Chicken Caesar Wraps

This summer I had the opportunity to take a cooking class that was offered through the U of M extension offices. It was fantastic! It was a small group of ladies that got together once a week for 6 weeks and made quick healthy recipes. I have remade a few of them a couple of times, a few of them at least once a week and they have went over well with my family. Love to be able to get new ideas for healthy recipes that everyone will enjoy!

Chicken Caesar Wraps
(recipe found at Simply Good Eating)

4 cups shredded romaine lettuce
1/3 cup fat free caesar salad dressing
1 1/2 cups grilled chicken, chopped
4 whole wheat tortillas
parmesan cheese, to taste
black pepper, to taste

Combine lettuce with caesar dressing. Add chopped chicken and stir together. Spoon mix onto tortillas, sprinkle with parmisan cheese and black pepper. Fold bottom up and wrap.

Broccoli Slaw Salad

I was in search of gluten free recipes when my brother in law came into town for a visit and this one caught my eye. We had a potluck to go to and I knew this would be a great dish to bring along that he would be able to eat! Although they ended up being late enough that they didn't get to eat with us, this was a hit at the potluck and I'm definitely going to make it again!

Broccoli Slaw Salad
(recipe found at www.justapinch.com)

1-2 pounds broccoli, peeled & chopped small
1/2 red onion, finely chopped
2-4 carrots, grated
1/4-1/3 cups bacon bits
1 apple, peeled & chopped small
craisins, raisins, or chopped dates, to taste
walnuts, chopped, to taste
marzetti slaw dressing, to taste

Mix all ingredients together and refrigerate to chill. Stir before serving.

Cajun Shrimp and Cucumber Wraps

Like I have said in the past, shrimp is a favorite around the Connor house and we like it a whole variety of ways... Bella was craving cucumbers one day, so I thought that I would whip up this quick and easy snack. Definitely a hit! Although the hubs isn't too found of anything on a tortilla shell, the kids and I like wraps of all kinds...

Cajun Shrimp and Cucumber Wraps
(recipe found in Taste of Home)

1/4 cup lemon juice
4 tablespoons olive oil, divided
1 1/2 teaspoon cajun seasoning, divided
1/8 teaspoon pepper
1 pound uncooked large shrimp, peeled and deveined (tails removed)
8 lettuce leaves
4 flatbread wraps (I used tortilla shells)
2 small cucumbers, cut lengthwise into quarters
4 thin sliced red onions
1/4 cup fresh parsley leaves

In a small bowl, whisk lemon juice, 3 tablespoons oil, 1 teaspoon cajun seasoning and pepper. Toss shrimp with remaining cajun seasoning. In a large skillet, heat remaining oil over medium high heat. Add shrimp mixture; cook and stir until shrimp turn pink. Place lettuce on flatbread wraps; top with cucumbers, onion, parsley and shrimp. Drizzle with dressing; roll up and chow down!

Sknny Pool Dip

Okay, okay, I know that you are not necessarily thinking "pool" weather right now, but still - it's good stuff and you can eat it wherever you please... We had a couple of weekend gatherings that required me to make something to bring along and I was pretty "dippy" that weekend. The spinach and artichoke dip that I blogged about yesterday was one of them and today's recipe was the other. While I preferred the spinach and artichoke, this one was pretty good too and I would definitely make it again! Love the quickness of this recipe and the fact that I can make it up early and pop it into the fridge until we are ready to roll... I skipped the raw veggie suggestion on this recipe because I was looking for quick and easy, so I went with the wheat thins and it was fabulous!!

Skinny Pool Dip
(recipe found on pinterest via hometrendsutah.blogspot.com)

1 red pepper
2 jalapenos (unseeded)
1 can of corn
1/2 can diced olives
16 ounces fat-free cream cheese (softened)
1 packet Hidden Valley Ranch dip seasoning mix.

Mix ingredients together. Serve with crackers or raw veggies.

Spinach and Artichoke Dip

My first experience with artichoke hearts was at a restaurant, where some friends ordered up spinach and artichoke dip. I didn't think that it would be all that wonderful, until I tasted it... I couldn't get enough! I think that I could easily eat this whole recipe on my own and still want more! This is super tasty and the jalapenos give it a kick that goes well with it. Love it! And since there wasn't any left for me to take home, I'm guessing everyone at the party enjoyed it too!

