Crockpot Cheese Tortellini

I was looking for easy and yummy meals so that I could keep up with my cooking as the school year began.  I tried this one out the other day.  It was delicious and made A LOT!

Crockpot Cheese Tortellini

from Little Fellows

Ingredients:
1 (19oz) bag of frozen cheese tortellini (I couldn't find frozen, so I used boxed cheese tortellini)
1 small bag of fresh spinach (I used about half of a 5 oz package, but more is better!)
2 (14.5 oz) cans of Italian style diced tomatoes, drained
1 block (8 oz) of cream cheese or neufchatel (less fat)
1 lb. of ground sausage or chicken/turkey sausage browned
4 cups of chicken broth 

Brown the sausage and put all ingredients in crockpot,
chunking up the cream cheese.
Cook on low for 4-6 hrs.

Serves 4-6 

Southwestern Quinoa Salad

I've been intrigued by Quinoa, mainly because it is not pronounced at all like it looks.  When I see the word, I think Quin-o-uh, right?  But that's not right, it is pronounced "Keen-wa" (our box has the pronunciation on it, that's why I bought that box...).  Via Pinterest, I found a recipe to try.

Southwest Quinoa Salad
from Clean Eating

Serves: 8
Makes: 8 cups

INGREDIENTS:

• 1/3 cup fresh lemon juice
• 1/3 cup olive oil
• 3 tbsp chopped fresh cilantro
• Sea salt and fresh ground black pepper, to taste
• 1 cup quinoa, rinsed and drained
• 1 tsp cumin seeds, toasted, or 1 tsp ground cumin
• High-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil), as needed to lightly coat grill grate
• 2 cobs fresh corn, husks and silk removed (or 1 1/4 cups frozen corn, thawed)
• 1 cup cooked black beans, drained
• 1 plum tomato, diced
• 1 zucchini or yellow zucchini squash, diced
• 1/4 cup finely chopped red onion

INSTRUCTIONS:

1. In a small bowl, whisk lemon juice, olive oil, cilantro, salt and pepper; set aside.
2. In a saucepan, bring 2 cups water to a boil; add quinoa and cumin. Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12 minutes. Remove pan from heat and let stand for 5 minutes. Uncover, fluff with a fork and let cool for at least 10 minutes.
3. Meanwhile, heat an outdoor grill to medium-high and lightly oil grate with cooking oil. Add corn, close lid and grill, turning once, until tender and lightly charred, 10 to 15 minutes. (Alternatively, boil cobs in a large pot of simmering water. Cover and cook until tender, 6 to 10 minutes.) Let corn cool, then cut kernels from cob.
4. In a large bowl, combine quinoa, corn kernels, beans, tomato, zucchini and onion. Pour lemon-cilantro dressing over top and toss to combine. Cover and refrigerate salad for at least 1 hour to allow flavors to meld, or up to 2 days.

Also, look at this delicious pulled pork the husband made this weekend

Spaghetti

Mom and I made spaghetti sauce one day when I was in Longview.  We used the recipe from my friend, Holly.  It was so much fresher tasting than the typical Prego I buy.  I am thinking of making ahead and freezing it for the school year because we use sauce on everything from spaghetti to pizza, etc and it would be nice to have some fresher stuff on hand. 

Ingredients: 

4 lbs fresh tomatoes (peeled or unpeeled, I usually don't peel)

2 Medium onions, chopped. (I use white onions because it's a milder flavor)

1\4 to 1\2 green bell pepper

4 cloves of garlic, chopped.

1\4 cup fresh basil, chopped.

1\4 cup olive oil

1 teaspoon salt

4 sprigs fresh parsley

1 teaspoon crushed red pepper

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh oregano, chopped

1\2 teaspoon fresh thyme, chopped. (about 2 sprigs)

1 tablespoon sugar

Instructions

Heat olive oil over medium heat. Add Garlic, bell pepper, onion, basil, salt, and red pepper.

