However, oatmeal is great with savory toppings as well.
INGREDIENTS
DIRECTIONS
Heat vegetable broth (or water) in a medium saucepan over medium-high heat.
Bring to a boil and then add the oats, turning the heat down to a simmer.
(c) Alan Copson
Stir occasionally and cook until the oats are done and have absorbed all the broth or water.
Remove from heat and stir in hummus, black olives, and sun-dried tomatoes.
Season to taste with salt and pepper.
(c) 4kodiak
Set aside and keep warm.
Place on top of oatmeal.
Sprinkle with oregano and enjoy.
(c) NightAndDayImages
We’ve made it perfect for dinner by turning it into a buffalo chicken sandwich.
The slightly sweet flavor of the waffles pairs perfectly with the spicy hot sauce and savory chicken.
Top one of the prepared waffles with the chicken mixture, then the lettuce, then the tomato.
Top with the other prepared waffle and enjoy.
Here we take it to the dinner table by giving the dish some Asian-style umami flare.
Egg-Fried Rice
Heat the sesame oil in a large skillet over medium heat.
Add the shallot and veggies to the skillet and cook until tender, stirring often.
Using a spatula, push the shallot veggie mixture over to one side of the skillet.
Pour the egg into the other side of the skillet and scramble.
Once the egg is cooked, mix the veggies and shallot into the egg.
Remove from heat and sprinkle with chopped scallions.
Enjoy with the Steak Stir-Fry.
Add steak and double-check it is covered in the marinade.
Marinate, covered, in the fridge for at least 2 hours or overnight.
Slice the steak into 1/2-inch thick slices.
Coat a wok or large non-stick skillet with cooking spray.
Add the veggies and cook, stirring frequently, until crisp-tender, about 1-3 minutes.
Remove from heat and serve on a bed of the Egg-Fried Rice.
Top with the fresh cilantro and peanuts, if desired.
Season to taste with soy sauce and enjoy.
It’s like all your favorite pizza toppings stuffed into a quick-cooking crust.
Serve with marinara sauce drizzled over the top to round out the pizza-perfect flavor.
Heat the olive oil in a medium skillet over medium-high heat.
Add all the veggies and cook 2-3 minutes, or just until crisp-tender.
Season with 1 teaspoon of the Italian herb blend and to taste with salt and pepper.
Remove from heat and set aside.
In a medium bowl, whisk the egg and milk together.
Then add the egg and milk mixture to the dry mix and stir just until moistened.
Gently fold in the cheeses, sauteed veggies, and pepperoni.
Spray a griddle with cooking spray.
Heat griddle over medium heat and then add 1/4 cup portions of the batter as space allows.
Serve with the warm marinara sauce and enjoy!
Add salt and pepper, to taste.
Arrange the smoked salmon on plastic wrap.
Wrap in plastic wrap and refrigerate overnight.
Unwrap and slice into 1/2 inch thick pieces.
