Cinnamon Roll Oat Muffins, Buffalo Chicken Salad, Chicken Patties, Cherry Tomato Salad

Hi everyone!

Tomorrow I'm making up a batch of Cinnamon Roll Oat Muffins. This method would really work with any flavor of instant oatmeal. You could totally play around with it. It does call for a glaze which I'll probably leave off but it sounds delicious. For lunch, I'm making some Buffalo Chicken Salad. My 7 year old will love this. This would be a great salad to use leftover chicken as well as you just need to toss it with the hot sauce. For dinner, I'm making Chicken Patties and a Cherry Tomato Salad. The chicken patties look so good. You use ground chicken and then a ton of veggies. These would probably be great as a sandwich too. The salad is just olives and tomatoes. I will leave out the pine nuts but serve them on the side for people to add. This is a perfect salad for this time of year!

Cinnamon Roll Oat Muffins:
(Jessica)
Makes about 12-15 regular-size muffins

1 Cup All Purpose flour
1 Cup Whole Wheat flour
1 TB baking powder
1/2 tsp baking soda
1/2 tsp salt
2 packets Quaker Cinnamon Roll Oatmeal
1/2 cup sugar
1 tsp vanilla extract
1 large egg
3 TB Vegetable Oil
1 1/4 cup 2% milk (lactose free works well)

*Preheat oven to bake at 350º.
*Lightly grease muffin cups.
*In a medium bowl, combine all dry ingredients.
*Blend well, then add sugar.
*In a small bowl, combine all wet ingredients.
*Add bowl of wet ingredients to flour mixture in medium bowl.
*Mix with electric mixer, just until everything is blended. Do not over-mix.
*Fill muffin cups about 3/4 full. Do not over-fill.
*Bake for about 15-18 minutes, but check for doneness. Tops should be golden brown.
*Allow muffins to cool in tin for about 10-15 minutes.
*Arrange muffins in a large dish, placed right next to each other.
*Drizzle with Confectioner's Glaze while still warm.
*Serve.

Confectioner's Glaze:
(Jessica)
1/2 cup confectioner's sugar
1/4-1/2 tsp vanilla (if desired)
1 TB milk
*Blend until smooth.
*Thicken with more sugar, if needed, or thin with more milk if needed.

Buffalo Chicken Salad
Amy - amylz
Recipe courtesy Rachael Ray

2 hearts romaine lettuce, chopped
1 cup shredded carrots, available in pouches
2 ribs celery with greens, chopped
1/2 cup ranch dressing
1/2 cup blue cheese crumbles
1 package, 3/4 to 1 pound, chicken tenders, cut into bite size pieces
1 tablespoon vegetable oil, 1 turn of the pan
2 tablespoons butter
Salt and black pepper
1/4 cup hot sauce

Preheat a skillet over medium-high heat. Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl. Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more. Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.

Chicken Patties
Amy - amylz
Recipe courtesy Guy Fieri

2 ounces olive oil
1/2 red onion, diced
4 tablespoons diced black olives
1/2 red bell pepper, diced
1 jalapeno, diced
2 cloves garlic, diced
1/4 cup diced artichoke hearts
1 1/2 pounds ground chicken
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg
Ketchup
Mustard
Toasted sesame buns
Lettuce
Tomato

In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool. Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes. In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side. Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.

Cherry Tomato Salad
Amy – amylz
Servings: 6

40 cherry tomatoes, halved
1 cup pitted and sliced green olives
1 (6 ounce) can black olives, drained and
sliced
2 green onions, minced
3 ounces pine nuts 1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper to taste

1. In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
2. In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
3. In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.

Amy