My sons first week of school has been great! I have been able to spend a little time with the girl one-on-one and I have been cooking again... Why I didn't over the summer, I don't know... The first day of school my son had these great oat bars that I made for his snack (see recipe below). Day 2 he had the oat bar AND I made him "I Can't Believe I Ate the Bowl Dip" which is a refried beans and salsa dip (with shredded cheese and sliced black olives) in a yellow bell pepper "bowl". I gave him tomatoes, carrots and corn chips as the dippers. Yesterday, he got a wheat pita with turkey, raw spinach, sliced cucumbers and shredded carrot. He didn't eat that...*sigh* Today, I made him a sandwich wrap with a sundried tomato basil wrap, sundried tomato cream cheese that I made earlier yesterday, raw spinach, sliced cucumbers, grated cheddar jack cheese and shredded carrot. AND I made these GREAT chai muffins (see recipe below) that he got for a snack today! The girl helped me make those ;) Tomorrow... he will get another "I Can't Believe I Ate the Bowl Dip" and the yummy bagel chips I made from the 2 extra bagels we had from Sunday.
Wow... what to do for the weekend?!!?
1 cup milk
1 heaping TBSP instant black tea
1/4 cup vegetable oil
1 six ounce container of vanilla yogurt
3/4 cup sugar
1 tsp vanilla extract
1 1/3 cups wheat flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground cloves
pinch of ground pepper
Preheat oven to 375F and line a muffin tin with paper liners.
Stir the instant tea in the milk and set aside.
In a large bowl whisk together oil, yogurt, sugar and vanilla.
In a small bowl, whisk together the flour, baking powder, baking soda, salt and spices. Pour half into the yogurt mixture, stirring well, followed by the milk/tea mixture and the rest of the flour. Stir only until just combined, then evenly distribute into prepared muffin tin.
Bake for about 21-23 minutes, until a toothpick inserted into the center comes out clean and the muffin springs back when lightly pressed.
Cool completely on a wire rack.
Makes 12 muffins.
1 1/2 cups whole wheat flour
1 tsp baking soda
1 1/2 cups plain instant oats
1/2 cup packed brown sugar
1/4 cup softened butter
1/2 cup unsweetened applesauce
1/2 teaspoon cinnamon
1/2 cup chopped dried pineapple
1/2 cup coconut
1. Heat the oven to 350 degrees. In a large mixing bowl, combine the baking mix, oats, brown sugar, butter, applesauce, egg, and cinnamon.
2. Stir the mix with a wooden spoon until you have a crumbly dough. Next, fold in the coconut and the pineapple.
3. Press the dough into an ungreased 9- by 13-inch pan and bake for 17 minutes or until the center is set and the bars are slightly brown. Allow them to cool for 10 minutes before cutting. Makes 1-1/2 dozen 2- by 3-inch bars.
I made these interesting for my son my cutting out large, heart shaped "bars" with a cookie cutter. He was very impressed ;)