Saturday, March 31, 2012

Strawberry No-Cook Overnight Refrigerator Oatmeal

A healthy no-cook breakfast... I'm in!!!
I saw this overnight refrigerator no-cook oatmeal idea on Pinterest The Yummy Life Blog and came up with my own recipe.
This is pretty easy and perfect for those of us who *ahem* aren't morning people but still want to have a healthy breakfast ready to go for the kids (and yourself)... This is great for lazy Saturday mornings and those rush out the door mornings. . . . And I'd really like to know if there is a more brilliant way of incorporating chia seeds into your diet!


Ingredients for each serving:
1/4 cup rolled oats (not instant, quick, or steel-cut)
1/4 cup yogurt (I used vanilla flavored)... if you use greek yogurt you need to increase the amount of milk you use to 1/3 cup b/c greek yogurt has less water in it.
1/4 cup milk (I used vanilla coconut milk... use whatever you prefer)
1 teaspoon chia seeds (we bought ours at New Seasons)
1 tablespoon strawberry jam
approx. 3 strawberries sliced into bite sized pieces

Directions:
In a 1 cup mason jar (I used the kids thermos containers) all my left over mason jars are being used as candle holders at this very moment - hahaaa!
So anyways... combine the oats, yogurt, milk, chia seeds and jam into the jar... seal lid and shake it like a Polaroid picture or like you're making one of those fancy foo foo mixed drinks :)
Remove lid and add fresh fruit... gently shake this time and place in the fridge overnight.
The next morning --- breakfast is served!!!
Eat cold.... These are good in the fridge for a couple days.
I was really worried my kids wouldn't like these but they LOVED it!
You can switch up the flavors and fruit... get creative!

Pasta Salad

I was at Trader Joe's... whoa --- big surprise, I know. hahaa ... they were sampling a pasta salad dish. I didn't get a recipe but I did gather the ingredients needed to throw this dish together.... and I made up a recipe. Super simple and oh so good.




Trader Joe's Ingredients:
2 cups dried Italian Tortellini (with mixed cheese filling)
1/3 cup of Balsamic Vinaigrette
1 - 14oz can Artichoke Hearts (in water)
a few big spoonfuls of Julianne Sliced Sun Dried Tomatoes (in oil)

Directions:
Boil tortellini according to directions... drain and place in large bowl.
Slice artichoke hearts in half... then each half into thirds.
Combine cooked tortellini, sliced artichokes, a few big spoonfuls of sun dried tomatoes and balsamic vinaigrette. 
Mix, cover bowl and place in the fridge for awhile to serve cold... tastes even better if it sits overnight. Enjoy!