A Momma's World

24.7.365=Mom & Wife

Berry Yogurt Oatmeal

I never really liked oatmeal until lately. I’ve been seeing oatmeal all over Pinterest & looks very appetizing so I decided to give it a shot. I have thehealthyfoodie.net & luxefinds.com for sharing this recipe so I can broaden my horizons on oatmeal with a modern twist. I did take this recipe & put my own twist on it to best suit me & my family so here it is…


Berry Yogurt Oatmeal
(Serves 2)

¾ cup old fashion oatmeal
2½ cups water
dash of salt
1 tbs Splenda Brown Sugar Blend
1 tsp Stevia
½ cup skim milk

Berry Sauce:
¾ cup Frozen Mixed Berries
1 tbs Stevia
¼ cup water
1 tsp lemon juice

1 tbs cinnamon almonds; crushed
1 tbs old fashion oats

¼ cup protein powder vanilla
2 tbs Light & Fit Vanilla Yogurt

In a small saucepan, bring water to the boil, add salt, brown sugar, stevia & oatmeal, lower heat, & cook uncovered for about 12-15 minutes, stirring often, until all liquid is absorbed & oatmeal is nice and creamy.
Meanwhile, in a seperate saucepan, cook berries, water, lemon juice, & stevia over low heat, stirring occasionally, until berries start to “explode” and sauce thickens. You can stir the berries a little bit with your spoon to help break them up. Set aside when ready.
In a small non-stick pan, over medium heat, toast the sliced almonds & old fashion oats until golden and fragrant. Set aside.
In small mixing bowl, mix protein powder with yogurt until smooth and creamy. Set aside.
When everything is ready, transfer to serving bowls, starting with oatmeal, then blueberry sauce, followed by yogurt & finally the crumble.

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Homemade Butter

I made my own butter today, yes I sure did…I found a recipe on Pinterest & decided to do it right then & there.  I happened to have whipping cream on hand & a canning jar so I got to shaking! I got an arm work out for sure! Not that I didn’t believe the recipe but I had a iffy feeling about it, but I’ve got to say…it worked! Here it is:

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Kelly’s Pizza Pasta Soup


1 tbs EVOO
1 med. onion
1 bell pepper
2-14.5 oz reduced sodium beef broth
1-26 oz Four Cheese Pasta Sauce
1 can fat free cream of mushroom soup
1 bar fat free cream cheese
1/4 cup Parmesan grated cheese
1 box whole grain penne pasta
1-26 oz water
3.5 oz pepperoni; diced
Reduced fat Parmesan cheese
Part skim mozzarella cheese

Sautéed onions & bell pepper in EVOO until wilted
Add all wet ingredients
Bring to boil then add pasta till tender
Add diced pepperoni

Once all stirred & married, serve in a oven safe dish, top with mozzarella cheese. Broil for 7-10 minutes on low until cheese is brown. Take out & sprinkle with parmaesan cheese.


In Our Kitchen

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