Wednesday, January 23, 2013

Skinny Blueberry Oatmeal Muffins

I just love a good blueberry muffin and love trying new variations on them. I wanted to find one that incorporated oatmeal because oats and blueberries and just so delicious together. One of my absolute favorite blogs Skinny Taste posted this recipe called Insanely Good Blueberry Oatmeal Muffins and with a name like that, I was sold! 
I made these larger than the standard muffin size because I wanted to give them as a welcome gift to our new neighbors. They told me how yummy they thought they were and I agreed! They are moist and dense but still have a wonderful texture. Even better -- they are low fat! Perfect in the morning with a big cup of hot coffee or a cold glass of milk, or in my case, both!
Skinny Blueberry Oatmeal Muffins
From Gina at Skinny Taste 
Makes 12 standard size muffins
Printable Version
1 1/2 cups quick cooking oatmeal
1 cup milk (almond or skim milk)
1/2 cup brown sugar, packed (I didn't have any on hand so used white sugar)
1 tablespoons honey (or agave)
1/2 cup unsweetened apple sauce
2 egg whites
1 tablespoon oil
1 teaspoon vanilla (my homemade vanilla extract is pictured in vodka bottle)
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup blueberries
Baking spray

Preheat oven to 400. Line a muffin tin with liners and lightly spray with oil. Place oats in a food processor or copper and pulse a few times. Soak oats in milk for about 30 minutes. 
In a medium bowl combine the brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well. In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine. Combine oats/milk mixture with sugar/apple sauce mixture and mix will. Slowly add in the dry ingredients and mix until just incorporated. Fold in the blueberries, saving a couple to place on top. 
Spoon into liners and bake for 22-24 minutes, until a toothpick inserted into the center comes out clean. 
Allow to cool on a wire rack. Keep in an airtight container. These taste great even the next day!

Monday, January 21, 2013

Roasted Kabocha Squash

Kabocha squash is an essential vegetable in Japanese cooking. It has a dark green skin and is much smaller than the squash we are used to as Americans. The flesh is a beautiful dark yellow and becomes sweet and fluffy when cooked. It is loaded with carotene and vitamin A. Often when we dine out in local restaurants it comes on a tempura vegetable plate. I decided to try making it at home after I saw this lovely Kabocha squash at the grocery store a couple weeks ago.
I wanted to roast it in the oven so found a recipe using coconut oil. The result was a rich, simple flavor that was a nice compliment to our dinner. If you happen to see Kabocha squash I encourage you to give it a try!
Roasted Kabocha Squash
From Nom Nom Paleo 
Printable Version
1 medium sized Kabocha Squash
2 tablespoons melted coconut oil
Kosher salt and pepper to taste 

Preheat oven to 400 degrees. Rinse squash and cut it in half.
Scoop out seeds and cut the squash into thin wedges. Toss in a large bowl with the melted coconut oil, salt and pepper. 
Place in a single layer on a large baking sheet and roast in the oven for 30 minutes, flipping them over after 15 minutes. Serve warm! Note: the Japanese eat them with the skin on and I like them that way too, but you can also peel your squash with a vegetable peeler before cutting it into wedges. 

Thursday, January 17, 2013

Hash brown, Egg and Sausage Breakfast Casserole

With a layer of shredded hash browns on the bottom, this simple and easy breakfast casserole was a hit the two times I've made it so far for family and friends. As with most casseroles you can change it up to incorporate whatever you like in your eggs. We used turkey sausage but chopped veggies would also be delicious!
Hash brown, Egg and Sausage Breakfast Casserole
Modified From
Printable Version
2 pound package of frozen shredded hash browns, thawed
1 pound sausage
8 eggs
1/2 cup milk 
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper to taste
12 ounces shredded cheese

Preheat oven to 350 degrees. Grease a 2 quart baking dish or 9X13 pan. Place the has browns in the bottom of the dish. Heat a skillet over medium and cook sausage until it is crumbly and evenly browned. Drain. Meanwhile whisk together the eggs, milk and spices. Pour over the potatoes. Layer half the cheese and sausage and then the remaining cheese. 
Cover with aluminum foil. Bake in the oven for 1 hour. Remove foil and return casserole to the oven. Bake for about 10 more minutes until a knife inserted into the center comes out clean. Let stand for 5 minutes before cutting and serving.

Wednesday, January 16, 2013

Veggie Pizza

This veggie pizza recipe is a family favorite. My Grandma Hutch used to make it as well as my Mom. I love the flavor combinations in this easy appetizer - a flaky crust with a creamy base topped with fresh chopped veggies. I made it for the first time myself in December when I got together with some of my best girlfriends. It makes a nice big batch and is perfect for any get together.
Veggie Pizza
Recipe from my Mom 
Printable Version
2 rolls of crescent rolls
1 8oz block of cream cheese, softened
1 cup mayonnaise or Miracle Whip
1 teaspoon garlic salt
1 teaspoon dill (we didn't have this, boo)
1/2 teaspoon onion powder
Fresh chopped veggies of your choice to equal about 3/4 cup total (I use broccoli, cauliflower, mushrooms, black olives, red and green peppers) 
1/2 cup shredded cheddar or colby jack cheese 


Pat crescent rolls flat into a jelly roll pan. Bake at 400 degrees for ten minutes. Allow to cool.

Meanwhile mix together the softened cream cheese, mayo and spices. 
Spread evenly onto cooled crust and sprinkle on chopped veggies. Top with shredded cheese. Refrigerate for at least two hours or until ready to serve. 


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