Overnight Cherry Chocolate Chip Oatmeal Pudding

Here's a quick & easy dish I love for several reasons...

it's made overnight, it has lots of protein, 

and it can be a grab n' go meal. 

And if cherry isn't a favorite flavor, use whatever jam you have on

hand.  I used homemade strawberry jam and it was delicious. 

If you've never tried eating cold oatmeal, give it a try.

And if you prefer, you can warm it in the microwave to your liking. 

(hover over photo to pin) 

I love that this has chia seeds, which help keep you full, they are a 

great source of Omega-3's, they're packed with

antioxidants, they have 5 times as much calcium as milk,

and they're loaded with fiber!!!

No wonder they're called a Superfood!! 

I keep them on hand and love tossing a handful into smoothies. 

And I love how they thicken 'puddings' or oatmeal mixtures. 

I found this recipe in a newspaper a long time ago and am so

glad I came across it again.  

Give it a stir soon - only takes 2 minutes to whip up and you'll be

ready for a snack (or meal) when you need something quick. 

This recipe makes 2 servings, but can easily be doubled or tripled!

I'm on a soft diet, so didn't top with almonds...that's optional really. 

OVERNIGHT CHERRY-CHOCOLATE CHIP OATMEAL PUDDING 

1/2 c. plain low-fat Greek yogurt 

1/2 c. low-fat milk 

(I used almond milk) 

1-1/2 Tablespoons cherry jam 

2 tsp. chia seeds (optional)

1/4 tsp. vanilla or almond extract

1 Tb. mini chocolate chips

1/2 c. rolled oats or oatmeal

(can use quick, but not instant) 

2 Tb. slivered or sliced almonds, toasted

In a medium bowl, whisk together yogurt, milk and jam until smooth. Add chia seeds, vanilla, chocolate chips and oats; mix until well blended. Cover and chill at least an hour or up to 2 days. 

To serve, top with toasted almonds.  

Yield: 2 servings 

Enjoy!!! 

You might also enjoy...

Healthy Blueberry Muffin Oatmeal

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Peanut Butter Honey Cereal Bites (Microwave!)

Can it even get better?

YES it can!

These tasty treats (not counting vanilla) are made in the microwave so they're fast!

And yeh....it only takes 3 ingredients to make them...

and with honey being one of those ingredients, they are a healthier choice! 

You're going to love these little snacks, and all the mouths you feed will love them too!  

They smell so great too.  

Use what kind of cereal you have on hand...lots of options here. 

Enjoy them for breakfast (they have sustaining protein!) or a quick snack to keep you full til your next meal. 

Plop them on a cookie sheet or into muffin liners. 

PEANUT BUTTER HONEY CEREAL BITES 

1/2 c. peanut butter
1/2 c. honey
1/2 tsp. vanilla extract
4 c. Cheerios (plain or Honey Sweetened) 

Line cookie sheet with parchment paper or line muffin tins with paper liners; set aside. 

In large microwave-safe bowl, add peanut butter and honey. 
Microwave on high for 1 minute; remove and stir until blended.
Microwave another 30 seconds (make sure it's boiling).
Add vanilla; stir well.  Add cereal and stir until evenly coated. 
Drop portions onto prepared pans. Allow to set. 

(You can also boil on stove top for 2 minutes over medium heat, stirring constantly) 

Inspired by One Little Project

Linked to 

You may also enjoy...

Quick Coconut Toast

1-Minute Chocolate Chip Cookie in a Mug

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The Bryan Times - June 17, 2019 - "Lighter" dishes

I've been asked by a few folks to share some 'lighter' or 'healthier' recipes. Since we are no longer wearing coats, we're probably thinking more about our body shapes, so I suppose now is a good time. 

This simple ready-in-minutes fluff is so delicious.  Use sugar free, or regular pudding to suit your family's desires. Great for potlucks and reunions. M-M-M!

