Delicious Meals & More

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Look inside and discover tasty treats and wholesome meals you can make with whole-grain Quaker Oats.

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Dilled Salmon Cakes

INGREDIENTS: Salmon Cakes One 14-3/4 ounce can pink salmon, drained, skin and bones removed 3/4 cup Quaker Oats (quick or old fashioned, uncooked) 1/3 cup fat-free milk 2 egg whites, lightly beaten 2 tablespoons finely chopped onion 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill weed 1/4 teaspoon salt (optional) Sauce 1/2 cup plain nonfat yogurt 1/3 cup seeded, chopped tomato 1/3 cup seeded, chopped cucumber 1 tablespoon finely chopped onion 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill weed

DIRECTIONS: 1. Combine all ingredients for sauce in small bowl; mix well. Cover and chill while making salmon cakes. 2. Combine all ingredients for salmon cakes in medium bowl; mix well. Let stand 5 minutes. Shape into 5 oval patties about 1-inch thick.

3. Lightly spray nonstick skillet with nonstick cooking spray. Cook salmon cakes over medium heat 3 to 4 minutes on each side or until golden brown and heated through. Serve with sauce. Servings: 5

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NUTRITION INFORMATION (1/5 of recipe) : Calories: 180, Calories from Fat: 55, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 30mg, Sodium: 400mg, Total Carbohydrates: 12g, Dietary Fiber: 2g, Sugars: 3g, Protein: 19g

Gingersnap Granola
INGREDIENTS: 4 cups Quaker Oatmeal Squares Cereal, Brown Sugar or Cinnamon 2 cups Quaker Oats (quick or old fashioned, uncooked) 2 tablespoons margarine (vegetable oil spread in sticks) 1/2 cup honey 2 tablespoons molasses DIRECTIONS: 1. Heat oven to 350F. Spray a 15x10x1-inch jelly roll pan or rimmed baking sheet with cooking spray. 2. In large bowl, combine cereal and oats; set aside. 3. In 2-cup microwaveable bowl, microwave vegetable oil spread on HIGH 30 seconds or until melted. 2 teaspoons grated lemon peel 1 teaspoon vanilla 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon

4. Stir in honey, molasses, lemon peel, vanilla, ginger and cinnamon; mix well. Drizzle over cereal mixture, stir to coat evenly. Spread mixture onto baking sheet. 5. Bake 15 to 18 minutes or until lightly browned, stirring after 10 minutes. Servings: Makes about 6 cups

NUTRITION INFORMATION (1/3 cup): Calories: 130, Calories from Fat: 25, Total Fat: 2.5g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 70mg, Total Carbohydrates: 25g, Dietary Fiber: 2g, Soluble Fiber: 0.5g, Protein: 3g

LOW FAT

Classic Meatloaf
INGREDIENTS: 1-1/2 pounds lean ground beef or turkey 3/4 cup Quaker Oats (quick or old fashioned, uncooked) 3/4 cup finely chopped onion 1/2 cup catsup 1 egg, lightly beaten 1 tablespoon Worcestershire sauce or soy sauce 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper

DIRECTIONS: 1. Heat oven to 350F. Combine all ingredients in large bowl; mix lightly but thoroughly. Shape meatloaf mixture into 10x6-inch loaf on rack of broiler pan. 2. Bake 50 to 55 minutes or until meatloaf is to medium doneness (160F for beef, 170F for turkey), until not pink in center and juices show no pink color. Let stand 5 minutes before slicing. Cover and refrigerate leftovers promptly and use within 2 days; or wrap airtight and freeze up to 3 months. Servings: 6 to 8

NUTRITION INFORMATION (1/6 of recipe): Calories: 400, Calories From Fat: 240, Total Fat: 27g, Saturated Fat: 10g, Cholesterol: 130mg, Sodium: 590mg, Total Carbohydrates: 16g, Dietary Fiber: 2g, Total Sugars: 3g, Protein: 24g

