Thursday, December 29, 2011

Blueberry Peach Baked Oatmeal

December 046

I don’t know about anyone else, but I have gorged myself for the last couple of months. I have been on the see food diet—see food and eat it! I realize that I need to do better and with the new year coming up in a few days it seems like the natural time to be the change I want to see! I was reading the latest issue of Healthy Cooking magazine and found an article about the Comfort Food diet. I had never really heard of it, but several recipes sounded yummy—especially the blueberry peach baked oatmeal. My family and I have been eating a lot of baked oatmeal since school started thanks to the abundance of good recipes on We’ve tried double chocolate baked oatmeal, banana baked oatmeal, pumpkin baked oatmeal, and peanut butter baked oatmeal. So, really it seemed natural to try the recipe from the Healthy Cooking magazine. I did modify their recipe some because I was missing several ingredients, but my version was scrumptious!! I also think this would be heavenly with raspberries or blackberries instead of blueberries Smile!

3 cups of quick cooking oats (original recipe called for old-fashioned oats)

1/2 cup brown sugar, packed ( I added a little less)

2 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon (not in the original recipe)

2 egg whites

1 whole egg

1-1/4 cups light vanilla soy milk (original recipe called for skim milk)

1/4 canola oil

1 tsp. vanilla extract

1 can sliced peaches, drained (we just left them in slices but you can chop them if desired)

1 cup frozen blueberries

1/3 cup chopped pecans (original recipe called for walnuts)


Preheat the oven to 350 degrees. Combine oats, brown sugar, baking powder, cinnamon, and salt in medium bowl. In small bowl, whisk together egg whites, egg, soy milk, oil, and vanilla extract. Add wet ingredients to dry ingredients and mix together. Stir in blueberries and peaches. Place mixture in a 13x9 inch pan, sprayed lightly with cooking spray. Add the pecans to the top. Bake uncovered for 35 minutes.

Spoon baked oatmeal into bowls and add a splash of soy milk. ENJOY!

Monday, December 26, 2011

Menu Plan for the Week of December 26

I hope everyone had a blessed Christmas. I know our family sure did. We started some new traditions this year since my dear husband had to work on Christmas Eve and Christmas day. We had eaten a traditional Christmas dinner on Friday and Saturday night, so I made some homemade lasagna Saturday night and put it in the oven last night. It was so yummy—and it was red, so I think it was pretty festive! lol! I think I liked it so much I want to spread out the festivities with our families every year!! Anyhoo, on to this week’s menu plan…

Monday: leftovers—lasagna

Tuesday: leftovers—whatever’s left Smile

Wednesday: grilled London broil and veggies

Thursday: grilled chicken and veggies

Friday: bean burritos

Saturday: homemade pizza night-maybe

Sunday: something easy—with spinach (because I do not like collard greens) and black-eyed peas



This post is linked to

Sunday, December 4, 2011

Menu Plan for the Week of December 5

Monday: my chicken casserole, veggies
Tuesday: grilled chicken, rice pilaf, veggies
Wednesday: turkey and bean burritos
Thursday: crescent chicken
Friday: eat out for my birthday
Saturday: pizza night
Sunday: leftovers or soup