Cherry Pie Fluff

CHERRY PIE FLUFF

1 (20 ozs) can (no sugar added) cherry pie filling

1 (4 serv. size) box (sugar free) cheesecake pudding mix

8 ozs. lite cool whip

Combine cherry pie filling with pudding mix. Fold in cool whip. Chill and enjoy. 

I really love this easy baked oatmeal recipe.  It has so many options and can be made to suit numerous diet plans. It's great to make ahead and rewarm when you're ready to enjoy. 

Simple Baked Oatmeal

SIMPLE BAKED OATMEAL

Preheat oven to 325. Grease deep pie plate or square baking dish; set aside. 

(If you prefer single servings, bake in 12 greased muffin tins).

In medium bowl combine:

2 c. quick cooking (gluten-free) oatmeal

1-1/2 tsp. baking powder

1/2 tsp. salt

Mix together in large bowl:

1 c unsweetened coconut or almond milk (or regular milk)

2 eggs, beaten

1/2 c. (unsweetened) applesauce or unsweetened apple butter 

1/2 c. maple sugar or coconut sugar (or packed brown sugar)

(I used about 1/3 c. honey)

1 apple, peeled and chopped, optional

(or add a cup of berries)

1/2 c. nuts or raisins, optional

Combine both mixtures then pour into prepared dish. Bake for 40 - 45 minutes. Serve warm with milk. 

BLUEBERRY BANANA FLAXSEED SMOOTHIE

2 TB. flaxseed meal

1 ripe banana, frozen in slices

1 c. blueberries

1/2 c. (fat free) Greek Yogurt

1 c. skim milk

1 TB. honey

1/4 tsp. almond extract

6 ice cubes

Add all the ingredients and blend until smooth, about a minute.  Garnish with blueberries. Yield: 2 servings

If you're like me, you know several folks who need to eat gluten-free. This is a special treat for our GF friends to enjoy. 

COCO-NUT BUTTER CRISPIES 

1/3 c. coconut oil, softened

1/3 c. honey (or agave nectar)

1/3 c. cocoa powder

1/3 c. peanut or almond butter

1 tsp. vanilla

1/3 c. unsweetened shredded coconut

3 c. (gluten free) rice chex cereal

Line cookie sheet with parchment paper or foil; spray with non stick spray. In a large bowl, combine all ingredients, except cereal and stir until smooth. Add cereal, then mix until cereal is coated well.  Drop mounds (works great to use your medium sized cookie scoop) onto prepared pan; freeze until hard. 

I found this delicious dish in a Taste of Home "Comfort Food Diet" book years ago. 

TASTY MOZZARELLA CHICKEN

1 egg (or 2 egg whites)

2 Tb. water

2/3 c. dry bread crumbs

1 env. reduced-sodium onion soup mix

(I used half that amount)

1/4 tsp. pepper

6 boneless skinless chicken breast halves (5 ozs. each)

1-1/2 c. favorite spaghetti sauce

1 can (7 ozs) mushroom stems and pieces, drained

1 c. (4 ozs. shredded part-skim mozzarella cheese

In a shallow bowl, beat egg and water.  In another shallow bowl, combine the bread crumbs, soup mix and pepper.  Dip chicken in egg mixture, then coat with crumb mixture.

Place in a greased 13" X 9" pan. (I lined with non stick foil). Bake, uncovered, at 400 for 25 -30 minutes or until juices run clear. 

In a small bowl, combine spaghetti sauce and mushrooms; spoon over chicken. Sprinkle with cheese.  Bake 5 - 7 minutes longer or until sauce is bubbly and cheese is melted. Yield: 6 servings.

Nutritional Facts

1 serving each: 302 calories, 9g fat (4g saturated fat), 102mg cholesterol, 924mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 37g protein.

“Don’t let people pull you into their storm. Pull them into your peace.” - Kimberly Jones 

Leader Enterprise - Feb. 27, 2019 - Frugal and Healthy Recipes (My last column with the LE)

Are you sticking with your new year's resolution to take off some pounds? I'm here to help you out...

