Wild Rice and Barley Soup

Ingredients

1 tablespoon brown sugar

2 teaspoons Italian seasoning

1/2 teaspoon dried minced garlic

1/2 teaspoon ground celery seed

1/2 teaspoon pepper

1/2 cup medium pearl barley

2 tablespoons dried parsley flakes

1 tablespoon dried celery flakes

1 tablespoon dried chives

3 tablespoons chicken bouillon granules

1/2 cup uncooked wild rice

1/2 cup dried minced onion

Additional ingredients:

8 cups water

Optional: Bacon bits and torn basil leaves

Directions

In a small bowl, combine the first 5 ingredients. In a pint-size jar with a tight-fitting lid, layer the barley, parsley flakes, celery flakes, chives, brown sugar mixture, bouillon granules, rice and onion, packing each layer tightly (do not mix). Cover and store in a cool, dry place for up to 4 months. Yield: 1 batch.

To prepare soup: Pour mix into a large saucepan. Add water and bring to a boil. Reduce heat; cover and simmer for 1 hour or until rice is tender. Sprinkle with bacon bits and basil leaves if desired.

Egg & Cottage Cheese Bake

Ingredients

12 eggs

1 1/2 cups cottage cheese 8 oz mushrooms sliced

1 1/2 cups bell peppers diced 1 bunch green onions diced 1 Tbsp butter

salt and pepper to taste

Instructions

Preheat oven to 375 degrees

Saute mushrooms and bell peppers in butter.

Crack eggs into a bowl and whisk until combined.

Add the cottage cheese and sauteed veggies. Stir to combine.

Mix in green onions and season with salt and pepper.

Spray a 9x13 pan with oil and pour in the egg and veggie mixture.

Bake at 375 for 40-45 minutes. If eggs start getting brown on top, cover with aluminum foil and continue cooking until a toothpick inserted in the centre comes out clean.

Note: Add soft bacon bits or ham for extra flavour



Note: Makes 6 servings

1 Bowl Baked Oatmeal

Ingredients

1 and 3/4 cups milk 

2 large eggs

1/2 cup maple syrup

1/4 cup unsalted butter, melted and slightly cooled

1/4 cup unsweetened applesauce or mashed banana

3 cups (255g) old-fashioned whole rolled oats

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1 and 1/2 cups (225g) fresh or frozen mixed berries, (do not thaw)

optional for topping: 1/2 cup chopped walnuts or pecans

Instructions

Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9×9 inch  with nonstick spray. 

Whisk all of the ingredients together in 1 large bowl. Pour into prepared baking pan. Top with nuts, if desired. (Or stir into the oatmeal.) Bake for 35 minutes or until the center appears *almost* set, which gives us a soft oatmeal as pictured above. For drier and more solid baked oatmeal, bake until center has set.

Cool for 5 minutes before serving. Spoon or slice and serve with yogurt, if desired. Cover leftovers tightly and refrigerate for up to 1 week.

Easy Quiche Recipe

Ingredients 

1 single pie crust unbaked

6 large eggs

¾ cup milk or cream

¾ teaspoon salt

¼ teaspoon black pepper

1 cup cubed cooked ham

1 ½ cups shredded cheddar cheese divided

3 tablespoons sliced green onions

Instructions 

Preheat oven to 375°F.

Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired.

In a large bowl, whisk together eggs, milk, salt and pepper.

Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle remaining ½ cup cheese on top of egg mixture.

Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.

Cabbage Roll Casserole

Ingredients

2 tbsp canola oil

1 medium onion, diced

3 cloves garlic, minced

1 lb. extra lean ground sirloin

¼ tsp salt

¼ tsp ground black pepper

2 cups chopped cabbage

1 can (28 oz.) diced tomatoes

¾ cup long grain brown rice

1 cup sodium-reduced vegetable or beef broth

Instructions

In large skillet with lid, heat canola oil over medium. Sauté onions and garlic for about 5 minutes.

Add ground beef. Brown for about 5 minutes over medium-high heat. Season to taste with salt and pepper.

Add cabbage, tomatoes, rice and broth and stir well. Bring to a boil. Reduce heat to low simmer, cover and cook for 30 minutes or until rice is tender. If preferred instead, after bringing mixture to a boil, bake in oven-proof skillet with lid in 350°F (180°C) oven for about 40 minutes.