Carrot Cake Oatmeal

This Carrot Cake Oatmeal does involve a bit of work in grating the carrot... but you could use pre-shredded carrot if you have it on hand.

I came across this recipe on Fitness Health and Food and just knew I would have to try it.  I doubled these ingredients so we could both enjoy it.  I did make a couple of changes so here is my version.

Carrot Cake Oatmeal

Makes 1 serving

• 1/2 cup old-fashioned oats
• 1/2 cup original Almond Breeze
• 1/2 cup water
• 1 large carrot, shredded (about 1/2 cup)
• 2 tbsp raisins
• 2 dashes cinnamon
• 2-3 drop vanilla extract 
• 1 packet of Splenda (optional)

1. Place the oats, milk, and water in a saucepan and heat over medium until simmering. Turn down heat to low and cook for 3 minutes.
2. Meanwhile, shred the carrot.
3. After the oats have simmered for 3 minutes, add the shredded carrot, raisins, and cinnamon to the pan. Cook for another 3 minutes.
4. Cook to desired consistency, then turn off heat and add the vanilla extract and Splenda.  Stir to blend.
5. Transfer to a bowl, and top with your favorites... yogurt, nut butter, or honey.

Per serving, not including additional toppings.
Weight Watchers P+ = 6.
Calories 248; Protein 7g; Carbohydrate 48g; Fat 4g; Fibre 7g.

Note:
You can leave out the Splenda if you don't use sweeteners
You can use any kind of milk, and if you prefer, use 1 cup of milk and leave out the water

Assembling the ingredients.

The milk and oats are starting to steam.

Save a bit of grated carrot for garnish.

The carrot adds a bit of color to the milk as it cooks.

Garnished and ready.

With a bit of yogurt alongside.

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Chinese Chicken Salad with Creamy Soy Dressing

This is an old Weight Watchers recipe, with a few minor changes.  You could put leftover chicken to excellent use in this tangy, creamy chicken salad.  Today I am using a can of the Kirkland chicken breast chunks instead.  If you don't like spinach you could use Bibb lettuce or a mixture of any leafy greens in its place.

Chinese Chicken Salad with Creamy Soy Dressing

Makes 2 servings

• 1/4 cup fat-free mayonnaise
• 1/2 Tbsp low-sodium soy sauce
• 1 tsp ginger root, freshly grated
• 8 ounces cooked boneless, skinless chicken breast, thinly sliced or shredded (about 3 cups) or 1 can Kirkland chicken breast chunks, drained
• 1/2 cup snow peas, cut in half lengthwise on a diagonal
• 1/4 cup bell pepper, diced
• 1/4 cup carrot, slivered
• 2 green onions, sliced
• 2 cups torn spinach leaves or other greens of your choosing

1. Whisk mayonnaise, soy sauce and ginger together in a large bowl until blended.
2. Add chicken, snow peas, peppers, carrots and green onion; toss to mix and coat.
3. Serve over torn spinach leaves. 

Per serving.
Weight Watchers P+ = 4.
Calories 182; Protein 26g; Carbohydrate 13g; Fat 1g; Fibre 3g.

Mixing the dressing ingredients.

Mixing the chicken and veggies.

Plated and ready to eat.  I added a few pieces of slivered almonds.

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Dashboard Couscous

Did you know that couscous doesn't really need to be cooked?  If left at room temperature for a couple of hours, it will absorb any liquid that you place it into, and take on that flavor... no cooking required.

A buddy coined the phrase Dashboard Couscous some time ago and it has stuck.  It is descriptive and whenever I hear it, I know exactly what it means.   You can use broths, juices, or even plain water for the liquid.

My favorite way to use it is in a lunch time salad, along with chopped veggies, beans of some kind, and hard-boiled eggs.  The flavors just seems to go together really well.

Dashboard Couscous
Makes 2 servings

• 1/4 cup whole wheat couscous
• 1 cup canned diced tomatoes

1. Put the tomatoes into  a plastic storage container that has a lid.
2. Stir the couscous into the tomatoes.
3. Secure the lid on the container.
4. Set aside for 2 to 3 hours.  You can check occasionally and stir if you like, then replace the lid.
5. When the couscous has expanded and absorbed the tomato juice, it is ready to eat.

Per serving whole wheat couscous alone.
Weight Watchers P+ = 2.
Calories 85; Protein 3g; Carbohydrate 15g; Fat 2g; Fibre 2g

Per serving with the canned tomatoes.
Weight Watchers P+ = 3.
Calories 110; Protein 4g; Carbohydrate 20g; Fat 2g; Fibre 3g

I usually divide it into 2 bowls and then add lots of chopped veggies, some beans and/or a sliced hardboiled egg.  A little salt and pepper and a dash of oregano tops it off.  I don't bother with dressing but you could add some oil and vinegar if you like.

I often make this up in the morning, leave it on the counter while I am running or doing chores, and when lunchtime rolls around, it is ready to use.

Note:
If  you use a different liquid, the proportion of couscous to liquid should be 1 to 2.

Assemble the ingredients.

Put the tomatoes and the couscous into the container.

Stir well, making sure all the couscous is covered with liquid.

After a couple of hours, stir contents.  Couscous will be nicely plumped and ready to eat.

You can eat it as it, or add to veggies and eggs/beans to make a delicious, filling salad.

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