Ephesians 4:29 "Do not let any unwholesome talk come out of your mouths, but only what is helpful for building up others according to their needs, that it may benefit those who listen." This is often one of the most difficult things to do. It is so easy to vent, complain, gossip, or make negative comments, especially if your day has been less than wonderful. If you make a point to review each thing that comes out of your mouth in the course of a day, it becomes very obvious that much of what we say does not build up others, let alone the kingdom of God. However, the good news is that all things are possible with the Lord and He alone can help us use our tongues in positive, helpful, Godly ways. Let's make a point to benefit those around us in all the things that we say and do!
I found this recipe via Pinterest and was just itching to try it out. Unfortunately I halved this recipe when I tried it for the first time. Mistake #1! It just left us wanting more and more....and this is coming from a non-oatmeal lover! I've never been a fan of the mushy consistency, but the baking part makes it firmer and oh-so-amazingly-delicious! Plus it's heart healthy so you can feel really good about licking your plate (or the entire pan) clean!
Baked Oatmeal with Blueberries and Bananas
2 medium ripe bananas (the riper the better), sliced into half-inch pieces
1 1/2 cup blueberries (I used frozen ones)
1/4 cup honey
1 cup uncooked quick oats
1/4 cup chopped walnuts or pecans (I used walnuts)
1/2 tsp baking powder
3/4 tsp cinnamon
pinch of salt
1 cup milk
1 egg
1 tsp vanilla extract
1. Preheat oven to 375. Lightly spray the bottom of a ceramic baking dish (I used a glass 8x8 one).
2. Arrange the banana slices in a single layer on the bottom of the baking dish. Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 Tbsp of the honey and cover with foil.
3. Bake 15 minutes or until the bananas get soft.
4. Meanwhile, in a medium bowl combine the oats, half of the nuts, baking powder, remaining cinnamon, and salt. Stir together.
5. In a separate bowl, whisk together the remaining honey, egg, milk, and vanilla.
6. Remove the bananas from the oven and sprinkle oat mixture evenly over the top.
7. Pour the milk mixture over the oats, making sure to distribute it as evenly as possible. Sprinkle the remaining blueberries and nuts over the top.
8. Bake for 30 minutes or until oatmeal is golden brown and set. Serve warm from the oven.
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Chicken Rollatini Stuffed with Zucchini and Mozzarella
1 tsp olive oil
4 gloves garlic, chopped
1 1/2 cups (1 medium) zucchini, shredded
1/4 cup + 2 Tbsp Romano cheese (or parmesan)
3 oz part skim mozzarella cheese, shredded
Salt and pepper to taste
8 thin chicken cutlets, 3 oz each (I just sliced through my chicken breasts horizontally)
1/2 cup Italian seasoned breadcrumbs
Juice of 1 lemon
1 Tbsp olive oil
Salt and fresh pepper
Non-stick cooking spray
1. Season chicken with salt and pepper. Preheat oven to 450. Lightly spray a baking dish with
non-stick spray.
2. In a large skillet, heat olive oil on medium-high heat. When oil is hot, saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano or parmesan cheese, salt and pepper and saute 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella and mix to combine.
3. Lay chicken cutlets on work surface and spread 3 Tbsp zucchini mixture on each cutlet. Loosely roll each one and keep seam down.
4. Combine breadcrumbs and cheese in a dish. In second bowl, combine olive oil, lemon juice and pepper.
5. Dip chicken in lemon-olive oil mixture, then in breadcrumbs, and place seam down in baking dish. Repeat with remaining chicken. When all chicken in done, lightly spray with cooking spray.
6. Bake 25-30 minutes and serve immediately from oven.
So tasty and a good way to sneak veggies in! It seriously just tastes like yummy, melty cheese!
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