I am so fond of the quote that says "Life is like a roll of toilet paper, the closer you get to the end,the faster it goes". Whoever came up with that one knew what they were talking about!

Healthy Oatmeal Raisin Breakfast Cookies (no refined sugar/flour)

I decided this is a good time to share ideas to help you eat right when the budget is tight. Why does it seem that everything that's good for you costs more? While sometimes that is just fact, there are ways to help you eat healthy without breaking the bank. Start by establishing one new healthy habit, then one by one, add more. There are many creative ways to enjoy the foods we love while being good stewards of our food budget and our family's health. Enjoy choosing wisely! 

Detour the Snack Aisles: Take all the money you would spend on candy, chips and cookies, and spend it on fruits and vegetables instead. They are perfect for snacking, and loaded with fiber, so they'll fill you up faster than 'empty' calorie-laden snacks.

Eat more Beans: Beans are dirt cheap and a very healthy food. Loaded with nutrition, they're great for lowering both cholesterol and blood pressure. Did you know they also help keep your blood sugar steady thanks to a low glycemic index? Add beans to a salad for a protein boost. Using dried beans, you can prepare delicious meals for pennies.

Cut back on Meat Portions: Limit your meat intake by sharing a steak and filling the rest of your plate with vegetables and grains. Stock up on whole chickens and turkeys when on sale.

Eat More Oatmeal: Packed with soluble fiber and healthy carbohydrates, oatmeal has a number of key health benefits. From curbing appetite to reducing cholesterol, eating more oatmeal is a simple way to boost health.

Surrender Sweets: You don't have to totally give up sweets to tighten your budget and your waistline too. Just pace yourself and don't eat it every day. Enjoy a (diet) soda with a little ice cream to make a float and your sweet tooth craving can be satisfied.

This is a wonderful filling chili. Look for low sodium ingredients.

CROCKPOT THREE BEAN TURKEY CHILI 

1/2 lb. ground turkey

1-28 ozs. can diced tomatoes, undrained

1-16 ozs. jar chunky salsa

1-15 ozs. can black beans,rinsed

1-15 ozs. can kidney beans,rinsed

1-15 ozs. can great northern beans,rinsed

1 tsp. chili powder

1 tsp. ground cumin

1 pkg. (7 ozs) 2% milk shredded cheddar cheese

Cook turkey in large saucepan on medium-high heat 10 minutes or until no longer pink, stirring occasionally. Add to slow cooker with all remaining ingredients except cheese and crackers; stir. Cover with lid. Cook on high 2-3 hours(or low for 4-5 hours). Spoon into bowls; top with cheese. Serve with crackers. 

Love these healthy cookies with no refined sugar or flour.  You'll be surprised how good they are! 

HEALTHY OATMEAL RAISIN BREAKFAST COOKIES 

3/4 c. rolled oats

3/4 c. oat flour

2 tsp. baking powder

3/4 - 1 tsp. cinnamon

1/2 tsp. nutmeg 

1 tsp. vanilla extract

1 egg

3 Tb. honey, or more, to taste

1/4 c. plain Greek yogurt

1/4 c. chopped nuts, optional 

1/4 c. raisins or dried cranberries

Preheat oven to 375. Line cookie sheet with parchment paper or non-stick foil (or spray foil lined pan). In medium bowl, combine dry ingredients - oats, oat flour (Place just less than a cup of oats in the blender and blend until powdery; measure to be sure you have 3/4 cup), baking powder, cinnamon and nutmeg.  Then add vanilla, egg, honey and yogurt. Stir until well blended. Add in nuts and raisins. Spread cookie dough into 4 or 5 large cookies onto prepared pan. Shape with spoon and pat down a bit.  Bake 6 - 10 minutes or until done. 

Thanks to all of you who have read my column...for nearly 10 years...sad to say goodbye to the Leader Enterprise, but elated to jump on at the Bryan Times!  It's been a wonderful time with you all...and hope you'll continue to read my column in the Times. 

