GOLDEN HONEY-RAISIN SNACK MIX

5 cups sweetened whole-grain oat cereal with honey and almonds

1 cup pretzel sticks
1/4 cup creamy peanut butter
2 tbsp butter
1 cup raisins
1 cup honey-roasted peanuts

Preheat oven to 350 degrees.

In a large heat-proof bowl, combine the cereal and pretzels.

In a small saucepan, heat the peanut butter and butter to boiling over medium heat, stirring constantly. Pour mixture over the cereal and pretzels; toss until evenly coated. Spread in an ungreased 9 x 13 x 2-inch baking pan and bake uncovered at 350 degrees for 10 minutes, stirring occasionally.

Remove from oven and stir in the raisins and peanuts. Spread over waxed paper and allow to cool completely. Once completely cooled, may be stored in an airtight container.

file photo for reference

Yield: Approximately 8 cups

CHOCOLATE HAZELNUT MOUSSE

1 pkg (4-serving size) chocolate pudding mix

2 cups milk
1/2 cup chocolate hazelnut spread
1 1/2 cups frozen whipped topping, thawed
Additional frozen whipped topping, thawed for garnish
4 fresh strawberries, halved, for garnish

Prepare the pudding using the milk according to the package directions.  Whisk in the hazelnut spread and refrigerate 15 minutes.

Fold the whipped topping into the pudding mixture and spoon into 8 small dessert dishes. Cover and refrigerate until ready to serve.

Before serving top each dish with a dollop of the whipped topping and garnish with a strawberry half.

File Photo

3-WAY CHEESE SPREAD

Make this basic cheese spread and use with 3 separate mixtures.

Basic Cheese Spread:
1 pkg (8-oz) Neufchatel cheese, softened
2 cups shredded cheddar cheese
1/3 cup milk

Combine all the ingredients in a mixing bowl and mix at medium speed of electric mixer until well blended.  Divide the mixture into three 2/3 cup portions and add a group of the following to one portion.

Group 1:
2 tbsp finely chopped green pepper
2 tbsp shredded carrot
1 tsp grated onion

Stir into one portion of the basic cheese spread.

Group 2:
2 bacon slices, cooked crisp and crumbled
1 1/2 tsp prepared horseradish

Stir into one portion of the basic cheese spread.

Group 3:
1/4 tsp dill weed
1/8 tsp garlic powder
1/8 tsp black pepper

Stir into one portion of the basic cheese spread.

You can cut the tops off 3 bell peppers, 1 red, 1 green, 1 yellow and clean out the seeds.  Put the 3 spreads into the 3 peppers for a colorful presentation.

Spread on a variety of whole-grain crackers to serve.

Paula Deen photo for reference only.

MEXICAN BURGERS

1 lb lean ground beef

3/4 cup fresh bread crumbs
1/4 cup taco sauce
1 pkg (1 1/4-oz) taco seasoning mix
6 crisp taco shells
1 1/2 cups shredded Cheddar cheese
1/2 cup chopped tomato
1/2 cup chopped green bell pepper
shredded lettuce for garnish, optional
Hot salsa for condiment, optional

Preheat broiler.

Combine the ground beef, bread crumbs, taco sauce, and the taco seasoning mix together and mix until well combined.  Shape the mixture into 6 oblong patties that will fit into a taco shell instead of a bun.

Place patties on broiler tray and broil 6-inches from the heat until cooked according to your taste.  Turn once during cooking.

To serve, place about a tablespoonful of the shredded cheese in the bottom of each taco shell.  Place the burger in the shell next.  Top burgers with the tomato, bell pepper, and remaining cheese.  Sprinkle with shredded lettuce and add some salsa, if desired.

file photo for reference only

BALSAMIC PEAR SALAD

1/4 cup Light Balsamic Vinaigrette Dressing

2 tbsp mayonnaise with olive oil
6 cups torn mixed salad greens
2 red pears, sliced thin
1/2 cup shredded Italian Cheese Blend
1/3 cup slivered red onions
4 slices bacon, cooked crisp and crumbled

Gradually add the vinaigrette dressing to the mayonnaise, stirring with a whisk until well blended.

In a large bowl combine the salad greens, pears, cheese, onions, and bacon.  Add the dressing and toss to coat.

Serve immediately.

Yield: 6 servings

This is an old Kraft Foods recipe.

