The following recipes can be sampled and their preparation can be seen at the Save Some Thyme demo May 27th 6:00pm at the Wholefoods in Evanston (corner of Church and Chicago ave.)

Oatmeal and Applesauce Muffins

1 C. rolled oats (not instant)
1 C. vanilla soymilk or nonfat milk
3/4 C. whole wheat flour
1/2 C. brown sugar
1/2 C. unsweetened applesauce
2 egg whites
1 Tsp. baking powder
1/2 Tsp. baking soda
1/2 Tsp. salt
1 Tsp. sugar
1 Tsp. cinnamon
1 Tsp vanilla
2 Tsp. flaxseed

Raisins, nuts or chopped apples optional

Soak oats in milk for about an hour. Preheat oven to
400 degrees.
Spray muffin pan with cooking spray. Combine oat
mixture with applesauce and egg whites and mix until
well combined. In a separate bowl whisk the dry
ingredients together. Add the wet ingredients to the
dry and mix until just combined (do not over mix or
the muffins will be tough). Add nuts, fruit or raisins
if desired. Spoon mixture into muffin pan. Combine
sugar and cinnamon top each muffin with mixture.

For miniature muffins bake for 10-12 minutes.
For regular size muffins bake 15-20 minutes.

Remove from pan and cool. These can be frozen and
reheated in the microwave or oven for a quick
breakfast.

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Pasta Primevera Skewers with Marinara Dipping Sauce

1 lb. tortellini (cheese or spinach) cooked and cooled
1 medium zucchini sliced lengthwise and cut into half
circles
1 medium yellow squash sliced lengthwise and cut into
half circles
1 package of cherry tomatoes (yellow or red) halved
1 package of fresh mozzarella balls sliced 1/2 inch
thick
1 package of extrafirm tofu
Olive Oil
1 jar of pesto sauce (or fresh)
1 jar of marinara (or fresh)
Fresh basil
wooden skewers

Cubed cooked chicken or shrimp optional

Preheat oven to 400 degrees. Wrap tofu in clean (non
terrycloth) towel for 5 minutes to absorb moisture.
Cut tofu into 1/2 inch cubes, drizzle with olive oil.
Spray a cookie sheet with cooking spray. Bake tofu
cubes in the oven for 15- 20 minutes or until crispy
on the outside, no need
to turn. Meanwhile heat marinara in a saucepan or
prepare fresh. Remove tofu from oven and allow to cool
on a plate lined with a paper towel. Toss tofu cubes
with pesto until well coated. Thread pasta,
vegetables, cheese and tofu in an alternating pattern
onto skewers. Cut the sharp tip of the skewer off with
scissors to avoid injuries. Serve with a side of the
marinara for dipping. Garnish with basil. These can be
served warm, room temperature or cold!

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Sesame Baked Cod with Miso and Portabello Mushrooms

I Lb. cod, halibut, chilean sea bass, or prawns
4 Tbsp. toasted sesame oil
1 package of instant miso soup mix (serving two to
four)
1 package of baby portabellos or large portabellos
cleaned and
chopped
sliced green onions
handful of fresh spinach chopped
Fresh cracked black pepper & salt to taste

Preheat oven to 350 degrees
Spray a cookie sheet with cooking spray. Place fish on
a cookie sheet skin side down. Drizzle with toasted
sesame oil sprinkle with salt and pepper. Bake in the
oven for 20-25 minutes or until it flakes easily.
Prepare miso soup and add chopped mushrooms to base.
Simmer for 15 minutes. Remove fish from oven place in
bowls (leaving skin on the cookie sheet). Ladle miso
and mushrooms over fish. Garnish with chopped green
onions and chopped spinach. Drizzle a little of the
toasted sesame oil over the soup. Sprinkle with fresh
cracked pepper and a pinch of salt (if desired)