Cherry Oat Crumble

Cherry Oat Crumble

Prep time: 15 minutes
Cooking time: 45 minutes
Makes: 6 cups
Serving Size 1/2 cup

Ingredients

6 Tablespoons sugar
1 1⁄2 Tablespoons cornstarch
4 cups tart cherries, pitted, fresh or frozen
3⁄4 teaspoon vanilla
6 Tablespoons whole wheat flour
6 Tablespoons old fashioned rolled oats
3 Tablespoons brown sugar
1⁄8 teaspoon salt
2 Tablespoons butter or margarine, melted

Directions

1. Preheat the oven to 350° F.
2. Mix the sugar and cornstarch together in a large bowl. 
3. Add the cherries and stir to mix.  Add the vanilla and mix again. 
4. Pour the fruit into an 8 x 8 baking pan or 2 quart casserole.
5. In a separate bowl mix together the flour, oats, brown sugar, and salt. Add the melted butter and mix together until the texture is coarse with some clumps.  Distribute the oat topping over the fruit.
6. Bake in the preheated oven for about 30-45 minutes, or until the juices are bubbling and the oat toping is golden brown.
7. Refrigerate leftovers within 2 hour

Apple Bars

Apple Bars

Prep time: 15 minutes
Cooking time: 45 minutes
Makes: 12 bars
Serving Size 1 bar

Ingredients

1⁄2 cup all-purpose flour
1⁄2 cup whole wheat flour
1⁄4 teaspoon salt
1⁄2 teaspoon baking soda
1⁄2 cup brown sugar
1 cup old fashioned rolled oats
1⁄2 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1 pinch ground cloves (optional)
1⁄2 cup butter or margarine
3 cups apples, peeled, cored and sliced (about 2 medium apples [3” diameter])
2⁄3 cup raisins
1⁄4 cup sugar

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9"x13" baking pan.
2. Mix flour, salt and baking soda together in a large bowl. Add brown sugar, oats, cinnamon, nutmeg and ground cloves.
3. Cut in butter or margarine with a pastry blender or 2 knives until mixture is crumbly.
4. Spread half of the crumb mixture in the baking pan. Top with apple slices and raisins and sprinkle with sugar. Spread remaining crumb mixture evenly over apples.
5. Bake at 350 degrees for 40-50 minutes. Cool and cut into 12 bars.

Notes

• Substitute ripe pears for apples
• Serve warm topped with vanilla yogur

Butternut Apple Crisp

Butternut Apple Crisp

Prep time: 15 minutes
Cooking time: 45 minutes
Makes: 4 cups
Serving Size 1/2 cup

Ingredients

1 small butternut squash (about 1 pound)
3 medium tart apples [3” diameter], peeled and sliced
1⁄4 cup corn syrup
2 Tablespoons lemon juice
3⁄4 cup packed brown sugar
1 Tablespoon corn starch
1 teaspoon ground cinnamon
1⁄2 teaspoon salt

TOPPING
1⁄2 cup all-purpose flour
1⁄2 cup quick-cooking oats
1⁄4 cup brown sugar, packed
6 Tablespoons cold butter or margarine

Directions

1. Heat oven to 375 degrees F.
2. Peel squash and cut in half lengthwise; discard seeds. Cut squash into thin slices.
3. In a large bowl, toss the squash, apples, corn syrup and lemon juice.
4. In a separate bowl, combine the brown sugar, cornstarch, cinnamon and salt; stir into squash mixture.
5. Lightly spray or oil 13” x 9” x 2” baking dish. Transfer squash mixture to baking dish. Cover and bake at 375 degrees for 20 minutes.
6. In a small bowl, combine the flour, oats and brown sugar. Cut in butter until mixture resembles coarse crumbs.
7. Remove baking dish from oven and sprinkle topping over squash mixture. Return uncovered dish to oven.
8. Bake 25 minutes longer or until squash and apples are tender and topping is lightly browned. Serve warm.
9. Refrigerate leftovers within 2 hours.

Notes

• Freeze extra lemon juice to use later

Buttermilk Scones

Buttermilk Scones

Prep time: 20 minutes
Cooking time: 20 minutes
Makes: 9 scones
Serving Size 1 scone

Ingredients

1 cup whole wheat flour
3⁄4 cup all-purpose flour
1⁄3 cup sugar
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1 cup raisins
1⁄4 cup butter, melted
2⁄3 cup buttermilk

Directions

1. Preheat oven to 400 degrees F.
2. Combine whole wheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a medium bowl. Mix well.
3. Add raisins and mix lightly.
4. In a small bowl, combine melted butter and buttermilk. Add liquid Ingredients to flour mixture; mix gently.
5. Spoon dough into 9 equal mounds on a greased baking sheet. Bake until well browned, 18-20 minutes.
6. Serve hot or at room temperature. Best eaten the same day you bake them.
7. Refrigerate leftovers within 2 hours.

