake for 16-18 minutes.

Mini Veggie Breakfast Quiches

I adapted this recipe from one I found online. It originally called for turkey sausage but I substituted diced tomatoes, diced peppers and some spinach to make it more veggie-packed. It's a very filling, low-calorie breakfast that you can make ahead of time and then grab on the go.

8 oz. pkg. sliced mushrooms
1 diced roma tomato
1/4 cup sliced green onions
1/4 cup diced red pepper
1-2 cups spinach roughly chopped
1/4 cup grated swiss cheeese (any cheese will do)
5 eggs
3 egg whites
1 tsp. ground pepper
1 cup skim milk

Sautee the mushrooms and peppers and then add them to the rest of the diced veggies. Beat together eggs, egg whites, pepper and cheese. Place a small amount of veggie mixture in each muffin cup and then fill with egg mixture. Bake at 325 for 25 minutes. Let cool before removing from the muffin tin.

This is the original recipe found on eatingwell.com

Melting Pot Stew

1 t. oil
1 c. chopped onion
1/2 t. dried oregano
1/2 t. ground cumin
1 garlic clove
6 c.3-16 oz. cans) chicken broth
1 1/3 c. cubed, peeled baking potatoes (or sweet potatoes)
1 can garbanzo beans
2 c. corn
3/4 t. salt
1 zucchini, quartered and sliced
1 c. diced tomato
1/3 c. fresh cilantro

boil chicken broth, then cook all vegetables until soft (15 mins) in broth. add spices, boil on med for approx. 15 mins. let simmer. can serve in hollowed out pumpkin for parties, etc.

toppings: cilantro, cheese, sour cream, fresh squeezed lime, tomato

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