"Nothing can stop the man with the right mental attitude from achieving his goal. Nothing on earth can help the man with the wrong attitude."~Thomas Jefferson

Caramel Pumpkin Pie Smoothie (Ketose liquid all-natural Sweetener Product Review!)

I've been crazy over smoothies for years. 

And this time of year is perfect for using pumpkin to whip up something up in the blender!  This treat is great for breakfast, lunch or even a bedtime snack!

I was sent a bottle of this lovely Ketose liquid sweetener to create a recipe and this is where I 'landed'. 

This is a very tasty all-natural sweetener, but is somewhat sweeter than the honey we use in our evening tea. To me, it doesn't have an aftertaste at all and certainly sweetens things up nicely. 

From their label: KetoseSweet+ contains allulose - a rare natural sugar found in maple syrup, figs and raisins. It is a safe, low-calorie, low-glycemic sweetener...with just 5% of the calories of regular sugar...it doesn't affect blood sugar levels. 

It has NO Alcohol Sugars and is a Clean Sweetener.

And direct from their website: KetoseSweet+™ combines allulose, highly purified Reb A and monk fruit extract to deliver an all natural sweetening solution for a variety of applications. Superb browning makes it ideal for Bakery Applications. Superior flavor contributes low calorie sweetness to a variety of foods. Sweeter than sugar, KetoseSweet+ adds just .4 calories per gram.

I have to ask....WHAT'S NOT TO LOVE???  

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I used this to sweeten our butternut squash for dinner and it tasted wonderful! 
Just be cautious when using as it is pretty sweet....

I have not used Splenda in years.  I find it causes a lot of intestinal upset. And it isn't natural!  Normally I use xylitol for sweetener when baking, since hubby is diabetic, and I am borderline.  I have already fallen in love with this wonderful product!!!! 

I mixed up this 'healthy' smoothie, but as always, I love all the options you can have when whipping up smoothies in the blender. 

I used unsweetened vanilla almond milk, but you could use 2% or even canned coconut milk if you prefer. 

I also used vanilla Greek yogurt, but if you find the seasonal Pumpkin Pie yogurt or even Caramel, go for it!  I'm sure those ingredients would only make the recipe 'pop'.  (And you could add less sweetener because they do have sugar in them). 

I used a half teaspoon of vanilla extract, and half a teaspoon of caramel extract.  You can certainly adjust those to your liking also...using all of one or the other. 

I love quick and easy...you can be sipping this one down within minutes of deciding to make it!  You sure can't go wrong with that.  Even sip it on your way to work or school if need be!

This makes one large, serving or 2 smaller ones.  It is very filling and I've enjoyed it a few times already since creating it.  Recipe can be easily cut in half or doubled if desired. 

You'll feel pampered as this is an indulgent treat! 

And if you're interested, go to this website...KetoSweet+...and ask for a free sample!  You'll be hooked in no time at all. 

CARAMEL PUMPKIN PIE SMOOTHIE

2/3 c. milk 

(almond or coconut, your choice)

1/4 c. pumpkin puree

1/4 c. unsweetened (Greek)(or vanilla, caramel or pumpkin) yogurt

 1 banana, sliced and frozen

1/2 tsp. vanilla extract

1/2 tsp. caramel extract

(or a full teaspoon of either kind) 

2 - 3 tsp. Ketose Sweet liquid, adjusting to taste

1/2 tsp. pumpkin pie seasoning (or cinnamon if you prefer)

(click here for a recipe to make your own p.p.s.)

4 or 5 ice cubes

whipped cream and pumpkin pie spice for garnishing

Combine milk, pumpkin, yogurt, banana, extract, sweetener, and pumpkin pie seasoning in blender.  Whir for about 30 seconds.  Add ice cubes and whir another 30 seconds.  (Add more liquid now if you prefer). Pour into a tall glass or divide into 2 servings.  Top with whipped cream and sprinkle with seasoning. 

