How to Make Easy Meals

Ingredients:

2 cups oat bran
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup nonfat or low-fat vanilla yogurt
1/2 cup orange juice
1/2 cup fat-free egg substitute
2 tablespoons canola or walnut oil
3/4 cup fresh or frozen (unthawed) blueberries

Instructions:

In a large bowl mix together oat bran, sugar, baking powder, and baking soda. In another bowl combine yogurt, orange juice, egg substitute and oil. Add yogurt mixture to the oat mixture and stir until they are well blended. Next, add in the berries. Spritz muffin tin with nonstick spray. Fill cups approximately 3/4 full. Bake at 350 degrees F for 15 minutes or until toothpick/fork stuck in the center comes out clean.

Leftovers keep nicely in the fridge or freezer! You can easily substitute raspberries for blueberries for a different muffin.

Ingredients:

2 1/2 lbs Ground chuck or lean ground beef
16 ozs Cheddar or american cheese, shredded
1/2 lb Bacon, cooked crispy
1 Large tomato, chopped
1 Large onion, chopped
2 Large dill pickles, chopped

Instructions:

Brown ground beef and onion in large skillet or dutch oven, drain as usual and return to pan. Layer on half of cheese, stir into mixture to get melting, stir in tomato, then top with rest of cheese and crumbled bacon. Cover and simmer to let cheese melt. Serve with pickles or cucumbers on the side, and a salad. This also goes great with a mock potato salad and is the perfect compliment to your low carb cookout.

Ingredients:

1 3/4 cup rolled oats
1 cup flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon nutmeg
2 1/3 cups shredded carrot
2/3 cup fat free milk
2 tablespoons fat free sour cream
1/4 cup egg whites, lightly beaten

Instructions:

Line muffin pan with papers or spritz with nonstick spray. In a mixing bowl, combine flour, sugar, oats, baking powder, and nutmeg.
In a separate bowl mix together carrots, milk, sour cream, and egg white. Blend together dry and wet ingredients.  Fill each muffin cup a little over half full. Bake at 350 degrees F for 20 minutes.   A toothpick or fork inserted in center should come out clean when done.

Ingredients:

8 ounce package nonfat cream cheese, softened
3 tablespoons chopped green onion
1 1/2 cups cooked chicken breast cuts
2 tablespoons nonfat sour cream
1 teaspoon dried dill
4 (10 inch) low-fat flour tortillas
1 1/2 cups fresh spinach
Nonfat ranch salad dressing or salsa

Instructions:

Combine the cream cheese, onion, chicken, sour cream and dill. Spread on tortilla. Place spinach leaves on top of the filling layer. Roll tortillas and cover with plastic wrap. Refrigerate at least 1 hour or overnight before serving. Slice into bite size pieces and serve with dip of your choice such as nonfat ranch or salsa. Great to prepare the night before and pack in lunches for the next day.  If you slice about 1/2 inch thick you can serve as a pinwheels appetizer as well.

Ingredients:

1 can of chickpeas – drained
handful of green onions (scallions)
1 whole freash tomato
1 large sprig of parsley
Lemon juice of about half a lemon
Olive Oil

Instructions:

Drain a can of chick peas and pour into a small salad bowl.  Chop up the parsely, tomato, and green onions to add to chickpeas in the bowl. Squeeze lemon juice over everything and douse with oil.  Toss until well coated.
For added flavor add some fresh herbs from your herb garden.

(chickpeas are also known as garbanzo beans)