Spinach and Artichoke Dip
(recipe found on pinterest via natashaskitchen.com)

8 ounces cream cheese
16 ounces light sour cream
1 stick butter
1 1/2 – 2 cups shredded Parmesan cheese
14 ounces quartered artichoke hearts, drained and coarsely chopped
4 ounces can diced jalapeños, drained
10 ounces frozen spinach (thawed and drained)
2-3 garlic cloves, pressed


In a medium pot over medium heat, melt together cream cheese, sour cream, butter and parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble. Stir in coarsely chopped artichoke hearts, jalapenos, spinach and garlic cloves. Serve hot with chips or crackers.

Mushroom Stuffed Cheeseburgers

I made these this summer when my father-in-law came into town for a visit. It was a beautiful summer night and perfect for grilling up burgers! Remember, you can still make these now, doesn't matter how cold or wintery it is, burgers and grilling can still happen! :) The kids thought that these were fantastic and barely even noticed the mushrooms that filled the middle... Love when that happens!

Mushroom Stuffed Cheeseburgers
(recipe found in Taste of Home)

2 bacon strips, finely chopped
2 cups chopped fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
2 pounds lean ground beef
2 tablespoons steak sauce
1/2 teaspoon seasoned salt
4 slices provolone cheese, halved
8 kaiser rolls, split

In a large skillet, cook and stir bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, onion and peppers in bacon drippings until tender. Using slotted spoon, remove to a small bowl; cool completely. Stir in bacon. In a large bowl, combine beef, steak sauce and seasoned salt, mixing lightly but thoroughly. Shape into 16 thin patties. Top eight of the patties with cheese, folding over cheese to fit within 3/4" of the edge. Spread with mushroom mixture. Top with remaining patties, pressing edges to enclose filling. Grill the stuffed burgers, uncovered, over medium high heat or broil 4" from heat 5-6 minutes on each side. serve on rolls.

Ghost Pops

Since I was going the cookie route with the Witch Hats, I decided I needed something a little healthier to go with it. I found these fabulous Ghost Pops on pinterest and couldn't resist. They were a little more difficult to transport since you need to keep them frozen. They get pretty slimy and gross if you leave them out too long! They turned out super cute and the kids LOVED them!! I might have to make another batch for at home...

Ghost Pops
(recipe found on pinterest via skinnytaste.com)

banana(s)
white melting chocolate
mini chocolate chips
popsicle sticks

Place waxed paper on a cookie sheet. Cut banana(s) in half and then slice each half lengthwise. Insert a popsicle stick into each quartered banana. (I found it easiest to keep the two lengthwise halves together and squeeze at the top while you are sliding the popsicle stick inside, otherwise the banana seemed to crack down the sides.) Place prepared bananas onto waxed cookie sheet and place in freezer until frozen through. Melt white melting chocolate over a double boiler. Working quickly, coat banana(s) in white chocolate, place two chocolate chips on for eyes and place back onto cookie sheet. Refreeze until chocolate is firm and you are ready to eat.

Witch Hats

I volunteered to bring snacks for ECFE this past week and you know that I had to make something super Halloweeny and cute! It is one of the last places that you can actually still bring in something homemade and since I have time on my hands during the day, I decided to make a couple cute things. I started with these witch hats... Love them and other then unwrapping a lot of kisses, they were super simple!

Witch Hats
(recipe found on pinterest)

Keebler fudge stripe cookies (I used a combo of regular and dark chocolate ones)
frosting, tinted orange
Hershey's kisses

Turn cookie upside down, pipe frosting around center whole and place a kiss on top. I placed them in the refrigerator for the day since I wasn't going to be using them until the next evening.

Weekly Line Up - 10/18-10/25

Ah... pumpkin season is in full swing at my house and I am loving it! I have made some fabulous pumpkin stuff this week and there is more to come. Can't wait to get it blogged so that I can share the pumpkin love! Here's what's on the menu for this week...