Sautee until onion and bell pepper are tender (5 minutes or so). Add tomato, parsley, sugar, oregano, rosemary, and thyme. Heat to a boil, reduce heat and simmer, uncovered, for about 2 house. Stir often or until the sauce is as thick as you want it.

Chicken taquitos

One of the ways that we were so blessed by our friends after Sadie's birth was by all of the meals they brought.  I did not have to cook for an incredibly long period of time.  It was amazing!  These taquitos were brought to us and I loved them so much that I made them again. 

Chicken Taquitos
from A Wise Cook

Ingredients:

1/2 cup plain Greek yogurt (if you use regular yogurt, you will need to strain it)

1/3 cup green salsa

1 Tablespoon lime juice

1/2 heaping teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon cilantro

2 cups cooked, shredded chicken (I used boneless, skinless chicken)

1 cup shredded monterey jack cheese

12-14 flour tortillas (fajita size)

Cooking Spray

Sea Salt

Directions:

1) Preheat oven to 425*. Line a large baking sheet with foil and spray with cooking spray. Set aside.

2) In a large bowl combine greek yogurt, salsa, lime juice, cumin, chili powder, onion powder, garlic powder, and cilantro. Mix well. Stir in cooked shredded chicken and shredded cheese. *This can be made up to 24 hours in advance. Just cover the bowl with plastic wrap and stick it in the fridge!

3) Spread about 2 spoonfuls (about 2 tablespoons) of filling on center of tortilla. 

4) Spray top of taquitos generously with cooking spray (I used PAM Canola Oil spray). Sprinkle generously with sea salt. 

5) Bake at 425* for 15 minutes. The edges should be golden brown and the tops should be crisp. Let sit 5-10 minutes before eating.

We served them with black beans, salsa, queso and fruit.

*Remember that the blog will be going private August 1st, just to protect the privacy of little missy.  If you have already told me to add you to the list, you are.  If you have not yet done so and wish to continue following, please either leave a comment or email me : )

 

Pita Pockets

I came across a super easy recipe inspiration on pinterest and decided to try it out.

*Remember, my blog is going private August 1st, if you would like to continue following me, please leave a comment with your email address.

Pita Pockets

Ingredients
*1 can corn
*1 can black beans
*1 tomato
*1 large avocado
*fresh cilantro
*salt and pepper to taste
*1 cup mozarella
*pita bread

1. Rinse and drain beans and corn
2. Chop cilantro, tomato and avocado
3. Mix all ingredients and cook on low-medium until heated throughout
4. Add mozarella.
5. Once the cheese melts, pull the mixture off of the heat and fill the pita pockets.
*When saving leftovers, keep the mixture separate from the pita pockets to avoid soggy bread.

Salted Pretzel Caramel Brownies

I like to cook, but I LOVE to bake.  Sounds about right for a diabetic to have a sweet tooth, right? : ) Specifically, I love to bake anything that involves chocolate. 
I came across this recipe on Pinterest (of course) and love the way they turned out.

Salted Pretzel Caramel Brownies
from Recipe Sweet
*I don't have any pictures as these were quickly devoured, but the original blog post from Recipe Sweet has step by step pictures if you are a visual learner : )

Ingredients

1 box Betty Crocker fudge brownies (for a 9×13 pan)

2 eggs

1/4 cup water

2/3 cup vegetable oil

3 cups pretzels (I used the stick kind, but can see where the loopy ones may lay flatter)

1 jar caramel sauce

coarse sea salt

Directions

1. Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper, or grease with cooking spray.
2. Prepare brownie batter according to package instructions.
3. Pour about 1/3 of the brownie batter into the prepared baking pan. Spread until the bottom of the pan is evenly coated. Then add two even layers of pretzels, covering the entire surface. Carefully spoon the remaining brownie batter on top to cover the pretzels.
4. Bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Remove and set on a cooling rack to cool.
5. Spoon the caramel sauce onto the top of the brownies in an even layer. (If it is too thick, spoon the sauce into a small bowl first and microwave for 30 seconds to thin.) Sprinkle the caramel with a few pinches of sea salt.
6. Serve warm, or let cool to room temperature then serve. (I kept them in the freezer when not serving as the caramel sauce never really seemed to completely set unless frozen). 

