Baked Oatmeal

Many years ago I got this recipe from a friends blog but since then she has made it private so I can't attach the link.  She altered the original recipe quite a bit since she found it way to sweet and wanted to make it even healthier.  Not sure what the original recipe was like but I really enjoy this one!  I make a batch, cut it into serving size pieces and freeze.  When I want oatmeal, I simply put a piece in a bowl, pop it in the microwave with a bit of milk and in minutes a hot bowl of yummy breakfast is served.

Baked Oatmeal (serves 6ish)

3/4c unsweetened applesauce
1/3 c sugar
2 eggs
1c milk
1/2t salt
3t baking powder
3c oatmeal (I use old fashioned, but never use instant)
1c or more of add-ins (raisins, berries, chopped apples, mashed bananas, nuts, etc; whatever you please in whatever combinations)

Topping:
2T brown sugar mixed with 1/2t cinnamon

Preheat oven to 350*.  Lightly grease square pan.
In a large mixing bowl, beat together the applesauce and sugar.  Add eggs, salt, baking powder and oatmeal.  Beat well and then mix in your add-ins.  Pour into prepared pan and sprinkle with topping.  Bake for 35min and enjoy with a splash of milk.

Moussaka

I realize this is not authentic Moussaka, since it doesn't have the bechamel sauce as a topping, but that would not be allowed on Phase 1, so it's subbed with low fat mozzarella cheese.  I served this to my in-laws last week and they all enjoyed it and my SIL asked for the recipe, so here it is.  If eggplant is not your thing, I've also read that you can sub zucchini.  I've never tried it but I bet it would also taste good and wouldn't require the prep that the eggplant does, just needs to be sliced and cooked (ie boiled) until tender.

Moussaka

2 eggplants
1 1/2lbs ground beef
1 small onion, chopped
1/2t salt
1/2t pepper
1 clove garlic, minced
1/4t nutmeg
1 15oz can tomato sauce
1/4c grated Parmesan cheese
shredded mozzarella cheese

Peel and slice eggplant.  Put slices on paper towels or in a colander and liberally sprinkle with salt. Let sit for about an our and then rinse under water and pat dry with paper towels.  Place on parchment lined cookie sheets and bake at 400* for 30 min or until tender.

Meanwhile, fry beef and onions until onions are soft and beef is browned.  Remove from heat.  Sprinkle with salt, pepper, garlic and nutmeg.  Add tomato sauce and Parmesan cheese.  Stir together well.  Layer a 9x13 pan like a lasagne, first 1/2 the eggplant slices, followed by 1/2 the meat sauce, the repeat the layers with the remaining eggplant and meat sauce.  Sprinkle with mozzarella cheese.  Bake uncovered in 350* oven for 30 minutes or until heated through.

Note: You can also make ahead and keep in fridge until ready to cook.

Stuffed Pepper Casserole

Here is another recipe from my South Beach collection.  I adapted it from a stuffed pepper recipe, but found the casserole version easier to both make and eat.  After Phase 1, you can add rice back into the recipe if you like, but we find you don't really miss it.

Taken prior to baking

Stuffed Pepper Casserole

3-4 sweet peppers, whatever colour you like, chopped

1lb ground beef (or any lean ground meat for SB)

1 small onion, chopped

handful mushrooms, chopped

1c cooked rice (opt)

1t salt

1/8t garlic salt

1 15oz can tomato sauce

3/4c shredded mozzarella cheese

Cook peppers, beef, onions and mushrooms until veggies are soft and meat is browned.  Drain.  Stir in rice (if using), salt, garlic salt, and tomato sauce.  Put in a casserole dish, top with cheese and bake at 350* for 25 min.

Mediterranean Shrimp with Feta Cheese

My hubby and I are on Phase 1 of the South Beach Diet again and I thought I would record here the recipes that we are enjoying.  This one I got from a a local grocery magazine.  It makes a great lunch or supper.

Mediterranean Shrimp with Feta Cheese

Black Bean Soup

Years ago, our pastor passed on a link for Brian's Black Bean Soup.  I had never tried black beans at that point, but was doing Phase 1 of South Beach, was tiring of the limited recipes I was using and thought this fit the bill.  Glad I did since it's delicious and filling (and I think Phase 1 friendly).

Note: I omit the cayenne pepper since we don't like things on the spicy side and find the chili powder gives it enough of a kick for our liking.

Bread

Recently I was introduced to "Artisan Bread in Five Minutes a Day".  I've tried to make bread in the past but it never turned out right, didn't rise like I expected it to and always tasted floury to me.  I thought about getting a bread maker, but thought it was a rather large and expensive appliance that only made one loaf of bread.  Well, I borrowed "Healthy Bread in Five Minutes a Day" from the library since I was interested in making 100% whole wheat bread and tried a couple of the recipes, namely Traditional American-Style Honey Whole Wheat Bread, pg 80 (pictured above) and Soft Whole Wheat Sandwich Bread, pg 92  (pictured below as a loaf and buns), from which I also made Apple Strudel Bread, pg 277 (so yummy!).  Now I'm hooked!  It's so easy and the dough's so versatile!  From one dough recipe you can make bread, buns, flatbread, pizza, bagles etc since the dough is sitting in the fridge waiting to be used.  I loved it so much that I bought the book!  If you want to bake bread, give this a try!

Note: I made my loaves in a loaf pan, but most are free form on a stone or baking sheet.

Popsicles

With summer comes popsicles!  My mom made these when I was growing up and now I make them for my kids.  So yummy and refreshing and the gelatin prevents it from dripping too fast.  You can substitute juice for the cold water if you like.

Popsicles
In a large bowl, measuring cup or juice container combine:
1 pkg fruit flavoured gelatin mix
1 pkg unsweetened flavoured drink mix
1c sugar
2c hot water

Add 2c cold water or juice  Mix well.  Pour into popsicle molds and freeze.  Makes approx. 20 popsicles.

Iced Coffee

Summer is here and it's time for iced coffee.  In years past I would make my iced coffee with instant coffee, but when I tried that this year it just didn't do anything for me.  So, to my trusty "cook-book" (aka the Internet) I went and found iced coffee recipes entitled "Perfect", "The Best", "The Last Recipe You'll Ever Need" and they were all made quite similar so I tried it and now am hooked.  I've also since hooked quite a few of my friends as well.  It's easy, it's much cheaper than buying one and once it's made, is readily available (which is not always a good thing as one is rarely enough).  In the end I settled on the

"Perfect Iced Coffee" recipe. 

Her ingredients are:
1lb course ground coffee (a strong, rich blend)
2 gallons (32 cups) cold water

I've cut it down to a managable amount:

1/4 lb (4oz or 113 grams) course ground coffee
8 cups cold water

Put coffee in a large enough container.  Pour water over top and stir to ensure all the grounds get wet.  Cover and let sit for at least 8 hours.  When the time has passed, strain into a clean container with a fine sieve, coffee filter or cheese cloth.  Discard of grinds.  Refrigerate the brew (good for at least a month, but never lasts that long).  When cold, pour desired amount over a glass of ice and add cream and sweetener to taste.

Note: I use agave necture as I find sugar too hard to stir.  Honey would work too.   Others have made a simple sugar solution and kept that in the fridge to use.  Or, they also suggest flavoured syrups or even sweetened condensed milk.

PS. If you don't want to read all 1200+ comments on her post, commenters have suggested freezing unsused coffee in ice cube trays and using that for the ice cubes since then it wouldn't dilute your iced coffee.  Another reason why homemade is better.... :)