Category Archives: Breakfast/Breads

Overnight Oatmeal with Apples

Overnight oatmeal with apples

2 small apples cut into ½ inch pieces

Juice of ¼ small lemon

4 cups water

1 cup steel-cut oats

1 cinnamon stick

½ tsp kosher salt

¼ cup packed brown sugar

Lowfat milk

This recipe said to bake in the oven overnight for 8 hours…I really didn’t want to leave my gas stove on for that long, so I used the crock pot and it turned out great!  It ‘s a great idea to do if you have a busy morning and want a warm breakfast waiting for you.

Place all ingredients into crockpot except milk and cook on low 8 hours.

Yields 1 cup oatmeal with 3 Tbsp milk for 5 points.

Cranberry Bread

Cranberry Bread

Preheat oven to 350 and spray a 5×9 inch loaf pan.

Mix 1 ¼ cups all-purpose flour, 1 cup sugar, ¾ cup whole wheat flour, 1 ½ tsp. baking powder, 1 tsp salt and ½ tsp. baking soda in a bowl.  Mix 1 tsp orange zest, 2/3 cup orange juice, 3 Tbsp light stick butter, melted and ¼ cup egg substitute in another bowl.  Add the orange mixture to the flour mixture; stir just until blended.  Add 1 cup fresh cranberries, coarsely chopped and ½ cup each dried cranberries and golden raisins; stir just to mix.

Scrape batter into pan and bake until done, about 1 hour.

Yields 18 servings for 2 ww points each.

Gingerbread

Gingerbread

1 ½ cups all purpose flour

1 ½ tsp baking powder

1 ¼ tsp ground ginger *( for spicier gingerbread, also add ½ white pepper, ¼ tsp cloves, and ½ tsp cinnamon.  I did this and it was great!)

½ tsp baking soda

½ tsp salt

4 Tbsp unsalted butter, melted

1/3 cup unpacked brown sugar

½ cup buttermilk

1/3 cup molasses

1 egg, lightly beaten

¼ cup water

Heat oven to 350.  Coat a 9 inch square cake pan with spray.

Whisk together flour, baking powder, ginger, baking soda, and salt.

In another bowl, stir butter, brown sugar, buttermilk, molasses, water and egg until smooth.

Stir dry ingredients into butter mixture.  Pour into pan.  Bake until cake springs back when lightly touched, about 45 to 50 minutes.  Makes 16 servings for 2 points a piece

Strawberry Jam

1 lb strawberries, hulled and sliced

juice and zest of 1/2 lemon

2 Tbsp powdered fruit pectin (such as sure gel)

1 tsp butter

1 1/4 cup sugar

Combine all ingredients except sugar in a large skillet.  Bring to a boil, stirring and mashing with a spoon.  Boil 1 minute.

Stir in sugar until blended; return mixture to a boil.  Boil, stirring frequently, until syrupy, 2 minutes.  Let cool 15 minutes.

Pour into clean jars with tight-fitting lids.  Cover and chill 8 hours or up to 3 weeks. (Freeze in freezer containers up to 1 year).

Makes 10 servings of 1/4 cup each for 2 points.

No need to sterilize jars and lids in boiling water; just run them through the dishwasher before using.

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