Veggie Burgers

1 small onion, diced

1 can black beans, drained and rinsed

1/2 cup flour

1/2 cup oatmeal

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp basil and garlic seasoning blend

1 cup spinach leaves

1 egg

Place all ingredients in food processor and process until mixed but still a little chunky. Form into patties and fry on lightly greased griddle for 4-5 minutes on each side. Serve on buns with lettuce, tomatoes, and avocados.

Grilled Honey-Mustard Chicken Sandwiches

1/4 cup Dijon mustard

2 Tbsp honey

1 tsp dried oregano leaves

1/8 tsp ground red pepper

4 chicken breast halves

4 whole grain sandwich buns

4 tomato slices

Lettuce

Mix mustard, honey, oregano, and pepper. Brush on chicken. Grill chicken and brush sauce over chicken while it is grilling. Discard any remaining sauce. Serve on buns with tomatoes and lettuce.

Recipe from Bettycrocker.com

Corn Flake Candies

1 cup sugar
1 cup corn syrup
1 cup peanut butter
1 tsp vanilla
6 cups corn flakes

Bring sugar and syrup to a boil. Remove from heat and add peanut butter and vanilla. Stir in cereal. Drop by teaspoon on wax paper.

Banana Oatmeal Cookies

1 1/2 cups flour (I use whole wheat)

1 cup sugar

1/2 tsp baking soda

1 tsp salt

1/4 tsp ground nutmeg

3/4 tsp ground cinnamon

3/4 cup shortening (I also use applesauce in place of half of the shortening)

1 egg

1 cup mashed bananas

1 3/4 cup oats

1/2 cup walnuts (optional)

Preheat oven to 400 degrees.

Mix all dry ingredients then add shortening and mix, stir in egg and bananas. Mix oats and walnuts last. I also add chocolate chips but you don't have to.

Bake 12-15 minutes.

recipe from allrecipes.com

Crunchy Granola

7 cups oats

1 cup coconut

1 cup stabilized wheat germ

1 cup sliced almonds

1/2 cup oat bran

1/2 cup ground flax seed

1 cup roasted sunflower seeds

1/2 cup olive oil

1/2 tsp salt

1 cup honey

1 Tbsp vanilla extract

2 1/2 cups mixed dry fruit (I used raisins and craisins)

Mix all ingredients together and bake on greased cookie sheet for 90 minutes at 250 degrees, stirring every 15-20 minutes.

Recipe adapted from King Arthur Flour