Chipotle Chicken Salad

I had gotten stuck in a bit of a rut with our same old salad each week.  I came across this recipe and we both really enjoyed the change. 
 
Chipotle Chicken Taco Salad
from Nutmeg Notebook
Dressing:

• 1/3 cup chopped fresh cilantro
• 2/3 cup light sour cream
• 1 tablespoon minced chipotle chile, canned in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 teaspoons fresh lime juice
• 1/4 teaspoon salt

Salad:

• 4 cups shredded romaine lettuce
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced peeled avocado
• 1/3 cup thinly vertically sliced red onion
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

To prepare dressing, combine first 7 ingredients, stirring well.
To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Chicken Parmesan Casserole

Chicken Parmesan Casserole 
from Our Pinteresting Summer

Ingredients

• chicken breasts
• olive oil
• minced garlic
• red pepper flakes 
• marinara sauce (a jar)
• Parmesan/mozarella cheese

Directions: 
1. Cut up chicken and place in the bottom of a pyrex dish.
2.  Sprinkle over some evoo, minced garlic and red pepper flakes.
3. Cover the chicken with sauce as you see it.  I used quite a bit because the last thing that you want is dry pasta.
4. Cover the top with mozarella/parmesan cheese..lots of cheese (the recipe also calls for croutons on top, but I skipped this part)
5. Bake for 35 minutes at 350 degrees.
6. While the chicken was cooking, I prepared the spaghetti on the stove top.
7.  Mix them together well when both are ready and enjoy.  Quick and easy way to make chicken parm.

Banana Pudding

Last week we had some family and friends over for dinner on Friday prior to the Baby Showers on Saturday and Sunday.  For dessert, I wanted to make something a little different and came across a banana pudding recipe on Pinterest. 

Banana Pudding
from Cooking with Carrie

Ingredients (For our group, I ended tripling it, which was way too much..so we've had to eat from it all week..)1 box of vanilla wafers
4 to 5 bananas, sliced
2 cups milk
1 (3.9 ounce) box instant french vanilla pudding
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) tub of whipped topping

Directions
1. First, don’t forget to set out your ingredients, especially the cream cheese, as it needs to be softened and the whipped topping if it needs to thaw.
2. In a bowl, combine the milk and pudding mix and blend well using an electric mixer.
3. Using another bowl, combine the cream cheese and condensed milk.
4. With the same electric mixer, blend together until smooth.
5. Add the pudding to the cream cheese mixture and stir until combined.
6.  Peel and slice the bananas and set aside.

7. You can use a large bowl, 9x13 pan, or small bowls for the banana pudding. I used plastic cups and then layered the remainder in a bigger container. Start with a layer of vanilla wafers, then the pudding mixture, then bananas.  Then more of the pudding mixture, vanilla wafers and a layer of whipped cream.  Continue with the pudding and bananas and pudding and wafers until you reach the top!

Banana CC Muffins: A new recipe

I love breakfast and I love having time to make breakfast.  Spring break makes this easier (and has given me time to run a lot of errands and work on some grad school too!).  I came across this recipe on pinterest and decided to try it.

Banana CC muffins
from Fit and Healthy with Debbie
Ingredients:
2.5 cups old fashioned oats 

1 cup plain low fat greek yogurt

2 eggs

1/2 cup honey

2 tsp baking powder

1 tsp baking soda

2 TBSP ground flax seed

1 tsp vanilla

2 ripe bananas 

*I also added in 1/2 c. mini cc



Directions
1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
2. Place the oats in the food processor and pulse for about 10 seconds.  Add remaining ingredients to the food processor.
3. Process until everything is mixed together and oats are smooth. (Then add the chocolate chips/walnuts if you so desire)
4. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.
*Let them cool before eating, otherwise they will stick to the paper (no flour or oil in them) or put them in the pan vs. in paper.  

