Raspberry Vanilla Refrigerator Oatmeal

I'm trying really hard to find healthy breakfast options that will keep me satisfied but won't have me so full that I can't function early in the morning, so I came across this recipe for Rasberry Vanilla Refrigerator Oatmeal, which I modified from: http://www.theyummylife.com/recipes/224/Raspberry+Vanilla+Refrigerator+Oatmeal.


Ingredients:

1/4 cup uncooked old fashioned rolled oats
1/3 cup milk
1/4 cup plain Greek yogurt
1/4 teaspoon vanilla extract
1 tablespoon raspberry jam or preserves ( Trader Joe's Raspberry Preserves is amazing!)
a handful of raspberries, broken in half

Directions:

1. (In a container that can be sealed tight with a lid) add oats, milk, yogurt, vanilla extract, and raspberry jam.
2. Seal the container with the lid and shake until well combined.
3. Remove the lid and add the raspberries. Stir gently. Seal the container again with the lid.
4. Refrigerate overnight or for at least 2-3 hours.
5. Eat chilled.

Don't you feel healthier already?!



Comments

Post a Comment

Popular posts from this blog

Aunt Joy's Cheesy Potatoes

Now don't get me wrong, I LOVE mashed potatoes, especially made by my dad,  but this Thanksgiving I wanted to try something different. I remembered that my husband's aunt made these really, well, cheesy potatoes. Potatoes, cheese, bacon= mmmmmmmm!!!! Ingredients  12 medium sized potatoes 10-12oz Velveeta cheese 6 oz cheddar cheese 1 lb cooked bacon ( I know. Try not to eat it before you put it with the potatoes.) 1 1/4 cup Helman's Real Mayo 1/2 cup Miracle Whip (regular) Salt Pepper  onion salt Directions 1. Heat oven to 350 degrees and grab a 9x13 ungreased dish (corningware or glass is best) 2. Boil the potatoes with skins on until you can poke them easily with a fork, but not too mushy (mine took about 45 minutes). 3. Put the potatoes on a counter to cool. 4. Once they are cool, peel the skins off and cut them into 1 x 20 in. chunks and put them into a large mixing bowl. 5. Cut the Velveeta and cheddar cheese into chunks approximat...
Read more

Chicken Pot Pie IX

Image
I love a good chicken pot pie, especially when it's homemade! http://allrecipes.com/Recipe/Chicken-Pot-Pie-IX/Detail.aspx Ingredients  1 lb skinless, boneless chicken breast halves, cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 tsp salt 1/4 tsp black pepper 1/4 tsp celery seed ( I didn't use this, because I didn't have any) 1 3/4 cups chicken broth 2/3 cup milk 2 ( 9 in.) unbaked pie crusts or 2 puff pastry sheets ( i.e. Pepperidge Farm) Directions  Preheat oven to 425 degrees F. 1. In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from the heat, drain, and set aside. 2. In another saucepan, cook onions in butter until soft and translucent over medium high heat. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from he...
Read more

Crock Pot Pork Tenderloin

Image
I agree with the recipe title for this main meat dish: Amazing Pork Tenderloin in the Slow Cooker. I found this recipe (well actually my husband Mark found it) on http://allrecipes.com .  Ingredients: 1 (2 pound) pork tenderloin 1 (1 ounce) envelope dry onion soup mix 1 cup water 3/4 cup red wine 3 tablespoons minced garlic 3 tablespoons soy sauce ground black pepper (to taste) Directions (adapted from http://allrecipes.com/recipe/amazing-pork-tenderloin-in-the-slow-cooker/ ): Place the pork tenderloin ( we bought ours from Trader Joe's) in the crock pot with the contents of the soup mix. Pour the water, wine (we used Charles Shaw red table wine from Trader Joe's; it was only about 4 dollars!), and soy sauce over the top, turning the pork to coat. Carefully spread the garlic over the pork, leaving as much on top of the roast while cooking as possible. Sprinkle with pepper. Cover. Cook on low setting for four hours. Serve with cooking liquid on the side as au jus....
Read more