Browsed by
Category: Bento Friendly

Taco Muffins

Taco Muffins

1 pound ground beef

3/4 C. water

1 envelope taco seasoing

1/4 C. butter, softened

1/4 C. sugar

1 egg

1-3/4 C. all-purpose flour

4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 C. buttermilk

1 C. salsa

1 C. (4 ounces) shredded cheddar cheese

 

In a large skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. Cool.  In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine dry ingredients; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in meat mixture.  Fill greased muffin C. two-thirds full. Bake at 425° for 12-15 minutes or until golden brown. Carefully remove muffins to a greased 13-in. x 9-in. baking dish. Top each with salsa and cheese. Bake 5 minutes longer or until the cheese is melted. Yield: about 16 muffins. To serve Taco Muffins as an appetizer, bake in miniature muffin C., reducing the baking time, and have your guests top their own servings with salsa and cheese.

Pasta Salad with Ham and Provolone

Pasta Salad with Ham and Provolone

8 oz rotini (or your favorite pasta)

4 Tsp. olive oil

1 Tsp. red wine vinegar

1/2 C. chopped red peppers

1/2 C. diced ham

1/2 C. diced fresh tomato

1/4 C. chopped fresh basil

4 oz provolone cheese

1 Tsp. garlic powder

1/2 Tsp. oregano

1 tsp. fresh ground pepper

1 tsp. crushed red pepper

 

Start a pot of water boiling, and add in a pinch of salt and a few drops of oil. When the water reaches a rolling boil, add in the rotini and cook for 10 minutes (or as directed on the package). While the pasta is cooking, start chopping up the red pepper, tomato, ham, and basil. If your provolone isn’t shredded (I bought the sliced kind), chop it up into small pieces — if you can, try to make the pieces the same size as the tomato/pepper/ham for consistency. Drain the cooked pasta, and toss it with olive oil and red wine vinegar in a large bowl. Mix in the spices, ham, cheese, and veggies, and toss until everything is evenly distributed. Cover the bowl, and refrigerate until ready to serve.

 

Grab-and-Go Asian Style Cherry Buns

Grab-and-Go Asian Style Cherry Buns

1 (16 oz.) package hot roll mix

1/2 pound ground turkey

1/2 C. chopped onion

1 T. vegetable oil

1 C. chopped Northwest fresh sweet cherries

1/2 C. chopped water chestnuts

2 T. each soy sauce and packed brown sugar

1 tsp. Worcestershire sauce

1/2 tsp. each garlic salt, ground ginger and cornstarch

2 T. honey

1 T. lemon juice

 

Asian-style Cherry Buns are perfect for picnics. They pack well and taste great served hot or at room temperature. They also make an interesting addition to Sunday brunch.  Make an extra batch of Asian-style Cherry Buns to store in the freezer. The sweet cherries inside will be a warm reminder of summer when you serve them in September. Prepare hot roll dough according to package directions. Stir-fry turkey and onion in oil until turkey is browned and onion softened; stir in cherries, water chestnuts, soy sauce, sugar, Worcestershire sauce, garlic salt, ginger and cornstarch. Remove from heat and cool to room temperature. Cut dough into 20 pieces. Flatten into 4-inch rounds. Place 1 T. filling in center of each; gather edges and seal. Place sealed-side down on greased baking sheet. Bake at 350ºF 12 to 15 minutes or until golden brown. Combine honey and lemon juice; brush on hot rolls.

Summer Shrimp Rolls

Summer Shrimp Rolls

3 ounces asian-style rice noodles

1 pound large peeled, cooked frozen shrimp, tails removed

12 large green leaf lettuce leaves

1/4 ounce fresh mint or basil leaves

2 medium carrots, grated

1/3 C. bottled peanut dipping sauce

 

Bring 4 C. of water to a boil in a medium saucepan. Submerge the noodles and turn off the heat. Let the noodles soften for 3 minutes, then drain in a strainer over a large bowl, saving the hot water. Submerge the shrimp in the hot water for 3 minutes to thaw. Drain. Meanwhile, rinse, dry, and stack the lettuce and mint or basil leaves on a plate. Put the carrots, noodles, and shrimp in separate dishes. Lay 1 large lettuce leaf on one hand. Top with noodles and carrots, 2 mint or basil leaves, and 3 or 4 shrimp. Roll the leaf around the contents to make a cylinder. Repeat with the remaining lettuce leaves. Serve with peanut sauce in individual bowls for dipping.

