Enjoy some delicious recipes!

Program #668

Rhonda Matthews

Pecan and Pumpkin Oatmeal

3 cups water
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 cups quick cooking oats
1 cup 100% pumpkin
1/3 cup packed brown sugar
1 (8 ounce) container vanilla low fat yogurt
3 tablespoons toasted pecans

Bring water, pie spice, and salt to a boil. Stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute. Stir in pumpkin and brown sugar. Cook 1 minute. Let stand until desired consistency is reached. Spoon oatmeal into 4 bowls. Top with yogurt and pecans.

Don't like pecans? Try toasted walnuts, almonds or hazelnuts instead. All are heart healthy and taste great!

Power Eggs

3 large eggs, beaten
1/4 cup cottage cheese
1/4 cup low fat shredded cheddar cheese
1/4 cup sliced fresh mushrooms
1 teaspoon canola oil

Heat oil in pan. Sauté mushrooms over medium heat until softened.

Add eggs, cottage cheese and cheddar cheese. Stir until egg is set and cheeses have melted. Add salt and pepper to taste. Serve hot.

Optional: chopped onion, bell pepper, tomato, or diced baked potato can be added to the pan when sautéing the mushrooms.

Applesauce Pancakes

2 cups biscuit mix
1 cup low fat milk
1 cup sugar free applesauce
2 eggs
Spiced Apple Syrup
Combine biscuit mix, milk, eggs and applesauce. Mix until smooth. Portion onto a hot, greased griddle or pan. Serve hot with Spiced Apple Syrup.

Spiced Apple Syrup

10 ounces apple jelly
1/2 teaspoon ground cinnamon
1 cup sugar free applesauce (optional)

Combine ingredients in a saucepan over medium heat. Stir frequently until jelly melts completely. Serve hot over applesauce pancakes.

Sweet-Hot Canadian Bacon

6 slices Canadian Bacon
1 tablespoon margarine
1 tablespoon sugar free syrup
Dash of cayenne pepper

Add margarine, syrup and pepper to skillet over medium heat. Warm Canadian Bacon in mixture until lightly browned. Serve hot.


Maturity is the ability to control anger and settle differences without violence or destruction.