Breakfast Blueberry-Oatmeal Cakes

• 2 1/2 cups old-fashioned rolled oats
• 1 1/2 cups low-fat milk
• 1 large egg, lightly beaten
• 1/3 cup pure maple syrup
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup blueberries, fresh or frozen

Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed at least 8 hours and up to 12 hours.

Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.

Stir egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each with 1 tablespoon blueberries.

Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for a 10 minutes. Loosen and remove with a paring knife. Serve warm.

Make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

Serves 6 (2 cakes); 264 calories.

VERDICT:  I made these with raspberries, as that's what the blueberries I thought I had turned out to be, and I stirred them in instead of sprinkling on top.  They're weird if you think of them as muffins, but good if you think of them as hand-held oatmeal.  Note: the recipe says to reheat for 40 seconds in the microwave, but that made them volcano-core hot, so I recommend less.  Keep.

Apple-Walnut Kale Salad

Combine 1 tablespoon cider vinegar, 1 tablespoon walnut oil, 1/2 teaspoon kosher salt, 1/2 teaspoon brown sugar, and 1/2 teaspoon pepper. Add 4 cups torn kale and 2 cups torn Swiss chard; toss. Let stand 10 minutes. Add 1 cup sliced Granny Smith apple, 1/2 cup sliced celery, 1/4 cup sliced red onion, 1 ounce crumbled blue cheese, and 2 tablespoons toasted walnuts; toss.

Serves 6 (1 c.); 94 calories.

VERDICT:  I made quite a few substitutions based on what I had on hand, but the general premise of the salad, and the peppery dressing, are both solid.  Keep, and note variations under Lemony Kale Salad.

Spicy Bean and Quinoa Salad with "Mole" Vinaigrette

• 1 teaspoon grated orange rind 
• 3/4 teaspoon unsweetened cocoa
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 2 tablespoons fresh orange juice 
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce
• 2 tablespoons olive oil
• 3 cups cooked quinoa, at room temperature
• 1/2 cup unsalted pumpkinseed kernels (pepitas), toasted
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon kosher salt
• 2 green onions, thinly sliced
• 1 Fresno chile or jalapeño pepper, very thinly sliced
• 1 (15-ounce) can black beans, rinsed and drained
• 4 cups baby spinach leaves

Combine first 7 ingre­dients in a small bowl; gradually add oil, stirring well with a whisk.

Combine quinoa and next 6 ingredients (through beans) in a large bowl. Add vinaigrette; toss to coat. Add spinach; toss to combine.

Serves 6 (1 2/3 c.); 258 calories.

VERDICT:  Refreshingly different from most quinoa/bean salads--it is, indeed, spicy--and easy to put together.  Keep.
 

Linguine with Garlicky Kale and White Beans

• 8 ounces uncooked linguine
• 3 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh garlic
• 1/2 cup water
• 1 (8-ounce) package prechopped kale
• 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
• 3/4 teaspoon black pepper, divided
• 1/2 teaspoon salt

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

Heat oil and garlic in a large skillet over medium heat. When garlic begins to sizzle, add 1/2 cup water and kale; cover and cook 5 minutes or until kale is tender, stirring occa­sionally. Add beans, 1/2 teaspoon pepper, and salt; cook 1 minute or until thoroughly heated, stirring occasionally. Add pasta and reserved 1/4 cup cooking liquid to pan; toss to coat. Sprinkle remaining 1/4 teaspoon pepper over pasta. Serve immediately.
 
Serves 4 (1 3/4 c.); 381 calories.

VERDICT:  Bland, despite more than a whole head of garlic, and not enough beans/kale to pasta.  Toss.

Black Bean/Red Bean Chili

• 2 tsp. olive oil
• 1 medium-sized yellow onion, chopped
• 1 medium-sized red bell pepper, chopped
• 2 large carrots, chopped
• 2 large cloves garlic, minced
• ¼ cup hot or mild chili powder, or to taste
• 1 tsp. ground cumin, or more to taste
• 1 28-oz. can crushed tomatoes
• 2 15.5-oz. cans black beans, drained and rinsed
• 1 15.5-oz. can pinto beans, drained and rinsed
• 1 Tbs. honey or maple syrup
• 2 5.5-oz. cans diced green chiles
• 1 ½ cups water
• 1 14.5-oz. can hominy, drained and rinsed
• ½ cup cooked corn kernels (fresh or frozen), as garnish, optional

Heat oil in large pot over medium heat. Add onion, bell pepper, carrots and garlic. Cover and cook to soften the vegetables, 5 to 7 minutes. Stir in chili powder, cumin, tomatoes, beans, honey, chiles and water. Bring to a boil, and reduce heat to low. Cook until vegetables are tender and chili is thick, about 45 minutes. Stir in hominy, and cook to warm through.

 

To serve, ladle into bowls, and garnish with corn kernels, if desired.  

 

Serves 6; 380 calories.

 

VERDICT:  Not going to set the world on fire, but straightforward and incredibly easy.  Keep.

Sour Cream, Cheddar and Green Onion Drop Biscuits

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 3 tablespoons chilled butter, cut into small pieces
• 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
• 1/4 cup finely chopped green onions
• 1 cup fat-free buttermilk
• 1/2 cup fat-free sour cream
• Cooking spray

Preheat oven to 450°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese and onions; toss well. Add buttermilk and sour cream; stir just until moist.

Drop dough by 1/4 cupfuls onto a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until edges are brown. Remove biscuits from pan; cool on wire racks.

Yield: 1 dozen; 146 calories each.

VERDICT:  Nice nuttiness from the green onions, and they reheat decently.  Still, a little doughy, so toss.

Classic Coleslaw with Caraway Seeds

• 1/2 cup nonfat Greek-style yogurt, or 2/3 cup regular plain nonfat yogurt
• 1/4 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (16-ounce) bag shredded coleslaw mix
• 2 teaspoons caraway seeds

If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.

In a large bowl whisk together the Greek or stained yogurt, mayonnaise, vinegar, sugar, salt and pepper. Add coleslaw mix and caraway seeds and toss to coat.

 

Serves 6 (2/3 c.).

 

VERDICT:  Very simple--verging on bland--but really easy and a nice use of caraway.  Keep