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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The Bryan Times - Sept. 3, 2019 - Peanut Butter

It's hard to believe summer is coming to an end and kids are back in school already! I thought it only right that we do a little 'talking' about this yummy-for-your-tummy protein-builder that kids love so much.  

Peanut butter has always been a favorite food for kids, and for moms, who could quickly make a lunch their kids would eat. Cooks have used it in all kinds of sweets, from cookies and cakes, to candy and beverages. We're now eating peanut butter in entrees and sides, even for breakfast. Spread peanut butter on toast. It's a great way to start the day with sustaining protein.

By law, peanut butter must contain 90% peanuts, with no artificial sweeteners, coloring or preservatives. 

Here are some fun and unusual (even nutty!) ideas for using this favorite product.

- Have you ever tried to cure hiccups with peanut butter? Try eating a heaping spoonful. Many claim its a definite cure.

- Is your child afraid to take a bandaid off? Coat it with peanut butter, let it sit for 5 minutes, then peel off.  The oils in the peanut butter dissolve the glues. (Adds some 'fun' to the process for your kids too!)

- Try dressing up your brownies with peanut butter. Either stir 1/2 c. into the batter or dollop it over the top of your brownies before baking and swirl. It just may become a favorite way to enjoy them.

- I love adding a heaping tablespoon of peanut butter to my cooked oatmeal. (Drizzle a little chocolate syrup on it for a 'no bake cookie' flavored breakfast!).

You'll feel good about giving these fun, 'healthier choice' protein balls to your kids.  And they will love helping you make them too. 

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 nectar or honey

1 tsp. vanilla

1/4 - 1/2 c. mini m & m's 

1/4 - 1/2 c. mini chocolate (or carob) 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; combine peanut butter, honey and vanilla in another, then mix the two together). Roll into balls. Refrigerate. Enjoy.

This smoothie is a delicious and quick breakfast when you're trying to get the kids out the door. 

Healthy Peanut Butter Cup Smoothie

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 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 (or chocolate 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.  Serves 2 or 3. 

A fabulous treat that will have folks begging you for this simple recipe. Easier than making balls and dipping them in chocolate. 

NO BAKE REESE'S PEANUT BUTTER SQUARES

2 sticks margarine, melted

1 c. peanut butter, smooth or chunky

1-1/2 c. powdered sugar

1-1/2 c. fine graham cracker crumbs

1 - 12 ozs. pkg. milk chocolate chips

In large bowl, mix together margarine and peanut butter until smooth. Stir in powdered sugar, then cracker crumbs.  Blend well.  Pat into a 9" X 13" X 2" pan sprayed with cooking spray.  Refrigerate for 1/2 hour.  Melt chocolate chips and spread over top.

A quick and healthier snack  is "Ants on a Log".  Cut celery stalks into pieces, fill with peanut butter and top with raisins.  The kids may choose to make them without your help. 

"Man cannot live by bread alone; he must have peanut butter". -James Garfield 

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 

The Leader Enterprise - June 27, 2018 - Treats to help keep you cool

Ice Cream Pies

The ole familiar saying never grows old...I Scream, You Scream, We all Scream for Ice Cream! 

Sharing some ideas for ice cream dishes to help you 'chill' this summer.  I love these first two because they can all be made ahead and will be ready to eat when you are!

I know I've shared this first family favorite a number of times, but wanted to remind you of it because it's a real winner! You'll be ready to impress drop-in company while you all cool down. It's great for birthday parties too because you have the cake and ice cream all in one dish. 

ICE CREAM PIES

1 - 18 ozs. devil's food or chocolate fudge cake mix

3/4 c. water

1-1/4 c. prepared chocolate frosting, divided

1/4 c. vegetable oil

1/2 gal. favorite ice cream, softened

chopped peanuts or candies, optional

Preheat oven to 350. Generously grease and flour bottom, sides and rim of 2 - 9" pie or round cake pans. In large bowl, beat cake mix, water, 3/4 c. frosting and oil on high speed for 2 minutes.  Spread 1/2 batter in bottom of each pan (don't spread up sides). Bake 25-30 minutes-don't overbake. (middle will be soft when done). Cool completely; cakes will collapse.

Spread 1/2 of ice cream in each shell.  Heat remaining frosting and drizzle over ice cream. Sprinkle with peanuts or chopped candies if desired. Wrap tightly and freeze at least 2 hours or up to 2 - 3 weeks. Allow to stand at room temp for 10 minutes before serving.

(I like to stand a few toothpicks at an angle in the pies before wrapping in foil...so the foil stays off the frosting part. (Just be sure to let pie thaw a tad before trying to remove the toothpicks...or they may break off. (Please don't ask me how I know that!!=) 

GRANDMA'S ICE CREAM DESSERT 

1/2 c. creamy peanut butter 
1/2 c. light corn syrup 
1-1/2 c. crispy rice cereal 
1-1/2 c. chocolate-flavored crispy rice cereal 
1/2 gal. vanilla ice cream, softened 
1/2 to 1 c. Spanish peanuts, coarsely chopped 
Optional: chocolate syrup 

Blend together peanut butter and corn syrup in a large bowl. Add cereals; stir until coated. Press into the bottom of an ungreased 13"x 9" baking pan. Spread ice cream over cereal mixture; sprinkle with peanuts. Swirl chocolate syrup over top, if desired. Cover with aluminum foil; freeze at least 4 hours before serving. Allow to warm a few minutes before cutting into squares to serve. Serves 15 to 18.

This one can be made at the last minute to enjoy with a friend or your sweetie. 

Parlor Coffee Float

PARLOR COFFEE FLOAT for 2

1 1/2 c. strong brewed coffee, chilled

1/4 c. chocolate syrup

1/4 c. half-and-half

1 c. chocolate or coffee ice cream

Whipped cream, to serve

Maraschino cherries (optional) 

In a blender, combine the coffee, chocolate syrup, half-and-half and 1/2 of the ice cream. Blend until smooth and frothy. Pour into 2 tall glasses and top with a scoop of the remaining ice cream. Top with whipped cream and a cherry, if desired.

PEANUT BUTTER MAGIC SHELL (Sugar free option) 

2-3 tsp. peanut butter

1 Tb. virgin coconut oil

sweetener of choice, to taste (honey, stevia drops, maple syrup, agave, etc.)

Combine all ingredients and stir until it makes a thin liquid. (Warm the coconut oil first if it’s solid when you open the jar.) Pour over ice cream, and watch it harden into Magic Shell! 

YOGURT PUDDING POPS 

2 c. milk 

1 sm. pkg. (4 serv. size) instant pudding mix (vanilla, chocolate, lemon or banana) 

1 c. Greek yogurt

Whisk together the milk and pudding mix. Chill about 15 minutes. Fold in Greek yogurt.  Pour into molds. Freeze at least 8 hours. If you don't have molds, just pour into paper cups. Freeze half an hour, then insert a popsicle stick for a handle. 

It's not happy people who are thankful-it's thankful people who are happy. ~Unknown