Each muffin is approximately 30 g of carbohydrates.

S'mores Bites

No picture again, but I got this idea from this pin on pinterest.  I mean, who doesn't love s'mores: graham cracker - good, marshmallow -good, chocolate - good.  Everybody wins.


Smores Bites 
from Melissadionne

Ingredients:
6 graham cracker sheets (or as many as you wish)
6 large marshmallows (enough to fit your crackers)
12 Hershey’s Kisses, unwrapped 

Directions:
1. Break graham cracker sheets in half.
2. Using clean scissors cut each marshmallow into 2 halves.
3. Heat oven to Low Broil.
4. Align graham crackers in the center of a cookie sheet about 1/2″ apart from each other.
5. Top each graham cracker with a marshmallow with the cut/sticky side down.
6. Place marshmallow topped graham crackers under broiler (turn oven light on if you have one) DON’T WALK AWAY, watch them closely as they will toast quickly, allow to toast until golden rotating pan with oven mitt as needed.
7. Once golden immediately remove from oven, place 1 Kiss in the center of each toasted marshmallow and gently press down.  For best results serve warm, just like a real S’more.
8. Enjoy!

Greek Yogurt Dip

Might've already shared this one before, but just in case I haven't, this was a super easy and yummy substitution.

For ranch dip, instead of using sour cream, use a container of plain Greek yogurt instead, mix it with a packet of ranch dip and enjoy with veggies or chips! Super quick and a little healthier than sour cream, too!

Simple Whole Wheat Bread

At some point last weekend, I got the idea in my head that I needed to make homemade bread.  We do not have a bread maker, so I decided to search for bread recipes.  I came across this gem on Allrecipes.com.  My only note to you is that it makes 3 loaves of bread (oh my!).  Now I am all about making food ahead, but with bread you kind of need to think through as it will go bad quickly if unused.  I ended up leaving two loaves out (we've finished one and are working on two) and freezing the last.  Next time however, I will follow the directions for the bread up until the rising/baking point and freeze two of the balls of dough wrapped in wax paper and placed inside a gallon size ziploc.  I figured out with pizza dough that if you just give them time to warm up and rise before baking, it makes for a quick way to have homemade bread on hand. 

Simple Whole Wheat Bread

From Allrecipes.com

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Ready In: 3 Hours

Servings: 36

Ingredients:

3 cups warm water (110 degrees F/45 degrees C) 2 (.25 ounce) packages active dry yeast 1/3 cup honey 5 cups bread flour

3 tablespoons butter, melted 1/3 cup honey 1 tablespoon salt 3 1/2 cups whole wheat flour 2 tablespoons butter, melted

Directions:

1.	In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2.	Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3.	Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4.	Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Crockpot Tortilla Soup

Last week one day I had a long day, but wanted to make sure that I had cooked dinner and had something for Cody and I to come home to.  I found this recipe on Pinterest and thought it would be worth trying.
It turned out being great and I was able to put in a lot of veggies, making it healthier.

Crockpot Tortilla Soup

from a Year of Slow Cooking

Ingredients

--3 cups of chicken broth (I had enough broth leftover from cooking the chicken)

--1 1/2 cups cooked chicken (I cooked a bunch of chicken over the weekend, so it was ready for the recipe and the Chicken and Spinach Bake)

--1/2 onion

--1 cup frozen roasted corn

--2 green onions

--28 oz can of tomatoes and juice

--1 cup chopped up vegetables that you have on hand (celery and carrots)

--4 cloves of garlic

--1/4 t crushed red pepper flakes

--1/2 t cayenne pepper

--1 t cumin

--salt to taste

optional garnish:

--tortilla chips

--parmesan cheese

--sour cream

Directions

1. dice all veggies into fine chunks

2. dump everything into the crockpot (It's okay if you have frozen stuff.)
3. totally okay to assemble the night before. (Which I did since I have a tendency to run behind in the mornings)
4. cook on low for 8-10 hours, or high for 6 or so.

