January 3rd Menu

Breakfast: Baked Oatmeal Leftovers

Recipe

6 c. old fashioned oatmeal

3/4 c. brown sugar

4 tsp. baking powder

3/4 tsp. salt

4 eggs

2 1/2 c. milk

2 tsp. cinnamon

1/2 c. oil

2 tsp. vanilla

about 2 cups chopped fruit or whole berries, no juices

walnuts, optional

Combine all but fruit and nuts. Let stand 5 minutes. Fold in fruit. Spread in greased 9x13 baking dish. Sprinkle with nuts. Bake 35-40 minutes, or liquid is absorbed, but oats are still moist. Let cool 10 minutes before cutting. Serve alone or with milk.

Snack: tangerines and banana bread

Lunch: leftover pizza, pears

Snack: graham cracker & peanut butter sandwiches, sweet secret cocoa

Recipe-sweet secret cocoa

1 1/2 cups milk

1 T cocoa

1 T sugar

2 T sweet potato puree

dash vanilla, pinch salt

Mix sugar, cocoa and salt. Stir in milk and sweet potatoes. Heat through, stirring occasionally, until mixture is smooth. Serve warm. Serves 2.

Dinner: chimichangas, brown rice, corn

Recipe-Crunchy Baked Chimichangas, adapted from Family Feasts for $75 a Week

1 1/2 cups chopped cooked chicken

1/2 cup green salsa

1 cup shredded cheddar

2 green onions, chopped

1/4 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1/2 tsp oregano

salt and pepper, to taste

six 8-inch flour tortillas

2 T melted butter

salsa, for serving

Combine all but tortillas, butter and extra salsa in mixing bowl. Distribute evenly between tortillas, placing mixture in center. Fold opposite sides of tortilla inward and roll. Place seam side down onto baking sheet. Brush with butter. Bake at 400 degrees for 25 minutes, or until crispy. Can make extra, cool and freeze.