Oatmeal: 1 Ingredient, 3 Meals

Apple Cinnamon Frittata

Ingredients
4 egg whites (from carton)
2 cups rolled oats
2-3 tbsp diced dried apples
1 tsp cinnamon
2 tbsp unsweetened, natural applesauce (for garnish)

Directions
Spray a shallow microwave-safe bowl with canola oil for 1 second. Pour egg whites into the bowl.
Stir in oats, dried apples and cinnamon. Cover with plastic wrap, venting one side, and microwave on high for 3 to 4 minutes until egg whites are warm. (Alternatively, this can be cooked on the stovetop in a skillet like a pancake.) Top with applesauce and serve.

Dilled Salmon Cakes

Ingredients
Sauce:
1/2 cup plain non-fat yogurt
1/3 cup seeded, chopped tomato
1/3 cup seeded, chopped cucumber
1 tbsp finely chopped onion
1 tbsp finely chopped fresh dill or 1 tsp dried dill weed

Salmon cakes:
1 can pink salmon, drained, skin and bones removed
3/4 cup oats (quick or old fashioned, uncooked)
1/3 cup skim milk
1/3 cup liquid egg substitute with yolk or 1 egg, lightly beaten
2 tbsp finely chopped onion
1 tbsp finely chopped fresh dill or 1 tsp dried dill weed
1/4 tsp salt (optional)

Directions
In small bowl, combine sauce ingredients; mix well. Cover and chill while making salmon cakes. In medium bowl, combine ingredients for salmon cakes; mix well. Let stand 5 minutes. Shape into 6 oval patties. Lightly spray large nonstick skillet with 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.

Spicy Oat-Crusted Chicken with Salsa

Ingredients
Citrus Salsa:
3/4 cup prepared salsa
3/4 cup coarsely-chopped orange sections

Chicken:
2 tbsp canola oil
1 tbsp margarine, melted
2 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
3/4 tsp salt
1-1/2 cups quick oats, uncooked
1 egg, lightly beaten
1 tbsp water
4 boned and skinned chicken breast halves (about 5 to 6 oz. each)
Chopped cilantro (optional)

Directions
In a small bowl, combine salsa and orange sections. Refrigerate covered until serving time. Heat oven to 375°F. In flat, shallow dish, stir together oil, melted margarine, chili powder, garlic powder,cumin and salt. Add oats, stirring until evenly moistened. In second flat shallow dish, beat egg and water with fork until frothy. Dip chicken into combined egg and water, then coat completely in seasoned oats. Place chicken on foil-lined baking sheet. Pat any extra oat mixture onto top of chicken. Bake 30 minutes or until chicken is cooked through and oat coating is golden brown. Serve with salsa. Garnish with chopped cilantro, if desired.