ITALIAN CHICKEN-VEGGIE MARINARA DISH

2 slices bacon, cut-up

1 lb boneless skinless chicken breasts, cut into 1-inch cubes
2 tsp dried oregano
1/2 lb large carrots, sliced diagonally into chunks
3 cups reduced-sodium chicken broth
1 jar (14-oz) your favorite marinara sauce
2 cups whole-wheat uncooked rotini
2 medium to large zucchini, cut in quarters lengthwise then into chunks
1/2 cup shredded Italian-blend cheese

In a large saucepan or Dutch oven cook, stirring, the bacon over medium heat until crisp (3 to 4 minutes).  Using a slotted spoon, transfer the bacon to a medium bowl.  Keep two tablespoons of the bacon dripping in the pan.  Add the chicken and oregano to the pan; cook while stirring for 4 to 5 minutes until the chicken is no longer pink.  Add to the bacon and set aside.

Add the carrots to the saucepan and cook, stirring, for a couple of minutes.  Add the broth, marinara sauce, and rotini; stir well.  Bring mixture to a boil over high heat; simmer on medium-low heat 12 minutes.  Stir in the zucchini and the chicken mixture.  Simmer for 10 to 12 minutes until pasta is tender and chicken is cooked through.

Dip into serving bowls and sprinkle the cheese over the tops.

Yield: 4 servings

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HEARTY CHICKEN RICE SOUP WITH LIME

10 cups chicken broth

1 medium-size onion, chopped
1 cup sliced celery
1 cup sliced carrots
1/4 cup snipped fresh parsley
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme
1 bay leaf
3/4 lb chicken breast cut into small cubes
2 cups cooked instant brown rice
2 tbsp lime juice
fresh lime slices as garnishes

In a Dutch oven, combine the broth, onion, celery, carrots, parsley, pepper, thyme, and the bay leaf.  Bring the mixture to a boil, stirring a couple of times.  Reduce heat and simmer, uncovered, 10 to 15 minutes.

Add the chicken and simmer uncovered 10 to 15 minutes or until the chicken is cooked through. Remove the bay leaf and discard it.  Stir in the rice and lime juice just before serving.

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When serving, garnish each bowl by floating a lime slice.

ORANGE-ALMOND SALAD

3 cups assorted salad greens
2 navel oranges, peeled and sectioned
1/2 celery, thinly sliced
2 tbsp chopped green onion
1/4 cup cider vinegar
1/4 cup sugar
2 tbsp canola or olive oil
1/4 cup slivered almonds, toasted

In a large salad bowl, combine greens, oranges, celery and onion. Set aside. Blend vinegar, sugar and oil in a small mixing bowl. Using a wire whisk, whisk until smooth. Drizzle dressing over greens . Toss gently to coat. Put into individual salad bowls and sprinkle with almonds.

TOH Photo for Reference Only

BEEF AND MACARONI CASSEROLE WITH FETA CHEESE

12 oz pkg whole grain elbow macaroni
1 tbsp olive or canola oil
1 med onion, peeled, finely chopped
1/4 tsp turmeric
1/4 tsp ground corriander
1/4 tsp pepper
1 lb lean ground beef
2 tbsp lemon juice
1/2 cup chopped parsley
1 cup crumbled feta cheese
2 tbsp bread crumbs
2 tbsp grated Parmesan cheese

Preheat oven to 400 degrees.

Cook macaroni according to package directions until just tender. Drain . Heat the oil in a non-stick pan and cook onion over low heat until softened. Stir in the spices. Crumble in the beef and cook until no longer pink. Stir in the lemon juice. Remove from heat and stir in parsley. Spray a large baking dish with nonstick cooking spray. Mix with macaroni with the meat mixture and half of the feta cheese. Place mixture into prepared pan. Top with the remaining feta cheese. Sprinkle the bread crumbs and Parmesan cheese over the top. Bake 30 to 35 minutes until bubble and hot through.

Six servings. 
Per serving: 371 calories, 28 g carbs, 29 g protein (The carb/protein ratio makes this okay for diabetics but be sure to use whole-grain or low-carb pasta. Diabetics should not use regular pasta.)

