STRAWBERRIES 'N CREAM BAKED OATMEAL

This tasty breakfast is loaded with nutrients including iron, Vitamin C and dietary fiber!

Ingredients:

2 cups old fashioned oats
1/3 cup light brown sugar
1 tsp. baking powder
½ tsp. ground cinnamon
1 ½ cups skim milk
1 (6 oz) container nonfat plain Green yogurt
1 large egg
2 tbs. butter, melted
1 ½ tsp vanilla extract
1 ½ cups sliced strawberries (I also throw in a handful of blueberries!)

Directions:

1-Preheat oven to 350
2-Grease 8x8 baking pan
3-Stir together oats, brown sugar, baking powder, and cinnamon in a large bowl
4-Whisk milk, Greek yogurt, egg, butter and vanilla together in a separate bowl.  Pour milk mixture over oat mixture and stir to combine. Stir in 1 cup sliced strawberries
5-Pour into baking dish.  Gently pound baking dish on countertop to make sure creamy mixture moves through the oats.  Scatter remaining strawberries over the top.
6-Bake 40 minutes or until top is golden brown and mixture is set.  Remove from oven and let cool 5 minutes.  Serve warm

This can also be baked ahead and stored in the refrigerator overnight.  Re-heat in the microwave for a quick breakfast. The combination of fiber-filled oats and berries in addition to the protein-packed milk and yogurt will keep your stomach satisfied until lunchtime.

Submitted by Karen Trom, Fitness Department on 7/23/2014

 

MINI EGG BAKES

Ingredients:

6 Eggs
1 cup of chopped veggies: asparagus, spinach, and/or green pepper are good choices
¼ cup red bell pepper, chopped (optional)
¾ cup shredded cheese: cheddar, cojak, pepper jack or your own favorite.  
1 small onion, chopped (maybe some minced garlic, too!)
½ cup skim milk
Season salt/pepper to taste

Directions:
Heat oven to 350.  Beat eggs and milk in a bowl until blended.  Add cheese and veggies.  Spoon evenly into 12 greased muffin cups or ramekins.

Bake until just set, check at 15 minutes but usually takes 20-22.  Cool on rack for 5 minutes and remove from cups.  Eat right away or store covered in the refrigerator.  Reheat by microwaving for 30 seconds or so.  They will keep for a week if properly stored and can also be frozen if you want to make several to have on hand.  (It’s also a great after school snack!)

Submitted by Karen Trom, Fitness Department on 7/23/2014