Strawberry Banana Cream Baked Oatmeal Squares

Ever since I got married, I have been making breakfasts most mornings, which I never used to do. So far I've made French toast, omelets, waffles, red velvet waffles, pancakes, chunky monkey pancakes, rice pudding, oatmeal, granola, crepes and baked oatmeal. Lile, who eats oatmeal every morning, was floored by the oatmeal recipe, so I think it's a keeper!

Ingredients
- 2 C old fashioned oats
- 1/3 C loosely packed brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 large egg
- 1 C milk
- 1/4 C half and half
- 2 tsp vanilla extract
- 3 Tbsp unsalted butter, melted
- 1 medium ripe banana, mashed
- 3/4 C chopped strawberries (about 4 large berries)

Directions
1. Preheat oven to 375 degrees F. Spray a baking dish with nonstick spray--10x7, 8x8, 9x9, round cake pan or another size close to that will work.

2. In a large bowl, combine oats, sugar, baking powder, salt and cinnamon, mixing until combined. Measure out the cup of milk, then whisk in egg and vanilla extract. Add half and half to the milk mixture, then stir it into the dry oats. Mix in mashed banana and melted butter, then chopped strawberries, then scoop the batter into the baking dish.

3. Bake for 30-33 minutes or until the edges are golden brown and the top is set. Remove and let cool for 5 minutes before serving. Top with strawberries, bananas and milk or half and half infused with vanilla extract.

Note: If served immediately, squares may not hold together perfectly. If they are left to cool, they should hold together find and be able to be eaten with your hands.

We usually just pour milk over the warm oatmeal. Mmm.

The Best Alfredo Sauce

This is so good and really so quick and easy, but it's the real deal y'all - for real!  The best alfredo sauce eva, and foreva eva!! :)

1 stick of butter (I use salted butter)

1 cup of Parmesan cheese (grated or shredded is fine)

1/4 tsp. garlic salt

1/8 tsp. ground pepper

pint of heavy cream 

Melt butter. Add cheese and make a rue (it will still be separated). Add spices. Slowly add cream. Simmer for a few minutes. Add corn starch/water (or flour/water) mix if you want it to thicken up faster. 

Here come the detailed instructions for you, Kates!  ;)  

I've never added the corn starch because I usually cook the noodles while the sauce is simmering so it has plenty of time to simmer and thicken.  So really, I put the butter on to melt and then put the pasta water on to boil - then I continue making the sauce.  By the time I've made the sauce and it's ready to simmer, the pasta water is boiling so I add the noodles. The noodles cook for 7-9 minutes, which means the sauce can simmer pretty low that whole time.  

Oh and if you're going to make some broccoli to go with it, here's a trick to save you time.  Just use a slotted spoon to scoop out the noodles (draining the water back in to the pot), and return the water to a boil.  Throw the broccoli in there for a minute and drain.  Voila!

And for some reason, we have never really liked homemade alfredo sauce with the typical fettucini noodles.  It just doesn't work.  I think the best way to serve it is over egg noodles. So yummy!

Black Bean Salad

Since getting this recipe less than a month ago from a friend, I've made it weekly (sometimes multiple times a week). It's THE best. I'll make it and snack on it, add it to meals and eat it over a couple of days. It's fantastic with Hint of Lime Tortilla Chips. Yes! 

1 can corn, drained

2 cans black beans, drain and rinse

1 3/4 cups tomatoes, diced (or 1 can diced tomatoes)

1/4 c lime juice

2 TBS olive oil

1 TBS red wine vinegar

1 tsp salt

1 tsp ground pepper

3/4 c red onion, chopped

3/4 c avocado, chopped (I just add one or two avocados)

1/4 c cilantro, chopped

Mix together and I like to chill it for at least 30 minutes in the fridge. Enjoy!!

Overnight Oatmeal (No cooking necessary)

-2 cups Quick Oats (I like to use Coach's Oats from Costco)
-6 dashes Ground Cinnamon to taste
-2 tbsp Brown Sugar
-1 3/4 cups Unsweetened Vanilla Almond Milk
-1 cup Plain Greek Yogurt (Fage brand 0% is great)
-1 tsp Vanilla Extract
-2 tbsp Honey
-2 tbsp Ground Flaxseed (optional)

I like to mix the dry ingredients first (the first three listed), then add the wet. You want to make sure the consistency is runny, that way the oatmeal has something to soak up. Add more or less Vanilla Almond Milk for the consistency. After mixing together, put a cover on the bowl and let sit overnight. You can separate in little tupperwares and take to work or just eat each morning by scooping out desired amount and adding different toppings. That's it!

