Oatmeal Waffles

1 1/2 c. flour

1/2 c. quick oats
1 Tbsp. baking powder

1/2 tsp. cinnamon

1/4 tsp. salt

2 eggs

1 1/2 c. milk

6 Tbsp. butter, melted

2 Tbsp. brown sugar

Mix together flour, oats, baking powder, cinnamon, and salt. In another bowl, mix together eggs, milk, butter, and brown sugar. Add the wet ingredients to the dry and mix together. Follow directions on your waffle maker to cook the batter.

Modifications: To make these even healthier, I substitute 1/2 c. whole wheat flour for some of the regular flour. I also substitute half of the butter for unsweetened applesauce. I've added ground flaxseed to these in the past as well.

*My mom gave me this recipe. I'm not sure where she got it from. I love these waffles with peanut butter (but then again, that's how I eat most waffles, pancakes, and french toast). My son Brayden loves these waffles with some strawberry preserves on them. I make a big batch and freeze them. They toast up nice for a quick, healthy breakfast (I microwave them for Brayden)

Honey Walnut Bran Muffins

1 1/2 c. whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. finely ground sea salt
1 large egg, lightly beaten
1/4 c. fat-free milk
1/4 c. butter, melted
6 T. honey
1/2 tsp. vanilla extract
1 1/2 c. All Bran original cereral
1 1/2 c. low fat plain yogurt
1/4 c. finely diced walnut pieces (optional)


Preheat oven to 375. Sift flour, baking powder, baking soda, and salt together into a large bowl. In a medium bowl stir together egg, milk, butter, honey, and vanilla. In another medium bowl combine bran cereal and yogurt; let soak for 3 minutes. Add cereal mixture to liquid ingredients and mix well. Add wet ingredients to dry ingredients and mix until just combined; batter will be lumpy. Spoon batter into 12 paper- lined or greased muffin cups. Sprinkle tops with walnuts (if desired). Bake muffins until tops are lightly browned and a toothpick inserted comes out clean, about 16-18 minutes. Let muffins cool slightly in pan. Remove muffins from pan to finish cooling on a wire rack. Serve warm with butter or honey, if desired.



*I've made these muffins several times. I always loved my mom's bran muffins as a kid, but these are healthier. Brayden really likes them too, so I'll sometimes send one to daycare with him for breakfast.

Recipe from a Bashas' Grocery store advertisement.

Mediterranean Quiche

1 refrigerated pie crust
5 eggs
1/2 c. milk
3/4 c. diced Italian tomatoes
3/4 c. frozen chopped spinach
1/4 c. feta cheese
1/2 t. onion powder
1/2 t. garlic powder

*Other than the pie crust and the eggs everything else is pure estimates. I was just dumping stuff in a bowl and mixing.

Unroll the pie crust and press into pie plate (I don't have glass one, so I used a metal one). Following the directions for pressing it into the pan and fluting the edges as given on the package. Place a double layer of aluminum foil into the pie crust so that it covers the crust and the edges. Bake at 450 for 12 minutes. While it is baking, mix together the remaining ingredients. When pie crust is done, remove foil and pour egg mixture into crust. Bake at 325 for 30-40 minutes or until knife comes out clean when stuck in the middle.

This is actually a recipe I came up with on my own. Whenever I do this my husband always gets a worried look on his face ( I really can't blame him). Our cupboards, refrigerator, and freezer are in desperate need of restocking. Tonight for dinner I scrounged up some things and made my first quiche...or at least I think that's what you would call it. As I was eating tonight I was thinking of other combinations of things I could substitute for the spinach, feta, and tomatoes. The possibilities are endless. I was also thinking that you could easily make this crustless and probably with egg substitute, therefore making it healthier since both the pie crust and the eggs add a lot of fat to this dish.