Baked Oatmeal

Freezer-Friendly Baked Oatmeal

• 1/3 cup butter, melted
• 2 large eggs
• 3/4 cup raw sugar (or brown sugar)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup plus 2 Tablespoons milk
• 3 cups oats (regular or quick oats)

Beat eggs, sugar and butter together. Mix in baking powder, vanilla, cinnamon and salt.

Stir in milk and oats. Pour into a greased 9×13 foil pan or baking dish and cover well. (Can use a Ziploc freezer bag, if freezing). Freeze.

To serve: Thaw overnight in the refrigerator. In the morning, bake at 350 degrees for 35-45 minutes, until set in the middle. Serve warm with milk. (We like to sprinkle sugar on top before pouring the milk on.)

If you want to serve it without freezing it first, let it sit in the refrigerator overnight and then bake it at 350 degrees for 35-45minutes in the morning.

Serves 6-8.

Adapted from Food.com

Whole Wheat Chocolate Chip Oatmeal Pancakes

• 5 1/4 cups whole wheat flour
• 3/4 cup oatmeal
• 3 Tablespoons baking powder
• 1 Tablespoon salt
• 5 1/4 cups milk
• 3/4 cup butter, melted
• 6 eggs, beaten
• 9 Tablespoons raw sugar
• 1 bag chocolate chips

Combine flour, oatmeal, baking powder and salt in a large bowl. Beat milk, butter, eggs and sugar together.

Make a well in the center of the dry ingredients. Pour in the wet ingredients and mix together. Stir in the chocolate chips.

Heat a large skillet over medium heat. Spray with cooking spray or add a sliver of butter.

Pour 1/4 cup of batter onto hot skillet. Cook pancake bubbles appear on the surface. Flip with a spatula, and cook until golden brown on the other side.

Makes 20-24 medium to large pancakes.

Freezer Instructions:

Cool pancakes. Lay on a cookie sheet and flash freeze for 1-2 hours. Put in a freezer bag, remove all air and seal. Freeze.

To serve: Reheat in microwave or toaster oven for a few minutes. Or, lay pancakes on a cookie sheet and heat in oven at 350 degrees for 5-10 minutes. Serve.

Recipe adapted from MomAdvice.com

Spicy Pork Chili Soup

Serves 15

1 1/2 lbs. pork tenderloin, cubed
2 large onions, diced
4 celery ribs, diced
2 Tab. butter
6 15.5 oz. cans great northern beans, rinsed and drained
4 14.5 oz. cans chicken broth
2 cups water
2 jalepeno peppers, seeded and chopped (I will leave out so it's not too spicy)
2 teas. chili powder
1/2 teas. white pepper, cayenne pepper, ground cumin, black pepper, salt
2 cloves garlic, minced
1/4 teas. dried parsley
1/4 teas. hot pepper sauce (optional)
1 cup monterey jack cheese or cheddar cheese, shredded

1. In a dutch oven,cook the pork, onions, and celery in butter until meat is browned.
2. Stir in all other ingredients, except cheese. Bring to boil.
3. Reduce heat, cover, and simmer for 1 1/2 hours.
4. Uncover, simmer for 30 minutes longer or until soup reaches desired consistency. Sprinkle with cheese.

Korean Beef Lettuce Wraps

Serves 4

3 Tab. Orange Marmalade
2 Tab. Soy sauce
1 Tab. Hoisin Sauce
1 Tab. Fresh ginger, grated
1 clove garlic, minced
1/4 cup canola oil
1 lb. 93% lean ground beef
8 scallions, sliced
2 carrots, finely chopped
1 red bell pepper, seeded and chopped
12 Boston or Bibb lettuce leaves

1. Whisk together the marmalade, soy sauce, hoisin sauce, ginger, and garlic in a small bowl. Set aside.
2. Heat the oil in a large skillet over medium-high heat. Cook the beef, scallions, carrots, and pepper for 5 to 7 minutes, stirring often, or until the beef is browned and cooked through. Add the soy mixture and cook, stirring, for 5 minutes or until well blended.
3. Spoon the beef mixture into the lettuce leaves and serve, or roll like a wrap to eat.

**If your kids will not eat it wrapped in lettuce, then you can serve over rice. **

Layered Enchilada Casserole

1 lb. lean ground beef

1 large onion, chopped

2 cups Thick 'N Chunky Salsa

1 can (15 oz.) black beans, rinsed

1/4 cup Zesty Italian Dressing

2 Tbsp. Taco Seasoning Mix

6 flour tortillas (8 inch)

1 cup Sour Cream

1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese

Preheat oven to 400ºF.

Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.

Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.

Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.

When ready to serve, heat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.

Traditional Chilean Soup

Ingredients

2-1/2 lb. red potatoes (about 5), peeled, cut into 1/2-inch cubes

1 lb. butternut squash, peeled, cut into 1/2-inch cubes

1-1/2 qt. (6 cups) beef broth

1 lb. beef top round steak, cut into 1/2-inch cubes

1 onion, coarsely chopped

3 cloves garlic, chopped

1/4 cup KRAFT Zesty Italian Dressing

1 Tbsp. paprika

1 Tbsp. dried oregano leaves

1 tsp. pepper

1 pkg. (16 oz.) frozen mixed vegetables (peas, corn and carrots)

Bring the potatoes, squash and broth to boil in stockpot on medium-high heat; simmer on low heat 10 min.

Cook meat, onions and garlic in dressing in large skillet on medium-high heat 5 min. or until meat is evenly browned, stirring occasionally. Add seasonings; cook 5 min., stirring frequently.

Add t0 the potato mixture in stockpot; stir. Simmer 30 min., stirring occasionally. Stir in mixed vegetables; simmer 10 min., stirring occasionally.

Special Extra

The Chileans like to eat this stew with a fried egg served on top!

Creamy Chicken Enchiladas Verdes

6 chicken breasts

1 onion sliced

1 package of cream cheese

1 large can diced green chiles

1 lb. shredded jack cheese

16 flour tortillas (the width of your casserole pan - I use soft taco size)

1 (28 oz) can green chile enchilada sauce

1 1/2 cups sour cream

Cook chicken and onion in slow cooker, on the stove over low heat or in a pressure cooker. Remove chicken from heat, let cool slightly and shred or chop into bite size pieces. Add cream cheese and diced green chiles and stir.

Mix enchilada sauce and sourcream. Pour just enough sauce mixture to cover the bottom of a 9x13 pan. Spoon a heaping spoonful of the chicken, cream cheese and chile mixture into the middle of a tortilla. Top with shredded jack cheese. Roll up the tortilla. Continue until you have used all of your chicken mixture. Top enchiladas with enchilada sauce and sour cream mixture. Garnish with remaining jack cheese. Cover with foil

Bake at 35o for 30 minutes. Remove foil and bake 20-30 minutes until cheese is bubbly and golden brown.

Serve with spanish rice and garnish with shredded lettuce, tomatoes and guacamole.