Teak Dog Tuesday!

Blueberry Maple Refrigerator Oatmeal

The Yummy Life has several healthy recipes, including this easy no-cook breakfast that will definitely get your day started in a healthy way.  This recipe is high in proten, fiber, and calcium and low in fat and sugar.  Apparently this type of yogurt and oatmeal mixture is also called "summer porridge" or "muesli."  She recommends making these in individual mason jars, so they have grab-and-go appeal if you don't have time to eat until you're in the car or at work.  Of course, you could make them in any container that holds one cup. 

I followed her recipe and added chia seeds, which are evidently rich in protein and Omega-3 fatty acids.  If you can't find any at your local health-food store, you can substitute ground flax seeds or omit them.

Blueberry Maple Refrigerator Oatmeal

1/4 cup uncooked old fashioned rolled oats
1/3 cup milk
1/4 cup nonfat Greek yogurt
1 1/2 tsp dried chia seeds
2 tsp maple syrup
1/4 cup blueberries

In a jar, add oats, milk, yogurt, chia seeds, and maple syrup.  Put lid on jar and shake until well combined.  Remove lid, add blueberries, and stir until mixed throughout.  Return lid to jar and refrigerate overnight or up to 2 days.  Eat chilled.

Amazing Tomato and Onion Pie

Our tomato plants are making one last push before the heat officially kills them, so I looked through several tomato pie recipes, settling on one before amping it up on my own.   It was SO delicious.  I served it baside a salad topped with grilled chicken, and it was the perfect summer meal.

I broke with tradition and used nonfat Greek yogurt instead of mayonaisse, which was incredibly un-Southern of me, but I needed to cut fat where I could (since I did add bacon and two types of cheese!). 

In other tomato pies I've made, the crust tends to get soggy, but I found a solution.  First, get rid of as much moisture as possible in the tomatoes.  Second, before prebaking the crust, mist it with cooking spray.  Then, once it comes out, spread 1/4 cup of Parmesan cheese on the bottom of the crust before adding the tomatoes.  The crust in the finished product wasn't soggy at all.

Amazing Tomato and Onion Pie

1 (9-inch) deep dish pie crust (or feel free to make your own!)
Cooking spray
4 medium tomatoes, peeled and cut into 1/2-inch-thick slices
Salt and pepper
1/2 cup Parmesan cheese
1/2 large Vidalia onion, sliced
2 Tbsp butter
1/2 cup nonfat Greek yogurt
3 green onions, chopped
1/4 cup shredded cheddar cheese
5 slices bacon, cooked and chopped
Zest of 1 lemon

Place tomato slices in a single layer on paper towels; sprinkle with salt and pepper.  Let stand at least 30 minutes, and pat dry with more paper towels. 

Preheat oven to 400.  Melt butter in a large skillet over medium-low heat, and add sliced onion, cooking until soft and light brown, 15-20 minutes. 

If pie crust is frozen, allow it to thaw on the counter for 10-15 minutes.  Poke bottom and sides of crust with a fork, and mist the crust with cooking spray.  Bake in preheated oven for 10-12 minutes.  Remove from oven, and sprinkle 1/4 cup Parmesan cheese over bottom of crust.  Arrange tomato slices over cheese in crust.  Lower oven temperature to 350. 

Combine the Greek yogurt, the remaining 1/4 cup of Parmesan cheese, the softened slices of sweet onion, lemon zest, green onions, cheddar cheese, and bacon bits.  Spread yogurt mixture over the tomatoes. 

Bake at 350 for 34-37 minutes, covering edges with foil to prevent burning, if necessary.  Let cool 5 minutes before serving. 

Teak Dog Tuesday!

Teak, ever vigilant, waits for Buck to get home from work.  I love this dog.

Marinated Grilled Shrimp

This is a really good marinade that makes for some really good grilled shrimp.  The longer you marinate the shrimp, the more flavorful they'll be!  We ate them with a baked potato and a salad.  Feel free to scale the recipe up or down as you need to.

3 cloves garlic, minced
2 Tbsp olive oil
1/4 cup tomato sauce (or ketchup)
2 Tbsp red wine vinegar
2 Tbsp chopped fresh basil
1/2 tsp salt
1/4 tsp cayenne pepper
2 pounds fresh shrimp, peeled and deveined

In a large zip-top bag, combine all ingredients, making sure the shrimp are evenly coated.  Close bag, and refrigerate for at least an hour. 

Preheat grill or grill pan to medium heat, and lightly oil grill grate.  Using skewers if desired, cook shrimp for 2-3 minutes per side, or until opaque. 

Honey Pecan Chicken Breasts

This was so delicious!  It was even better because I had everything I needed already at the house.  It would be great over rice that could soak up some of the extra sauce.  We'll definitely make this again soon; it was easy, quick, and such a treat!

Honey Pecan Chicken Breasts

2 boneless, skinless, chicken breasts
1/4 tsp salt
1/8 tsp pepper
1/8 tsp cayenne pepper
1 Tbsp butter
1/4 tsp minced garlic
3 Tbsp honey
2 Tbsp finely chopped pecans

Flatten chicken to 1/2-inch thickness.  Sprinkle with salt, pepper, and cayenne.  In a large nonstick skillet, brown chicken in butter for 3-4 minutes per side or until juices run clear.  Remove chicken from skillet and keep warm.  Add garlic, honey, and pecans to the pan, and cook, stirring frequently, for 2-3 minutes.  Top chicken with honey/pecan sauce, and serve warm.

Teak Dog Tuesday!

Teak kept me company as I cleaned up our guest room, but he tucked his little face under the covers during a nap.  So stinkin' cute.