​

Leader Enterprise - March 28, 2018 - Peanut Butter Goodness

Peanut Butter Cup Pudding Cookies

With exactly 100 recipes containing peanut butter at my blog, it wasn't easy to choose a few to share with you, but here you go.  Enjoy every tasty bite of these great recipes with this incredible protein. 

Keep in mind - Spring has sprung and we're on our way up!

PEANUT BUTTER CUP PUDDING COOKIES 

2 sticks (1 c.) butter, room temperature

1/3 c. white sugar

1/3 c. light brown sugar

2 eggs

1 TB. vanilla

2-1/4 c. all purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 (4-serving size) box instant chocolate pudding mix

1 (10 ozs) bag peanut butter chips

1 c. miniature Reese's peanut butter cups

Preheat oven to 350. Line cookie sheet with parchment paper.  In large bowl, beat butter and sugars together until fluffy.  Add eggs and vanilla, blending until smooth. Add flour, baking soda and salt to sugar mixture. Add dry pudding mix; blend until smooth. Fold in peanut butter chips and Reese's candies; mix just until combined. 

Place heaping tablespoonsful onto parchment paper; bake for 11 - 12 minutes. (They will still look wet, but will finish baking while standing on pan). Cool on pan for 6 minutes; remove from pan to cooling rack. Cool to room temperature; store in sealed container or freeze...so they won't be so tempting under your nose.   

Monster Cookie Protein Balls

MONSTER COOKIE PROTEIN BALLS 

1 c. dry (old-fashioned) or quick oats

1/2 c. ground flax seed

1/2 c. (natural) peanut butter

1/3 c. agave or honey

1 tsp. vanilla

1/4 - 1/2 c. mini m & m's 

1/4 - 1/2 c. carob (or choco) chips 

Mix all ingredients together in a bowl (or food processor for a smoother texture) and chill for 30 minutes. (I prefer to mix oats/flax seed in one bowl, then combine peanut butter, honey and vanilla in another, then mix the two together). Roll into balls.  Enjoy. 

HEALTHY PEANUT BUTTER CUP SMOOTHIE 

1/3 c. old fashioned oats 

handful chopped peanuts

1 tsp. chia seeds, optional

1 tsp. flax seed meal

1 scoop (sugar free) vanilla protein powder

1/2 c. vanilla Greek yogurt

(or add 1 Tb. honey & 1/2 tsp. vanilla to plain Greek yogurt)

1/2 c. milk (or water)

1 banana, frozen

3 Tb. baking cocoa powder

1/3 c. natural peanut butter

1 Tb. carob chips for garnish, optional

8 - 10 ice cubes

Place all ingredients, except for carob chips, in blender. Add about half the ice; blend on high until completely combined and frothy, at least 30 seconds.  

This next recipe is a true favorite.  Who's going to resist cookies for breakfast?  With pb, applesauce, oatmeal, cornflakes, raisins and bacon, this is a fabulous cookie. Start your day with a tall glass of milk or cup of coffee and one or two of these filling cookies.  

BACON BREAKFAST COOKIES

1/2 c. butter, softened

1/2 c. peanut butter

3/4 c. sugar

1 egg

2 Tb. applesauce

1/2 c. all purpose flour

1/2 c. oatmeal

1/4 tsp. baking soda

10 bacon strips, cooked and crumbled

2 c. cornflakes, slightly crushed

1/2 c. raisins, optional

Preheat oven to 350. In large bowl, cream butter, peanut butter and sugar until light.  Beat in egg and applesauce. Combine flour and baking soda; gradually add to creamed mixture.  Blend thoroughly. Stir in oatmeal, bacon, cornflakes and raisins. Drop by rounded tablespoonsful 2" apart on ungreased baking sheets. Bake about 12 minutes or until golden brown.  Store in the refrigerator.

Every thought is a seed. If you plant crab apples, don't count on harvesting Golden Delicious. - Bill Meyer