German Chocolate Oatmeal

This is probably a post I should be saving for the fall, but it just couldn't wait. Pinterest is full of recipes for oatmeal. There are recipes for chilled oatmeal, overnight oatmeal, crock pot oatmeal... every kind of oatmeal you can possibly imagine. So when I went on my no-sugar diet I was intrigued by the idea of a healthy breakfast that tasted like dessert. One of my all time favorite flavor combos is German Chocolate. I love it in Dairy Queen blizzards, or ice cream sundaes or even in cookies, so why not in oatmeal?? When I gave this a try, I knew I had a winner! Who doesn't like chocolate? And who doesn't want to find a way to have chocolate for breakfast? :)

You can change the ingredients in this recipe to better fit your tastes if need be. Don't like coconut? Leave it out. Want to be a little healthier? Leave out the chocolate chips and just stir in the cocoa powder. Use more pecans, use less pecans. Really you can tailor it any way you want, but I promise as written, its the perfect way to start a day. Even a hot summer one!

~Wendy

German Chocolate Oatmeal

Recipe Type: Breakfast

Author: Wendy

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 2-3

Ingredients

• 1 c. old-fashioned oats


• 1 3/4 c. skim milk


• 1/8 tsp salt


• 2 Tbsp cocoa powder


• 2 Tbsp shredded coconut (toasted)


• 2 Tbsp chopped pecans (toasted)


• 2 Tbsp semi-sweet chocolate chips (optional)

Instructions

1. Bring milk to a boil over medium-high heat, stirring frequently to avoid burning. Add salt.


2. Stir in the oats and cook over the heat for 4-5 minutes until thickened stirring occasionally.


3. Remove oats from the heat and stir in the cocoa powder until completely dissolved and combined. Add in an additional tablespoon of milk if necessary to help combine.


4. Separate the oatmeal into 2-3 bowls and top with the coconut, pecans and chocolate chips.


5. Serve with additional milk.

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Strawberry Spinach Salad

I love salads. LOVE them. In fact, one of my favorite things to order at Portillo's (if you do not live in Illinois, Arizona, Indiana, or California, I am so, SO sorry that you may not have any idea what Portillo's is -- and if you plan to visit Chicago, plan on stopping there) is their chopped salad (minus the pasta). This is saying something as it's on the menu alongside one of the best burgers that exists, cheese fries, Chicago-style hot dogs and the like. But being someone who pretty much always watches carbs, (I even watch them as they go into my mouth when I just MUST have that one cookie...or the peanut butter m&m's at the movies...or the cold, dried out, half of the soft pretzel that my daughter didn't finish at the pool) I like that I can have a really really tasty, filling, not-feeling-deprived-at-all salad while the rest of my family gorges on their beef and cheddar croissants, burgers, and onion rings (bastards).

This salad has been tops on my list for YEARS. Bear with me as you read through the ingredients as it's one of those recipes that has evolved with me over the past decade. I started out making it exactly as I had found it on allrecipes in all of it's obnoxiously sweet glory and have modified it a little bit every time I've made it. I now replace the sugar with splenda or stevia and added feta cheese somewhere along the way. I've always meant to try grilling some chicken to put on top but haven't gotten there yet -- let me know if you do!

~Leah

Strawberry Spinach Salad

Recipe Type: Salad

Author: Leah (adapted from allrecipes)

Prep time: 15 mins

Cook time: 1 hour

Total time: 1 hour 15 mins

Serves: 4

Ingredients

• 2 Tbsp sesame seeds


• 1 Tbsp poppy seeds


• 1/4 cup splenda or stevia (or white sugar)


• 1/2 cup olive oil


• 1/4 cup balsamic vinegar (or distilled white vinegar)


• 1/4 tsp paprika


• 1/4 tsp Worcestershire sauce


• 1 Tbsp minced onion


• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces


• 1 quart strawberries - cleaned, hulled and sliced


• 1/4 cup candied pecans, walnuts, almonds (you may toast them if you'd like), or any favorite nut toasted or candied


• 1/4 cup feta cheese

Instructions

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, splenda or stevia (or sugar), olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.