We like to add more milk in the morning with cut strawberries or other fruits. You can also add the Natural Strawberry Jam I made - Pierce did that this morning and it was great!

Natural Strawberry Jam

I love homemade strawberry jam. My mom used to make strawberry freezer jam growing up and I always had the tastiest sandwiches in school and never ever traded them (but I definitely traded other items in my lunchbox on a regular basis).

Last summer I made some freezer jam with a friend and was completely shocked and surprised that the recipe we were making with pectin included 6 cups of sugar per batch... SIX cups of sugar. I still made it and enjoyed it, but a little less so knowing just how much sugar I was eating.

Recently, my friend Jessie posted a recipe on her blog about strawberry jam with just four ingredients... all natural. I gave it a go. (I'll admit, I made it wrong the first time because I bought prunes instead of dates... ha, that's what I get for not checking the recipe before going to the store. But I made it again the next day; the right way. Both were actually pretty good, but the correct way with dates is seriously AMAZING!)

To make a long story short, I'm glad I found a more natural and healthy strawberry jam that I feel comfortable making for my kiddos, because we all know there will be a lot of pb+j going on around here pretty soon. (p.s. mom, I still love you for making homemade strawberry jam!)

Here's the recipe:

-1 cup strawberries (This makes a really small amount, I usually double or triple it)
-5-6 large pitted dates or 10-12 small pitted dates
-1 tbsp chia seeds (I had these already from the green smoothies I make)
-1 tbsp water

Um, yes, that's it. (Crazy amazing, I know)

Directions:

Put chia seeds and water in a cup to begin gelling. Stir after a few minutes so they all get soaked.

Cut greens off strawberries and put in food processor or blender (I used a pound of strawberries and that tripled the recipe - made a mason jar and then a little extra).

Add dates and mix in food processor or blender (not over blending...)

Add gelled chia seeds and mix again.

Pour into mason jar and let sit for 30 minutes in the fridge before serving.

Pierce and I enjoyed this with homemade wheat bread and homemade peanut butter. We were feeling pretty healthy about that snack! Enjoy!!!

Baked Rotini

2 (15 oz) jars Alfredo sauce (I like to use Bertolli)
1 jar of milk (15oz)
1 jar of water, plus 1 cup water (20oz)
1/2 cup sundried tomato pesto (I like to use Classico)
1 1/2 - 2 cups cooked, chopped, chicken
1 can sliced mushrooms, drained and chopped (I usually use fresh mushrooms)
2 tsps salt
1 tsp black pepper
1 lb. uncooked Rotini pasta

1. Preheat oven to 350F. Lightly spray large baking dish or 9x13 pan with cooking spray.
2. In large bowl mix both jars of alfredo. Add jar of milk, jar of water plus additional 1 cup water. (Shake the fluids in jar to get all of sauce left behind.) Stir well.
3. Add pesto, chicken, mushrooms, salt, and pepper; stir. Last, add the pasta. Stir well. Pour mixture into baking dish. Spread out and level the top so pasta sticking up won't be burned while cooking. (I press it down with a slotted pancake turner to bring the liquid to the top.) 
4. Leave uncovered, place in oven. Cook for 1 hour or until pasta is soft and it is bubbling hot.

There are tons of variations you could use in this recipe...

Pesto Pasta

1 pint cherry or grape tomatoes
8 oz. mushrooms, sliced (about 3 cups)
3-4 Tbsp. extra-virgin olive oil
kosher salt
freshly ground black pepper
8 oz. farfalle or bowtie pasta (a little more than 3 cups)
1/4 cup pine nuts
1/2 cup pesto
1/3 cup freshly shredded Parmesan cheese

Preheat ove to 425 degrees.  Bring a large pot of water to boil.

Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil.  Toss with your fingers, making sure everything is coated with olive oil.  Sprinkle lightly with kosher salt and freshly ground pepper.  Cook for 12-15 minutes or until tomatoes look plump and some of the skins just start to split.

When the water comes to a boil, add 2 tsp. of salt and cook pasta according to package directions.

Toast the pine nuts in a skillet over medium heat while the pasta is cooking.

Toss the hot, drained pasta with the pesto and Parmesan cheese.  Top with the tomatoes and mushrooms and sprinkle with toasted pine nuts and additional Parmesan cheese if desired.

Makes about 4 main dish servings and 6 side dish servings.

*recipe adapted from Our Best Bites