Skinny Overnight Oats

Skinny Overnight Oats

1 serving

1 very ripe large banana

1/3 c.  rolled oats

4 ounces plain unsweetened almond milk

1 t vanilla extract

1 packet artificial sweetener (eg Truvia)  

1 tsp. honey

1 T. walnuts, chopped

Mash the banana, and add the oats into a mason jar or small plastic container.  Add almond milk, vanilla artificial sweetener and honey. Close lid tightly and place in refrigerator overnight.

When ready to eat, stir in the walnuts.

You can really be creative with this recipe; you may find that the sweetness of a very ripe banana has enough sweetness, in which case  added sweeteners and/or honey can be omitted. You can substitute other fruits like blueberries or strawberries, or even maybe unsweetened applesauce. Other kinds of nuts can be subsituted as well, or omitted if desired.

 The sky is the limit!

4 WW points/serving

Corned Beef and Cabbage Noveau

This is another bit of decadence from my archives.  Since Saint Paddy's Day is almost here I thought it might be appropriate to share it now! This recipe is a version is inspired by a show called "Cooking Monday to Friday" that aired on the Food Network in the mid 90s.

Corned Beef and Cabbage Noveau

6-8 servings

Corned Beef

3 pounds lean corned beef

1 bay leaf

1/2 t. whole black peppercorns

1 onion, sliced

Note: If you buy a corned beef and it has a seasoning packet in it, feel free to use that in place of the seasonings above. The onion can be omitted if you prefer.

Thoroughly rinse the meat under cold running water to remove surface salt. Place it in a dutch oven or heavy kettle. Add enough water to cover by an inch or so, and add seasonings and onion.  Bring kettle to a boil, and and skim off off any foam or grayish matter that appears on the water surface. Reduce to a simmer and continue to cook for 2 1/2 or 3 hours, until meat is tender.  Wrap loosely in foil until ready to serve.

Vegetable Side Dish

 2 lbs. Baby Red Potatoes, halved or quartered depending on size (omit if you are watching your carbs!)

 1 lb. carrots, peeled and cut into 1 inch chunks

 1-2 lbs broccoli florets, cut into 1 inch pieces 

 Sprinkle of salt

Bring a few inches of water to a boil in a large pot that is equipped with a steamer.  When the water is boiling, add the salt and put the steamer into the pot.  Add the potatoes and cook for about 10 minutes, with the lid on. Add the carrots, cook for 4 or 5 more minutes, then add the broccoli for the last 5-7 minutes.  Arrange on platter, around the sliced corned beef just before serving.

Horseradish Sauce

(This is the best part if you ask me, but it's really decadent!)

3 T. butter

2 T. flour

1 C. milk

2-3 T. white horseradish

1/2 t. Dijon mustard

1 T. white wine vinegar

2-4 T sour cream (optional)

salt and freshly ground black pepper, to taste

In a small saucepan, melt the butter. Add the flour when the foaming subsides and cook, stirring constantly for a minute or two. Whisk in the milk and bring to a boil, then simmer for 5 minutes. Add horseradish,mustard, and vinegar and remove from heat.  Stir in sour cream if desired. Season with salt and pepper, and serve.

 

 

Quick Soup for cold nights

This recipe is from a small column that once appeared in our local newspaper.  It is a quick and easy vegetarian version of Corn Chowder.  Don't be fooled by the fact that it's vegetarian; it is tasty and satisfying!

Easy Corn Chowder

serves 6

1/4 c onion, chopped

1/4 c butter

1/4 c flour

1 quart fat free milk

4 c whole kernel corn (frozen is fine)

2 c reduced shredded cheddar cheese (reduced fat)

salt

pepper

Melt the butter over low heat. Add the chopped onion and cook until tender. Stir in the flour, blending thoroughly. 

Slowly add the milk, stirring constantly, until mixture is smooth and thickened.  Add the corn  and cheese.  

Heat until the cheese is melted, continuing to stir. Do not boil.  Add salt and pepper to taste.

Serve piping hot.

7 WW points per serving