Breakfast, Lunch, and Dinner

Can you believe it. I am giving you not one, not two, but THREE new recipes to try. All these came by experimenting. All make great leftovers. All can be ready for consumption in no more than 20 minutes!!

Breakfast cookies:

Makes 12

3/4 cup whole wheat pastry flour

1/2 cup whole wheat white flour

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

2 TBS natural peanut butter

1/4 tsp canola oil

1/4 cup brown sugar

1 mashed banana

1 egg

1 tsp vanilla

1 cup rolled oats

1/4 cup wheat germ

+ any fillers you'd like (i.e. dried fruit, nuts, chocolate chips)

Pretty much just throw all the ingredients together to mix up. Bake at 350 degrees for 8 minutes. Press lightly with a spoon to flatten. These freeze well.

Mediterranean Salad with pita and hummus

Make this salad at the beginning of the week and have lunch ready everyday!

1 head organic romaine

1 can kidney beans, drained and rinsed

1/2 cucumber sliced

1 small can of sliced olives

2 cooked and diced chicken breasts

1 small handful mozzarella cheese

Hidden Protein Pasta with Broccoli

Makes 4 servings

1/2 box whole wheat linguine

1/2 can white beans, drained and rinsed

2 TBS olive oil

2 TBS flour

1 cup low-fat milk

1 cup shredded Parmesan cheese

1 head of broccoli, chopped

salt, pepper, and nutmeg to taste

Puree the beans using a food processor.

Meanwhile cook the pasta. Add in broccoli to cook for the last 5 minutes.

Add oil to a sauce pan on medium-high heat. Add flour, whisk to create a roux. Whisk in milk. Bring to a simmer. Whisk in bean puree. Add in cheese. Mix well. Add in seasoning to taste. Add in pasta and broccoli. Stir to coat.