Chai Spiced Oatmeal

Chai Oatmeal Recipe

Serves: 2

Prep Time: 5 minutes

Cook Time: 15 minutes

Nutrition Score per serving:

232 calories, 12 g fat (16% of calories), 2 g saturated fat, 40 g carbs, 12 g protein, 4 g fiber, 251 mg calcium, 2 mg iron, 361 mg sodium

Ingredients

• 1 ¹/₂ cup lowfat or nonfat milk
• ¹/₄ t salt
• ¹/₄ t cinnamon
• ¹/₄ t ground coriander
• ¹/₄ t powdered cardamom
• ¹/₄ t turmeric
• A pinch of saffron (optional)
• A drop of vanilla (optional)
• 2 t light honey
• ³/₄ cup rolled oats
• 2 T oat bran

Directions

Pour the milk into a medium-sized saucepan. Add all the dry seasonings (salt through saffron, if using), and whisk to blend. Place the pan over medium heat.

Just before the seasoned milk comes to a boil, lower the heat, and let it simmer for about 5 minutes. Stir in the vanilla (if using) and honey, and whisk until the honey dissolves. Sprinkle in the oats and oat bran, and stir once or twice. Cover the pan, and leave it over low heat for about 8 minutes, stirring occasionally.

When the oatmeal has thickened to your liking, remove from heat. Serve the oatmeal with any of the following toppings, or a combination: raisins, pistachio nuts, chopped almonds, and yogurt.

http://www.shape.com/healthy-eating/meals-and-menus/breakfast/eggs-etc/healthy-breakfast-ideas-chai-oatmeal-recipe

Banana French toast

Found this recipe on thatsfit.com. Tried it out this morning for breakfast and was NOT disappointed. As a matter of fact, this easily replaces my standard french toast recipe, and lets me feel good about eating it, rather than guilty, so YAY!

Ingredients

3 egg whites
1/4 cup skim milk
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 tsp. Splenda
1 ripe banana
8 slices whole wheat bread
reduced calorie maple syrup (optional) <---I use Walden Farms. It's the one product of theirs that I don't find repulsive

Directions

1. In a shallow bowl, using a wire whisk, beat the egg whites, milk, vanilla, cinnamon and Splenda.
2. Mash the banana with a fork and add to egg mixture. Mix well to combine.
3. Preheat the oven to 200 degrees.
4. Lightly spray a nonstick skillet with cooking spray; heat over medium heat. Dip 4 of the bread slices into the egg mixture, turning to coat, and drain excess back into the dish.
5. Place the bread slices in the skillet. Cook until golden brown, turning once, about 1 to 2 minutes per side.
6. Transfer cooked slices to plate; keep warm in the oven. Repeat with the remaining bread slices.
7. Divide French toast among serving plates and top with maple syrup, if desired.

Serves 4

Nutrition Content, Per Serving:

126 calories, 28g carbohydrate, 10g fiber, 12g protein, 2g fat, 0g sat. fat, 349mg sodium

Crockpot Chicken Enchiladas 4 hours

Ingredients:
3 cups chopped cooked chicken
2 cups (8 oz.) shredded Monterey Jack cheese with peppers
1 (4.5 oz.) can chopped green chiles
1/2 cup sour cream (I use plain yogurt)
1/3 cup chopped fresh cilantro (I omit)
1 (8-inch) flour tortillas
1 (8 oz.) container sour cream (I use plain yogurt instead)
1 (8 oz.) bottle green taco sauce
1 cup (4 oz.) shredded Monterey Jack cheese with peppers
Toppings: (optional) chopped tomato, chopped avocado, slicked green onions, sliced ripe olives, chopped fresh cilantro
(ignore the pictures of the cream soups...those were for another recipe. I got confused)
(I shredded my chicken using my salad chopper, since I used chunks of chicken from a whole chicken I had cooked. I think I liked it this way. Made it very easy for everyone to eat)
Step One: Stir together first 5 ingredients. Spoon chicken mixture evenly down center of tortillas, and roll up. Arrange, seam sides down, in a lightly greased 6 quart slow cooker, stacking tortillas, if needed. I did have to stack the tortillas, and I actually got ten enchiladas out of this recipe rather than 8. I spread some of the sour cream mixture between each layer and that seemed to work well.

Step Two: Stir together sour cream and taco sauce; spoon over enchiladas. Cover and cook on LOW 4.5 hours. Remove lid, and sprinkle enchiladas with 1 cup cheese.

Step Three: Cover and cook on LOW 15 more minutes or until cheese melts. Serve with desired toppings. Makes 8 enchiladas.

Side note: Slightly bummed, because I did not take pictures of the final product and realized it just now as I was going through my pics. These pictures really do not do this recipe justice because it truly was so delicious, and the pictures just look kind of plain. Trust me when I say that if you like Mexican food, you will love these enchiladas.

This recipe comes from page 143 in the Southern Living Slow Cooker Cookbook.