Recipes
Lisa’s favorite recipes
I have spent many years working on different newspapers food sections. So, I learned a great deal about good solid recipes and cooking from my foodie friends. Not to mention that my mother is a great cook and I learned from an early age that good food starts with good ingredients.
I love to cook but now I do it with healthy ingredients. Since I started my weight loss journey I try not to spend too much time in my kitchen but I still cook for myself so that I have tasty food that is good for me.
Pumpkin raisin oatmeal is my favorite breakfast in the cold winter months.
My recipes are for large batches that I portion up and freeze so that I have convenient dishes at my fingertips. I will be adding my favorite dishes over time when I have perfected the recipes.
Pumpkin Raisin Oatmeal
15.5 oz can of pure pumpkin
4 cups of water
2 tablespoons of pumpkin pie spice
½ cup of raisins
¼ cup of brown sugar
2 ½ cups of old fashioned oatmeal
Combine the pumpkin, spice, raisins and water in a large saucepan. Simmer over a medium heat for 10 minutes. This will further cook the pumpkin, infuse the spices and bring out the sugars in the raisins. Then take it off the heat and add the brown sugar and oatmeal. Stir well until all the oats are incorporated. Cover the pan and leave off the heat for 30 minutes. Transfer to a cover dish and put in the frig.
In the morning take a one cup of mixture and pop it in the microwave for two minutes. It is warm and filling and you get a vegetable serving with your breakfast.
Peach Walnut Cobbler
Ingredients:
1 stick butter
I buy peaches from my favorite orchid and then freeze them for the best tasting cobbler.
1 cup brown sugar-packed
1 ½ cup chopped walnuts
1 cup roasted oats
1 teaspoon cinnamon
½ teaspoon ground ginger
1 cup flour
6 cups peaches-sliced
Directions:
Using a ceramic 10″ round pan, spray with PAM. In a pan, melt butter and add brown sugar. Add cinnamon, ginger, flour, and oats. Mix well. Set aside. Pour peaches into ceramic pan, add mixture over top of peaches. Put into a 350º oven and bake 40 min-check until golden brown. Remaining can refrigerated.
Serving size approximately ½ cup.