Before serving, add whatever garnish you choose.

Chicken and Spinach Pasta Bake

Last week I got tired of all of the recipes that we had and wanted to find something new.  Thanks to Pinterest, I came across this gem.  Easy and really good.

Chicken & Spinach Pasta Bake

from Saving Money Living Life

• 8 oz uncooked rigatoni
• 1 T olive oil
• 1 c chopped onion
• 1 (10 oz) pack frozen spinach, thawed
• 3 c cubed, cooked chicken breasts
• 1 (14 oz) can Italian-style diced tomatoes, undrained
• 1 (8 oz) container Philadelphia chive & onion cream cheese
• ½ t salt, ½ t pepper
• 1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions.  Spread oil on bottom of 11×7 in baking dish; add onion in a single layer.  Bake at 375 for 15 minutes or just until tender.  Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels.  Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl.  Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese.  Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

A cup of Macaroni and Cheese

I'm a macaroni and cheese girl.  I love it, but I have to tell you that the powdery cheese kind of freaks me out and I'm still working to make mac-n-cheese in the crockpot work out because that would be a collision of two wonderful worlds.  In the mean time, I came across a recipe on Pinterest (of course) for a cup of mac-n-cheese.  It worked out perfectly for my lunch for just me (of course I could do two cups if the Mr. wanted mac-n-cheese as well.  I ate mine today with a half of a turkey bacon sandwich and a teeny apple.  Perfect lunch for a cool day!

Without further adieu, the recipe:
Instant Mug o’ Mac & Cheese in the Microwave
from babble
1/3 cup pasta
1/2 cup water
1/4 cup 1% milk (we always have 2%)
1/2 cup shredded cheddar cheese
1.Combine the pasta and water in a large mug or bowl.
2. Microwave on high for two minutes, then stir. A lot of times the water will overflow while it heats up. It is OK if this happens. If you don’t want it to overflow just make this in a very large microwaveable bowl. (I placed my mug in a bowl to catch the water, then put the water back in afer each two minutes..your pasta will need it)
3. Repeat this for at least 2 to 4 more minutes, stirring at each 2-minute interval. The water should absorb completely and the pasta will be cooked through. If the pasta needs another minute it is okay to add one more teaspoon of water and microwave for another minute. (Mine cooked in about 5 minutes and I had to add an extra TBS of water).
4.Remove it from the microwave and stir in the milk and cheese. Microwave for another minute.
5. Stir the cheese thoroughly into the pasta and eat up!

*Total Carboyhydrates 18g
(You may notice that I am going back to some recipes and adding in the total carbohydrates.  As a diabetic this is what I have to count in order to know how much insulin to give.  I have been re-figuring out total carbohydrates with each recipe each time I make it..total waste of time, so I'm going to start posting them to stop reinventing the wheel.  If you can use them, great! Remember though that these are just close.  If you don't care about total carbohydrates, just ignore them. )

Pumpkin Choclate "Cupcakes"

Typically you probably think of cupcakes as having icing and these do not, but do not discount them yet..they're good and easy to make, so everybody wins!

Pumpkin Chocolate Cupcakes
from Nomadic Nom Nom

Ingredients

1 box chocolate cake mix
1 15oz can of pumpkin pure
6 oz mini chocolate chips

Directions
1. Mix together the three ingredients (cake mix, pumpkin and chocolate chips..reserving some of the mini chocolate chips for the top of the cupcakes).
2. Bake at 350 22-25 minutes or until a toothpick comes out clean.

The cupcakes are a little denser than a typical cupcake, but oh so good! : )

Easy Cobbler

I love it when sweets taste good and aren't too bad for you either.  On top of all of that, this recipe was super quick.

Easy Berry Cobbler
from Living a Changed Life

Ingredients
1 box cake mix (I just used yellow cake)
1 can sprite zero
1 bag frozen mixed berries

Directions
1. Cover the bottom of a 9x11 cake pan with the berries.

