We know that not everyone loves oatmeal as much as we do.
But what about when you add chopped fruit, peanut butter, really fun fruit spreads (from Hero Fruit Spreads), honey, cinnamon and struesel topping? It gets a whole lot more interesting.
We always strive for a balance of carbs, protein, fruits and vegetables and for good measure – good fats and dairy! So that plain or sugar-flavored oatmeal is lacking a few necessary food groups and substance.
Oats: Prepare one serving of plain oats.
- peanut butter (about 1 Tbsp)
- scoop of greek yogurt (about 1/4 cup)
- chopped fruit (about 1/4 cup)
- cinnamon, brown sugar (about 1tsp of cinnamon or 1 Tbsp of brown sugar)
- fruit spreads (we were sent Hero Fruit Spreadables to try – about 1 Tbsp)
- chopped nuts (about 1 Tbsp)
What is your favorite oatmeal topping?
Eileen Smith, our dietitian at camp suggested visiting Clean Eating Magazine for shopping lists! They also have a number of meal plans, recipes and cooking tips.
It is a great site to visit on a regular basis so check back often.
Need a sweet treat? These mini cheesecakes will satisfy your sweet tooth without the 1,000 calories that most cheesecakes have per slice. (Yes, most cheesecakes have about 1,000 calories per SLICE!)
Frozen waffles are a great quick breakfast, but I’ve got a great way to make them even MORE exciting!
Waffles + Apple Slices + Cheddar may sound a bit weird, but when you put them together, they make for a filling, savory and sweet breakfast! The whole-grain waffles proved some whole grains, the apple some fruit and the cheddar a bit of protein.
Try it out! You’ll be pleasantly surprised.
Waffle Cheddar Melts – 1 serving
- 2 whole grain waffles
- 1/2 green apple
- 1 oz cheddar cheese
Rachael Ray always has some delicious sounding recipes and this is one that I knew I had to pass along to you guys!
Making your tomato soup from scratch is super easy and it will taste 10x better, but if you must, use an all-natural canned version and enjoy the toppings!
South-of-the-Border Tomato Soup 4 servings
- 4 pints grape tomatoes
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- 2 cups chicken broth
- 1 teaspoon honey
- 1 ripe hass avocado
- 1/4 cup plain reduced-fat greek yogurt
- 4 ounces sharp yellow cheddar cheese, shredded (1 packed cup)
- 1/2 teaspoon ancho chile powder
- 1 1/2 cups lightly crushed baked tortilla chips
- Preheat the oven to 450°. Line a large baking sheet with parchment and place the tomatoes on top. Drizzle with the olive oil; season with salt and pepper. Roast the tomatoes until the skins begin to split and blister, about 15 minutes.
- Transfer the tomatoes and any juices to a food processor. Add 1 cup chicken broth and process until coarsely pureed, about 10 seconds. Force the mixture through a fine sieve set over a medium saucepan; discard the pulp. Add the honey and the remaining 1 cup chicken broth to the saucepan and bring to a simmer over medium heat, whisking occasionally, about 5 minutes; season with salt and pepper.
- Meanwhile, in a small bowl, mash the avocado; stir in the yogurt and season with salt and pepper. Place the cheese in a medium bowl and sprinkle the chile powder on top. Ladle the soup into bowls and serve with the avocado cream, cheese and tortilla chips.
Winter often leaves us longing for flavors that are reminiscent of the summer, does it not? Thankfully the end is in sight! Here is a recipe for Chewy Tropical Granola Bars. Something you can make for your family, take to school for a snack and pretend that it is July and you are back at Camp Endeavor. 🙂
Chewy Tropical Granola Bars from Rachael Ray – 12 bars
- 1/2 cup light brown sugar
- 1/3 cup corn syrup
- 4 tablespoons unsalted butter
- 1 tablespoon grated orange peel
- 2 cups granola
- 1 cup rice cereal
- 1/2 cup chopped dried banana slices
- 1/2 cup chopped dried pineapple
- 1/2 cup toasted sweetened shredded coconut
- 1/3 cup chopped roasted salted macadamia nuts
- In a medium saucepan, bring 1/2 cup light brown sugar, 1/3 cup corn syrup, 4 tablespoons unsalted butter and 1 tablespoon grated orange peel to a boil, stirring, over medium-high heat. Lower the heat and simmer until the sugar dissolves, about 2 minutes. Stir in 2 cups granola, 1 cup rice cereal, 1/2 cup chopped dried banana slices, 1/2 cup chopped dried pineapple, 1/3 cup toasted sweetened shredded coconut and 1/3 cup chopped roasted salted macadamia nuts. Transfer to a greased 9-by-11-inch baking dish and press into an even layer. Refrigerate until firm, about 15 minutes. Cut into 12 bars.
I’m really excited to share this recipe with you guys! You always tell us at camp that you love chicken wings and if you do, this is the dip for you!
Last Sunday was the big Packers vs Bears football game – I did a quick poll on Facebook and it looks like we have the same number of Packer and Bear fans which I found a bit surprising…
(If you have not yet liked us on Facebook – please head over and do so, thank you!)
But the question now is who are you cheering for this weekend?!
Back to the football food. The Super Bowl is this weekend, and this is the perfect dip to make! Everyone will love it and you don’t even have to tell anyone it is healthy. (Shhhh!)
Buffalo Chicken Dip – 8 appetizer portions
- 4 cups shredded chicken or turkey
- 1 block reduced-fat cream cheese, at room temperature
- 2/3 cup Franks Red Hot Buffalo Sauce
- 1/2 cup blue cheese crumbles
Pre-heat oven to 350° F.
Combine all ingredients and stir together.
Bake for 20-25 minutes until hot and bubbly.
Serve with carrots and celery. *You can always drizzle a little more buffalo sauce on yours if you like it a little hotter.