Baked Oatmeal with Instant, Quick, or Regular Oats

There are several reasons why I love this baked oatmeal recipe.

It’s easy to make, it keeps well, and it’s just plain good. You can use regular, quick, or even instant oatmeal. Add some milk, eggs, sugar, spices, and fruit, you’re set to go. This baked oatmeal keeps for days in the refrigerator and also freezes well.

baked oatmeal

I got this recipe from my husband’s aunt Edna. Uncle Bill and Aunt Edna hosted our family when we went to Ohio in 2010 to bury Dave’s father. She had a pan of oatmeal that we served ourselves for breakfast. So when I make this recipe, I think of Aunt Edna and how her sweet hospitality helped us bear our grief.

Although the recipe calls for regular (not quick or instant) oatmeal, I have used all three kinds (not in the same recipe, of course.)  If you use the instant packs (brown sugar/cinnamon or apple/cinnamon) you don’t need to add cinnamon or apples. You can also decrease the sugar quite a bit or not add any at all. You will need to add a little more liquid (milk, eggs, or veg. oil). I usually add 1/4 – 1/2 cup more milk.

I decided to try the instant oatmeal when the WIC checks for our foster children only allowed plain instant oatmeal instead of flavored or plain bulk oatmeal. [Don’t even get me started on government policies!]  I decided I wasn’t going to lose or waste this WIC check, so I bought the specified packets of instant oatmeal and used it instead of the regular oatmeal. It took longer to open up each individual pack, but it was worth the time, especially when my gang couldn’t tell the difference. When you’ve made it a few times, you’ll know how wet/dry it should be before it is baked. I just dump some extra liquid in until it looks right.

This will last for days if you keep it covered and in the fridge. Heat a serving size in the microwave.  You can add other fruit on top after it’s heated – try bananas, blackberries or blueberries.

I’ve frozen some in Tupperware containers and that works well also. It used to be that this dish didn’t hang around my kitchen very long; but now that our nest is more often empty than full, I’ve found that freezing is a great way to keep it from spoiling.

Baked Oatmeal
Author: 
Recipe type: Breakfast Oatmeal
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 Tbsp. margarine or butter
  • 1 cup oil
  • 1 ½ cups sugar
  • 4 eggs
  • 6 cups oatmeal (regular, quick, or instant)
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 2 cups milk
  • 1 tsp vanilla.
Instructions
  1. Melt margarine in 9 x 13-inch pan while the oven is preheating to 400.
  2. Mix oil, sugar, and eggs together until glassy
  3. Put oatmeal into a bowl.
  4. Add baking powder, cinnamon, and salt to the measured oatmeal.
  5. Measure milk and add vanilla.
  6. Mix milk and oatmeal together.
  7. Combine oil/egg mixture with oatmeal mixture
  8. Add fruit of your choice: apples, blueberries, raisins, etc.
  9. Pour mixture into a 9 x 13-inch pan
  10. Bake at 400 for 30-40 minutes

 

BAKED OATMEAL pintrest

Smoothie/Fruit and Peanut Butter Breakfast

smoothie

A fruit and peanut butter yogurt smoothie is a great way to start your morning. It’s simple, quick, easy, and nutritious. I’ve substituted cottage cheese in place of yogurt but that isn’t quite as sweet. People wrinkle up their noses at me when I mention peanut butter with fruit. Really? It’s no different than a peanut butter and jelly sandwich – and it has a lot fewer carbs.

peanut butter fruit yogurt

I usually just dump and mix, but since I wanted to post this, I actually took the time to measure the ingredients. I start with the yogurt (OR cottage cheese), then add peanut butter, banana, blackberries (or any other fruit you’d like), some ice cubes and splashes of milk. Mix it all in the blender; add more milk or yogurt to make it the consistency you’d like. I’ve used peaches and blueberries – but I have to admit that blackberries are my favorite.

fruit peanut butter smoothie

Kids love to help make this – and to drink it. Seriously, this can be ready in five minutes. Call it a milkshake if you’d like (because that’s really what it is anyhow.)

smoothie: peanut butter and fruit breakfast

 

Breakfast Smoothie: Fruit and Peanut Butter Breakfast
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • ½ cup plain yogurt (OR cottage cheese)
  • 1 large Tablespoon peanut butter
  • ½ cup blackberries (or other fruit)
  • ½ - 1 banana
  • 5 ice cubes
  • ¼-1/2 cup milk
Instructions
  1. Put all ingredients in the blender
  2. Pulse a few times until ice chunks become smaller
  3. Blend until smooth
  4. Add more milk, fruit, etc. as desired

Pinterest Smoothie Fruit and Peanaut Butter

Four Cheese Chicken Fettuccine

 chicken fettucineThis recipe for chicken fettuccine is a family favorite.

