Sunflower Seed Butter, Banana and Chocolate Oatmeal

Oatmeal can be boring.  But it doesn’t have to be.  Sunflower seed butter is used in this recipe as a nut-free alternative but feel free to use peanut butter or almond butter.  Recipe serves 1.

What you’ll need:

  • 3/4 cup water
  • 1/2 cup old fashioned oats
  • dash of salt
  • 1/2 large ripe banana
  • 1 tablespoon sunflower seed butter
  • 2 teaspoons brown sugar
  • 1 tablespoon shaved dark chocolate

What you’ll do:

  • Bring water to a boil in a medium saucepan.
  • Stir in the oats and a dash of salt.
  • Reduce the heat and simmer for 5 minutes, stirring occasionally.
  • Slice the banana.
  • Mash 1/3 of the slices in a small bowl.
  • Stir the sunflower seed butter, brown sugar and mashed banana into the warm oats.
  • Top with the remaining banana and chocolate shavings.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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Butternut Squash, Kale and Black Bean Quesadillas

By mashing half of the beans, the quesadillas are creamier and stay together better.  Serve with a fruit salad.  Recipe makes 4 quesadillas.

What you’ll need:

  • 2 cups prechopped peeled butternut squash
  • 6 tablespoons water
  • 2 cups baby kale
  • 1 teaspoon canola oil
  • 1/4 teaspoon salt
  • 1 cup canned black beans, rinsed and drained
  • 4 (8-inch) whole-wheat tortillas
  • 1 1/2 cups shredded mozzarella

What you’ll do:

  • Heat a skillet over medium heat.
  • Add the squash and 6 tablespoons of water; cover and cook for 6 minutes.
  • Uncover and stir in the kale, oil and salt.
  • Cook for 2 minutes; remove from heat.
  • Place 1/2 cup of beans in a bowl and mash.
  • Add the remaining 1/2 cup of beans and the squash to the bowl.
  • Toss.
  • Divide the mixture evenly between the tortillas.
  • Top evenly with cheese.
  • Fold each tortilla in half over the filling.
  • Wipe the skillet clean and return to stove over medium heat.
  • Spray with cooking spray.
  • Add 2 tortillas and cook 2 minutes on each side.
  • Repeat with remaining tortillas.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Applesauce Muffins

Bake at the beginning of the week, and you’ll have breakfast all week long.  Recipe makes 1 dozen.

What you’ll need:

  • 4 cups all-purpose baking mix (such as Bisquick)
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 2/3 cup chunky applesauce
  • 1/2 cup fat free milk
  • 1/4 cup canola oil
  • 2 large eggs

What you’ll do:

  • Preheat the oven to 400 degrees.
  • Whisk together the baking mix, sugar and cinnamon in a large bowl.
  • Whisk together the applesauce, milk, oil and eggs in another bowl.
  • Add the wet ingredients to the dry ingredients.
  • Stir just until moistened (don’t overmix).
  • Spoon the batter into lightly greased muffin pan, filling almost completely full.
  • Bake for 18 to 20 minutes.

Recipe and image from Southern Living.

So what are you waiting for…Get dinner on the table!

 

Winter Squash Stew with Avocado Salsa

This hearty and warming dinner comes together in 35 minutes flat.  Along with the avocado salsa, serve each bowl with a sprinkle of cheese and a dollop of Greek yogurt.  Recipe serves 4.

What you’ll need:

  • 1 tablespoon olive oil
  • 2 cups peeled and cubed butternut squash (you can buy this pre-cubed and it’s actually a time and money saver!)
  • 1 cup diced onion
  • 1 teaspoon dried oregano
  • 1 dried red New Mexican or guajillo chile, seeded and crumbled (you can find this in the produce section)
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper (optional)
  • 2 (15.5 ounces each) cans hominy, undrained
  • 2/3 cup diced avocado
  • 1/2 cup minced cilantro (or parsley)
  • 4 teaspoons diced jalapeno pepper
  • 1 teaspoon olive oil
  • 1 1/2 teaspoons grated lime zest
  • 1 1/2 tablespoons lime juice

 

What you’ll do:

