Breakfast Bars and Flax crusted Cutlets

The kids are tired of Muffins so today, I made Raspberry Breakfast Bars for tomorrow's breakfast.

Raspberry Breakfast Bars

1 cup almond meal
1 cup whole wheat flour
1/2 cup ground flax seed
1 1/4 cups old-fashioned rolled oats
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
12T butter, melted, plus more for greasing the pan
1 cup organic raspberry preserves

Preheat the oven to 350°. Butter an 8-inch square baking pan.

In a large bowl, mix everything but jam

Press two-thirds of the oat mixture in an even layer on the bottom of the prepared baking pan and top with the raspberry preserves. Sprinkle the preserves with the remaining oat mixture.

Bake for about 45 minutes, rotating the pan halfway through baking, until the top is golden brown. Transfer the pan to a wire rack and let the granola bars cool completely, about 3 hours. Cut into squares and serve.

They're good, but I probably won't make them again.

Flax crusted Turkey Tenders

1lb Turkey breasts cut into strips
Extra Virgin Olive Oil for frying
2 eggs
Seasonings, divided (I found an Indian Tikka spice mix)
1 Cup Flax meal
1 heaping T whole wheat flour

Heat oil.

In a shallow bowl, mix flax, flour, and seasonings.

Dip strips in eggs, then coat with flax mixture.

Fry! Between 5-10 minutes on each side depending on thickness.

I wasn't sure how this would turn out. I didn't use a recipe, I just hoped they would work like breadcrumbs! Gladly, they were really good! I loved the texture the flaxseed gave the cutlets. It browned nicely and didn't stick to the pan...I have that problem with breadcrumbs.

I served them with Whole Wheat Pasta and Spinach with Broccoli sauteed in Garlic and Olive Oil. It was a hit with Abby and Maddy. Kaity is sick so she stuck with applesauce and watermelon. We'll see if El likes it.