Baked Oatmeal Cupcakes

Baked Oatmeal Cupcakes

Ingredients:

5 cups rolled oats

2 1/2 cups over-ripe mashed banana

1 tsp salt

5 NuNaturals stevia packets (or omit and use 5 tbsp liquid sweetener of choice–such as pure maple syrup or agave–instead)

optional: 2/3 cup mini chocolate chips

2 2/3 cups water (If using the liquid-sweetener option, scale water back by 1/3 cup.)

1/4 cup plus 1 tbsp vegetable oil

2 1/2 tsp pure vanilla extract

optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Directions:

1. Preheat oven to 380 F, and line 24-25 cupcake tins. 

2. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). 

3. Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. 

You can also broil for 1-2 minutes, but it’s optional. These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.

Photo By:  Allie Grossman

Photo By:  Allie Grossman

Butternut Parmesan Lasagna

Butternut Parmesan Lasagna

Ingredients:

For the sauce:

1 pound butternut squash, peeled and diced

1 teaspoon olive oil 

1/4 cup shallots, minced

2 cloves garlic, minced 

2 tablespoons fresh grated Parmesan cheese

Kosher salt and pepper to taste 

For the lasagna:

9 lasagna noodles, cooked

10 ounces frozen spinach, chopped, heated and drained well

15 ounces fat free ricotta cheese

1/2 cup fresh grated Parmesan cheese 

1 large egg

salt and pepper

9 tablespoons part skim shredded Italian blend cheese

1 tablespoon parsley, minced

Directions:

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon. 

Reserve about 1 cup of the water and set aside. 

With an immersion blender, blend squash until smooth and add 1/4 cup of the reserved liquid to thin out. 

In a large skillet, add oil and sauté garlic and shallots until golden, about 4 to 5 minutes. Add puréed butternut squash, add salt and pepper to taste, and more of the resented liquid to thin out to your liking. Stir in 2 1/2 tablespoons of the Parmesan cheese and set aside.

Preheat oven to 350 degrees. Ladle about 1/2 cup butternut squash sauce on the bottom of a 9 x 12 baking dish. 

Combine spinach, egg, ricotta, Parmesan, salt and pepper into a medium bowl. 

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 ricotta mixture and lay across lasagna noodle. Roll carefully and lay seam side down in the baking dish. Repeat with remaining noodles. 

Ladle about 1 cup of butternut sauce over lasagna rolls and top with 1 tablespoon Italian blend cheese. Put foil over baking dish and bake for about 40 minutes, or until the cheese is melted and everything is hot and bubbly. Top with parsley and serve. 

Delicious and healthy!!!

Photo Courtesy of:  skinnytaste.com