Cranberry Orange Oatmeal Muffins

Another light recipe to help you keep your New Year's resolve.  This is low in sugar, low in calories and filling.  If you use gluten free oats, it's GF and I have been replacing the skim milk with almond milk.   These are a big hit at my house and I made a variation (below) with fresh blueberries when they were on sale last week.  Muffin may be a little misleading - these are more dense (think "filling and nutrient rich") but they are convenient singles to grab for breakfast and eat on the go.  I may have just eaten one for dessert . . .

Orange Cranberry Oatmeal Muffins (makes 1 dozen)
from Emily Bites Blog

2 c. old fashioned rolled oats
1/3 c. packed brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 egg
1 egg white
1/2 c. skim milk (or almond milk)
1/2 c. unsweetened applesauce
1/4 c. freshly squeezed orange juice
zest of one large orange
2/3 cup halved fresh cranberries

Preheat oven 350.  Lightly spray a muffin tin with cookie spray.

Whisk together the egg white, egg, milk, applesauce, orange juice and zest in a large bowl.  Add the dry ingredients and stir until blended together.  Stir in the cranberries.  Spoon the mixture evenly between 12 muffin cups.  Bake for 20 minutes or until the oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.  (94 calories/3SP/single)

Lemon Blueberry Variation:  Use 3/4 cup greek yogurt (vanilla or blueberry flavor)  in place of the applesauce and orange juice.  Use lemon zest in place of orange and use 1 cup blueberries (whole, fresh) in place of the cranberries.

Happy New Year!

I was going to go back and post some Christmas memories, recipes and the like, but we had to get in gear for school and work (on the 3rd!) and I'm embracing the new year without looking back!  Do you make New Year's resolutions?  For the last few years, I've tried to write a focus word or phrase and use that as a mantra or goal for the year to come.  I'm not big on resolutions per se, but I try to visualize what that phrase or goal would look like for our family and set some objectives related to it.  One of my objectives, related to my 2017 focus, is to set down the extra cookie, the junk food that doesn't taste good or fill me up, the extra glass of wine and get back to the basics of cooking nourishing food for myself and my family.

I've been thinking lately that the blog is nearing its natural end.  I'm not sure I have much to say or contribute to this widely expanding online universe.  But, I made some light, delicious, and resolution-friendly recipes in the last few weeks and find myself back here documenting and recording my relationship with the food I eat.

Here's a recipe to start out your New Year - it's light, filling, quick, and versatile.  I've made it with both chicken and leftover roasted turkey.  I've added other vegetables and changed the seasoning (try rosemary if you don't have dill).  I also have sautéed the vegetables first but anyway you try it, this soup is delicious!

Chicken and Orzo Soup with Fennel (8 servings)

8 cups reduced-sodium chicken broth
4 medium carrots, thinly sliced into rounds
1 medium fennel bulb, thinly sliced and then chopped
1 cup uncooked orzo
2 cups cooked boneless skinless chicken breast
1/4 c. fresh lemon juice
3 T dill, fresh, chopped (or more to taste)

In a large soup pot, add the broth and bring to boil over high heat.  Add carrots, fennel, and orzo.  Bring to a boil; reduce heat to low and simmer until orzo and vegetables are tender (8-10 minutes).  Stir in chicken and cook until heated through.  Remove pot from heat.  Stir in lemon juice and dill.  Season with salt and pepper to taste.