Blueberry Bling.

Ingredients:

3 cups frozen or fresh blueberries
2 teaspoons margarine, softened
1 tablespoon all-purpose flour
1 tablespoon brown sugar
1⁄2 cup rolled oats
1⁄2 teaspoon cinnamon

Directions:

Preheat the oven to 375 degrees F.

Place frozen blueberries in a 9-inch pie plate.

If using fresh blueberries, wash and drain before placing in a 9-inch pie plate.

In a small bowl, use a fork to mix margarine, flour, sugar, oats and cinnamon.

Sprinkle oat mixture over the blueberries.

Bake for about 25 minutes.

Enjoy while warm!

Refrigerate leftovers within 2 hours.

https://www.foodhero.org/recipes/blueberry-bling

Corn Pancakes.

Ingredients

1⁄2 cup

 cornmeal

1⁄2 cup

 all-purpose flour

1 tablespoon

 baking powder

1⁄2 teaspoon

 salt

2 

large eggs

1⁄2 cup

 non-fat or 1% milk

2 cups

 cooked corn* (fresh, frozen or canned/drained)

  

cooking spray for skillet

Directions

1. Mix corn meal, flour, baking powder and salt.
2. Beat the eggs and milk together and add to the flour mixture.
3. Add corn and mix well.
4. Lightly oil skillet. Preheat pan on medium-high heat (350 degrees in an electric skillet).
5. Pour batter onto hot skillet to make individual pancakes.
6. Cook until golden on the bottom. Turn and cook on other side.
7. Refrigerate leftovers within 2 hours.

Notes

*Fresh corn works very well in this recipe. Cook 2 large ears of corn for 5 minutes in boiling water then cool in very cold water.  Cut kernels off the cob, cream style, (cut kernels with shallow cut then scrape the cob for the rest of the kernel). Add to batter. 

• Try serving with salsa or applesauce.  
• This recipe can also be made quickly with your favorite pancake mix. Make enough batter for six servings. Then, add 1 can drained corn or 2 cups cooked fresh corn cut off the cob.  

https://www.foodhero.org/recipes/corn-pancakes 

Chicken and Dumpling Casserole.

Ingredients

3 tablespoons

 oil

1 cup

 chopped onion (about 1 medium)

1 cup

 chopped carrots (about 2 small)

1 cup

 chopped celery (about 2 stalks)

3 cups

 low sodium chicken broth

3 tablespoons

 flour

2 cups

 cooked chicken, bite sized

1 cup

 frozen peas

salt and pepper (try 1/4 to 1/2 teaspoon)

DUMPLINGS

1 cup

 flour

2 teaspoons

 baking powder

1⁄4 teaspoon

 salt

1 

egg

1⁄3 cup

 non-fat or 1% milk

Directions

1. Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet) and saute onions, carrots and celery until soft.
2. Add a small amount of unheated broth to the flour and stir until smooth. Slowly stir in remaining broth and add to skillet. Stir over medium heat as the mixture thickens.
3. Add the chicken, peas, salt and pepper. Heat on low while making dumplings.
4. Dumplings: sift the flour, baking powder and salt together into a mixing bowl.
5. Add the egg to the milk and beat until well blended. Stir into the flour until well combined.
6. Pour the chicken mixture into a lightly oiled or sprayed casserole dish. Drop dumpling dough by spoonfuls onto chicken mixture. (makes about 8 dumplings)
7. Bake uncovered at 400 degrees for 15 minutes or until the dumplings are golden brown.
8. Refrigerate leftovers within 2 hours.

https://www.foodhero.org/recipes/chicken-and-dumpling-casserole