Notes

• Substitute vegetable oil for the butter to reduce saturated fat.
• Try other dried fruit. Sprinkle with cinnamon before baking.
• No buttermilk? Place 1 Tablespoon of lemon juice or vinegar in measuring cup and fill to the 1 cup line with milk. Stir and let set to thicken slightly

Baked Berry Oatmeal

Baked Berry Oatmeal

Prep time: 15 minutes
Cooking time: 30 minutes
Makes: 6 cups
Serving Size 1 cup

Ingredients

2 cups old fashioned rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
1⁄4 teaspoon salt
2 eggs
1⁄2 cup brown sugar
1 1⁄2 teaspoons vanilla
2 cups nonfat or 1% milk
4 teaspoons butter or margarine, melted
2 cups cane berries, fresh or frozen (raspberries, blackberries, marionberries)
1⁄4 cup walnuts, chopped (optional)

Directions

1. Preheat oven to 375 degrees.
2. In a medium bowl, mix together the oats, baking powder, cinnamon, and salt.
3. In a separate bowl, beat the eggs until blended; Stir in brown sugar, vanilla, milk and melted butter.
4. Pour wet Ingredients into the dry Ingredients and stir until well combined.
5. Add the berries and stir lightly to evenly distribute.  Pour mixture into 2 quart baking dish.  Sprinkle with chopped nuts if desired.
6. Bake for 20-30 minutes or until the top is golden brown.
7. Refrigerate leftovers within 2 hours

Blueberry Bling

Blueberry Bling

Prep time: 5 minutes
Cooking time: 30 minutes
Makes: 2 cups
Serving Size 1/2 cup 

Ingredients

3 cups frozen or fresh blueberries
2 teaspoons margarine or butter, softened
1 Tablespoon all-purpose flour
1 Tablespoon brown sugar
1⁄2 cup old fashioned rolled oats
1⁄2 teaspoon cinnamon

Directions

1. Preheat the oven to 375 degrees F.
2. Place frozen blueberries in a 9-inch pie plate. If using fresh blueberries, wash and drain before placing in a 9-inch pie plate.
3. In a small bowl, use a fork to mix margarine, flour, sugar, oats and cinnamon.
4. Sprinkle oat mixture over the blueberries.
5. Bake for about 25 minutes. Enjoy while warm!
6. Refrigerate leftovers within 2 hours.

Baked Apples and Squash

Baked Apples and Squash

Prep time: 15 minutes
Cooking time: 30 minutes
Makes: 3 cups
Serving Size 3/4 cup

Ingredients

2 cups winter squash cubes
2 cups apple cubes
1 Tablespoon oil
1⁄2 teaspoon ground cinnamon
1 Tablespoon sugar
1⁄2 teaspoon salt

Directions

1. Peel the squash, remove the seeds and cut into bite size pieces.
2. Peel the apples, remove the core and cut into bite size pieces.
3. Combine the squash and apple pieces, oil, cinnamon, sugar and salt together in a bowl. Toss to coat evenly.
4. Spread the mixture on a metal baking pan.
5. Bake in a 425 degree oven for 20 to 30 minutes, or until squash is soft.
6. Refrigerate leftovers within 2 hours.

Rice Salad

Rice Salad

Prep time: 10 minutes
Makes: 4 cups
Serving Size 2/3 cup

Ingredients

2 cups cooked brown rice, cooled
1⁄4 cup chopped celery
1 apple, chopped (about 1 ½ cups)
1⁄4 cup raisins
2 Tablespoons chopped almonds
1⁄2 cup low-fat plain yogurt
2 teaspoons orange juice
2 teaspoons sugar

Directions

1. Combine rice, celery, apple, raisins, and almonds in a medium bowl and mix well.
2. Combine yogurt, orange juice, and sugar and stir until sugar dissolves.
3. Pour the yogurt mixture over the rice mixture and mix well. Cover and refrigerate until ready to serve.
4. Refrigerate leftovers within 2 hours.

Notes

• Add any of your favorite fruits for variety.
• Make this a whole grain recipe by using brown rice instead of white rice

Orange Rice Salad

Orange Rice Salad

Prep time: 15 minutes
Makes: 5 cups
Serving Size 2/3 cup
Chill Time: 1 hour

Ingredients

2 cups cooked, cooled brown rice
1⁄2 cup celery, diced
3⁄4 cup raisins or other dried fruit
1⁄4 cup chopped nuts
2 Tablespoons vegetable oil
1 Tablespoon orange juice or vinegar
1⁄4 cup parsley, chopped or 1 teaspoon dried parsley
3 green onions, washed and thinly sliced
1 can (15 ounces) mandarin oranges with juice
1⁄4 teaspoon each salt and pepper

Directions

1. Mix all Ingredients together in medium-sized bowl.
2. Chill for an hour to allow flavors to blend.
3. Refrigerate leftovers within 2 hours.