Friday - Taco Night
Saturday - *Loaded Chicken and Baked Potato Bake
Sunday - *Pumpkin Pie Pancakes
Monday - *Taco Shrimp Kabobs
Tuesday - *Sweet Teriyaki Chicken
Wednesday - Pick Your Own Night
Thursday - Sombrero Pasta Salad
Friday - *Sausage and Bean Supper

Extras - *Mini Chocolate Chip Pumpkin Muffins, *Crumbly Pumpkin Bread, *Pumpkin Sage Scones

* = new recipes

Thai Peanut Chicken Wrap

I'm not sure when it started, but I'm a bit of a broccoli slaw fan lately... I've had a couple of recipes that have called for it and boy I just love the taste of it! The crispness just adds something to the recipes that it has been in. Definitely calling my name every time I see a recipe that calls for it! This was pretty easy to throw together and it tasted awesome!! Packed with veggies and the kids loved it too!

Thai Peanut Chicken Wrap
(recipe found on landolakes.com)

Sauce:
1/3 cup peanut butter
1/3 cup honey
1/4 cup soy sauce
1/4 cup water
1 tablespoon lime juice

Wrap:
1/4 cup butter
1 (10 ounces) package broccoli slaw
1 cup shredded carrots
1 teaspoon garlic
14 ounces boneless skinless chicken breast tenders
4 (10") tortilla shells
1/4 cup dry roasted peanuts

Combine all sauce ingredients in small saucepan; mix well. Cook, stirring occasionally, over medium-low heat 7-10 minutes or until smooth and heated through.

Melt two tablespoons butter in 10-inch skillet over medium-high heat until sizzling; add broccoli slaw and carrots. Cook, stirring frequently, 6-8 minutes or until vegetables are crisply tender. Remove from pan; set aside.

Melt remaining two tablespoons butter in same skillet until sizzling; add garlic. Cook 30 seconds. Add chicken tenders; continue cooking, stirring occasionally, 8-10 minutes or until chicken is golden brown and no longer pink. Add 1/2 cup peanut sauce to chicken; stir to coat.

Assemble wraps by placing 1/2 cup vegetable mixture onto each tortilla; top with 1/4 chicken mixture. Sprinkle each with peanuts. Fold up 2 opposite sides of tortilla over filling; roll up tortilla. Cut each wrap in half. Serve with remaining peanut sauce.

Chili Garlic Meatballs

Oh my gosh! These were super delicious!! Another recipe that was pulled from my Nourishing Hearts class and it was fantastic... The whole family enjoyed the taste of these - different from regular meatballs, yet still a hearty supper!

Chili Garlic Meatballs
(recipe found at Nourishing Hearts)

1 1/2 pounds ground chicken
1 1/2 teaspoon ginger
3/4 cup cabbage, finely shredded
3/4 cup shredded carrots
1/3 cup green onions, chopped
4 1/2 teaspoons teriyaki sauce
1/4 teaspoon black pepper
1/4 teaspoon salt
3 tablespoons soy sauce
1 1/2 tablespoons chili garlic sauce
1 1/2 tablespoons brown sugar
3 tablespoons water

In a large bowl combine chicken, ginger, cabbage, carrots, green onions, teriyaki sauce, salt and pepper. Using your hands, mix well until all ingredients are combined. Roll into meatballs, place in a flat freezer bag and lay flat to freeze, if freezing. In another bowl, mix soy sauce, chili garlic sauce, brown sugar and water. Place in a small freezer bag. If cooking immediately or when thawed, place meatballs in a pan small enough that the sauce will not go to the bottom of the pan. Preheat oven to 350. Bake meatballs for 10 minutes, remove from oven and cover with sauce. Bake an additional 3-5 minutes.

Honey Lime Chicken Enchiladas

With the craziness of my schedule lately, I haven't been able to go to the Nourishing Hearts group that I have been a part of. I really miss it! The companionship of other moms coming together to visit and share the preparation of meals was a lot of fun. This is a dish that we made up at the last class that I was able to get to and it was so delicious!! I love the flavors of the honey and lime - yummy! Definitely remaking this one!

