Cottage Cheese with Apple

Ingredients:

• 6 eggs
• 2 cups cottage cheese (small curd)
• 10 tablespoon old fashioned oatmeal
• 2 apples
• 1 tablespoon baking powder
• about 12 packages sweetener
• little bit of lemon zest
• 2 teaspoon lemon juice
• 1 teaspoon ground cinnamon

1. Prehaet oven to 350 F degrees.
2. Combine 1 egg, 2 egg yolks, oatmeal and cottage cheese. Let it sit for a half an hour in a cool place.
3. Add baking powder, sweetener and lemon zest to cottage cheese batter.
4. Grease a 9x9 pan with butter or margarine and pour cottage cheese batter in pan.
5. Grate apples and add cinnamon to them.
6. Spread apple mixture on top of cottage cheese evenly.
7. Bake in preheated oven until edges become pink.
8. Beat 4 egg whites, lemon juice and two packages of sweetener until soft peaks form.
9. Spread beaten egg whites evenly on apple mixture.
10. Turn oven down on low heat and put pan back into oven.
11. From now on we rather dry it then bake it for about 20 minutes.

Oatmealkoch

Ingredients:

• 1 cup oatmeal
• 1 3/4 cup milk
• 2 eggs
• 5-6 packages of sweetener
• lemon zest
• 1 1/2 teaspoon vanilla flavor

1. Preheat oven to 375 degrees.
2. Combine oatmeal, milk, egg yolks, sweetener, lemon zest and vanilla flavor in a pot and cook a thick oatmeal batter.
3. Let the batter cool.
4. Beat egg whites until soft peaks form.
5. Gently fold egg whites into batter.
6. Grease a 9x9 baking dish with butter.
7. Pour batter into baking dish.
8. Bake for 45-50 minutes or until toothpick comes out clean. Serve warm or cold.

Broccoli Creme Soup

Ingredients:

• 1 package of frozen broccoli (14 ounces)
• 1 medium size potato
• 1 vegetable soup cube
• ground nutmeg
• salt

1. Put 4 cups of water in a pot.
2. Peel the potato and cut it into little cubes.
3. Put vegetable soup cube and potato in pot and bring water to boil.
4. Turn down heat on medium and cook potato for about 10 minutes.
5. Add broccoli to potato and add ground nutmeg.
6. Bring it to boil and on medium heat cook the vegetables for another 10-15 minutes.
7. Put soup into food processor with some water and blend it.
8. If soup is too thick add some more hot water to it.
9. Serve warm with croutons.

Chocolate Oatmeal Muffin

Ingredients:

• 1,5 cup old fashioned oatmeal, ground
• 4 tablespoon sweetener
• 3 teaspoon cocoa powder, unsweetened
• 1 teaspoon lemon zest
• 2 eggs
• 1 teaspoon baking soda
• about 1/2 cup of milk

1. Preheat oven to 400 degrees F (205 degrees C).
2. Grease about 9 muffin cups or line with baking cups.
3. Separate egg yolks from egg whites.
4. Combine all ingredients with egg yolks.
5. Add milk in little portions until batter is creamy.
6. Beat egg whites until soft peaks form.
7. Gently fold egg whites into batter.
8. Fill cups 2/3 full.
9. Bake for 8-10 minutes or until toothpick inserted in center comes out clean.

Sauted Spinach

Ingredients:

• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 3 garlic cloves, minced
• 8 cups packed fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon sugar

1. In a large nonstick skillet, saute onion and garlic; saute until tender, about 3-4 minutes.
2. Stir in the spinach, salt, pepper and sugar; saute for 1-2 minutes or until spinach is wilted and tender.

Waffle

Ingredients:

• 3,5 cup all purpose flour
• 1 tablespoon baking powder
• 3 eggs
• 8 tablespoon butter
• 1 teaspoon vanilla flavor
• 0,5 cup white sugar
• salt
• 2 cups milk
• lemon zest
• raisin (optional)

1. Preheat waffle iron.
2. In a large mixing bowl, sift together flour, baking powder and salt.
3. Stir egg yolks, butter, vanilla flavor, sugar, lemon zest and milk until mixture is smooth.
4. In a separate bowl, beat egg whites until soft peaks form.
5. Gently fold egg whites into batter. Add raisins.
6. Spray preheated waffle iron with non-stick cooking spray.
7. Pour 1 cup of mix onto hot waffle iron.
8. Cook until golden, serve hot.

Mushroom with Sweat Peas

Ingredients:

• 16 ounces frozen sweet peas
• 10 whole mushrooms
• olive oil
• salt and pepper to taste

1. Braise onion on a little bit of olive oil.
2. Slice mushrooms. Put them in pan.
3. Put sweat peas in pan.
4. Season with salt and pepper to taste.
5. Put lid on pan and steam everything for about 20 minutes. Stir once.

Mushroom and Zucchini with Tomatoes and Green Pepper

Ingredients:
• half of a medium size onion
• 2 medium tomatoes
• 1 green pepper
• 1 zucchini
• 10 mushrooms
• olive oil
• salt and pepper to taste
• paprika

1. Braise onion on a little bit of olive oil.
2. After about 10 minutes take the pan of the stove. Let it cool for 2 minutes and put the paprika on the onion. (If you do not let the oil to cool off a little bit the paprika is going to be bitter).
3. Peel the tomatoes and cut them in four pieces. Put them on the onions. Stir to coat and put the pan back on the stove. Steam the tomatoes for about 10 minutes or until they are tender.
4. Cut the green pepper in little pieces and put them into the pan too.
5. Cut the zucchini in half and then slice it. Put them in the pan.
6. Slice the mushrooms and put them into the pan.
7. Season with salt and pepper.
8. Steam everything for about 10-15 minutes under a lid. Stir once.

My husband's favorite crisp oatmeal cookies

Ingredients:

• 1/2 cup shortening
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup rolled oats
• 1/2 cup miniature semi-sweet chocolate chips

1. Preheat oven to 350 degrees F.
2. Grease two cookie sheets or line them with parchment paper.
   
3. In a large bowl, cream together the shortening, white sugar and brown sugar.
   
4. Mix in the egg and vanilla until well blended.
   
5. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended.
   
6. Mix in the oats and chocolate chips until evenly distributed.
   
7. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.
8. Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

Broccoli with Lemon and Butter

Ingredients:

• 1/4 cup butter or margarine
• 1/4 cup water
• 1/2 lemon, juiced
• salt and pepper to taste
• 1 pound fresh broccoli florets or 1 package (16 ounce) frozen broccoli florets

1. In a large skillet, combine the butter, water, lemon juice, salt and pepper.
2. Over medium heat bring to a simmer.
3. Add the broccoli to the pan, stir to coat, and cover with a lid.
4. Cook for 10 to 15 minutes over medium-low heat - stirring once - until broccoli is tender but still bright green. Serve warm.