CRISPY PARM TURKEY CUTLETS

1/2 cup plain dry breadcrumbs

1/4 cup freshly grated Parmesan cheese
1 tbsp chopped fresh parsley
1 tsp finely grated lemon peel
1 large egg
1 tbsp water
4 (5-oz) skinless, boneless turkey breast cutlets
1 tsp salt
1/4 tsp freshly ground black pepper
4 tbsp olive or canola oil
Lemon wedges for serving, if desired

Preheat oven to 400 degrees.

Combine the breadcrumbs, cheese, parsley, and lemon peel in a pie plate.

In a second pie plate, beat the egg with the water.

Lightly pound the turkey breast cutlets to about 1/8-in thickness.  Season both sides of cutlets with the salt and pepper.  Dip cutlets into the egg mixture and then into the crumb mixture, coating both sides.

Heat half the oil in a large nonstick skillet over medium heat. Add two of the cutlets and cook about 4 minutes per side to brown and cook through.  Place on a cookie sheet and keep warm in the oven while you cook the other two cutlets in the remaining oil.

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Serve with the lemon wedges, if desired.

LEMON GLAZE FOR BUNDT CAKES

Brighten up the taste and appearance of ordinary bundt cakes with this easy glaze.

1 cup apricot jam
3 tablespoons lemon juice
Zest from half a lemon
1 cup powdered sugar

COMBINE all ingredients in a small saucepan.

SIMMER for 1 minute.

POUR over cooled cake.

I got this recipe and photo from cake central 6 or 7 years ago.

VEGAN MACARONI SALAD

I am not a vegan but I have friends who are so when I saw this on the internet, I knew I should save it here for future use. You who are vegan or have them in your circle of family and friends may want to try this. It is a tasty pasta salad for anyone to enjoy.

1 ½ cups whole-wheat elbow macaroni (about 6 ounces)
1 ½ cups frozen peas, thawed
1 cup thinly sliced celery
½ cup diced red bell pepper
⅓ cup thinly sliced scallions
½ cup vegan mayonnaise
1 teaspoon grated lemon zest
2 tablespoons lemon juice
¾ teaspoon salt
¼ teaspoon ground pepper

Cook pasta according to package directions. Drain; rinse with cold water and drain well. Transfer to a large bowl. Add peas, celery, bell pepper and scallions; toss gently to combine.

Combine mayonnaise, lemon zest, lemon juice, salt and pepper in a small bowl. Add the dressing to the pasta mixture; gently stir until thoroughly combined. Serve immediately or cover and refrigerate until ready to serve.

Recipe and photo from Rock Wired.

CHEESE LOGS

I believe this recipe card was found in a batch of recipes in a thrift store.

CHILI-SPICED CHICKEN

8 skinless, boneless chicken breasts
2 tsp onion powder
1 tsp salt
1 1/2 tsp paprika
1/2 tsp chili powder
Cooking oil spray

Preheat oven to 350 degrees. Combine spices in a small bowl. Sprinkle spice mixture evenly over chicken breasts. Heat a large non-stick skillet over medium-high heat. Spray pan with cooking spray. Add chicken to pan and saute about 2 minutes on each side. Remove chicken to a shallow baking pan and bake approximately 15 minutes or until juices run clear.

file photo for reference only

BROCCOLI WITH ORANGE CREAM SAUCE

1 1/2 lbs fresh broccoli, cut into florets
6 oz fat-free cream cheese, cubed
1/4 cup fat-free milk
1/4 tsp thyme
1/4 tsp salt
1/4 tsp grated orange peel
1/4 cup unsweetened orange juice
2 tbsp chopped walnuts

Steam broccoli for 6 to 8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the cream cheese, milk, thyme, salt and orange peel. Cook and stir over low heat until blended. Stir in orange juice until combined. Place broccoli in a serving dish; top with the orange sauce and sprinkle with nuts.

Yields 6 servings 3/4 cup each =126 calories, 14 g carbs, 12 g protein

Midwest Living photo for reference only

CHOCOLATE CHIP AND OAT SNACKIN' CAKE

This is an old recipe clipping I have had for years.

MINI FRENCH VANILLA TARTS WITH FRESH BERRIES AND MINT

1 box (1.34 oz) French Vanilla Instant Pudding and Pie Filling Mix
1 pkg Graham cracker mini tart shells
Fresh seasonal berries
Mint sprigs for garnish, if desired

Prepare pudding mix as directed on box. Pour pudding into tart shells and refrigerate. Before serving, add 3 or 4 fresh berries and a mint sprig, if desired, for garnish.

