Callaway County Employee Cookbook The Callaway County Employee Wellness Program would like to thank the employees that participated in the healthy recipe challenge and submitted their recipes to this cookbook. Breakfast Recipes  Oatmeal Muffin  Super French Toast  Easy Breakfast Casserole  Cantaloupe  Cantaloupe Breakfast Bowl Oatmeal Muffin recipe submitted by Tammy Wise DIRECTIONS: INGREDIENTS: - 1 packet instant oatmeal (any flavor) 1 large egg 1 tablespoon milk, liquid coffee creamer, OR water You may also add in dried fruit or cinnamon, if you like - Break egg into cup and beat until scrambled Add oatmeal packet to cup and mix well Add in the tablespoon of liquid (milk, creamer, or water) Heat cup in microwave for 1 minute and 15 seconds Enjoy! Super French Toast recipe submitted by Sharon Lynch DIRECTIONS: INGREDIENTS: - 2 eggs 6 ounces of vanilla Greek yogurt ¼ - ½ teaspoon cinnamon (to taste) 6 slices of bread (your choice) Fresh berries (your choice, if desired) - - - Beat together eggs, yogurt, and cinnamon Heat a lightly oiled griddle or skillet over medium heat on stovetop Dip each slice of bread into egg mixture, soaking both sides of bread (mixture will be thick) Place the soaked slices of bread into the skillet. Cook break on both sides until golden brown Serve hot You may add additional Greek yogurt to the French toast before serving Add fresh fruit, if desired Easy Breakfast Casserole recipe submitted by Leah Laramore INGREDIENTS: - DIRECTIONS: 24 ounces frozen hash browns (about 8 cups) 1 pound cubed ham 8 ounces shredded cheddar cheese 12 large eggs 1 cup milk 1 teaspoon salt ½ teaspoon black pepper Non-stick cooking spray - - - - Preheat oven to 350 degrees Add frozen hash browns, ham, and shredded cheese to large bowl. Toss to combine Spray a 9 x 13-inch baking dish with non-stick cooking spray. Then add hash brown, ham, and cheese mixture to dish Whisk the eggs, milk, salt, and pepper in a large bowl Pour egg mixture over the hash brown mixture. Pat everything down with a wooden spoon Bake for one hour, uncovered. The center should be set and the edges should be golden brown Cantaloupe recipe submitted by Sarah Gladman INGREDIENTS: - 1 cantaloupe DIRECTIONS: - Go to the store and buy the smelliest cantaloupe you can find Bring it home and cut it in half Scrape all the seeds out Slice it and cut off rind Cube and serve  Cantaloupe Breakfast Bowl recipe submitted by Leah Laramore INGREDIENTS: - 1 cantaloupe, halved 1 ½ cup almond milk 1 cup frozen raspberries, plus fresh raspberries for garnish 1 banana, sliced into coins ½ cup frozen pineapple or mango ½ cup Greek yogurt 1 teaspoon vanilla extract ½ cup granola DIRECTIONS: - - - - Using a spoon, remove and discard seeds from cantaloupe. Use spoon to widen hole in the center, leaving a 1” border at the edges. Keep removed cantaloupe to the side for smoothie Combine almond milk, raspberries, half the banana, pineapple or mango, Greek yogurt, vanilla, and extra cantaloupe. Blend until smooth Pour smoothie into cantaloupe halves (“bowls”) and garnish with raspberries, granola, and remaining banana slices. Serve and enjoy! Side Dish Recipes  Baked Jicama Fries w/ Dip  Buffalo Cauliflower  Bang Bang Broccoli  Cilantro, Black Bean & Corn Salsa  Whole Wheat Cornbread  Baked Green Bean Fries Baked Jicama Fries & Vegan Cashew Ranch Dip recipe submitted by Myra Winters INGREDIENTS: For Baked Jicama Fries: - 1 medium jicama 1 tablespoon olive oil ½ teaspoon paprika ½ teaspoon garlic powder ½ teaspoon onion powder Pinch of cayenne pepper ½ teaspoon salt, or to taste DIRECTIONS: For Baked Jicama Fries: - - - For Vegan Cashew Ranch Dip: - 1 cup cashews, soaked for 1 hour ¾ cup water 2 tablespoons lemon juice ½ teaspoon onion powder Preheat oven to 425 degrees. Peel jicama and cut into ¼ inch matchsticks. Bring water to boil in medium saucepan over medium heat. Add jicama and cook for 10 minutes, until jicama is less crunchy. Drain water using a colander. Transfer jicama slices to large bowl and toss with olive oil, paprika, garlic powder, onion powder, cayenne pepper, and salt. Place in a single layer on baking sheet. Bake for 30 – 45 minutes, or until crispy, turning halfway through baking. For Vegan Cashew Ranch Dip: - Place all ingredients in a high-speed blender, except for the parsley and dill. Process until smooth and creamy, pausing blender occasionally and Buffalo Cauliflower recipes