I came across it a few years ago when I was to bring a chicken dish to a Slabach family reunion.   Several of us were assigned this responsibility, and it didn’t matter what we brought as long as it was a 9 x 12 pan of a chicken dish. When there are nearly fifty folks to feed, there’s a pretty sure guarantee the variety will please everyone’s palate without trouble.  I assumed that others would bring chicken rice dishes or tetrazzini, and my husband told me to find something different than all the usual chicken dishes.  So I did.
I found this chicken fettuccine recipe in a Taste of Home cookbook.  [Find more great recipes at www.tasteofhome.com].  In addition to fettuccini noodles and chicken, you’ll need four different kinds of cheese for this recipe:  Swiss, parmesan, mozzarella, and cream cheese.
chicken fettuccine 2
This one became a keeper.  Put this dish with a fresh garden salad and some French bread or garlic bread, and you’ve got a meal. Both children and adults claim this dish as a favorite, and nobody in my house complains if we’re having leftovers when chicken fettuccine is on the table.
I usually double (or triple or quadruple) this recipe and put one or two pans in the freezer for later use. If I’m a little short on any of the cheeses or cream, I don’t worry about it since I’m doubling the recipe. Throw in a little extra milk or some other cheese if you’d like. Once when I quadrupled the recipe, I used 24 oz. of cream cheese instead of 32 oz. Occasionally if I don’t have Swiss cheese, I’ve used Munster instead. I use my home-canned chicken for this, but sometimes I’ve used leftover grilled chicken or leftover chicken from another dish as well. (The link for home-canned chicken takes you to home-canned beef, but the directions are there for the chicken as well.)

Four Cheese Chicken Fettuccine
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
This recipe is a keeper. Make 2 pans and put one in the freezer. Guaranteed to be a crowd pleaser!
Ingredients
  • 8 oz. fettuccine
  • 1 can cream of mushroom soup
  • 8 oz. cream cheese, cubed
  • 4.5 oz. mushrooms - drained
  • ½ cup butter
  • 1 cup heavy whipping cream
  • ¼ tsp. garlic powder
  • ¾ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded Swiss cheese
  • 2½ cups cubed cooked chicken
  • TOPPING:
  • ⅓ cup seasoned bread crumbs
  • 2 Tbsp. melted butter
  • 1-2 Tbsp. grated Parmesan cheese
Instructions
  1. Cook fettuccine according to directions, then drain.
  2. In a large kettle, combine soup, cream cheese, mushrooms, cream, butter and garlic powder.
  3. Add the cheeses, then cook and stir until melted
  4. Add the chicken
  5. Heat through
  6. Combine noodles and sauce
  7. Put into a 2½ quart baking dish (I use a 9 x 12 casserole)
  8. Combine topping ingredients and sprinkle over the casserole
  9. Bake, covered for 25 min. at 350.
  10. Uncover and bake 5-10 minutes or until crumb topping is browned.

Pinterest Four Cheese Chicken Fetuccine

Oven Roasted Asparagus

asparagus

Asparagus. Three ingredients and an oven, and you’ll have a vegetable that’s tasty and tender.

To be honest, this recipe is so simple that I considered not sharing it. But then I have friends who have never heard of doing asparagus in the oven. I figure if I have friends who don’t know, there are probably others out there who don’t know, either. I like to use a dark tray because it just seems to get done better.

If you’re fortunate to have this wild vegetable growing in a field or pasture, go pick some. On one farm we lived my kids and I went out every other day and picked some stalks that popped up in one of the fields right next to the house. You know how much I wish I could do that now?!  As it is, Food Lion is the closest I can get to fresh asparagus until the Farmer’s Market opens up.

Wash the asparagus and drain. If you prefer, you can cut the stalks in half. I leave mine whole.

Place the washed pieces on a pan or tray, then sprinkle with olive oil and sea salt. Turn it over to mix in the olive oil and sea salt, and it’s ready to bake.

asparagus

Place the tray in a 450 oven and bake for 15 minutes, stirring half-way through. If you have a large amount on the tray, you might need to bake it longer. Fifteen minutes is enough for one stalk.

Children will love this recipe because the asparagus is tender without being soggy. It will be tasty without becoming a soggy vegetable. Who wants to eat a soggy vegetable?  Not me!

Try this recipe. I think you’ll be glad you did.

Oven Roasted Asparagus
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This three-ingredient recipe for oven baked asparagus is a cinch. It's tasty and tender as well.
Ingredients
  • 1 bunch asparagus, washed and drained
  • olive oil - 1-2 Tablespoons
  • Sea Salt - for seasoning
Instructions
  1. Wash and drain asparagus
  2. Cut off ends if they are thick and touch
  3. Cut into halves - optional
  4. Place asparagus on a tray
  5. Sprinkle with olive oil and sea salt
  6. Toss asparagus on tray
  7. Bake at 450 for 15 minutes, turning half-way

 

asparagus

That’s it. Now, wasn’t that easy?

Pinterest asparagus