Makes great gifts!

Combine oats, almonds and coconut. Set aside. Melt maple syrup in microwave just until runny. Add oil, brown sugar and vanilla and combine. Pour liquid over oat mixture and toss to coat. Line a baking sheet with tin foil and cooking spray and spread mixture out evenly. Bake at 300 degrees for 15 minutes. Stir and cook another 5 minutes or until golden brown. Enjoy!

1 tsp onion powder
1 tsp garlic powder
1 tsp pepper
3 carrots, diced
3 celery stalks, diced
2 small zucchini, diced
2 small yellow squash, diced
9 cups water
1 cup skim milk (10 cups of liquid, you can put in less water and more milk if you wish)
10-12 low sodium crushed chicken bouillon cubes
4 chicken breasts (cooked and diced)
1 bag whole wheat eggs noodles
1/2 bag frozen peas

In a large pot, saute celery and carrots in cooking spray until tender. Add zucchini and squash for the last few minutes as they will take less time to cook than the other vegetables. Add water, milk, bouillon, and cooked chicken and bring to a boil. Add egg noodles and peas and cook until noodles are just tender (they will continue to cook as they sit in the hot liquid so be careful they don’t get mushy). Leftovers are great the next day!

I use cookie cutters on Christmas morning to make fun Christmas shapes!

1 1/2 cups whole wheat flour

1 tbsp baking powder

3/4 tsp salt

1 1/2 cups skim milk

2 eggs

3 tbsp applesauce

Mix ingredients and pour onto hot, greased (with cooking spray) griddle. I actually sometimes make waffles with this batter too.

Emily Fonnesbeck RD,CD