Monday, January 16, 2012

Baked Cherry Almond Oatmeal


2-1/4 cups Quaker oats (quick or old fashioned, uncooked)
1/2 cup firmly packed brown sugar
1/2 tsp salt
3 cups 2% milk
3 eggs, lightly beaten
1 T melted butter (optional)
1 tsp vanilla extract
1/4 t0 1/2 tsp almond extract
3/4 cup dried cherries
1/2 cup toasted sliced almonds
Vanilla lowfat yogurt

Heat oven to 350 degrees. Spray 8 (6-ounce) custard cups or ramekins with nonstick cooking spray; arranged on rimmed baking sheet. (I used an 8x8 baking dish because I don't have the ramekins and this worked just fine.)

In large bowl, combine oats, brown sugar and salt; mix well. In medium bowl, whisk together milk, eggs, butter, vanilla and almond extract. Add to dry ingredients; mix until well blended. Spoon into prepared cups. Stir cherries into each cup, dividing evenly; sprinkle evenly with almonds.

Bake until knife inserted near center comes out clean, about 23-26 min. for quick oats, 25-30 min. for old-fashioned. (Centers will not be completely set.) Cool 10 minutes.

Top with yogurt.

Wednesday, January 11, 2012

Beef Taco Rice Skillet

Beef Taco Rice Skillet

Beef Taco Rice Skillet

1 lb extra lean ground beef

1 pouch Old El Paso Smart Fiesta Reduced Sodium Taco Seasoning Mix

1-1/2 cup water

1 cup thick and chunky salsa

1 cup frozen whole kernal peaches and cream corn

1-1/2 cup uncooked instant rice

3/4 cup shredded Mexican cheese

1 cup shredded lettuce

3/4 cup chopped tomato

serve with sour cream

*In a large skillet, cook beef over medium heat 8-10 minutes, stirring occasionally, until brown, drain.

*Stir in taco seasoning mix, water, salsa and corn. Heat to boiling; stir in rice. Boil 1 minute. Remove from heat.

*Cover, let stand 8 min.

*Fluff rice mixture with fork; sprinkle with cheese.

*Cover, let stand 1-2 min or until cheese is melted. Sprinkle lettuce around edge of skillet, sprinkle tomatoes in circle next to lettuce.

*Serve with sour cream