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NAVAJO FLADBREAD

Saw this today on the Beehive Shoppe. Saved this for my grandkids to make in a day or two.
Navajo Flatbread: Makes 6

2 cups all purpose flour
1  1/4 cups of lukewarm water
1 Tablespoon baking powder
1 teaspoon kosher salt

2 teaspoons canola oil
… Additional 1-2 Tablespoons canola oil (for frying)

Mix flour, salt, baking powder & 2 tsp. canola oil together in a mixing bowl and add most of the water. Continue mixing and adding water until it has the consistency of tacky pizza dough.
Knead for a few minutes.
Let rest in greased bowl for 30- 60 minutes.
Divide into 6 pieces and roll out very thin (tortilla thickness) onto a floured surface.
Heat cast iron skillet or griddle to 350F; add 1 T. canola oil. Heat oil til hot but not smoky hot.
Cook until golden brown spots appear on one side.. then flip and cook the other side until done. 

These can be made ahead and kept under a flour sack towel (up to 2 days) or frozen in a Ziplock bag (for later use).

CHEESY CORN MUFFINS

1/4 cup chopped onion

1 tbsp butter

2 pkgs (8 1/2 oz each) unsweetened corn muffin mix

1/2 cup sour cream

1/2 cup shredded cheddar cheese

In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to the package directions; fold in onion. Fill greased muffin tins two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400 degrees for 15 to 20 minutes or until done. Cool in pan for five minutes before removing.

file photo for reference

EASY HARD BOILED EGGS

HOMEMADE VEGETABLE BEEF SOUP IN 30 MINUTES

1 tbsp olive oil

1 medium yellow onion, chopped

2 garlic cloves, minced

3/4 lb. beef sirloin, thinly sliced

32 oz frozen vegetable blend of broccoli, cauliflower and carrots

1 can black-eyed peas*

1 can (14.5 oz) low-sodium beef broth

1 1/4 cups water

1 tsp dried oregano

 

Heat olive oil in a large saucepan over medium-high heat. Add the onion and garlic, saute 1 minute. Add beef and continue cooking until browned. Transfer beef to a plate and keep warm. Return the saucepan to heat and add the vegetables, black-eyed peas, broth, water and oregano Bring to a boil, reduce heat to medium and simmer, covered, 8-10 minutes. Add the other ingredients back in and heat through for 4-5 minutes.

*Use a can of any type bean you choose.

 

 Note: This soup has an equal amount of carbs and protein making it diabetic-friendly.

free clipart

 

ORANGE ALMOND SPARKLE PUNCH

1 can (6-oz) frozen lemonade, thawed

2 cups water
1 bottle (1-oz) almond extract
2 (2-liter) bottles chilled ginger ale
1/2 gallon orange sherbet, softened
orange slices for garnish, if desired
maraschino cherries for garnish, if desired

Combine the lemonade, water, and almond extract; stir well.  Chill until serving time.

To serve place the sherbet, in scoops, into a punch bowl.  Add the chilled lemonade mixture.  Slowly add the ginger ale; stir gently.  Garnish, if desired and serve immediately.

Yield: Approximately 6 1/2-quarts.

file photo for reference only

SO EASY SQUASH SAUTE

3 medium-size yellow squash

2 medium-size zucchini
1 large onion
1 large green bell pepper
2 medium carrots
3 tbsp butter
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary

Slice the squash, zucchini, and onion into 1/4-inch slices.

Julienne bell pepper and carrots.

Heat the butter in a large skillet over medium heat; add the veggies, slat, pepper, basil, thyme, and rosemary.  Cook, gently stirring constantly, until tender - about 10 minutes.

Serve squash with a slotted spoon.

Yield: 6 servings

EASY BEEF STROGANOFF

1 lb round steak, salted, peppered, floured, cut into bite-size pieces

2 tbsp canola oil
1/2 tsp Worcestershire sauce
1/3 cup chopped onion
1/2 can condensed cream of mushroom soup
1/2 can beef broth
1 can (6-oz) sliced mushrooms, drained
1 cup sour cream

Heat the oil in a large skillet and brown the meat over medium-high heat.  Add the onion and cook 30 to 40 minutes, covered, over low heat until tender.

Combine the soup, beef broth, mushrooms, and sour cream; add to meat.  Cook until well blended and heated through.

