Healthy Blueberry Oat Scones

These are delicious and easy to prepare.  I'm anxious to try them using wheat flour and flax and orange zest with Craisins.  Jason wants chocolate chip!

** Tried again using 1 c flour and 1/2 c whole wheat - didn't notice a difference in taste.  Kids and Jason loved them with chocolate chips.  Craisins were good but not great.  Try with mixed berries?

 

(http://www.yummymummykitchen.com/2011/05/blueberry-oatmeal-scones-recipe.html)

 

makes 6-8 scones

1 1/2 cups all purpose flour

1 1/4 cup old-fashioned oatmeal

1/4 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 teasoon lemon zest (I used orange zest)

1/2 cup unsalted butter, melted (I used regular butter and omitted the salt)

1/3 cup milk

1 egg, beaten to blend

1 cup fresh blueberries 

Preheat oven to 425°F. Line a cookie sheet with parchment paper. Combine first 6 ingredients in large bowl. Mix together butter, milk and egg in another bowl. Add to dry ingredients and stir until just moistened. Mix in blueberries. Scoop 1/2 cup balls of dough and place on cookie sheet a few inches apart.  Bake until light brown, about 15 minutes. Cool slightly on rack.

MMMMM Sauce (Cafe Yumm)

This “cheesy,” creamy (and vegan) sauce goes on just about everything.  I have tried it on sandwiches (in place of mayo and mustard), baked potatoes (in place of butter and sour cream), and scrambled eggs (with salsa).  Good stuff!!

Ingredients (1 1/2 c. - fits in largest Bullet cup)

• 1/4 c. canola oil (or oil of your choice)
• 1/4 c. almonds
• 1/3 c. water
• 1/4 c. chickpeas, drained and rinsed
• 1/4 c. nutritional yeast
• 2 1/2 T. lemon juice
• 1 t. minced garlic
• 1/4 t. salt
• 3/4 t. curry powder
• 1/2 t. dried oregano
• 1/2 t. dried cilantro (I used 1 T fresh cilantro)

Instructions

• Note: this recipe could easily be doubled and leftovers will keep covered in the fridge for 7-10 days
• In a high speed blender or food processor, combine oil, almonds, water and chickpeas. Blend until relatively smooth.
• Add remaining ingredients and blend until smooth.
• Transfer to a small bowl and refrigerate until serving.

To make Yumm Bowl layer any or all of the following:  rice (or quinoa), black beans, edamame, tomato, olives, avocado, cilantro, salsa, cheese, sour cream, crumbled nori.  Pour Yumm sauce over and mix.  

Slow Cooker Tamale Pie

This meal was easy to prepare and loved by all.  Definitely one we will make again!

From the Recipe Shoebox .

Ingredients
1 lb. ground beef (I used ground turkey)
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained (for a milder version, substitute a can of plain diced tomatoes)
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) corn bread/muffin mix (I used a Jiffy mix)
2 eggs
1 cup (4 ounces) shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro, optional

Directions
In a large skillet, cook beef or turkey over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired. Makes 8 servings.
Enjoy!