SUGAR
PER SERVING

3g OF

CONTAINS

Oatmeal Raisin Cookies

INGREDIENTS: 4 tablespoons (1/2 stick) margarine, softened 2 tablespoons heat-stable sugar substitute equal to 3 tablespoons sugar 1/4 cup egg substitute or 2 egg whites, lightly beaten 3/4 cup unsweetened applesauce 1/4 cup frozen unsweetened apple juice concentrate (thawed) 1 teaspoon vanilla DIRECTIONS: 1. Heat oven to 350F. Lightly spray cookie sheet with cooking spray. 2. In large bowl, beat margarine and sweetener or sugar until creamy. Add egg substitute; beat well. Add applesauce, apple juice concentrate and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. 1 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt (optional) 1-1/2 cups Quaker Oats (quick or old fashioned, uncooked) 1/3 cup raisins, chopped 3. Drop dough by rounded teaspoonfuls onto cookie sheets. 4. Bake 15 to 17 minutes or until firm to the touch and light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. Servings: About 3 dozen LOW FAT

NUTRITION INFORMATION (2 cookies): Calories: 100, Calories from Fat: 20, Total Fat: 3g, Saturated Fat: .5g, Cholesterol: 0mg, Sodium: 120mg, Total Carbohydrates: 15g, Dietary Fiber: 1g, Sugars: 5g, Protein: 3g

SUGAR
PER SERVING

5g OF

CONTAINS

Maple Pecan Oatmeal Bars

INGREDIENTS: Bar 3/4 cup (1-1/2 sticks) butter or margarine 2-1/4 cups Quaker Oats (quick or old fashioned, uncooked) 2 cups all-purpose flour 1-1/2 cups firmly packed brown sugar 3/4 cup shredded coconut (optional) 1 teaspoon baking soda 1 teaspoon salt (optional) 1/3 cup maple flavored pancake syrup DIRECTIONS: 1. Heat oven to 350F. Lightly spray 13x9inch baking pan with nonstick cooking spray. For bar, melt margarine; set aside to cool. 2. In large bowl, combine oats, flour, brown sugar, coconut, baking soda and salt; mix well. (Dough will be stiff.) In small bowl, combine melted margarine, syrup, egg and vanilla; mix well. Add to oat mixture; mix well. Press dough evenly onto bottom of pan. 1 egg lightly beaten 1 teaspoon vanilla Topping 1-1/2 cups chopped pecans (about 6 ounces) 1/4 cup firmly packed brown sugar 1/3 cup maple flavored pancake syrup 3. For topping, combine pecans and brown sugar in small bowl. Sprinkle evenly over dough; press down lightly. Drizzle syrup evenly over pecans. Bake 35 to 38 minutes or until edges are set but middle is soft. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Servings: 32 bars

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NUTRITION INFORMATION (1 bar) : Calories: 190, Calories From Fat: 70, Total Fat: 8g, Saturated Fat: 3g, Cholesterol: 20mg, Sodium: 85mg, Total Carbohydrates: 27g, Dietary Fiber: 1g, Sugars: 13g, Protein: 2g

Apricot Honey Oatmeal

INGREDIENTS: 3-1/2 cups water 1/2 cup chopped dried apricots 1/3 cup honey 1/2 teaspoon ground cinnamon 2 cups Quaker Oats (quick or old fashioned, uncooked) DIRECTIONS: 1. In 3-quart saucepan, bring water, apricots, honey, and cinnamon to a boil. 2. Stir in oats; return to a boil. 3. Reduce heat to medium; cook about 1 minute for quick oats (or 5 minutes for old fashioned oats) or until most of liquid is absorbed, stirring occasionally. 4. Let stand until of desired consistency. Servings: 4

NUTRITION INFORMATION (1 cup): Calories: 270, Calories from Fat: 25, Total Fat: 3g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 10mg, Total Carbohydrates: 61g, Dietary Fiber: 5g, Sugars: 30g, Protein: 6g

HEART HEALTHY

3-Minute No-Bake Cookies

INGREDIENTS: 2 cups granulated sugar 8 tablespoons (1 stick) margarine or butter 1/2 cup low-fat milk 1/3 cup baking cocoa 3 cups Quaker Oats (quick or old fashioned, uncooked) DIRECTIONS: 1. In large saucepan, combine sugar, margarine, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently. 2. Remove from heat. Stir in oats.* Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered. *If using old fashioned oats, cool mixture in saucepan 5 minutes. Servings: About 3 dozen

NUTRITION INFORMATION (1 cookie): Calories: 100, Calories from Fat: 30, Total Fat: 3g, Saturated Fat: 0.5g, Cholesterol: 0mg, Sodium: 35mg, Dietary Fiber: 1g, Protein: 1g

LOW SODIUM

LOW FAT

Enjoy the value, variety and authentic taste of genuine Quaker Oatmeal.

When taste & quality matter, choose Quaker. Get more recipes and healthy eating tips at

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