7. Vegetable oats
You will need:
3 cups water
1 cup rolled oats
¼ cup red onions (chopped)
¼ cup tomato (chopped)
¼ cup carrot (chopped)
⅛ cup green peas
1tsp dried herbs mix
1tsp olive oil
Salt, to taste
How to make:
Heat oil in a pan over medium heat. As the oil warms, add onions and sauté them until they turn translucent.
Add all the veggies and salt. Cook the mixture for five to seven minutes until the vegetables turn tender.
Stir in dried herbs, oats, and water. Mix well and cook the oats for seven to ten minutes.
Turn off the heat and transfer oats to a serving bowl. You can enhance the flavor of the recipe by adding some lemon juice.
8. Slow cooker casserole
You will need:
1 cup nitrate-free roasted turkey or chicken deli slices
1 cup cheddar (grated)
½ cup frozen hash browns
½ cup low-fat milk
½ cup mushrooms (roughly chopped)
3 eggs (whisked)
1 yellow onion (chopped)
1 red capsicum (chopped)
1tbsp olive oil
½tsp garlic powder
Salt, to taste
How to make:
Put olive oil, half of the whisked eggs, milk, garlic powder, and salt in the slow cooker. Mix well until all the ingredients combine.
Layer the egg mixture with half of the hash browns, meat slices, onion, and cheese. Repeat layering until the entire egg mixture is used up.
Close the slow cooker’s lid and set the temperature to low heat. Cook the casserole for about six hours until the eggs are fluffy and set.
Once done, serve some casserole and store the remaining in an airtight container for later use.