2. In a large bowl, combine the spinach, strawberries, almonds, and cheese. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

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Cowboy Caviar

June was a busy month for us. My son's birthday is at the end of May and my daughter's is at the beginning of July. So unfortunately for me their birthday parties always end up being just a few weeks apart. Next year I have made a vow to figure out some way to avoid two big parties within two weeks of each other, but still make them feel special. I'm open to suggestions!! Anyway, to make things more tricky I have a HUGE family. I think somewhere around 40 first cousins -- most of whom live in the area. I always want to invite everyone to every party, but just my family brings our head count up over 50 and then we invite our friends. So...you can imagine these birthday parties get pretty big!

For this last one I decided to have most of the food catered in to keep things simple. The morning of the party it struck me that I had NO appetizers or snacks for anyone to eat. No big deal to some, but I was mortified! I'm a party planner people. I love this stuff. I have lists, and special Pinterest boards, and magazine clippings. How could I have forgotten something as basic as appetizers!?!?! I was frantically combing through my Pinterest party board when I ran into this recipe. Sounded simple enough to me so we gave it a try. IT WAS AWESOME! 6 ingredients, 2 minutes to throw together and great for everyone's taste buds. It's best when served with those large Frito dipping chips, but tortilla chips would work too.

So if you're a party planner and need something to add to your list, or you're not a planner and you want something to throw together, give this one a try! It won't disappoint.

~Wendy

Cowboy Caviar

Author: Wendy

Prep time: 5 mins

Total time: 5 mins

Serves: 10-12

Ingredients

• 2- 11 oz cans Mexicorn (drained)


• 1 can Rotel tomatoes (mild or hot)


• 2 c. cheddar cheese, shredded


• 4 green onions, sliced


• 1 c. mayo


• 1 c. sour cream

Instructions

1. Add all ingredients to a large bowl, stir until thoroughly combined.


2. Chill until ready to serve.


3. Serve with Frito-dipping chips.

Notes

The taste of the dip gets better after the flavors are left to combine for awhile. I would recommend making a few hours in advance and letting it chill in the refrigerator before serving.

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Garden Pasta Salad

HOT this week. Icky, humid hotness. The kind of hot that makes me want to bar the doors and pretend "outside" doesn't exist for awhile. Try telling that to a 20 month old.

If you know me, you know I don't do hot well. Even making our way to the pool is challenging this week. Is it bad that I'm crabby 5 minutes into the mission?

Picture me laden like a pack mule and herding three arguing children across steaming, black asphalt. Oh, and we're hurrying too. For some unknown reason, there are exactly 6 chairs in the shade for the 8,000 people who will show up on hot summer days. If you aren't first in line when the pool opens, you're frying all afternoon. After everyone is slathered with sun screen and goggles are adjusted, I have about 9 (sweaty) minutes of peace until they wander back wondering what I brought to eat.

And the cycle continues for about 5 hours...until we have to go home cause we ran out of snacks.

Needless to say, I don't feel like cooking when we get home. So ideally I have something like this already prepped in the fridge. It's light and refreshing, not to mention delicious. AND has enough vegetables to cancel out the "fruit snack frenzy" of 3:00 that afternoon. Don't be afraid of the mayo...the yogurt totally cuts the heaviness of it. Black olives will work in a pinch, but the kalamata ones are so worth the extra cost. The veggies in the recipe are a place to start. I often use whatever I have on hand.

Enjoy. And stay cool.

~Erin

Garden Pasta Salad

Author: Erin (adapted from eatingwell.com)

Prep time: 15 mins

Total time: 15 mins

Serves: 4

Ingredients

• Dressing


• 1/3 c. mayonnaise


• 1/3 c. plain yogurt


• 2 T. extra-virgin olive oil


• 1 T. red-wine vinegar, or lemon juice


• 1 clove garlic, minced


• 1/8 tsp. salt


• Ground pepper, to taste


• Salad


• 2 c. cooked rotini noodles


• 1 c. cherry or grape tomatoes, halved


• 1 c. diced (any color) bell pepper


• 1 c. grated carrots


• 1/2 c. chopped scallions


• 1/2 c. chopped kalamata olives


• 1/3 c. slivered fresh basil

Instructions

1. Whisk together dressing ingredients.


2. Toss cooked pasta, vegetables, and dressing together.


3. Serve, or cover and refrigerate.

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The Erin Burger (or Chicken Burger with Pear Chutney)

I am a huge fan of burgers. If I go more than a week without one, I start to get cravings that won't go away until I get a big, juicy cheeseburger. That being said, I am generally NOT a fan of turkey burgers. I've tried them all kinds of ways and they just never do it for me.

