Bobby told me I should be posting some of the meals I make for Sabrina so I will try and start. I'll have to work on not being lazy and taking some pictures also.
Apple Breakfast Bars
1 1/2 cups quick rolled oats
1/4 cup whole wheat flour
2/3 cup dates, chopped
1/2 cup walnuts, chopped
1/2 teaspoon sea salt
1/4 cup orange juice
1 1/2 cups raw apples, shredded
Combine all ingredients. Let stand 10 minutes. Press mixture into 8" x 8" baking dish. Bake at 375? until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast or snack **Freezes Well**
1 1/2 cups quick rolled oats
1/4 cup whole wheat flour
2/3 cup dates, chopped
1/2 cup walnuts, chopped
1/2 teaspoon sea salt
1/4 cup orange juice
1 1/2 cups raw apples, shredded
Combine all ingredients. Let stand 10 minutes. Press mixture into 8" x 8" baking dish. Bake at 375? until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast or snack **Freezes Well**
And
Rice Cooker Mac & Cheese (Serves 4-6)
2 Cups Pasta (I used macaroni, but you could also use rotini, faralle or bite size pasta)
1 1/2 Cups Chicken Stock (I use low sodium stock)
1 Tsp Salt
1 Cup Whole Milk
1 1/2 Cups Cheese ( I use a 3 cheese blend of cheddar, mozzarella and monterey jack)
1 1/2 Cups Chicken Stock (I use low sodium stock)
1 Tsp Salt
1 Cup Whole Milk
1 1/2 Cups Cheese ( I use a 3 cheese blend of cheddar, mozzarella and monterey jack)
* Option: You can also add a cup of finely chopped broccoli, cauliflower, carrots, butternut squash or frozen peas. Do so in step #2.
1. Place the first 3 ingredients in the rice cooker and cook for 15 minutes.
2. Open the lid, add the milk and cheese, stir to combine, close the lid and cook for an additional 20 minutes (25 minutes if you want it to have a crust on the bottom).
2. Open the lid, add the milk and cheese, stir to combine, close the lid and cook for an additional 20 minutes (25 minutes if you want it to have a crust on the bottom).
*Rice cookers can cook at different heats, so make sure to check the mac & cheese after if cooks for 30 minutes once or twice.
3. Serve.
3. Serve.
3 comments:
Thanks Gregg...and Thank Bobby for beggind Gregg to do this. I love the rice cooker mac and cheese idea. I must try that for Kayla.
Im making this tonight for the little girl in the house! Cant wait!
Oh except Im using water instead of chicken stock simply because Im sick today and the least thing I want to do is go to the grocery store.
I hope it turns out ok.
Glad someone liked it Michelle,
How goes the diet and running? I have to go enter my daily intake of food and activities. It will not be pretty I'm sure. One of the other depts. at work brought my dept a cake. I resisted for an hour.
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