Baked Oatmeal

I was looking for something new, easy, and healthy for breakfast.  This is it.  I make it all the time because Catie is a huge fan as well.  Except she doesn’t like the cranberries so I have to pick them out for her (“I don’t like cranberries because they make me red”).  Oh well, more for me!

Baked Oatmeal

Baked Oatmeal Recipe

(8 servings)

Dry ingredients:
2 cups old fashion oats
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp allspice
1/2 tsp cinnamon

Wet ingredients:
2 1/2 cups sliced fruit (I use 1/2 c cranberries and 2c sliced apples)
1 cup milk
1 cup plain yogurt
2 eggs
1/4 cup maple syrup, honey, brown sugar, or sugar (I use brown sugar, and I’ve been using less and less each time just to see how much of a difference it makes)

Preheat oven to 350F. Spray nonstick spray on a 8×8 baking dish (or equivalent). Mix dry ingredients and then mix in wet ingredients. Spoon into pan and cover with foil. Bake for 20 minutes, remove foil, and bake for another 25 minutes until golden brown.

Enjoy hot, cold, or room temperature. If well covered, this will keep in the fridge for one week.

For one serving using low fat milk and yogurt = 170 calories, 3.6 g fat, 27.6 g carbohydrates, 7.1 g protein, 3.1 g fiber, 163 mg sodium, 4 PointsPlus

Published in: on April 27, 2012 at 11:08 pm  Leave a Comment  
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Spaghetti and Meatballs

While making the weekly menu I asked Catie for her input.  She responded with “Spaghetti and Meatballs!”  And she was just that enthusiastic.  Okay.  John and I aren’t meatball lovers (unless they come from Ikea), and I’ve never even tried to make them before, so I turned to Tastespotting.com for inspiration.  Pinned maybe 4-5 recipes to Pinterest to try, and as luck would have it, the first one I tried was the best one ever and I’ll never need to try another recipe.  It’s that good.  

Oven-Roasted Spaghetti and Meatballs

For the Sauce

1  28-oz can whole tomatoes (I didn’t have that on hand, so I used a can of organic tomato sauce and 14oz of chunky tomato and basil spaghetti sauce from a jar I’d already opened)
1  14-oz diced tomatoes
1 medium onion, chopped
3-4 cloves of garlic, chopped
2 tsp sugar
2 tsp kosher salt
½ tsp crushed red pepper
a good handful of chopped fresh basil

Extra virgin olive oil for drizzling
1 lb. spaghetti
Parmesan cheese for mixing and serving

For the Meatballs
1 ½ lbs ground meat (I used a pound of ground beef and a 12oz package of mild Italian bulk sausage)
½ cup fresh breadcrumbs
1/3 cup grated parmesan cheese
½ cup finely chopped onion
1 egg, slightly beaten
¼ cup chopped fresh parsley
1 ½ tsp kosher salt
½ tsp fresh ground black pepper

Preheat the oven to 425.

Place the sauce ingredients in an 11 x 13 roasting or baking pan, breaking up the tomatoes with your hands.  Mix to combine all the ingredients.

Combine the meatballs ingredients and form into ball about the size of a golf ball and place on top of the sauce ingredients.  Drizzle with a few tablespoons of the olive oil and a sprinkling or grated parmesan or pecorino romano cheese.

Place in a preheated oven and bake for about 40-45 minutes, turning the meatballs about halfway through.

While the sauce and meatballs are cooking, cook the spaghetti in lots of boiling, salted water until al dente (about a minute less than indicated on the package).  Drain, but do not rinse.

Remove the roasting pan from the oven and remove the meatballs from the pan, but keep warm.  Puree the sauce ingredients using an immersion blender or a regular blender or food processor.  If using a regular blender, you will want to do this in 2 batches.  Return the pureed sauce to the roasting pan and add the spaghetti.  Stir to combine, mixing in additional parmesan cheese.

Serve with the meatballs and more grated parmesan as desired.

Published in: on April 27, 2012 at 11:00 pm  Leave a Comment  
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*blows off dust*

Okay, it’s been a while.  My kid is 2.5 years older.  I’m 10lbs fatter.  We have a new house in a somewhat new community.  I like cooking less than I used to, mainly because it takes longer with a 4-year-old underfoot and “helping” and I don’t like cleaning up.  Cooking with a 4-year-old does have its moments though.  She’s hilarious and she loves trying ingredients and it’s fun to watch her mix up ingredients.  Makes it significantly more challenging to do complex recipes like coq au vin though, so I tend to go with easier recipes now.  Anyway, I’m back with new recipes.  Yay.

Published in: on April 27, 2012 at 10:52 pm  Leave a Comment