Honey Lime Chicken Enchiladas
(recipe found at Nourishing Hearts)

Marinade:
6 tablespoons honey
5 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder

Enchiladas:
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

Whisk the marinade ingredients together and mix with shredded chicken. Pour half of the green enchilada sauce into the bottom of a 9x13 pan. Fill tortillas with chicken mixture, saving the marinade as you go, and shredded cheese (save 1 cup of cheese for top). Roll up tortillas and place in pan. Mix remaining enchilada sauce with cream and any marinade that is remaining. Pour sauce over top of enchiladas and sprinkle with the 1 cup of cheese that was left over. Cover with plastic wrap and foil if you are freezing at this point. If you are not freezing or if you have thawed it out already, preheat oven to 350 and bake uncovered for 30 minutes or until brown and slightly crispy on top.

Breakfast Quesadilla

This was a fun, quick and easy breakfast that I served up while we were camping one weekend. It would be great for on the go breakfast or even a snack when the kids get home from school, if you can find strawberries! :) Mix it up with whatever fruit you want...

Breakfast Quesadilla
(recipe found on pinterest)

tortilla shells
peanut butter
strawberries, sliced
banana, sliced
chocolate chips

Spray outside of two tortilla shells with small amount of cooking spray. Spread peanut butter on bottom tortilla shell. Place banana slices on top of peanut butter, followed by strawberries. Sprinkle with chocolate chips and cover with additional tortilla shell. Heat skillet over medium heat and brown tortilla shells. Cut into wedges and serve.

Spooky Smoothie

I recently became a Bzzagent over at bzzagent.com and I am loving it! I have gotten the chance to be in on a few different product trials and I love getting free stuff! :) This was my first "food" trial and I was super excited. Primarily because I already know that my family loves TruMoo chocolate milk and secondly because I knew that we would all love to try this orange colored milk that was out for Halloween. While they all enjoy drinking it plain, it was a toss up as to liking the smoothie. Half of the kids guzzled it down, while the other half only drank part of theirs. That was okay though because then the ones that did like it grabbed up the rest of the leftovers and drank those down too! I thought it was a cute treat for Halloween and we definitely like drinking the vanilla milk for a healthy treat!

TruMoo also has a fabulous sweepstakes going on right now where you can win a Goosebumps Hunted Vacation... How cool is that? It's as easy as saving the cap from the milk that you buy - which reminds me, I have to go and see if we won anything...

Spooky Smoothie

3 cups TruMoo Lowfat Vanilla Milk
1 1/2 cups lowfat vanilla greek yogurt
5 cups ice cubes
1/4 cup fat free whipped cream
candy corn for garnish, optional

In a blender, combine milk, yogurt and ice cubes. Blend on high speed until smooth and creamy. Pour into 4 glasses and top with whipped cream and candy corn.

Weekly Line Up - 10/11-10-18

I have spent the last week playing with a toy that I borrowed from my Grandma... a food dehydrator! It is awesome!! I have been thinking about putting it on my Christmas list and wanted to check it out to see if it is really worth it. My sister in law offered me up as many apples as I wanted from the tree at their new house and I knew that I had to try it out. So, I stopped in and borrowed it. There hasn't been a day that has gone by that I haven't used it this week - stocking up on my dried apples for snacks this winter! :) I also tried bananas today, so I'll see how those turn out. Fall is definitely in the air and I am jumping on the pumpkin and apple bandwagon! A batch of applesauce was cooking up in my crockpot this week as well as these yummy pumpkin granola bars! I'm sure that next week will bring more of the same - you know my fondness for pumpkin!

What might be coming and what is for sure on the menu are two different things! Here is the meal plan for this week - we have a party to head to on Saturday and I'm bringing in snack for ECFE on Tuesday... Can't wait!

Friday - Pick your own night
Saturday - *Parmesan Tilapia, *Land Your Man Baked Beans, *Rolo Cheesecake Bars
Sunday - 3 Packet Roast
Monday - Stroganoff
Tuesday - picnic lunch at the volleyball game and then off to ECFE - *witch hat cookies, *ghost bananas
Wednesday - *Smothered Chicken
Thursday - Pick your own night
Friday - *Loaded Baked Potato and Chicken Casserole

* = new recipes

Meanwhile, I've got these babies that I just received from my wonderful mother in law and I can't wait to decide what to do with them!! The wheels are churning and recipes are being pinned like mad! :)

Crunchy Honey Chicken

mmmm.... chicken! Grilled, baked, kabobs - we love chicken over here. I found another fun way to cook it up in this recipe! I have used the crushed cornflakes to make chicken before, but the addition of the honey just kicked it up a notch. It was pretty tasty!