Serve over hot brown rice.

Yield: 4 servings

file photo for reference

CHICKEN PIZZA PRIMAVERA

1 tube refrigerated pizza crust

nonstick olive or canola oil cooking spray
2 tbsp shredded Parmesan cheese
1/2 tsp garlic powder
2 tbsp light ranch dressing
1 pkg (6-oz) refrigerated cooked chicken breast strips, chopped
1/3 cup finely chopped red bell pepper
1/3 cup thinly sliced red onion
1/2 cup torn baby spinach
1 1/2 cups shredded mozzarella cheese
1/2 tsp oregano
1/2 tsp basil
1/4 tsp red pepper flakes, optional

Preheat oven to 400 degrees.
Lightly spray a 12-inch pizza pan with nonstick cooking spray or use a pizza stone.

Unroll the pizza crust onto the pan spread from the center to the edge using hands or a pizza roller.  Lightly spray the crust with the nonstick cooking spray.  Sprinkle the Parmesan cheese and the garlic powder over the crust.

Bake the crust at 400 degrees until lightly browned, about 8 to 10 minutes.  Remove from the oven.

Spread the ranch dressing over the crust; top with chicken pieces, bell pepper, onion, and spinach.  Sprinkle the mozzarella cheese, oregano, basil, and red pepper flakes, if using over all.

Bake 10 to 12 minutes or until the cheese is melted and the pizza is heated through.

Cut into wedges to serve.

Pillsbury Photo for reference

BAKED THREE-CHEESE BEEFY ZITI

1 pkg (12-oz) uncooked whole-grain ziti pasta

1 lb lean ground beef
3 cups sugar-free or low-sugar marinara or pasta sauce
1 pkg (8-oz) shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 cup ricotta cheese
3 tbsp pesto sauce
1/4 tsp crushed red pepper
Fresh grated Parmesan cheese

Cook pasta according to pkg directions; drain.

While pasta cooks, brown the ground beef in a nonstick skillet and drain well.

In a large mixing bowl combine the cooked pasta with the browned beef.  Add the 2 cups of the marinara sauce, half the mozzarella cheese, half the Parmesan cheese, the ricotta cheese, pesto sauce and red pepper.  Stir until well blended.

Spray a 9 x 13 x 2-inch baking dish with nonstick cooking spray.  Spoon the ziti-beef mixture into the baking dish.  Spoon the last cup of marinara sauce over the casserole.  Sprinkle with the remaining halves of the Mozzarella and Parmesan cheeses.

Bake the casserole at 400 degrees for 30 minutes or until the cheeses are melted and the casserole is bubbly.  Serve with additional grated Parmesan cheese.

Yield: 6 to 8 servings

 Note: File Photo

CHICKEN BACON RANCH LAYERED SALAD

Note: You can assemble this salad in less than a half hour. It does need to chill at least 4 hours before serving.

9 cups roughly chopped green leaf or romaine lettuce divided
1 large red bell pepper seeded and diced
1 large poblano or green bell pepper seeded and diced
1 12 oz frozen corn steamed and cooled
6 medium tomatoes 5 chopped and 1 sliced into wedges for garnish
1 medium red onion thinly sliced
2 1/2 cup shredded sharp cheddar cheese
1 lb bacon cooked and crumbled
4 cup roasted chicken roughly chopped
3 green onion thinly sliced
2 large hard boiled eggs cut into wedges

Ranch Dressing

In a large trifle or glass bowl layer in this order: 1/3 lettuce, 1/2 red pepper, 1/2 poblano pepper, 1/3 corn, 1/2 tomatoes, 1/2 red onion, 1 cup cheese, 1/3 bacon and 1/2 chicken. Drizzle with 1/2 cup prepared dressing.

Repeat, 1/3 lettuce, 1/2 red pepper, 1/2 poblano pepper, 1/3 corn, 1/2 tomatoes, 1/2 red onion, 1 cup cheese, 1/3 bacon and 1/2 chicken. Drizzle with 1/2 cup prepared dressing.

Top with the final 1/3 lettuce, 1/3 corn, 1/2 cup shredded cheese, 1/3 bacon and sliced green onion. Drizzle with 1/.2 cup dressing drizzling around the edge. Arrange egg and tomato wedges on top to garnish.

