1/4 cup pure maple syrup
1 tablespoon Sriracha chili sauce
1 teaspoon reduced-sodium soy sauce
1.1 ounces all-purpose our (about 1/4 cup)
1 large egg, lightly beaten
1 cup naturally sweetened cornakes, crushed (about 1 oz.)
1/4 cup whole-wheat panko (Japanese breadcrumbs)
4 (4-oz.) chicken breast cutlets
1/4 teaspoon kosher salt
1/4 teaspoon paprika
1 tablespoon butter, melted
Step 1 Preheat oven to 425 degrees F. Place a wire rack on a rimmed baking sheet. Coat rack with cooking spray.
Step 2 Combine next 3 ingredients (through soy sauce) in a small bowl.
Step 3 Place our in a shallow dish. Place egg in a shallow dish. Combine cornakes and panko in a shallow dish. Sprinkle chicken with salt and paprika. Dredge chicken in our, shaking o excess. Dip chicken in egg; dredge in cornake mixture, pressing to adhere. Place on prepared rack. Drizzle butter evenly over chicken. Bake at 425 degrees F for 10 minutes or until chicken is done and crust is golden.
Step 4 Cook waes according to package directions. Divide waes among 4 plates; top evenly with chicken and syrup mixture. Sprinkle with green onions.
Recipe from Cooking Light.
Notes: The recipe makes lots of extra graham cracker crust, but not really much layer 1 (cream cheese layer). I did the full 24, but I think if I made it again I’d do only 18 so they could each have more of the cheesecake part to them.
I used unsalted butter in the crust and added a teaspoon of salt.
I have a jar of leftover graham cracker crust that I’ve been eating with a spoon.
- Prep Time: 0 mins
- Total Time: 40 mins
- Yield: 24 cupcakes
- 16 graham crackers
- 1/4 lb melted butter
- 1/4 cup sugar
- 16 ounces cream cheese
- 2 eggs
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1 pint sour cream
- 1/3 cup sugar
- 1 lb frozen berries
- 1 1/2 tablespoons cornstarch
- In a medium sized bowl pulverize the graham crackers.
- Stir the melted butter and 1/4 cup sugar into the crackers.
- Put a tablespoon of the mixture into each cupcake holder.
- Press firmly and evenly on the bottom.
- First Layer:.
- Combine cream cheese, eggs, 1/2 cup sugar, and vanilla in a medium sized bowl and mix until smooth and creamy.
Recipe from Food Network.
- 2 loaves sesame semolina, unsliced
- 1/2 cup honey mustard
- 1/2 cup raspberry preserves
- 1.5 to 2 pounds shredded rotisserie chicken
- 1 pound bacon, cooked
- 1 pound sliced extra-sharp cheddar cheese
- 1/2 small red onion, sliced
- 4 large handfuls of baby spinach
- Using a bread knife, cut the very top of the loaves off. You don’t want the bread pieces to be even halves– you only want to take the very tops off of the loaves so you can hollow out the bottom pieces and fill them with your sandwich ingredients.
- Cut around the inside of the bottom halves, making sure not to cut all the way through. Remove the majority of the tender bread in the center.
- Whisk together the honey mustard and the preserves. spread a generous amount in the bottom bread pieces. Reserve the rest of the raspberry honey mustard for later.
- Press the chicken over the raspberry honey mustard. Then layer with the bacon, cheddar cheese, red onion, and baby spinach, in that order. Press down as you go so that you can fit as much filling as possible.
- Cover the sandwiches with the top bread piece and wrap them very, very tightly with plastic wrap all over. Place the sandwiches in the refrigerator and top them with heavy objects to press them down– cast iron skillets, heavy books, and weights balanced on baking sheets all work well. You want to have about 30 pounds of total pressure on them, if possible, but less will still work.
- Allow the sandwiches to press and the flavors to marry overnight, or for at least 4 hours.
- Remove the sandwiches from the refrigerator, unwrap, and slice into small servings, about 8 pieces per loaf. Allow the picnic sandwiches to come to room temperature and serve with the remaining raspberry mustard
Recipe from Host the Toast.