Except for this burger.

It has such unique, fresh flavors that there's nothing not to like about it -- pears, apples, chutney, fresh parsley,  lots of fresh lemon and even cinnamon!  We just had to name it the Erin burger since it's got so much sweet and fruit in a savory burger and that's just her "thing." You may be saying, uh...the recipe says "Chicken Burger" not turkey. I have always made it with turkey and have always liked it but I decided to try it this time around with chicken. As I said, I've never really liked turkey burgers but Erin got me trying ground chicken for some burger recipes a few years ago and I found that I really liked the chicken much much more than the turkey so I figured trying it with the only turkey burger recipe I like would be delish and I was right! Although, you really can't go wrong with either meat with this recipe.

You may be wondering where the cheese is and I'm telling you it doesn't need it! Believe me. I consider it almost sacrilegious to have a burger without cheese on it but I'm begging you to try the recipe just once exactly as is...no condiments, no cheese, just the chutney. Also, if you're a low-carber...this burger has so much flavor you won't even miss the bun!

~Leah

The Erin Burger (or Chicken Burger with Pear Chutney)

Author: Leah (adapted from Trump's turkey burger)

Prep time: 2 hours

Cook time: 14 mins

Total time: 2 hours 14 mins

Serves: 8

Ingredients

• Burger


• 1/4 cup thinly sliced scallions


• 1/2 cup finely chopped celery


• 3 Granny Smith apples, peeled and diced


• 1/8 cup canola oil


• 4 pounds ground chicken or turkey


• 2 Tbsp. salt


• 1 Tbsp. black pepper


• 2 tsp. Tabasco® chipotle pepper sauce


• 1 lemon, juiced and grated zest


• 1/2 bunch parsley, finely chopped


• 1/4 cup Major Grey's Chutney, pureed


• Pretzel buns or your favorite hamburger bun or roll


• Chutney Topping


• 1 Anjou pear, peeled and diced


• 1/2 teaspoon cinnamon


• 1 teaspoon sea salt


• 1 1/2 cups Major Grey's chutney

Instructions

1. Sauté the scallions, celery and apples in the canola oil until tender. Let cool.


2. Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.


3. While the burgers are chilling, make the chutney topping.


4. Preheat oven to 350°.


5. Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.


6. Cool and mix with the chutney.


7. Season the turkey burgers with salt and pepper. Place on a preheated, oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.


8. Serve on pretzel bun or your favorite bun or roll and top with chutney mixture.

Notes

Yes, these are ginormous burgers and if you decide to make them smaller, please adjust your cooking time as they will get dry FAST. You MUST oil your grill...these do not have much fat and they will stick. Also on that note -- don't mess with these once they're on the grill. Put them on, set the timer, flip them, set the timer, take them off. They can fall apart easily so you really don't want to be messing with them.

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Sherbarita Poptails

I have to admit that popsicles don't usually do it for me. A frozen, sugary, goopy mess of syrup doesn't typically sound appealing. Until one day when I had leftover sherbet and some of my beloved margarita mix. I am ALWAYS down for a margarita but I didn't think  I would win any parenting awards sitting in my backyard at 3 in the afternoon sipping a margarita while my kids were running through the sprinkler.

Enter...POPTAILS! Have you heard of these brilliant little things!?! They're "popsicle-cocktails" or "momsicles" or whatever you want to call them. I call them fantastic. Its a small little cocktail frozen into a popsicle form. You can make them ahead of time and serve them at a summer pool party or a late afternoon play date (just don't mix them up with the regular popsicles!) or keep them for the nights your husband (or wife) is working late. Whatever your reason, give these a try. You can add a little extra tequila, but not too much. It may sound appealing but it will prevent your pops from freezing completely. This lime sherbet & margarita blend is delicious! Happy summer!

~Wendy

Sherbarita Poptails

Recipe Type: Dessert

Author: Wendy

Prep time: 5 mins

Cook time: 4 hours

Total time: 4 hours 5 mins

Serves: 4

Ingredients

• 1 c. Jose Cuervo Margarita Mix w/ Tequila


• 1 c. Lime Sherbet, softened


• 1/4 c. tequila

Instructions

1. Mix all three ingredients and pour into 4 popsicle molds.


2. Freeze for at least 4 hours until hard set.


3. When ready to serve, run the mold under warm water for a few seconds before trying to remove.

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Avocado White Bean Wraps

Anything better then a summer meal you can make ahead? AND not turn on the oven or stove? Big winner right here.

