Sunday in the Kitchen

We spent some time together in the kitchen today making some of our favorite new recipes- oatmeal muffins to have for breakfast for the week and creamy pesto chicken pasta and roasted brussel sprouts and cauliflower for lunch! Yummy! It was a family affair, Ava Kate helped stir and Jett was busy working on his rolling!







Personal Size Oatmeal to Go (love these to pull out of freezer in morning and eat on the go)

Ingredients

2 eggs
2 cups applesauce, unsweetened
5 cups, Old Fashioned rolled oats
1 banana, mashed
2 3/4 cups milk (I used 1%)
1/4 cup flaxseed meal
6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon salt
Optional toppings: raisins, walnuts, chocolate chips

Directions

1. Preheat oven to 350 degrees.
2.Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
3.Add in oats, salt, baking powder, flax and cinnamon and mix well with wet ingredients.
4.Finally pour in milk and combine.
5.Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
Pour mixture evenly into muffin tin cups.
6.If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter. I dropped chocolate chips in ours this time and so yummy! Last time I put chocolate chips and blueberries on the tops only.
7.Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.



Creamy Pesto Chicken Pasta

Bowtie pasta
8 oz cream cheese, softened
1 cup freshly grated Parmesan cheese + ¼ cup for topping
3 T prepared pesto
2 cups shredded cooked chicken (used 6-8 tenders)
2 cloves garlic, minced
1 cup or so of milk or cream

Cook pasta only till al dente, cook and shred chicken, in large bowl combine all ingredients except pasta and then pour over pasta and mix together and place in baking dish and top with cheese. Bake on 400 for 30 minutes or so until crispy on top.



Roasted Veggies

Cut your veggies- we've done brussel sprouts, broccoli, cauliflower
Place them on a baking pan
Sprinkle with olive oil, kosher salt and cracked black pepper
Bake for about 20-30 minutes on 400 until start to brown on edges
Remove from oven and drizzle with olive oil, squeeze juice of one lemon on them and sprinkle fresh grated parmesan over them
Justin does not eat brussel sprouts and he loved these and Ava Kate kept asking for more "flowers" cauliflower