- 1 tablespoon olive oil
- 1 medium sized brown onion, chopped
- 4 cloves garlic, finely chopped
- 1 head of broccoli cut into florets, discard stem
- 21-ounces | 600-grams asparagus, cut into 2-inch pieces (woody ends snapped off)
- 8-ounces (250-grams) dry orzo pasta
- 2½ cups low sodium vegetable broth (or stock)
- ¾ teaspoon salt
- ¾ cup frozen peas
- ½ cup fresh grated parmesan cheese
- ⅓ cup half and half (or a reduced fat cream) – OPTIONAL
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper (extra) to taste if needed
- 1 cup grape tomatoes (or cherry tomatoes), halved
- Fresh parsley, to serve
- Heat the olive oil in a large pot over medium-high heat. Fry the onion for 2-3 minutes until transparent. Add in the garlic and cook until fragrant; add the orzo and fry to brown slightly (about 2 minutes) in the oil.
- Next, add in the broccoli florets and asparagus pieces, stirring occasionally for a further 2 minutes to absorb all the flavours in the pot.
- Pour in the broth along with ¾ teaspoon of salt. Give it a good stir to combine.
- Bring to a boil; cover and reduce heat down to low and allow to cook for 5-6 minutes, until most of the liquid has absorbed, while stirring occasionally.
- Uncover the pot and add in the peas and parmesan cheese. Stir gently to combine with the rest of the ingredients, and continue to cook on low heat for about 2-3 minutes until the peas have cooked through, the cheese has melted, and the pasta is cooked to your liking, while stirring occasionally.
- Take off the heat. Stir the half and half through to combine well and squeeze in the lemon juice. Mix through; taste test and add more salt and pepper if desired.
- Garnish with the fresh chopped parsley; top with the grape tomatoes and serve immediately
*If you find all of the liquid has absorbed and the pasta is not done, add ½ cup extra broth or water, stir through, and allow to cook through
3 tablespoons extra-virgin olive oil plus additional for drizzling
1 large onion
1 celery rib
2 garlic cloves
8 cups chicken stock (sub vegetable if you’d like)
2 cans white cannellini beans
1 cup farro
2 teaspoons salt
3 sprigs fresh thyme
1 lemon, sliced into wedges
1. Pulse onion, carrots, celery, and garlic in a food processor until finely chopped.
2. Heat oil in a heavy soup pot over moderate heat until hot but not smoking, then cook vegetables stirring occasionally, until softened, about 10 minutes.
3. Stir in 4 cups stock and 1 can drained beans. Scrap all the brown bits off the bottom. Transfer soup to a blender and blend until smooth. Return to the pot.
4. Add remaining stock, salt, pepper, and thyme bundle. Bring to a boil, add farro, reduce to a simmer, and cook until tender, about 30 minutes.
5. Once farro is tender, add final drained beans to heat through, taste for seasoning, and remove thyme sprigs. Add some water if the soup looks too thick. If the soup sits for next day leftovers it will thicken up so add additional water when reheating. Serve with lemon wedges and an extra drizzle of olive oil.
- 1 1/2 cup – brown rice, raw
- 3 cup – water
- 1/2 pound – chicken breast
- 2 tablespoon – butter, unsalted
- 2 cup – pineapple
- 3 medium – carrot
- 2 stalk – celery
- 1 medium – onion, sweet
- 2 tablespoon – soy sauce, low sodium
- 2 tablespoon – sesame oil
- 1 medium – orange
- 1 cup – green peas, frozen
- 1/2 cup – cashews
- 2 tablespoon – cilantro
- Place rinsed and drained brown rice in a medium pot with 3 cups of water, and bring to a boil. Reduce heat to low and let simmer, covered, until water is evaporated and rice is tender.*
- Cook chicken breasts.
- Cut pineapple into bite size pieces. Peel and grate carrots, slice celery; chop onion.
- Meanwhile, heat butter in a very large pan over medium heat. Add the onions and grated carrots to the pan, and fry until translucent and tender, about ten minutes.
- Add the celery, and fry a few minutes more, until it’s bright green and tender-crisp.
- In a small bowl, whisk together the soy sauce, sesame oil and juice from one orange.