Crunchy Honey Chicken
(recipe found on pinterest via yumm.com)

4 small boneless,skinless chicken breast halves
1 tablespoon honey
1 tablespoon orange juice
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
Dash cayenne pepper
3/4 cup corn flakes, crushed, this will equal about 1/3 cup
1/2 teaspoon dried parsley flakes

Spray a shallow baking pan with nonstick spray. Place chicken breasts in baking pan. In a small bowl combine honey, orange juice, ginger, black pepper and cayenne pepper. Brush honey mixture over chicken. Combine cornflakes and parsley flakes. Sprinkle cornflake mixture over chicken to coat. Bake, uncovered, at 350 for 18 to 20 minutes or until chicken is tender and no pink remains.

Frito Corn Salad

I'm not going to pretend that this is the healthiest side dish that I have ever made, but it sure was delicious and it did include corn... :) This looked a little scary to the non adventurous eaters that I was bringing this dish to, but the ones that actually gave in and tried it came back for more. It was super good - it might have had something to do with the fritos crushed into it! YUM!!

Frito Corn Salad
(recipe found on www.justapinch.com)

1 can whole kernal corn (drained)
1 can whole kernal fiesta corn (drained)
1 cup miracle whip salad dressing
1 cup shredded cheese
1/2 package chili fritos
chopped bell pepper (optional)
chopped onion (optional)

Mix all ingredients except Fritos. This may be mixed the night before and refrigerated. Just before serving add Fritos. If they are added too early, they will become soggy.

Strawberry Yogurt Cake

So, I already showed you my minion cupcakes that I made for Beau's kid birthday party, but now I am up to his cake that we made for his family birthday party. I had pinned a bunch of cake ideas and tried to steer him in a few directions. Luckily for me he picked this light, fun cake for his family party! Everyone really enjoyed it and it was something different then what we usually have...

Strawberry Yogurt Cake
(recipe found on pinterest via www.aspicyperspective.com)

1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 tablespoons lemon juice, divided
Zest of 1 lemon
2 1/2 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces plain or vanilla, Greek yogurt
12 ounces fresh strawberries, diced
1 cup powdered sugar


Preheat oven to 375. Grease and flour a 10 inch Bundt pan. Sift together 2 1/4 cups flour, baking soda and salt. Mix in the lemon zest and set aside. With a mixer, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated. Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter. Pour the batter into the prepared pan. Place in oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Cheeseburger Casserole

Cheeseburgers made into anything is all right with me! I love the crispness of the pickle on this dish and it was super good the next day!

Cheeseburger Casserole
(recipe found on pinterest via www.skinnytaste.com)


6 ounces uncooked rotini pasta
2 teaspoon oil
1 1/2 cups onions, finely chopped
1 garlic clove, finely chopped
1 pound lean ground beef
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon tomato paste
28 ounces diced tomatoes
2 tablespoon Dijon Mustard
2 cups reduced fat grated cheddar cheese
1/4 cup chopped dill pickles

Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. Cook the pasta according to the package directions for al dente and drain well. In a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes. Toss the meat mixture with the pasta and spread it into the prepared dish. Top with cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve.

Serves: 9 1 cup servings
Points: 6 per 1 cup serving

Weekly Line Up - 10/4-10/12

I have been working on a lot of freezer cooking this week! I love being able to double a recipe that we like (or hopefully like if it is a new one) and throw the second half into the freezer. It's nice to have on hand for those weeks where time and/or money are tight! It's also nice to know that if I have to be gone for something, the hubs can unthaw and cook something up with no worries! Love it!! Those recipes will definitely be coming soon because I have found some good ones! Fall is almost here and I am super excited to start baking and cooking with pumpkin... A good friend of mine mentioned a pumpkin chili that we had before and it got me salivating... I went to look for the recipe on my blog and it wasn't there. Lucky for me, I was able to find it and as soon as I make it, I will be posting it so that I can find it easier in the future!! Here's the dish for this week...

