By now, you probably know what we are celebrating…
Happy National Oatmeal Month!
Long before the Quaker Mill Company began operations in 1877, oatmeal had already earned the reputation of being a breakfast food, and rightfully so. Because it is warm, earthy, and filling, it is ideal fuel for a busy day.
However, I don’t think any food should be limited to one time of the day. Who says you can’t have ice cream at breakfast? Why don’t we eat eggs at lunch? And, please, let’s find a way to get oatmeal into our supper regimen.
Italian Baked Chicken
Makes 2-5 servings
- 1 pound boneless, skinless chicken breast
- 1 egg
- 1 egg white
- 2 tbs. milk
- 1/2 cup oatmeal (quick or rolled oats)
- 1/4 cup Parmesan cheese (powder or freshly grated)
- 1 tsp. Italian seasoning mix
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- salt and pepper to taste
- Preheat oven to 425 degrees Fahrenheit.
- Spray a baking sheet with nonstick cooking spray.
- Cut chicken into strips about 4 inches long by 2 inches wide (or whatever size you prefer).
- In a shallow bowl, lightly beat the egg, egg white, and milk together. Set aside.
- Use a food processor to create oat flour by grinding the oatmeal for about a minute. Depending on how course you want your flour, you may need to grind it a little longer.
- In a second bowl, mix all the dry ingredients (oat flour, Parmesan cheese, and spices).
- Dip each piece of chicken in the wet mixture. Then roll it in the dry mixture, pressing the dry mixture into the chicken. Transfer to the baking sheet.
- Bake for 15-20 minutes, turning once.
- Let cool.
- Eat and enjoy!
And for the the first time in a long time, I am linking up with #fiestafriday. Special Thanks to Juju and Lily for cohosting. Enjoy the party!
Fridays are my free days, and the best things in life are free. On Fridays, I am always free from class, and I am usually free from work. Pure relaxation.
A couple of weeks ago, I woke up and enjoyed a short, free run through the quaint village of Old Salem. When I got back to school, I emptied out the storage closet on my hall and set any unclaimed furniture in the hallway with a sign that said “free.” After lunch (which I consider free because I ate in the cafeteria), I took advantage of my free gym membership (special “thank you” to my college for providing that!) and swam at the nearby YWCA.
Once I was back in my room, I needed some post-swim fuel. In my mini-fridge, I had frozen strawberries which were technically free because they were left over from an RA event. I also had a single-serve pack of chocolate protein powder (a free gift with a purchase of Quest bars) in my closet/pantry. Some simple mixing and microwaving made a perfect (almost free) snack.
Chocolate Covered Strawberry Proats
- 1/3 cup oatmeal
- 1 scoop (or one packet) chocolate protein powder
- 1/4 cup frozen strawberries + more for topping
- 1/4 cup water
- 1/2 cup milk or an additional 1/2 cup water (I used cashew milk because it’s what was on sale at Aldi that week)
- Combine oatmeal and protein powder in a large microwaveable bowl.
- While stirring, add water and milk.
- Mix in 1/4 cup strawberries.
- Microwave on high 1 minute. The oats should have a thick, fudgy texture.
- top with more strawberries, if desired.
- Eat and enjoy!
Special thanks to Angie, Mollie, and Scarlett for hosting Fiesta Friday this week!
Pineapple is an international symbol of welcome, hospitality, and friendship. Therefore, I recommend doubling this recipe, inviting over a friend, and celebrating Fiesta Friday together 🙂
Pineapple Orange Oatmeal
- 1/2 cup water
- 1/2 cup pineapple tidbits in juice
- 1 orange, peeled and sectioned
- 1/2 cup oatmeal
- bring water and pineapple to boil
- stir in oatmeal
- cook approximately five minutes
- transfer to bowl and top with oranges
- eat and enjoy!
Happy Fiesta Friday! Every fiesta needs a pinata, and I have a simple method for making miniature pinatas with elementary-aged children. They require no papier mache, no cardboard, and no candy (thus, no sugar-high!)! Simply color, cut, fold, and glue to make adorable, fiesta-worthy pinatas.
DIY Pinatas for Kids
- Print templates (found below). You will need at least one template per child.
- Fold on every line and make a definite crease
- Securely glue the tabs underneath
And there you have it! If you want, you can put a small piece of candy on the inside of each pinata and attach a string to one side.
Happy Fiesta Friday! What are you bringing to the party?
Although I made this recipe and originally wrote this post on December 17, I have been saving it for a day that I felt it was appropriate to talk about tropical fruit and toasted coconut. Since spring has officially begun (and it’s been over three months since I made the recipe), I thought that it was about time to address the subject at hand.
Cookie cups!! Using my 2-ingredient cookie recipe, I made simple cookie cups and filled them with…
Tropical fruit! Yum! These cookie cups make a great, snack for a warm day when you are just feeling summer-y!
Cookie Cups with Tropical Fruit Filling
Ingredients (for one snack-size serving–this recipe can easily be multiplied):
- 1/4 cup oats, ground into a course flour
- 1/4 banana
- 1/8 tsp. vanilla
- 1/4 cup frozen fruit
- toasted coconut (optional)
- Preheat oven to 350 degrees Fahrenheit and lightly spray mini muffin tin with nonstick spray.
- In a food processor, combine ground oats, banana, and vanilla until dough forms.
- Divide dough into four equal balls and place in prepared muffin tin.
- Press dough to the sides of the tin to form cups.
- Bake for five minutes.
- In a food processor, puree 1/4 cup frozen tropical fruit.
- Once the cookie cups have finished cooking, remove them from the pan and fill with fruit mixture. Top with toasted coconut, if desired.
- Eat and enjoy.
Happy Fiesta Friday!
As the weather gets warmer, picnic season arrives. I love soaking in the sun as I eat my meals. Honestly, I think sunshine may make food taste better 🙂 .
This week, I taught the children in my daycare class how to weave paper. With help, even the preschoolers were able to make beautiful “picnic blankets.” Help get your children or students excited for picnic weather by making this craft.
Picnic Blanket Craft
- Construction paper in contrasting colors
- Old magazines or sales-papers
- Fold one sheet of paper in half width-wise (like a hamburger)
- Face the open end away from you and the crease towards you
- Cut strips approximately 1 inch apart, stopping about 1/2-1 inch from the edge
- Cut 1-inch strips width-wise from the other piece of paper
- Begin weaving the individual strips through the other piece of paper. The strips should be alternated to make a checkered pattern. If one strip begins under the other paper, the next one will begin over the other paper.
- Continue weaving until you have filled the paper
- Cut pictures of food from a magazine or sales-paper and glue them to your picnic blanket
Happy Fiesta Friday!
One of the many terrific things that occurred on Wednesday was an unofficial photo session at Graylyn Estate. Here are some of my favorite photos from the quick trip.
A quirky self-portrait just for fun!
Spring is on it’s way!
I’m going to be honest: there was so much goose poop that I quit trying to avoid it. Nasty!
And for the first time, I am participating in Fiesta Friday (Click here to see today’s roundup)! Thanks goes out to The Novice Gardener for hosting 🙂