- Add the cooked rice to the frying pan along with the cooked chicken, pineapple, peas and sauce. Toss the fried rice to coat it with the sauce, then taste and adjust seasonings. Top with cashews.
- Serve with chopped cilantro as a garnish, and Sriracha sauce for grownups (or kids!!) who like it hot.
*If you’re using same-day cooked rice, spread the hot cooked rice on a cookie sheet to let it dry out for about a half hour before you fry it. This keeps the rice from becoming sticking together too much in the final dish.
Recipe from Super Healthy Kids.
makes 12 muffins
2½ cups rolled oats (gluten-free if desired), plus extra for sprinkling if desired
½ cup coconut sugar
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cardamom
½ teaspoon fine sea salt
1 teaspoon baking powder
½ teaspoon baking soda
4 to 6 spring carrots, unpeeled, roughly chopped
¾ cup raw walnuts (optional)
2 thin stalks rhubarb
Knob of coconut oil, for greasing the tin (or use muffin liners)
¼ cup pure maple syrup
1 cup unsweetened applesauce
Measure out 1 1⁄2 cups of the rolled oats and put them in a food processor. Pulse until you have a coarse flour. Put the flour in a large bowl, and add the remaining 1 cup rolled oats and the coconut sugar, cinnamon, ginger, cardamom, sea salt, baking powder, and baking soda. Stir to combine.
Pulse the carrots in the food processor until they are roughly minced. Put the carrots in a medium bowl. Pulse the walnuts a couple of times in the food processor until roughly chopped, and then add them to the carrots. Slice the rhubarb into thin disks and add to the carrots.
Preheat the oven to 350°F. Lightly grease a muffin tin with coconut oil (or line it with muffin liners).
Add the maple syrup and applesauce to the oat mixture, and mix just to combine. Then fold in the carrots, rhubarb, and walnuts.
Fill the muffin cups with dollops of the batter; sprinkle with a few rolled oats if desired. Bake in the oven for 25 to 35 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 5 to 10 minutes before removing from the tin.
Recipe from Sarah Waldman.
- 3 lbs cabbage
- 13 ribs of celery
- 1 bell pepper
- 1 yellow onion
- 3 carrots
- 2 cups of 16 oz honey
Shred, chop, and mix. Set cabbage mixture aside.
- 1/2 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/2 cup olive oil
- 1 tsp celery seed
- 1 tsp kosher salt
Bring all to a boil and pour over cabbage mixture and chill overnight.
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 6-8 cloves garlic, minced
- 6 cups vegetable broth (or stock)
- 1 (15-ounce | 420-g) can diced tomatoes, drained*
- 1 teaspoon sugar
- ¾ cup freshly grated Parmesan cheese
- 1 tablespoon Italian dried herbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 (15-ounce) cans white beans (cannellini beans), drained and rinsed
- 4 cups baby spinach (about 6 oz.)
- ½ cup fresh grated Parmesan cheese, (for serving)
- 3 tablespoons chopped fresh flat-leaf parsley
- In a large pot or saucepan, heat olive over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally. Add in the broth, tomatoes, sugar, ¾ cup of parmesan cheese, Italian herbs, salt and pepper.
- Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
- Stir in the cannellini beans and spinach, and continue to simmer gently until the spinach has wilted, (about 2 minutes). Stir in the parsley and season with extra salt and pepper, to taste, if desired.
- Serve immediately.
Recipe from Cafe Delights.
- 3 tablespoons olive oil
- 100ml (just over ⅓ cup) freshly squeezed lime juice
- 2 tablespoons fresh chopped cilantro
- 2 cloves garlic, crushed
- 1 teaspoon brown sugar
- ¾ teaspoon red chilli flakes (adjust to your preference of spice)
- ½ teaspoon ground Cumin
- 1 teaspoon salt
- 4 chicken thigh fillets, skin removed (no bone)
- ½ yellow bell pepper, deseeded and sliced
- ½ red bell pepper, deseeded and sliced
- ½ an onion, sliced
- 5 cups Romaine (or cos) lettuce leaves, washed and dried
- 2 avocados, sliced
- Extra cilantro leaves to garnish
- Sour cream (optional) to serve
- Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
- Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
- Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking.
- Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.
Recipe from Cafe Delights