Friday - *Pizza Casserole (double and freeze)
Saturday - Hubs and I are off on an anniversary weekend! Oktoberfest here we come!
Sunday - Not back yet... :)
Monday - *Sombrero Pasta Salad
Tuesday - picnic supper
Wednesday - *White Bean Pumpkin Chili
Thursday - *Southwest Roll Ups (double and freeze)
Friday - 3 Packet Roast


Extras: *glazed cinnamon scones, *pumpkin sage scones

* = new recipes

Roasted Chicken Breast

Sometimes it is the simple things that fly past you when you are not looking. I am always on the look out and searching for new recipes to try, new recipes to share and I bypass the simplest ones... I realized this whole heartedly the other day when I found this recipe. So completely simple, ingredients that I always have on hand, yet I've never just made it this way. It was fantastic! So, slow down, take it easy and try this new recipe that is so simple it might be overlooked!

Roasted Chicken Breast
(recipe found on pinterest)

chicken breast
olive oil
salt and pepper

Rub chicken breast with olive oil and season with salt and pepper. Heat oven to 425 or start the grill for a grilled version of this tasty chicken! Cook for 15-20 minutes in the oven and then let sit for 10 minutes before cutting into.

Chicken Parmesan Manicotti

I don't know why, but I totally get into these dishes with stuffed pasta... They are so good! They take a bit of work to get it all stuffed in but they are worth it! This was another good one - you can't go wrong with chicken and cheese rolled up in pasta!

Chicken Parmesan Manicotti
(recipe found on pinterest via www.sixsistersstuff.com)


14 pieces manicotti, cooked according to package directions
2 cups part skim ricotta cheese
1/2 cup shredded parmesan cheese
2 cups mozzarella cheese, divided
1 cup cooked chicken, cubed
1 egg
1 teaspoon oregano
Salt and pepper, to taste
2 (14 ounce) cans italian style diced tomatoes
1 tablespoon chopped fresh basil leaves

In a bowl, combine chicken, ricotta cheese, parmesan cheese, 1 cup mozzarella cheese, egg, oregano, salt and pepper together and stir until well mixed. Fill each cooked manicotti with the chicken and cheese mixture carefully so that the manicotti doesn’t tear. Add the crushed tomatoes in saucepan over low heat. Add 1 tablespoon chopped basil leaves and stir until it starts to bubble. Spray a 9x13 baking dish with cooking spray and place the stuffed manicotti in it. Pour the prepared sauce over the manicotti. Sprinkle with 1 cup of mozzarella cheese. Bake at 350 degrees for 35 minutes or until hot and bubbly.

Peach Breakfast Bake

This was a wonderful breakfast - so yummy that it tasted like a dessert! The kids and I all loved it... I like the shredded wheat minis, but not so much the big shredded wheat so we had a big box left over. I was able to hand it over to my grandma since she enjoys it more then me, but next time I might look for a crunchy alternative that I might actually use the rest of! :)

Peach Breakfast Bake
(recipe found on pinterest via chocolatecoveredkatie.com)

2 1/2 cups sliced peaches
1/2 tablespoon lemon juice
1/2 tablespoon cornstarch
1/4 teaspoon cinnamon
3/4 cup shredded wheat, crushed
2 tablespoon brown sugar
1/4 cup sugar
1 tablespoon melted butter or oil
1 tablespoon applesauce (For a more buttery taste, replace this with an extra tbsp of the margarine)
1/4 teaspoon salt
yogurt

Preheat oven to 350F. Mix peaches, lemon, cornstarch, cinnamon, 1/2 the salt, and 1/2 the sugar in a bowl. Let sit for ten minutes. Meanwhile, stir the crushed cereal, remaining sugar, remaining salt, melted butter or oil and applesauce in a bowl until well-blended. Spread the peach mixture in a small baking pan and top with the cereal mixture. Bake for 45 minutes. When serving, top with yogurt.