Crockpot Steel Cut Oats

I'm trying to remember how this one came up... oh, yes! A friend of mine asked me where she could buy steel cut oats (she is interested in lowering her cholesterol, and had been searching for some good recipes to try). Then this recipe was posted at my WW meeting last Tuesday, and I started thinking about it more and more. While I was meandering through the grocery store last night, I thought I would pick up some steel cut oats and make up a batch of this yummy goodness for my breakfasts next week. That's when I discovered that the local grocery store carries organic steel cut oats in the bulk bins in the produce department for $1.71 per pound (as compared to the one-pound package in the natural foods aisle for $3.29). I simply could not pass up a deal like that! =)

Steel cut oats do not look the same as regular oats. They look more like tiny pellets than the round/flat "flakes" of oats we're used to. Because of their shape, they tend to be a bit chewier than normal oatmeal. If you have texture issues with your food (and you try this recipe and don't like it), you can bring whatever leftovers you have to me. =) Feel free to substitute regular brown sugar or maple syrup for the dark brown sugar. Oh, and use the largest crockpot you have. Mine was full all the way to the top.

Crockpot Steel Cut Oats

5 1/2 c. water

1 (15 oz.) can pumpkin

1 (12 oz.) can fat free evaporated milk

2 c. unsweetened applesauce (I use home-made.)

2 c. steel cut oats

1/4 c. dark brown sugar

2 t. pumpkin pie spice

2 t. cinnamon

Combine all ingredients into a large crockpot. Cook on low for 4 hours.

Yield: 10 servings [1 c. each] (5P+)

Huevos Rancheros

I have a new favorite weekend breakfast... Huevos Rancheros. Or, at least my version. I got the idea from the delicious picture I saw in my "Biggest Loser" Prevention magazine. They give a recipe for home-made ranchero sauce; I just used salsa. It's pretty easy, and very yummy.

Huevos Rancheros

1 whole wheat tortilla (the original recipe calls for a corn tortilla)

1/3 c. liquid egg whites (equivalent to 2 large egg whites)

2 T. fat free refried beans

1 T. fat free shredded Cheddar cheese

1/4 c. salsa

In a small skillet, cook egg white "omelet-style" so that it's the same circumference as the tortilla. Meanwhile, spread refried beans on tortilla. Remove egg and set aside. In the same pan, cook tortilla until beans are warm. Lay egg on top of beans and continue to cook until the bottom of the tortilla is golden. Transfer tortilla to plate, top with salsa and cheese. Enjoy!

Yield: 1 serving (5P+)

Here's the home-made Ranchero Sauce recipe, if you're interested:

2 t. olive oil

1 small yellow onion, chopped

1 T. chopped garlic

1 (14 oz.) can fire roasted diced tomatoes

1/2 t. ground coriander

1/2 t. ground cumin

1/2 t. dried oregano

1/2 t. salt

1/2 t. dried chipotle chili powder (optional)

1/4 c. fresh cilantro, chopped

Heat oil in skillet. Add onion and cook 5 minutes. Add garlic and cook 1 minute more. Add tomatoes and spices; cook a few minutes longer. Transfer mixture to food processor or blender. Process or blend until chunky.

Yield: 4 servings [1/2 c. each] (0P+)

Blueberry Pancake Update

YOU HAVE TO MAKE THESE!

Okay... deep breath... First of all, you can get the oat flour in the baking aisle at Hugo's by a company called Red Mill. I made a double batch last night because I convinced my kids to have "breakfast for supper" (like that was hard!). I used an actual 1/8 measuring cup to dollop them onto the griddle, and they made a fairly good sized pancake. Nothing like Ihop, but portion size is what's out of whack anyway, right? Okay... so... they were INCREDIBLE! Make them. Tonight. Go.

Blueberry Pancakes

Happy New Year! I am excited to begin this new year journey. I feel focused, positive, and motivated. While I'm still wrapping my brain around the ultra new Weight Watchers system (now called Points Plus), I'm also trying to get out of my "same ol', same ol'" rut. I am definitely a person of comfort. When I find certain articles of clothing that I like and fit me well, I buy multiples of them. In the same way, when I find certain recipes that I like and fit my lifestyle well, I make them... over and over and over and over. I think part of my recent weight gain is not only attributed to my mental "burn out" but also to my body's "burn out" to the same recipes and menus I make in mass quantities and eat almost every day. One challenge to myself is to break out of my "comfort" zone this new year. I got a jump start on that by joining a community education Zumba class (thanks Nicole!).

I got this recipe out of Prevention's "Biggest Loser Weight Loss Planner" magazine. There are a bunch of good looking recipes that I hope to try and pass on to you. I haven't had a chance to make these pancakes yet, but the picture in the book looks delish! What's more, one serving is FOUR pancakes for a whopping three points! (Shut up! That's almost unheard of!) The only disappointing thought is if the pancakes themselves are the size of a quarter. If you get a chance to try them before I do, please send me a comment to let me know what you think. Anyone have any idea where a girl can get whole grain oat flour in Northern Minnesota??

