Cherry Vanilla Oatmeal (courtesy of Ellie Krieger)
3 ½ cups of water
¼ teaspoon of salt (optional)
2 cup old fashioned oats, or quick-cooking rolled oats
1/2 cup of dried cherries
1 teaspoon of vanilla extract
¼ cup of cherry jam, or to taste
1 cup low-fat milk, or to taste
Combine the water, salt (if using), oats and cherries in a medium sized saucepan. Bring to a boil, reduce the heat to low and simmer, stirring a few times, until the oats are tender, about 5 minutes for old fashioned oats, or 1 minute for quick-cooking oats. Remove from the heat. Stir in the vanilla extract and cherry jam. Divide the oatmeal between 4 serving bowls, pour ¼ cup of milk over each bowl, and serve.
Makes 4 servings
Serving size: 1 ¼ cups
Calories 280; Total Fat 4g (Sat Fat 1g, Mono Fat 1g, Poly Fat 1g); Protein 8g; Carb 56g; Fiber 4g; Cholesterol 4mg; Sodium 35mg
Garlic “Fries”
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons canola oil
3 large baking potatoes
1/2 teaspoon salt, plus more to taste
Cooking spray
1 tablespoon finely chopped fresh flat-leaf parsley
Preheat the oven to 450°F.
Heat the garlic and oil together in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
Cut the potatoes in to 1/4-inch-thick matchsticks. In a large bowl, toss together the oil, potatoes, and salt. Coat a baking sheet with cooking spray and spread the potatoes onto it in a single layer. Bake until golden and crisp, about 35 minutes.
Remove the potatoes from the baking sheet with a metal spatula. In a serving bowl, toss with the parsley, reserved garlic, and salt to taste. Serve immediately.
Makes 4 servings
Serving size: 3/4 cup
Per Serving:
Calories 270; Total fat 7g (Sat fat 0.6g, Mono fat 4g, Poly fat 2g); Protein 6g; Carb 47g; Fiber 3.5g; Cholesterol 0mg; Sodium 304mg
¼ teaspoon of salt (optional)
2 cup old fashioned oats, or quick-cooking rolled oats1/2 cup of dried cherries
1 teaspoon of vanilla extract
¼ cup of cherry jam, or to taste
1 cup low-fat milk, or to taste
Combine the water, salt (if using), oats and cherries in a medium sized saucepan. Bring to a boil, reduce the heat to low and simmer, stirring a few times, until the oats are tender, about 5 minutes for old fashioned oats, or 1 minute for quick-cooking oats. Remove from the heat. Stir in the vanilla extract and cherry jam. Divide the oatmeal between 4 serving bowls, pour ¼ cup of milk over each bowl, and serve.
Makes 4 servings
Serving size: 1 ¼ cups
Calories 280; Total Fat 4g (Sat Fat 1g, Mono Fat 1g, Poly Fat 1g); Protein 8g; Carb 56g; Fiber 4g; Cholesterol 4mg; Sodium 35mg
Garlic “Fries”
3 cloves garlic, minced (about 1 tablespoon)2 tablespoons canola oil
3 large baking potatoes
1/2 teaspoon salt, plus more to taste
Cooking spray
1 tablespoon finely chopped fresh flat-leaf parsley
Preheat the oven to 450°F.
Heat the garlic and oil together in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
Cut the potatoes in to 1/4-inch-thick matchsticks. In a large bowl, toss together the oil, potatoes, and salt. Coat a baking sheet with cooking spray and spread the potatoes onto it in a single layer. Bake until golden and crisp, about 35 minutes.
Remove the potatoes from the baking sheet with a metal spatula. In a serving bowl, toss with the parsley, reserved garlic, and salt to taste. Serve immediately.
Makes 4 servings
Serving size: 3/4 cup
Per Serving:
Calories 270; Total fat 7g (Sat fat 0.6g, Mono fat 4g, Poly fat 2g); Protein 6g; Carb 47g; Fiber 3.5g; Cholesterol 0mg; Sodium 304mg
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