  • To prepare the stew, heat a large saucepan over medium-high heat.
  • Add 1 tablespoon of oil to the pan; swirl to coat.
  • Add the squash, onion, oregano and chile.
  • Cook 10 minutes or until the onion and squash begin to brown, stirring frequently.
  • Add the paprika, salt, crusted red pepper and hominy.
  • Bring to a boil.
  • Cover, reduce heat and simmer 10 minutes or until the squash is tender.
  • To prepare the salsa, combine the avocado, cilantro, jalapeno pepper and oil in a small bowl.
  • Stir in the rind and juice.
  • Serve the stew along with the salsa, cheese and yogurt.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

Red Onion, Potato and Goat Cheese Pizza

Monday just got a little bit better.  If you aren’t a fan of goat cheese, sub in feta.  Also, use any color of potatoes you like – purple fingerling potatoes make the pizza even more colorful.  Recipe serves 6.

What you’ll need:

  • 7 ounces fingerling potatoes (about 5 potatoes)
  • 1 teaspoon olive oil
  • 1 medium red onion, cut into 1/2-inch-thick slices
  • 1 (13.8-ounce) can refrigerated pizza crust dough
  • 2 tablespoons cornmeal
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 3/4 cup (3 ounces) crumbled goat cheese
  • 1 garlic clove, minced
  • 1 1/2 teaspoons fresh thyme leaves

What you’ll do:

  • Preheat the oven to 450 degrees.
  • Place the potatoes in a saucepan and cover with cool water.
  • Bring to a boil and cook until just tender, about 10 minutes.
  • Drain the potatoes and cool slightly.
  • Cut the potatoes cross-wise into 1/4-inch slices.
  • Heat the olive oil in a skillet over medium-high heat.
  • Add the onion and saute 8 minutes or until tender.
  • Roll the dough out on a lightly floured surface to a 14×10-inch rectangle.
  • Sprinkle the cornmeal over a large baking sheet and place dough on the baking sheet.
  • Sprinkle the mozzarella cheese evenly over the dough.
  • Arrange the potatoes and onion on top of the mozzarella.
  • Top evenly with the goat cheese and garlic.
  • Bake for 15 minutes or until browned.
  • Sprinkle with thyme before cutting and serving.

Recipe and image from Cooking Light.

So what are you waiting on…Get dinner on the table!

Corn and Chile Quesadillas

Cheesy quesadillas take no time to prepare.  Serve with some cut up fruit on the side.  Recipe serves 4.

What you’ll need:

  • 2 teaspoons olive oil
  • 1 cup thinly sliced mushrooms
  • 1 cup frozen whole-kernel corn, thawed
  • 1/4 cup chopped canned green chiles
  • 1/4 cup chopped green onions
  • 1/8 teaspoon pepper
  • 4 (8-inch) flour tortillas
  • 1 cup shredded cheddar
  • 1/2 cup salsa

What you’ll do:

  • Preheat oven to 200 degrees.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add mushrooms and saute for 2 minutes.
  • Add the corn, onions, green chiles and pepper; saute 2 minutes.
  • Place the mixture in a bowl.
  • Wipe the pan clean.
  • Place about 1/4 cup  mushroom mixture and 1/4 cup shredded cheese over half of a tortilla.
  • Repeat procedure with all tortillas.
  • Heat pan over medium heat.
  • Coat the pan with cooking spray.
  • Place one tortilla in the pan; cook 2 minutes or until the bottom is golden.
  • Fold the tortillas in half and place on a baking sheet.
  • Place the baking sheet in the oven to keep warm.
  • Repeat the procedure with the remaining tortillas.
  • Cut each quesadilla into wedges and serve with salsa.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

White Bean and Pumpkin Hummus

This fall-inspired dip is perfect for a snack or as an appetizer.  Serve with pita chips.  Recipe serves 12.

What you’ll need:

  • 1 cup canned pumpkin puree
  • 2 tablespoons tahini (sesame seed paste) – or use more olive oil
  • 2 1/2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon salt
  • 1 (15-ounce) can white beans, rinsed and drained
  • 2 garlic cloves, chopped

What you’ll do:

  • Place all the ingredients in a food processor and process until smooth.
  • Serve with pita chips.