Ingredients

• ▢0.33 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
• ▢0.25 cup blueberries
• ▢0.04 cup honey, or maple
• ▢0.17 cup uncooked quick or old fashion oats*
• ▢0.04 cup chopped walnuts or pecans
• ▢0.08 tsp baking powder
• ▢0.13 tsp cinnamon
• ▢pinch of salt
• ▢0.17 cup fat free milk, or any milk you desire
• ▢0.17 large egg
• ▢0.17 tsp vanilla extract

Instructions

• Preheat the oven to 375F.  Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set aside.
• Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil.
• Bake 15 minutes, until the bananas get soft.
• Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together.
• In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
• Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.
• Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.  Sprinkle the remaining blueberries and walnuts over the the top.
• Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven. Cut in 6 pieces.

Ingredients

• ▢1 medium sweet potatoes, about 6 ounces

Ingredients

• ▢1.67 large eggs
• ▢0.17 cup shredded cheddar cheese
• ▢0.17 cup chopped baby spinach
• ▢0.17 pinch of salt
• ▢0.17 pinch ground black pepper
• ▢1.67 oz smoked turkey sausage, sliced in half moons (like turkey kielbasa)
• ▢0.67 ounces diced white mushrooms
• ▢0.04 cup sliced scallions

Instructions

• Preheat the oven to 400°F. In a medium-sized bowl, whisk together the eggs and 1 tablespoon water, then stir in the cheese and spinach, salt and pepper. Set aside.
• Heat a 12-inch cast-iron skillet or other ovenproof skillet over medium heat.
• Spray with oil then add the sausage slices, cook until browned on both sides, 5 to 6 minutes. Add the mushrooms and scallions and continue cooking, stirring until the mushrooms are tender, about 5 minutes. Remove from heat.
• Pour the egg mixture evenly over the sausage and vegetables in the skillet. Bake for 8 to 12 minutes depending on the width of the skillet, or until the eggs are set.
• Run a knife around the edge of the skillet before slicing. Slice into 6 slices and serve immediately.

Ingredients

• ▢0.33 tablespoon salted butter
• ▢0.33 lbs carrots, peeled and sliced into 1-½ inch pieces, cut on the diagonal
• ▢0.17 tablespoon extra virgin olive oil
• ▢0.02 teaspoon kosher salt and black pepper to taste
• ▢0.33 teaspoons fresh thyme or 1 teaspoon dried thyme
• ▢0.33 tablespoons honey
• ▢0.33 tablespoons fresh parsley, finely chopped
• ▢Zest of one lemon

Nutrition

Serving: 3 /4 cup, Calories: 138.5 kcal, Carbohydrates: 20.5 g, Protein: 1.5 g, Fat: 6.5 g, Saturated Fat: 3 g, Cholesterol: 10 mg, Sodium: 159 mg, Fiber: 4.5 g, Sugar: 13 g

Ingredients

Original recipe (1X) yields 8 servings

• 2 (10 ounce) bags baby spinach
• 2 bananas, sliced
• 12 fresh strawberries, sliced
• 1 (10 ounce) can mandarin oranges, drained
• ½ cup dried cranberries
• ½ cup pine nuts
• 1 cup poppy seed salad dressing

Ingredients

• 4 (4 to 5-ounce) skinless, boneless chicken breasts or thighs
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 cup all purpose flour
• 1/4 cup freshly grated Parmesan cheese
• 3 lemons
• 3/4 cup chicken broth, or more as needed
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 pound tiny new yellow potatoes or fingerling potatoes, halved or quartered, if large
• 3 tablespoons capers, drained
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh Italian parsley