Back to School Recipes

Crock Pot Oatmeal 

2 cups old-fashioned rolled oats 
6 cups water 
1/2 t cinnamon 

 Put all ingredients in crock pot in the evening, turn on to low, and leave overnight. Makes very creamy oatmeal for breakfast. I like to add maple syrup, blueberry syrup, or my favorite fruit, and skim milk--yum! To reheat leftovers, stir in a little water and microwave until hot. Serve with English muffins or Toast.

Whole Wheat French Toast 

2 small, very ripe bananas 
1 cup plain soy milk 
1/2 t vanilla 
Dash cinnamon and/or nutmeg 
8 slices whole wheat bread 
Nonstick cooking spray as needed 

 Process bananas, soy milk, vanilla and spice in a blender or food processor until very smooth. Pour into a shallow bowl. Heat a nonstick griddle over medium high heat. Apply a light coating of nonstick cooking spray. Dip bread into banana batter and cook until lightly browned on both sides. Makes 4 servings. We grill up a whole bunch ahead of time and freeze. All ready to microwave as needed.

Light Breakfast Casserole 

3 cups cubed French bread 
Vegetable cooking spray 
3/4 cups diced lean cooked ham 
2 t diced sweet pepper 
4 oz. shredded, low fat Cheddar cheese 
1 1/3 cups skim milk 
3/4 egg substitute 
1/4 t dry mustard 
1/4 t onion powder 
Dash pepper and paprika 

 Place bread in an 8-inch square-baking dish coated with cooking spray. Layer ham, red pepper, and cheese over bread; set aside. Combine remaining ingredients; pour over cheese. Cover and refrigerate 8 hours or over night. Bake uncovered at 350 degrees for 
30 to 40 minutes. Can make ahead and Microwave!

For a copy of Chef Nick's cookbook go to chefnickskitchen.com, or John's Fine Foods, 88 North Ave, Owego; Front & Center; 188 Front St. Owego; or Down to Earth Whole Foods, 305 Grant Ave. Endicott. E-mail Chef Nick at nfc@stny.rr.com