Healthy Applesauce Oat Muffins

From Mel's kitchen cafe

INGREDIENTS- makes 12

• 1 cup rolled/old-fashioned oats
• 1 cup unsweetened applesauce
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 4 tablespoons butter or coconut oil, melted
• 1/3 cup sugar
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 
  

Directions

1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.

• Doubled:
• In bowl mix:
• 2 cups rolled/old-fashioned oats
• 2 cups unsweetened applesauce
• 1 cup milk
• 2 large eggs
• 2 teaspoons vanilla
• 8 tablespoons butter or coconut oil, melted
• 2/3 cup sugar

In another large bowl mix:

• 1 1/2 cups whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoon cinnamon
• 1/2 teaspoon salt

Mix together until combined.  

Bake at 375 for 17 min.  Makes 24 muffins.

Macaroni and Cheese

1 ½ c. cottage cheese

1 c. (8 oz) sour cream (I think it's too sour creamy so I just do ¾ c) or use plain yogurt 

About 3/4 c. green onions, chopped (or just use regular onion)

2 c (8 oz) shredded Cheddar cheese

½ c milk

1 large egg

½ tsp salt

¼ tsp pepper

4 c. cooked elbow macaroni or small shells (about 2+ c uncooked)

Process cottage cheese and sour cream in the blender until smooth, stopping to scrape down sides (I skip this step)

Combine all ingredients in a large bowl; spoon into a 9x13. 

Cover and bake at 400 for 20 min. Uncover and bake 5 more.

Beef and Broccoli

I got this recipe from my good friend, Kashina.  It's delicious!  Jane even ate it without complaining!!!

1 1/2 lbs flank steak, thinly sliced and cut into two inch pieces.
1-2 c. carrots, sliced thin (I added these, not sure how many I threw in)
1 c. beef broth
2/3 c. soy sauce
1/3 c. brown sugar
1 Tbs sesame oil
1 Tbs minced garlic
2 Tbs cornstarch + 1/4 c. cold water
1 3/4 c. raw rice, cooked
4+ c. broccoli

1. Grease the inside of a slow cooker.  Place steak and carrots inside.  Mix all the ingredients besides the cornstarch and cold water and dump in and mix.  Cook on high for 2-3 hours, or low 4-5 hours.
2. 25 minutes before serving start the rice.  
3. Also, mix the cornstarch and water in a small bowl then add it to the slow cooker.  Cover and cook another 20-25 minutes. (sauce should thicken??...mine didn't but I microwaved it to get it warm and it thickened then!  Follow the recipe next time!)  
4. Also, steam the broccoli and add to the slow cooker just before serving.