2.  Pour the cake mix on top making sure that it is evenly spread out.

3.  Pour Sprite slowly over the mixture (do not mix in though..or it will mess with the crust).

4. Bake for 45-50 minutes at 350 degrees

and serve with ice cream..possibly low fat? Or forget it go for Bluebell homemade vanilla because it it amazing...

Turkey Cucumber Wraps

Remember that one time that I had a blog that was abandoned for a month..whoops..

This is a quick "recipe" if you can even call it that, that I found on Pinterest.
Turkey Cucumber Wraps

Ingredients
Laughing Cow Cheese
Ranch Dip Mix
Chopped Cucumber
Tortillas
Turkey

Directions
1. Place laughing cow cheese in a bowl and whip until smooth.  Add in ranch dip mix (I eyeballed it to see what I thought looked like a good mix) and cucumber and stir well.
2.  Place a spoonful on the mixture in the middle of the tortillas and spread to even out.
3. Add in turkey, roll up and cut in half.
Its a perfect refreshing lunch : )

*Total carbohydrates depends on the size of the tortilla.  Approximately 19g.

Just call me McDonalds

Those of you who know me, know that I am not typically a person who gets places early : )  Now I have the best intentions, but I might get distracted, try to fit in too many things or I may just not get up early enough.  This "running late" tends to translate into weekdays too.  I would love to get up each morning and make breakfast for us to enjoy, but its just not going to happen.   So, I found some freeze ahead breakfasts and have about 48 breakfasts ready for Cody and I to eat.
The first is the Vegan Oat bars from this post.

The next thing I made was these Sausage Egg Casserole Muffins.

 

Sausage Egg Casserole Muffins
from Spark Recipes
Ingredients
1 pound Breakfast Sausage
2 cups shredded cheddar cheese
12 large eggs
1/2 t salt
1/4 t pepper
*I added onions and jalapenos diced

Directions
1.  With a little Evoo, cook half of the onion and the jalapeno.
2. Add in sausage and brown.
3.  Mix all of the ingredients together and then pour into a greased 12-spot muffin pan.
4. Cook in a preheated oven (375) for 30 minutes.

To package these once they cooled, I wrapped them in waxed paper or deli sheets and then in a gallon size ziploc before placing them in the freezer.
*Total carbohydrates 0g.


I also made these Breakfast Sandwiches



Breakfast Sandwiches
from The Yummy Life
Ingredients

• 100% whole wheat English muffins
•  whole eggs
• sliced cheese (I used slices of sharp cheddar until I ran out and then switched to Mozarella)
• Canadian bacon slices or Turkey bacon

Directions
1. Spray 12 ramekins or jumbo muffin tins with cooking spray and add one egg to each (use a fork to slightly break apart the yolk).  If using ramekins, place on a baking sheet.  Put the eggs in a preheated oven (350) for 25-30 minutes.

2. While the eggs are baking, toast the english muffins and then layer the cheese (fold in the pointed corners) and meat.

3.  Once the eggs have cooked, use a spatula/knife to gently lift them out and place them on top of the meat and then place the top of the muffin back on.

4. Wrap each sandwich in wax paper or deli sheets and then in a ziploc and place in the freezer.
*In order to reheat, place the sandwich in the microwave at medium power for 3 minutes.

*Total Carbohydrates 30g.

The last breakfast that I made was Oatmeal packets.  They were so much cheaper to make and easy too.

 

Instant Oatmeal Packs
by A Season for All Things

Ingredients:

1/3 cup quick oats

1 tsp milk powder

pinch of salt

2 tsp light brown sugar

1/4 tsp cinnamon

*Combine all ingredients in a snack size bag.

*To make for breakfast, add the packet to 2/3 cup boiling water.  Let sit for one minute and enjoy. 

I love having a freezer full of food! : )

*Total carbohydrates 20-22g.