Chill for 4 hours, Serve with additional dressing on the side.

This recipe is basically from Melissa's Southern Kitchen

POLLO CON COMINO

It seems the readers of this blog continually search for chicken recipes.  So today I will oblige you with a chicken recipe with a bit of a Mexican twist.

2 whole chicken breasts, split
2 tsp ground cumin
1/2 tsp oregano
1/2 tsp garlic salt
2 tbsp canola oil
1/2 cup your favorite picante sauce
1/4 cup water
1 tsp instant chicken bouillon

Remove the skin and any excess fat from the chicken.

In a cup, combine half the cumin with the oregano and garlic salt; mix well and rub onto the chicken pieces.

Heat the canola oil in a large nonstick skillet, add the chicken and brown lightly; drain off fat.

In a glass measuring cup combine the picante sauce, water, and bouillon; mix well.  Pour the picante mixture evenly over the chicken in the skillet.  Bring the mixture to a boil over medium-high heat.  Reduce the heat to simmer, cover with a tight-fitting lid, and simmer 30 to 40 minutes until chicken is tender and cooked through.

Yield: 4 servings

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PINEAPPLE LEMON CHICKEN

1 can (20-oz) sliced pineapple in juice

1 garlic clove, pressed
1 tbsp cornstarch
2 tsp Worcestershire sauce
2 tsp Dijon mustard
1 tsp dried rosemary
3 whole chicken breasts, split
1 tsp salt
1 small lemon, sliced thin

Drain the pineapple; reserve juice.  Combine the juice with the garlic, cornstarch, Worcestershire, mustard, and rosemary in a small bowl.

Arrange the chicken in a shallow baking dish, skin side up.  Sprinkle the salt over the chicken and broil until browned.  Set oven to 400 degrees.

Stir the sauce and pour over the chicken; bake at 400 degrees for 30 minutes.

Arrange the pineapple slices and lemon slices around the chicken; spoon the sauce over all.  Bake another 5  minutes or until chicken juices run clear.

Yield: 6 servings of less than 230 calories each.

free clipart

ANCHO CHILI SALMON

3 minced garlic cloves

1 tsp minced shallot
1 cup orange juice
1 tbsp balsamic vinegar
3 tbsp honey
1 tbsp ground ancho chili pepper
1/4 tsp salt
pinch of black pepper
1 lb salmon fillet
2 tsp canola oil
2 tbsp minced fresh cilantro for garnish

Spray a small saucepan with nonstick cooking spray; over medium-high heat, saute the garlic and shallot until tender.  Add the orange juice and balsamic vinegar and bring mixture to a boil.  Reduce heat to simmer and cook, uncovered, for 20 to 25 minutes until reduced to a fourth of a cup.  Stir in the honey, chili pepper, salt, and pepper.

In a large cast iron or other ovenproof skillet, heat the canola oil.  Add the salmon and brown on both sides.  Brush a quarter cup of the sauce over the salmon.  Bake, uncovered, in a 400 degree oven for 8 to 10 minutes until the salmon flakes easily with a fork.

Brush any remaining sauce over the salmon and sprinkle with the cilantro to serve.

file photo for reference

HOMEMADE ENERGY BARS

1 1/2 cups old-fashioned rolled oats

• 1/2 cup cooked quinoa, cooled
• 1/4 cup whole flax meal
• 3 tablespoons chia seeds
• 1/4 cup sugar-free chocolate chips
• 1/4 cup chopped peanuts
• 1 large egg white
• 1/2 cup honey
• 1/2 cup peanut butter
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon

Preheat the oven to 325°F. Grease an 8" x 8" pan, or line it with parchment.

2) Toss together the oats, quinoa, flaxseed meal, chia seeds, chocolate chips, peanuts, and egg white in a medium-mixing bowl until thoroughly combined.

3) Warm the honey, peanut butter, salt, and cinnamon in a small saucepan over medium heat, stirring constantly until well blended. Don't let it boil, just let it get warm and fluid enough to blend easily with the dry ingredients, 2 to 3 minutes.

4) Pour the honey mixture over the dry ingredients and mix until everything is coated.

5) Press the mixture into the prepared pan.

6) Bake the bars for 23 to 25 minutes, or until the oats on the edges start to turn golden brown. Remove them from the oven and let them cool completely before serving.

7) To serve, cut into squares.

Yield: 9 bars.

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