Monday, April 18, 2011

Baked Oatmeal

My friend Kevin made this version of baked oatmeal for me. I was not sure about baking oats but this is really good. He gave me the recipe and I made some modifications for you. I tried it out on my friend Arlene and it is a keeper! It is like a baked oat cake. When you get up in the morning you will look forward to putting a slice in the microwave. Top it off with fresh fruit and some plain yogurt for a real treat. You might even find seasonal substitutes for the blueberries.


1 1/2 cups skim milk
1/2 cup egg beaters
1 tablespoon canola oil
2 1/2 cups old fashion rolled oats
1/2 cup brown sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
2 teaspoons vanilla
1/2 teaspoon salt (optional)
1 - 2 cups frozen blueberries

Optional toppings: fruit, milk yogurt

Heat oven to 350 degrees.
Lightly spray 1 ½ quart casserole (8 X 8) with no-stick cooking spray. In medium bowl, combine milk, eggs, oil, and vanilla. Mix well. Set aside. In large bowl, combine oats, sugar, baking powder, cinnamon and salt. Mix well. Add liquid ingredients, mix well. Let stand about 30 minutes - 1 1/2 hours (longer soak makes a softer cake like product). Fold in the frozen blueberries right before baking. Pour into prepared casserole dish. Bake, uncovered for 35 to 45 minutes or until center is dry and firm to the touch. Cool slightly before serving or cut into 6 servings and refrigerate to microwave later.

Top as desired.

6 Points Plus

Monday, April 11, 2011

Pho bo - Vietnamese beef and noodle soup

This may seem like a bit of work but it is super easy for a fantastic result. The portions are 10 points plus, but I promise you a big bowl that will fill you up and make you feel all good inside. If you like Asian food you will love this. Anyone you serve it to will think you are a genius!

Pho Bo Makes: 4 servings

5 whole cloves
4 thin slices peeled ginger root (about an inch)
3 star anise pods
1 stick cinnamon
8 cups beef broth (total – I used broth from Italian beef,
1 qt of broth and
2 cups of water)
26 ounce container of Italian style beef
1 onion, sliced
1 teaspoon black peppercorns
2 tablespoons soy sauce or nam pla (fish sauce)
4 ounces dried medium rice stick noodles
1 tablespoon cup canola oil
6 shallots, sliced
2 small red chilies, stemmed, seeded, thinly sliced (include stems and seeds if you like spice)
1 small bunch each: cilantro leaves, mint leaves, Thai (or other) basil leaves
1 cup bean sprout
1 lime, quartered
Hot sauce such as Sriracha

Combine cloves, ginger, star anise, cinnamon, broth, onion, peppercorns, Italian beef and soy in a large pot over medium-high heat; heat to a boil. Reduce the heat to low, cover. Cook until the broth is fragrant and infused with the spices, 10 minutes. Fish the beef out of the pot and set aside. Strain the broth into another pot. Meanwhile, place the rice sticks in a bowl; cover with warm water until very pliable, about 20 minutes. Heat the oil in a nonstick skillet over medium high heat. Add the shallots; cook, until evenly brown, 3-4 minutes. Drain on paper towels. Reheat the beef broth and beef over high heat to a boil and reduce to low. Add the rice stick noodles, chilies and shallots. Divide the beef soup among 4 bowls. Divide the herbs and bean sprouts among the bowls. Serve with lime wedges and hot sauce.

1o points plus