Cold Oats

Serves 12 single grain

3 c. quick oats

3 c. skim milk

3 c. greek yogurt

¾ t. cinnamon

½ t. vanilla

¾ c. nuts

6 c. fruit (peaches)

sugar- opt ( ½ t. on each serving)

6 c. veggies (peas) in it or off to the side

Serves 8 single grain

2 c. quick oats

2 c. skim milk

2 c. greek yogurt

½ t. cinnamon

¼ t. vanilla

½ c. nuts

4 c. fruit (peaches)

sugar- opt ( ½ t. on each serving)

4 c. veggies (peas) in it or off to the side

Directions:

1. Soak oats, milk, and yogurt over night in a covered bowl in the fridge

2. Add remaining ingredients in the morning

DOUBLE GRAIN:

Ingredients:

(Serves 8)                    (Serves 6)

4 c. skim milk               3 c. skim milk

4 c. plain yogurt            3 c. plain yogurt

4 c. quick oats              3 c. quick oats

¼ c. oat flour                ¼ c. oat flour

½ c. raisins                  

3 c. fruit (1 can)            3 c. fruit (1 can)

½ c. chopped nuts        1/3 c. chopped nuts

3-4 T. sugar                  3 T. sugar

1 t. cinnamon                1 t. cinnamon

1 t. vanilla                     1 t. vanilla

Directions:

1. Soak milk, yogurt (or kefir), and oats in the fridge overnight.

(cover bowl with a lid)

2. In the morning, stir in fruit (or slice fresh fruit)

(our favorites are canned peaches, fresh bananas, or frozen strawberries)

3. Stir in remaining ingredients and serve.

(May top with nuts)

Honey Peanut Butter Popcorn

POPCORN DIRECTIONS (Serves 8):

1. Pop ½ c. of popcorn in bottom of machine.

2. Cover with a lid

3. Tilt when popcorn is popping so it lands in a large bowl.

4. Repeat 1 time (so you pop 1 cup total)

5. Evenly stir flavoring onto popcorn

Honey-Peanut Butter Popcorn INGREDIENTS:

½ c. sugar (optional)

½ c. honey 

½ c. peanut butter

½ t. vanilla

1 c. un-popped popcorn

DIRECTIONS:

1. Microwave or warm sugar, honey, peanut butter in a bowl/pot.

2. Take off heat and stir in vanilla.

3. Pop popcorn and stir mixture over it.

Asian Pasta Salad

(serves 8-10)

SALAD INGREDIENTS:

10 c. shredded cabbage or coleslaw

1 c. diced cucumbers or bell peppers (or 2c more cabbage)

1 lb. cooked spaghetti noodles 

1-1 ½ c. cooked chicken or 3 cans tuna

½-1 c. cashew nuts (or sunflower seeds)

DRESSING INGREDIENTS:

¼ c. olive oil

¼ c. soy sauce

2 T. brown sugar

2 T. lemon juice

1 T sesame oil

2 t. parsley

2 t. basil

1 t. dry ginger

1/8 t. salt

DIRECTIONS:
1. Break spaghetti noodles in half and boil for 8-10 min.
2. Drain and rinse with cold water
3. Mix with Coleslaw and nuts/seeds in a bowl
4. Mix dressing ingredients in a small bowl and pour over salad.

Fresh Lemonaide

4 c. water
2 c. freshly squeezed lemon juice (about 6 lemons)
1/2 c. sugar

Lemon Bars

Crust INGREDIENTS:

½ c. coconut oil (or butter)

½ c. applesauce

2 c. wheat flour

½ c. sugar

1 t. vanilla

Filling INGREDIENTS:

4 eggs

1/3 c. lemon juice (about 2 lemons)

1 c. sugar

¼ c. wheat flour

½ t. baking powder

DIRECTIONS:

1. Pre-heat oven to 350*

2. Mix crust ingredients and press into a 9X13 pan.

3. Bake for 15 minutes

4. Beat filling ingredients and pour on top of crust

5. Bake for 20 more minutes

6. Cool, then sprinkle ¼ c. powdered sugar on top

Breakfast Skillet

Ingredients:

3-4 Baked Potatoes (6 small red)

16 oz Firm Tofu (or 6 eggs)

1 ½ c. chopped Onion

1 bell pepper

mushrooms (opt)

2 c. Peas or Broccoli

1 t. cumin or oregano or salt

1 t. tumeric or curry (if using broccoli)

1 T. parsley (if using broccoli)

¼ t. pepper (or more cumin)

Toppings:

Tomatoes or Salsa

Cheese (opt)

Directions:

1. Clean & Cook potatoes in microwave for 5 minutes.

2. Saute eggs or Tofu in 2 T. olive oil

3. Add vegetables and seasonings and heat through.

PEANUT BUTTER BARS

GREAT HARVEST PEANUT BUTTER BARS
WET INGREDIENTS:
½ c. applesauce
¼ c. canola oil
¼ c. skim milk 
1 c. white sugar
½ c. brown sugar
2 eggs
1 t. vanilla

DRY INGREDIENTS:
2 c. wheat flour
3 c. quick oats
1/2 t. salt
1 t. baking powder
1 t. soda


CRUMBLE Topping INGREDIENTS:
2 T. melted butter
2 T. wheat flour
½ c. brown sugar
1 t. cinnamon


DIRECTIONS:
1. Beat wet ingredients, then stir in dry ingredients.
2. Bake at 350 for 10 min.
3. Spread on 1 c. melted peanut butter
4. Sprinkle on 1 c. chocolate chips
5. Mix Crumble Topping in a small bowl, then sprinkle on top
6. Bake at 350 for 10 more minutes.

SCHOOL LUNCH PEANUT BUTTER BARS

Ingredients:

¾ c. butter (or applesauce)

6 T. canola oil

¾ c. white sugar

1 c. brown sugar (heaping)

3 eggs

1 t. baking soda

1 t. salt

¾ t. vanilla

2 ¼ c. wheat flour

3 c. oatmeal

Directions:

1. Mix like cookies

2. Spread onto jelly roll pan

3. Bake at 350* for 14-15 min

4. Melt ¾ c. peanut butter and spread on immediately

5. Cool, then top with frosting

Frosting: 2 c. powdered sugar + 2-4 T. cocoa + 1/2 t. vanilla + 1/4 c. soft butter + 1 T. milk