Archive for May, 2013

This is our friend Laura’s first entry to our blog – and she’s coming out in style – “a¬†good old fashioned, 1960’s-esque meal.”

8 boneless, skinless chicken thighs
1 1/2 cups uncooked rice
1/2 envelope dry onion soup mix
1 can cream of mushroom soup
2 cups water
grated cheddar cheese

Use a big enough dish for all chicken to be in single layer
Put rice in first
Sprinkle onion soup mix on top
Combine water and mushroom soup, pour over rice
Lie chicken in single layer on top
Sprinkle on thick layer of cheese on top
Place in cold oven, set temp to 350, cook x 90 min


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Baked Oatmeal

Makes ~4 servings

This simple, nutritious, and versatile breakfast recipe is perfect for a group brunch or to make ahead so you have a healthy breakfast ready to go during the week. Enjoy plain or topped with yogurt or extra fresh fruit. Double (or triple!) the recipe for larger groups.


2 cups uncooked quick-cooking oats
1/2 cup brown sugar, packed
1/3 cup dried fruit (we used raisins)
1/4 cup chopped nuts (e.g. walnuts or almonds; optional)
2 Tbsp. cinnamon
1 tsp. baking powder

1 & 1/2 cup skim or low-fat milk
1/2 cup applesauce
1 very ripe banana, chopped (optional)
2 Tbsp. oil
1 egg, beaten


Preheat oven to 375.

1) In a large bowl, mix dry ingredients. In a separate bowl, mix wet ingredients. Add wet ingredients to dry, stirring gently until mixed.

2) Coat an 8-inch baking dish with cooking spray; pour in batter.

3) Bake for 20 minutes; fork check to test doneness. Serve warm.



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