christina cooks aldente pasta lentil salad

The oats disappear, kind of how bread disappears when you make bread pudding. These are really easy to whip up, and you can taste the sweetness of the fruit. Spoon batter into muffin wells until they are about 1/2 full.

Stir remaining ingredients into oat mixture and stir until well combined. In a medium bowl, combine juice and oats let soak for 15 minutes. Grease muffin cups (I tried lining with paper first, but they stuck really badly). I plan on using these this week for quick breakfasts to grab for work. Now, onto the recipe! I've been experimenting ysterday and today with a pomegranate muffin, and I think I nailed it. There were a few really close guesses, but she was the closest without going over, so the prize is hers! E-mail me at christina at dinneratchristinas dot com with your mailing information and I'll get your prize out to you, Biz! Remember, Dinner at Christina's give-aways are going to be held monthly, on the 23rd, so check back next month for another chance! Next, I'll congratulate Biz of Biggest Diabetic Loser because she is the winner of Give-away 3, with her guess of 99!!! The correct answer was 101 Froot Loops. Thanks again, Nicole! The possibilities are endless, and that's my kind of meal!įirst, let me congratulate myself, because this is my 100th post, and I hit a pretty big (for me) milestone in my blog analytics this week! Woo hoo! Somehow, this funky little bundle of ingredients all WORKS like a big plate of Italian goodness. We each had one and a half and they were so fantastic! The sauce was just a little bit of flavor and moistness, but didn't over-power at all. Last, I topped it with cheese!Īfter I got home from work, I popped these in the oven for a few minutes to come up to temperature, and then under the broiler for some browning. Next, I sprinkled over the divided sausage and roasted zuchinni portions. I didn't want to over-power them with too much sauce, so I kept it really light. To assemble mine, I spooned maybe 2 Tbsp of Prego over each nest. Arrange in 4 equal sized 'nests' on your baking sheet.Ĭut the zuchinni into little half circles, coat lightly in olive oil, and spread in the empty aisles of the baking sheet, between the cabbage.īake in a 425° oven for about 20 minutes, until the vegetables are roasted and the cabbage is smelling oh-so-delish! Add salt and pepper, then mix in the cabbage shreds until everything is well coated. I made some variations, so below is 'my' version:ġ/2 head cabbage, cored and thinly slicedīeat the 2 eggs in a medium bowl. I love dinners that are forgiving like that! They were absolutely delicious and so easy to whip up before I went into work, then just re-warm in the oven. I finally got around to making Nicole's co-winning Cabbage Nests tonight!

Christina cooks aldente pasta lentil salad