Monday, May 25, 2015

Stuffed Oatmeal Breakfast Bars

These are good, and really good for breakfast. I made to take camping and sent them off with the guys for morning fishing. They were a hit and my husband says they carried him for a long time, yay for me!

What you need and what to do:

3.5 cups old fashioned oats
1.5 cup whole wheat flour
3 teaspoons cinnamon
1.5 teaspoon baking powder
1/2 teaspoon kosher salt
2 1/4 cups milk (I used unsweetened vanilla almond, but any kind will do nicely)
4 tablespoons honey 
4 tablespoons natural peanut butter or almond butter
3/4 cup unsweetened applesauce
1 large egg
1 teaspoon pure vanilla extract
3/4 cups currants or raisins
3/4 cup chopped nuts such as pecans or walnuts

Place rack in the center and heat oven to 375 degrees. Lightly coat an 9x13 inch square pan with cooking spray.
In a medium bowl, stir together the oats, whole wheat flour, cinnamon, baking powder, and salt. In a separate large bowl, combine the milk, applesauce, egg, honey, peanut butter, and vanilla. Stir in nuts and raisins or currants.
Pour the dry ingredients into the wet mixture and stir to combine. The batter will be very wet.
Bake for 25-30 minutes or until thickened and golden and a toothpick inserted in the center comes out clean. Cool, cut into bars, slice in half and add peanut butter and jelly, put back together and individually wrap in plastic wrap. Makes 12 bars
Once cooled, bars can be kept in the refrigerator for 5 days or frozen in a zip-top bag for up to 4 months. If you freeze, freeze them whole, then thaw, slice and stuff with peanut butter and jelly. Let thaw in the refrigerator for 24 hours before stuffing. Adapted from Fully Plated

Sunday, May 10, 2015

Avocado lime jalapeño sauce for fish tacos or......

What you need and what to do:

2 avocados, pitted
1/4 cup fresh lime juice
1/4 cup chopped cilantro leaves (optional)
1/2 jalapeno pepper, seeded
2 tbs olive oil
1 tsp ground chipotle 
1/2 tsp garlic
1/2 tsp cumin
Salt to taste

Simply add all the ingredients to an electric blender and pulse until smooth. Add up to a 1/4 cup of water to thin if needed (I did). Store in refrigerator until ready to serve. I put it in a squirt bottle like those bottles you can buy for ketchup and mustard? Worked great and keeps pretty well for several days because of the lime juice in it.

For the pictured meal I took tilapia filets, dredged in flour, dipped in beaten egg, and covered in Panko. I then fried in a pan until brown, crispy and cooked. I put the filets over a boxed Spanish rice (I was in a hurry) with chopped onion added at cooking, then stirring in a can of drained black beans and fresh chopped cilantro. I then put the cooked fish on top, squirted it with the sauce and kind of stirred it all up while dreaming of everything else I could put the sauce on, like a turkey burger, or a breakfast burrito! Oh...I think I added a dollop of Greek yogurt on the top too! This made for a quick and easy dinner and I didn't miss the tortilla! Sauce adapted from