Notes

• Try adding 2/3 cup diced green peppers or other crunchy vegetables.

Fruit Shake 1 (with yogurt)

Fruit Shake 1 (with yogurt)

Prep time: 5 minutes
Makes: 5 tazas
Serving Size 1 cup

Ingredients

1 cup low-fat vanilla yogurt
2 cups fruit, sliced (see Notes)
2 cups cold water

Directions

1. Place yogurt, fruit and water in a blender. To prevent spills, do not fill past the top line of the blender.
2. Blend and serve.
3. Refrigerate leftovers within 2 hours.

Notes

• Use any flavor of yogurt.
• Use fresh, canned or frozen fruit.
• If shake is too thick, add more water.

Hoppin' Pear Salad

Hoppin' Pear Salad

Prep time: 10 minutes
Makes: 4 bunnies
Serving Size 1 bunny

Ingredients

2 cups shredded lettuce or spinach
4 pear halves, fresh or canned
1⁄2 cup cottage cheese
8 pieces sliced almonds
12 raisins

Directions

1. Place about 1/2 cup shredded lettuce on each plate.
2. Place one pear half on the lettuce, cut side faced down.
3. On the narrower end of each pear, make a rabbit face: Poke two pieces of sliced almonds into the pear to make ears. Arrange two raisins for eyes and one for the nose.
4. Place 2 Tablespoons of cottage cheese at the opposite end of each pear half to make a tail.

Notes

• Optional: Add a miniature carrot or two for the bunnies to snack on.
• Look in the bulk food section of the store to buy only the amount you need of raisins or sliced almonds. 

Kale Salad

Kale Salad

Prep time: 15 minutes
Makes: 10 cups
Serving Size 1 cup
Chill Time: 1 hour

Ingredients

8 cups chopped kale (about 1 large head)
1 can (15 ounces) fruit in 100% juice (try pears, peaches, mandarin oranges, apricots, pineapple)
1⁄2 cup 100% fruit juice, reserved from canned fruit
1 Tablespoon vegetable oil
1⁄4 teaspoon each salt and pepper
1⁄4 cup unsalted sunflower seeds (optional)

Directions

1. Wash kale and pat dry. Remove rib from the middle of each leaf. Chop or tear leaves into bite sized pieces and place in a large bowl. Drain and chop fruit if pieces are large. Add to kale.
2. In a small bowl, combine fruit juice, vegetable oil, salt, pepper, and sunflower seeds, if desired. Mix well.
3. Add dressing to the kale and fruit and stir to combine. Cover and refrigerate for at least 1 hour before serving.
4. Refrigerate leftovers within 2 hours

Notes

• To soften the kale and improve the flavor, before adding the fruit in step 1, rub the torn leaves together until the kale becomes dark green and fragrant, about 3 to 5 minutes, OR prepare the salad a day ahead and refrigerate.

Kiwi, Banana and Apple Salad

Kiwi, Banana and Apple Salad

Prep time: 20 minutes
Makes: 3 cups
Serving Size 1/2 cup

Ingredients

4 1⁄2 teaspoons lime juice (about 1 lime)
1 1⁄2 teaspoons oil
1 1⁄2 teaspoons sweet onion, minced
1 teaspoon vinegar
1 teaspoon honey
1⁄8 teaspoon salt
2 medium kiwis, peeled
1 medium banana
1 medium apple [3” diameter] (or pear)
1 Tablespoon fresh mint, chopped (optional)

Directions

1. Mix lime juice, oil, onion, vinegar, honey and salt in a medium bowl.
2. Chop kiwis, banana and apple into small cubes.
3. Add fruit and mint (if using) to the dressing; toss to coat.
4. Refrigerate leftovers within 2 hours.

Notes

• Honey is not recommended for children under 1 year old. Try brown sugar.

Watermelon Salsa

Watermelon Salsa

Prep time: 15 minutes
Makes: 32 tablespoons
Serving Size 2 tablespoons

Ingredients

2 cups small cubes of watermelon
1⁄4 cup chopped green onions
1⁄4 cup red onion, finely chopped
1 Tablespoon rice vinegar
1 Tablespoon chopped cilantro
1⁄4 teaspoon ground cumin

Directions

1. In a medium bowl, mix all of the Ingredients.
2. Refrigerate leftovers within 2 hours.

Notes

• Serve salsa with burritos, tacos, fish or grilled meat.
• Try adding corn, chile peppers, or chopped avocado.
• If you do not have vinegar, try lemon or lime juice.