Oh, wait.....it's vegetarian too! And has more has fiber then you'll know what to do with.

Not convinced yet?

They taste awesome. Plus, I'm a fan of any recipe that turns simple, super healthy ingredients into something absolutely craveable. I found these on eatingwell.com a few years ago and they've quickly become a favorite of family and friends. The chilies in adobo sauce has smoky flavor and is quite spicy. Keep this in mind and adjust quantities to suit your tastes. The recipe calls for only a small portion of what comes in the can. I recommend freezing the remaining chilies to make more wraps down the road, or this salad. It's also one of those ingredients that I can't always find at every grocery store, so will often buy 2 or 3 to have on hand. You'll thank me for the tip. Enjoy!

~Erin

Avocado White Bean Wraps

Author: Erin (adapted from eatingwell.com)

Prep time: 20 mins

Total time: 20 mins

Serves: 4

Ingredients

• 2 T. cider vinegar


• 1 T. canola oil


• 2 tsp. canned chipotle chili in adobo sauce, finely chopped


• 1/4 tsp. salt


• 2 c. shredded red cabbage


• 1 medium carrot, shredded


• 1/4 c. chopped fresh cilantro


• 1 15-ounce can white beans, rinsed


• 1 avocado


• 1/2 c. sharp Cheddar cheese, shredded


• 2 T. minced red onion


• 4 wraps or tortillas

Instructions

1. For dressing, whisk together cider vinegar, canola oil, chipotle chili, and salt.


2. Toss red cabbage, carrot, and cilantro in dressing.


3. Mash together beans, avocado, cheese, and onion.


4. Assemble wraps with a thick spread of avocado mixture and cabbage. Serve.

Notes

If you are bothered by browned avocado and wanting to prepare these ahead of time, mash avocado into beans, cheese, and onion right before serving. Chipotle chilies in adobo sauce is found in a very tiny can in the International food aisle.

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Thai Peanut Cabbage Salad

If you've always had a hard time figuring out side dishes to serve at your BBQ or to bring to a friend's then look no further! I started making this recipe as a newlywed 12 years ago when I found it in a Pillsbury recipe book at the grocery store checkout. Little did I know what a gem I had stumbled upon! It was a HUGE hit and every time I make it, I get asked for the recipe. It's really easy as far as a salad recipe is concerned considering all of the ingredients involved. In this wonderful day of culinary conveniences, you can buy all but three of the ingredients ready to go (well, really two if you want to shell out the money for already chopped peanuts, but to me that's easy enough to do with a food processor...and even then, I usually just do it with a knife).

It's great for feeding a small group for a little luncheon or -- by multiplying the recipe -- a big crowd. It doubles and triples (and even quadruples -- yes, I have quadrupled it) well. I've been meaning for years to make it for dinner by adding some grilled chicken or some chicken satay but I never seem to get around to it. If any of you give that a try, let us know in the comments how it was!

~Leah

Thai Peanut Cabbage Salad

Recipe Type: Salad

Author: Leah (from Pillsbury recipe booklet)

Prep time: 10 mins

Total time: 10 mins

Serves: 6

Ingredients

• DRESSING


• 1/4 c rice wine vinegar


• 1/4 c oil


• 1/4 c peanut butter


• 2 T sugar


• Seasoning packet from soup mix


• SALAD


• 1 (3 oz.) pkg. oriental flavor ramen noodle soup mix


• 2 c shredded green cabbage


• 2 c shredded red cabbage


• 1 c shredded carrot


• 1/3 c chopped cilantro


• 1/3 c sliced green onions


• 1/2 c chopped peanuts

Instructions

1. Combine all dressing ingredients; beat well with whisk.


2. Break noodles into small pieces in large bowl. Add cabbages, carrot, cilantro and onions; mix well. Add dressing, toss. Sprinkle with peanuts

Notes

You can serve this immediately and the noodles will be crunchy or you can make it ahead and they will soften. I personally like to make it the morning of an event...that way they're not too crunchy and not too soft...but it tastes delicious with them in any form.

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