Blueberry Pancakes

1/2 c. reduced-fat buttermilk

1/2 c. whole grain oat flour

1 large egg white, lightly beaten

1/2 t. baking soda

1/4 t. vanilla

1/4 t. salt

1/2 c. fresh or frozen (not thawed) blueberries

Preheat oven to 200 degrees. Combine buttermilk, flour, egg white, soda, vanilla, and salt in a medium bowl. Whisk just until blended. Stir in blueberries. Let stand 10 minutes. Heat a large nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle. Wearing an oven mitt, briefly remove pan from the heat and mist lightly with olive oil cooking spray. Return the pan to heat. Pour batter in 1/8-cup dollops onto skillet to form 3 or 4 pancakes. Cook about 2 minutes, or until bubbles appear on tops and bottoms are golden brown. Flip and cook 2 minutes more. Transfer pancakes to an ovenproof plate. Cover with aluminum foil and place in oven to keep warm. Repeat with cooking spray and remaining batter to make 8 pancakes total.

Yield: 2 servings [4 pancakes each] (3P+)

I Am So Blessed

Truth be known, last night I didn't even want today to exist. I wasn't looking forward to another dreadful day of imitation smiles, feigned thank-you's, and monotonous things to do. But I was wrong... delightfully wrong.

I woke up at 6:30 to the phone ringing. From the other end a cheerful duet of "Happy Birthday" roused me from my bed. On my way out the door in a hectic flurry I found two cards, one from my husband and one from my children. I grabbed the cards I had received earlier (one from my dad and step-mom, one from my best friend) which I hadn't read yet, stuffed them in my bag, and headed out into the cold.

Once my daughter was safely in the hands of her bus escort, I headed straight for coffee headquarters. As I rounded the corner of the secretary's desk, I noticed a shiny blue bag with a silver ribbon and a card with my name on it propped up by the coffee pot. Slowly my heart began to be filled. I was serenaded two more times by fellow colleagues on my way back to my classroom. Finally back at my desk with a hot cup of coffee, I pulled the cards from home out of my bag, and I browsed through them again:

"Friends like you are precious and few."

"I want you to know how much I enjoy your visits."

"May your day be filled with happiness and blessings!"

"It's wonderful having a friend like you..."

"... all my words don't have the depth to say how much I love you..."

"You are everything I ever hoped you would be."

"...the confident, loving person you are today makes me prouder than anything..."

"Your kindness and energy never cease to amaze me."

"... because you're very special..."

My cup overfloweth. I have been showered with genuine love and blessing the whole day, and I have all of my dear, dear friends and family to thank. The gifts I have been given have been thoughtful and completely fitting... all of my favorite indulgences and treats. Every time I was greeted today I was filled up just that much more, and I honestly don't think that anything that happened today went unnoticed or by accident. I believe in divine appointments -- and today was MY appointment.

And so I am grateful today... that I have found favor with my God who loves me too much to leave me wallowing in my own self-pity, who loves me so much that He would have it in His plan to arrange one of the most fulfilling birthdays I've ever experienced, and who also says, "It is good." And I am also indebted to all of you who listened and obeyed... who said exactly the right word, who gave the best hug at exactly the right time, who gave the most thoughtful gift perhaps even if you second guessed it, for you are His divine and perfect love to me today, which is EXACTLY what I needed.

I cling tonight to a concept that a very close friend of mine wrote to me today, "I hope that this birthday marks another turning point for you: the year of Becky." Let the festivities commence!

All my love, Becky

Mint Chocolate Chip Cookies

I found these lovely little minty angles while I was looking for a different recipe on the Betty Crocker website. I love, love, LOVE mint and chocolate together, so this was definitely one I wanted to try. What I love about it the most is how easy it is. No measuring out flour, sugar, baking soda/powder, etc. Just tear open the bag, add butter and an egg, and you're off! I bought two "Snack Size" bags of cookie mix because I couldn't find the 1 lb. bag, and I ended up adding 1 T. of water to the dough to make it come together. Delish!

Mint Chocolate Chip Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup butter or margarine, softened

1/2 teaspoon mint extract

8 drops green food color

1 egg

1 cup creme de menthe baking chips

1 cup semisweet chocolate chunks

1. Heat oven to 350°F. In a large bowl, stir cookie mix, butter, extract, food color and egg until it forms a soft dough. Mix in creme de menthe baking chips and chocolate chunks.

2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. (I always use parchment... thanks Mom!)

3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Yield: 36 cookies (3 each)

Crustless Pumpkin Pie

This is the most recent recipe I picked up at my weekly WW meeting; with the holidays soon approaching, it is timely. I tried it out on my in-laws last Wednesday after a delicious (and heavy) potato dumpling supper. My father-in-law gave his "You Can Make This Again" stamp of approval. It's very similar to the texture of traditional pumpkin pie without the added calories of the crust. It was a bit more dense and custardy. I'm not a crust-lover myself, so this version satisfied my Thanksgiving pie craving quite delectably. We served it with Reddi Whip and hot coffee. M-m-m-m-m-m.

Crustless Pumpkin Pie

1 (15 oz.) can pumpkin

1 (12 oz.) can fat free evaporated milk

3/4 c. egg substitute

2/3 c. Splenda (OR 1/3 c. Splenda for Baking)

1/2 t. salt

3 t. pumpkin pie spice

1 t. vanilla

Mix all ingredients until well blended. Pour into a sprayed 9-inch pie pan. Bake at 400 degrees for 15 minutes. Lower oven temperature to 325 degrees and bake an additional 45 minutes.

Yield: 8 servings (2)