Watermelon Cooler

Watermelon Cooler

Prep time: 5 minutes
Makes: 3 cups
Serving Size 1 cup

Ingredients

3 cups cubed watermelon, with seeds removed
1⁄2 cup orange juice

Directions

1. Place watermelon and juice in blender. Put lid on tightly.
2. Blend until smooth.
3. Drink immediately.
4. Refrigerate leftovers within 2 hours.

Notes

• Juice from 1/2 orange (about 1/4 cup)

Very Berry Muesli (‘mew-slee’)

Very Berry Muesli (‘mew-slee’)

Prep time: 5 minutes
Makes: 5 cups
Serving Size 1 cup
Chill Time: 6 to 12 hours

Ingredients

1 cup low fat fruit yogurt
1 cup old fashioned rolled oats (raw)
1⁄2 cup non-fat or 1% milk
1⁄2 cup dried fruit (try raisins, apricots, dates)
1⁄2 cup chopped apple (about 1/3 a medium apple [3” diameter])
1⁄2 cup frozen blueberries
1⁄4 cup chopped, toasted walnuts

Directions

1. In medium bowl, mix oats, yogurt, and milk.
2. Cover and refrigerate for 6 to 12 hours.
3. Add dried and fresh fruit, and mix gently.
4. Serve scoops of muesli in small dishes. Sprinkle each serving with chopped nuts.
5. Refrigerate leftovers within 2 hours.

Notes

• Muesli makes a delicious breakfast. Try drizzling with milk.
• Substitute any frozen, canned/drained, or fresh chopped fruit for apples and blueberries.
• Flavor boosters: cinnamon, grated orange peel.

Baked Apple Chips

Baked Apple Chips

Prep time: 10 minutes
Cooking time: 2 hours
Makes: 2 apples
Serving Size 1 apple

Ingredients

2 large apples
cinnamon (optional)

Directions

1. Rinse apples and cut crosswise into thin slices. Cut out the core if desired.
2. Arrange slices in a single layer on baking sheets. Sprinkle lightly with cinnamon if desired.
3. Bake at 200 degrees for about 1 hour. Turn slices over. Continue baking until dry with no moisture in the center, 1 hour or more depending on thickness.
4. Remove from oven and cool. Store in an air-tight container for up to a year.

Yogurt Popsicles

Yogurt Popsicles

Prep time: 5 minutes
Makes: 24 popsicles
Serving Size 2 popsicles
Chill Time: 2 to 3 hours

Ingredients

1 quart low fat vanilla yogurt
1 can frozen orange juice concentrate (6 ounce can)

Directions

1. Stir all the Ingredients together.
2. Spoon into 24 popsicle molds or small waxed paper cups. Insert wooden craft sticks in the center of each popsicle.
3. Freeze about 2 to 3 hours depending on the size of the popsicle.
4. Refrigerate or freeze leftovers within 2 hours.

Notes

• For variety, substitute any other frozen juice concentrate such as grape, raspberry or pineapple or use fruited yogurts. 
• Children can: open the juice, stir things together, use a spoon to fill small cups, and put the sticks in.

Cinnamon Baked Pears

Cinnamon Baked Pears

Prep time: 15 minutes
Cooking time: 30 minutes
Makes: 4 pear halves
Serving Size 1 half pear

Ingredients

2 ripe pears
3 Tablespoons walnuts, chopped
2 teaspoons honey or brown sugar
1⁄4 teaspoon cinnamon
1 Tablespoon dried cranberries

Directions

1. Cut the pears in half lengthwise. Scoop out the seeds with a spoon or melon baller.
2. Place pears in a baking dish. Fill centers with chopped walnuts and drizzle about half a teaspoon of honey or brown sugar over each pear half.
3. Sprinkle each half with cinnamon and cranberries.
4. Bake at 350 degrees for 25 to 35 minutes or until pears are soft when poked with a fork. Serve warm.
5. Refrigerate leftovers within 2 hours.

Notes

• Honey is not recommended for children under 1 year old.

Overnight Oatmeal

Overnight Oatmeal

Prep time: 15 minutes
Cooking time: 6 hours
Makes: 4 cups
Serving Size almost 1 cup

Ingredients

1 cup uncooked old fashioned rolled oats
1 cup low-fat yogurt
1⁄2 cup non-fat or 1% milk
1⁄2 cup berries, fresh or frozen
1⁄2 cup chopped apple (about 1/3 a medium apple [3” diameter])

Directions

1. In a medium bowl, mix oats, yogurt and milk.
2. Add the fruit now or add just before eating.
3. Cover and refrigerate oatmeal mixture for 6-12 hours.
4. Refrigerate leftovers within 2 hours.

Notes

• Serve scoops of oatmeal in small dishes or spoon into small containers with lids for grab-and-go breakfasts.