Baked Blueberry Oatmeal

It’s almost berry season and this oh so yummy breakfast bake is one of my favorites. It’s filling and healthy, without sacrificing flavor. My kids loved it too.

Baked Blueberry Oatmeal Recipe
serves 4

2 cups old fashioned rolled oats
1 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon fine grain sea salt
2 cups milk
1 large egg
1 Tablespoon unsalted butter – melted
2 teaspoons vanilla extract
1/3 cup maple syrup
2 ripe bananas – cut into 1/2 slices
1 1/2 cup blueberries (fresh or frozen- I used wild blueberries)

Heat the oven to 375. Grease an 8.5×11 inch casserole dish and sprinkle with half of the berries.
Stir together dry ingredients. In a separate bowl mix wet ingredients (excluding berries). Mix wet and dry ingredients together and pour over the berries. Top with remaining blueberries.

Bake for about 35-45 minutes or until it is set and the top is golden brown.

Recipe and photo by This Chick Cooks

Creamy Chicken Taquitos

My Family loves this healthier version of this easy meal! Dip your taquitos in salsa, guacamole, ranch dressing or sour cream!

Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken

1 C grated pepperjack cheese

small corn tortillas kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Make this a meal with black beans and a salad!

Recipe and photo from OurBestBites

Creamy Butternut Squash Pasta

This is a dear friend’s recipe and I was blown away when he made it for my family. I can’t wait to share it with you. I love the taste of this dish and it’s a great way to squeeze in those veggies for picky eaters. Try wheat pasta for an added health bonus.


  • 1 butternut squash
  • 1 pint of heavy whipping cream
  • 1 handful of fresh thyme (plucked leaves…no stems)
  • Rigatoni or Ziti Pasta
  • Kosher Salt
  • Ground Pepper
  • 2-3 cups Shredded Mozzarella cheese
  • 1/4 cup real butter
  • 2 Tbsp. honey


Thoroughly peel the squash with a sharp peeler & cut the squash into small 1 inch squares, then steam until tender. While the squash is steaming, boil the pasta noodles until they are fairly soft. You can test the softness with a fork. The fork should easily mash the squash. Lift up the steamer basket and drain any remaining moisture. Add the squash squares to a large mixing bowl.

While hot, mash the butternut squash, and add the butter and honey. Preheat your oven to 350 degrees Fahrenheit. In the large bowl, blend the squash mixture with the cooked pasta. Add the thyme leaves, the cream, a pinch of Kosher salt & pepper, and most of the mozzarella cheese (save some for the top). Mix thoroughly without damaging the shape of pasta. Pour the mixture into a rectangular casserole dish. A 9×12 dish will work fine. Cover the mixture with a layer of mozzarella cheese (as thick as you want).  Bake on a middle rack for 20-30 minutes, or until the top of the cheese starts to turn golden brown.

Feel free to garnish with fresh herbs and serve with a tasty french baguette.

Recipe and photo courtesy of JoshLovesIt

Roasted Apple, Butternut Squash, and Caramelized Onion Pizza


Pizza Dough (OR 1 to 1 ½ pounds store-bought pizza dough)

  • 1 (¼ -ounce) package active dry yeast
  • 1 cup warm water (110 degrees F)
  • 2 ½ cups all-purpose flour (or half all-purpose flour and half whole wheat flour), plus extra for rolling
  • 1 tablespoon olive oil, plus extra for brushing
  • 1 teaspoon salt
  • 1 tablespoon sugar or maple syrup

Garlic White Bean Puree (can be prepared up to 2 days in advance)

  • 1 (15-ounce) can cannellini or other white beans, rinsed and drained
  • ¼ cup olive oil
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 2 cloves garlic
  • ½ teaspoon dried thyme
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

Pizza Topping

  • 4 tablespoons olive oil
  • 1 onion, thinly sliced
  • Sea salt
  • Freshly ground black pepper
  • 2 cups (½ -inch) cubes peeled butternut squash
  • 1 cup spinach
  • 1 apple, peeled and thinly sliced (preferred: honeycrisp, gala, or fuji)


To make the Pizza Dough: In a small bowl, dissolve yeast in warm water. Let stand until bubbles form, about 10 minutes.

In a large bowl, combine flour, oil, salt, sugar, and the yeast mixture. Using lightly floured hands or an electric mixer fitted with a dough hook, mix until a stiff dough has formed. If the dough is too sticky, sprinkle extra flour 1 teaspoon at a time as needed. Place the dough in a large well-oiled bowl and rotate the ball of dough so it is completely covered with the oil. This will prevent the dough from sticking to the bowl as it rises. Cover with a dry kitchen towel and place in a warm part of the kitchen until it has doubled in volume (about 1 to 1 ½ hours). Place dough on a lightly floured work surface, shape into a disc, and knead for five minutes. Use dough immediately or cover tightly in plastic wrap and refrigerate or freeze for a later use. Thaw to room temperature before using.

To make the Garlic White Bean Puree: Blend all ingredients in a food processor until smooth.

To make the pizza topping and assemble the pizza: Preheat oven to 375 degrees F.

In a large skillet, heat 2 tablespoons oil over medium-high heat and sauté onions until soft and lightly caramelized, about 20 to 30 minutes. Season generously with salt and pepper.

In the meantime, toss remaining 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large rimmed baking sheet and roast for 30 to 35 minutes until squash is fork tender, turning once or twice with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees F.

Brush a large rimmed baking sheet (approximately 9- x 13- inch) with oil.

Stretch pizza dough into a rectangle and fit it into the prepared baking sheet. Spread a layer of the Garlic White Bean Puree evenly over the rolled-out Pizza Dough. You may not want to use all of the puree, just enough to coat the dough. On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash, and apple slices. Season with salt and pepper, and brush the edges of the crust with olive oil.

Bake for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden. Let cool, slice, and devour!

*Recipe and photo courtesy of Chef Chloe

Cheesy Chicken Enchiladas

There are lots of un-healthy versions out there with cream, butter, etc. I have a healthier version with half the fat, but full of flavor. You will love it.

2 ½ C. chopped Chicken breast (cooked)

8 oz shredded Mexican blend cheese  (reduced fat)

1 C. Plain low-fat yogurt

¼ C. chopped Onion

1 tsp. minced Garlic

1 can Healthy Request Cream of Chicken Soup (Half the fat/sodium/no MSG)

¼ tsp. Pepper

1 can chopped Green Chiles, drained

2/3 C. Fat Free Sour Cream

8 Wheat Flour Tortillas

Pre-heat oven to 350 F. Combine everything except 4 oz cheese and tortillas. Reserve 1 C. chicken mixture and put the rest in the tortillas placed in an olive oil sprayed baking pan. Spread reserved chicken mixture on top of tortillas and sprinkle 4 oz of cheese on top. Bake at 350 for 20 min. covered. Uncover and cook for 5 min.

Recipe Adapted from: Cooking Light
Photo: Becky Luigart-Stayner; Styling: Cindy Barr