KCC Recipes - Breakfast Dishes

Mr. Food's Slice 'n' Go Oatmeal (8 to 10 slices)

from Zoe Higgins who knows it sounds crazy but it really works, especially reheated in the microwave for night time snacks

Ingredients

6 cups wate
1 teaspoon salt
3-1/2 cups quick-cooking oats
1/2 cup brown sugar
1 cup raisins
3 tablespoons butter, divided

Coat a 9" x 5" loaf pan with nonstick cooking spray. In a large saucepan, bring the water and salt to a boil over high heat. Stir in the oats, and cook for 1 minute. Remove from the heat and stir in the brown sugar and raisins. Pour the oat mixture into the loaf pan, cover, and chill for at least 6 hours, or overnight. Remove loaf from the pan and cut into 1-inch-thick slices. In a large skillet, melt 1 tablespoon butter over medium heat. Cook the oatmeal slices for 2 to 3 minutes per side, or until golden and heated through, adding more butter as necessary.

SERVING SUGGESTION: Serve slices topped with additional brown sugar or warm maple syrup. You can also substitute fruits and Splenda for a change of pace

Slow Cooker Pumpkin Oatmeal

from Betty Garber

Ingredients

6 cup(s) water
3 cup(s) pumpkin (raw 1-inch cubes), preferably from pie or sugar pumpkins
1 1/2 cup(s) Hodgson Mill Steel Cut Oats, or other brand
1/2 cup(s) honey
1 tsp ground cinnamon
1/2 tsp table salt
1/4 tsp ground nutmeg, or grated nutmeg

Put everything in a 3- to 6-quart slow cooker; stir well. Cover and cook on low for 8 hours; stir well before serving. Yields about 1 cup per serving.

Shrimp, Pepper and Cheese Grits

from Zoe Higgins - Note: If you are not a grits fan, the shrimp may be served over rice and used for dinner. When reheating the grits, add more milk if too thick.

Ingredients

1 green bell pepper, seeded and sliced
1/2 cup chopped tomatoes
1 1/2 pounds medium shrimp, peeled
1/2 cup chopped green onions (scallions)
2 cups canned fat-free chicken broth
1 1/2 cups skim milk
1 cup quick grits
1 cup shredded reduced-fat Cheddar cheese

In a large skillet coated with nonstick cooking spray, sauté the green pepper, tomatoes, and shrimp, cooking until the shrimp are done, about 5 to 7 minutes. Add the green onions, cooking several more minutes. Meanwhile, in a pot, bring the chicken broth and milk to a boil. Stir in the grits. Return to a boil, cover, and reduce to low heat. Cook about 5 minutes or until thickened, stirring occasionally. Stir in the cheese. Serve the shrimp over the cheese grits. Makes 4-6 servings.