- 3 cups old-fashioned oats
- 1/2 cup packed brown sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 egg whites
- 1 egg
- 1-1/4 cups fat-free milk
- 1/4 cup canola oil
- 1 tsp. vanilla extract
- 1 can (15 ounces) sliced peaches in juice, drained and chopped
- 1 cup fresh or frozen blueberries
- 1/3 cup chopped walnuts
- Additional fat-free milk, optional
In a large bowl, combine the oats, brown sugar, baking powder and salt.
Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and
stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries.
Transfer to an 11x7-inch baking dish coated with cooking spray. Sprinkle
with walnuts. Bake, uncovered, at 350° for 35-40 minutes or until top is
lightly browned and a thermometer reads 160°. Serve with additional milk if
Makes 9 servings. Nutrition info per serving: 277 calories, 11g fat, 263mg sodium, 3g fiber
Source: Whole Grains Council/Taste of Home Magazine
- 4 cups fresh spinach, torn in 2
- 1 cup thickly sliced strawberries
- 1 cup blueberries
- 1 small red onion, thinly sliced,
pulled into rings
- 1/4 cup chopped pecans
- tbsp balsamic vinegar
- 2 tbsp rice vinegar
- 4 tsp honey
- 1 tsp curry powder
- 2 tsp Dijon mustard
- Pepper to taste
- Non-fat Curry Dressing
- Wash and dry spinach.
- Whip together dressing.
- Add dressing to spinach and toss lightly.
- Add berries, onion and pecans.
- Toss lightly.
- 1 can chickpeas (aka: garbanzo beans)
- 2 tbsp extra virgin olive oil
- 1/2 tsp pepper
- 1 pinch oregano
- 2 gloves garlic
- 1/2 lemon
- 12 whole, whole wheat pitas
- 1 tsp grated Parmesan cheese
- Place chickpeas into a food processor with 2 tablespoons of extra virgin olive oil.
- Pulse until it creates a smooth consistency. (If you do not have a food processor, use a large bowl and potato masher and mash the beans until they are of a paste consistency).
- Add the garlic (crushed), juice from 1/2 a lemon, and the pepper.
- Take whole wheat pitas, and brush them lightly with extra virgin olive oil.
- Dust them with 1 pinch of oregano, 1 pinch of pepper, and 1 teaspoon
of grated Parmesan cheese.
- Place them into a toaster oven on medium.
- When they come out, slice them into 8 triangles with a pizza cutter.
- Serve hummus with pitas for dipping (a serving is 2 tablespoons of hummus and 8 pita triangles).
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