February is National Chocolate Lover’s Month
It’s no secret that I LOVE nut butter. I like nut butter with bananas. I like nut butter with oatmeal. I like nut butter with pretzels. I like nut butter with carrots. And I really like nut butter with chocolate.
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!
It’s September, and you know what that means.
From January to April, I was a student teacher at a local elementary school.
In my last month of student teaching, I made a list of the many reasons that I was eager to finish:
- I will have time to blog again.
- I will have time for photography again.
- I will have time to run again.
- I will have time to bake again.
- I will have more time. Period.
The first bowl of overnight oatmeal I ever made was The Oatmeal Artist’s orange dreamsicle overnight oats. I fell in love instantly. It was like my mouth had found an old friend.
This is Katy Bunny, the loyal rabbit that I stuffed at Build-A-Bear Workshop when I was 5 years old.
I just found this post that has been sitting in my drafts bin for two years. No joke, TWO YEARS!
…can a blog post grow old???
What was my life even like two years ago? Spring of 2015 was my first semester as an RA. I was working weird hours at a daycare (6:50-7:50 am, 2:30-6:00 pm). I had never been to Texas. I didn’t like tomatoes.
I think that it is about time that I share this recipe.
- 3/4 cup milk of choice
- 1 kiwi, peeled and sliced
- 2 large strawberries, stems removed
- 1/2 teaspoon vanilla extract
- 1 cup ice
- 1 large handful spinach
- Combine all ingredients in a blender until smooth.
- Drink and enjoy!