Overnight Oats

Overnight Oats

Quaker oatmeal oats
Almond/coconut milk
Spoonful Greek yogurt

Overnight in fridge

Then add:
pumpkin pie spice

Green Salad

Green Salad


Chickpeas
Tomatoes
Feta cheese
Spinach
Romaine lettuce

Dressing:
Balsamic glaze
Avocado cilantro dressing

Cauliflower Rice & black bean bowl

Cauliflower Rice & Black bean bowl

Cauliflower Rice
Black beans
scoop of Greek yogurt

Microwave together

Then add to the top of the bowl
Salsa
Guacamole
Goat cheese

Source:

Salmon cakes

Salmon cakes

1 egg
1/4 cup onion
bread crumbs or 8 crackers
Salmon 1 can
1/4 cup fresh parsley
1/4 cup green onions
1/2 t. pepper
1/2 t. garlic powder
1 T Worcestershire sauce
2 T. Parmesan cheese
1 T mustard
1 T. mayo

Cook on stove in 1-2 T. coconut oil or EVOO.  Cook on medium heat.
Transfer to plate when browned

Source: all recipes (adapted to make 1/2 of recipe)

Spaghetti sauce (using Prego sauce)

Spaghetti sauce (using Prego sauce)

2-16 oz containers of Prego sauce frozen
1 large onion
1/2 cup bell pepper
2 cloves garlic
3 oz. tomato paste
2 t. brown sugar
1/2 t. oregano
1/2 t. salt
1/2 t. basil
1/2 t. thyme
1 bay leaf
1 T. dried parsley
2 sprinkles of crushed red pepper
1/2 T. Worcestershire sauce

2 cups water
Bring to boil then let simmer for 1/2 hours.

Delicious very rich taste spaghetti sauce


Source: m

Baked custard

Baked custard

3 large eggs
1/3 c. sugar
1 t. vanilla
dash of salt
2-1/2 cups very warm milk
ground nutmeg

Heat oven to 350 degrees.

In a medium bowl beat together eggs, sugar, vanilla and salt with a wire wisk or fork.  Gradually stir in milk.  Pour into 6 six-ounce custard cups.  Sprinkle with nutmeg.

Place cups in a 9 x 13 inch pan on oven rack.  Pour very hot water into pan to within 1/2 inch of tops of cups.

Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean.  Remove cups from water.  Cool about 30 minutes.  Store covered in refrigerator.

Source: Betty Crocker