 

Yield: 4 servings

Calories: 281

Fat: 5g

Fiber: 2g

 

 

Warm Mushroom, Spinach & Pancetta Salad

Warm Mushroom, Spinach & Pancetta Salad

6 C. fresh Baby Spinach

2 T. EVOO

5 ½ oz. Pancetta, cubed small

10oz. mixed Wild Mushrooms, sliced

 

5 T. EVOO

1 T. Balsamic Vinegar

1 tsp. Dijon Mustard

Pinch of Sugar

Salt and Pepper

 

To make dressing, add 5 T. oil, vinegar, dijon mustard, and pinch of sugar in a small bowl and whisk together.  Season with salt and pepper.  Clean baby spinach and add to serving bowl.  heat 2 T. oil in large skillet.  Add pancetta and cook for 3-4 minutes.  Add mushrooms and cook a few minutes more, until mushrooms are tender.  Add dressing to the skillet, toss, and turn out onto spinach immediately.  Toss with spinach and serve.

 

From Delicious Lunches

 

 

Yield:

Calories:

Fat:

Fiber:

Sticky Salmon

Sticky Salmon

1 lb salmon fillets cut into 1 inch cubes (400g)

1.5 T. soy sauce

2 T. ketchup

1 T. vinegar

1 T. sweet chili sauce

2 T. dark brown sugar

 

Place everything but the salmon in a small sauce pan and still over low heat until all the sugar is dissolved. Pour into an ovenproof dish and leave to cool. Add the cubes of salmon and stir to coat them. Leave to marinade for at least one hour. Bake covered for 20 minutes at 400, basting occasionally until cooked through.

 

From First Meals

 

Yield:

Calories:

Fat:

Fiber:

Ladybugs on a Stick

Ladybugs on a Stick

lbRed grapes

Strawberries

Mini chocolate chips

Honeydew melon

 

For each one, push half of a red grape onto a trimmed wooden skewer for the head.  Next, push on a hulled strawberry body and score the back to create wings.  For spots, use a toothpick to gently press mini chocolate chips, tips down, into the fruit. Arrange the skewers on a honeydew melon half.

Ham and Cheese Rolls

Ham and Cheese Rolls

2 tomato slices

2/3 T. mayonnaise

2 oz. deli ham

2 oz. Swiss cheese

 

Chop tomato finely and mix with mayonnaise. Place a slice of ham on top of cheese slice and spread with tomato-mayonnaise mixture. Roll up ham and cheese together and serve.

 

Yield:

Calories:

Fat:

Fiber:

Cold Sesame Noodles

Cold Sesame Noodles

3 C. cooked Pasta

2 T. Tahini

1 T. Rice Vinegar

1 T. Tamari

1 T. Water

1 tsp Oriental Sesame Oil

1 Scallion (white + 2” green), finely chopped

 

In a jar mix tahini, vinegar, tamari, water and oil; shake well.  Pour dressing over noodles and allow to soak in for a while.  Toss in scallion; refrigerate overnight for best flavor.

 

Variations:  Add in one or more of the following:  1 C. cooked cubed chicken or ham, ½ C. chopped peanuts, 1 C. steamed broccoli florets, 1 C. sliced snow peas

 

From the brown bag lunch cookbook

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Salmon and Herbed Onion Tempura Roll with Wasabi Soy-Honey Dipping Sauce

Salmon and Herbed Onion Tempura Roll with Wasabi Soy-Honey Dipping Sauce

1 T. canola oil, plus additional for deep-frying

3 C. sliced onions

1/2-T. chopped fresh thyme

1/2-T. chopped fresh sage

1/2-T. chopped fresh rosemary

1 C. mirin (Japanese sweet sake)

4 toasted nori sheets

4 salmon fillets, about 4 oz. each, lightly lb.ed to 1/2-inch thick

2 C. rice flour

4 C. club soda

Wasabi Soy-Honey Dipping sauce, recipe follows

 

Heat a large skillet or wok over medium heat. Add the 1-T. of oil and swirl to coat the pan. When the oil shimmers, add the onions and sauté, stirring occasionally, until soft and browned, 6 to 8 minutes. Mix in the thyme, sage, and rosemary and season with salt and pepper to taste. Add the mirin and cook to evaporate the liquid about 6 minutes. Let cool. Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place a salmon fillet on the bottom half of the nori sheet and season with salt and pepper. Arrange 1/4 of the onions on the upper 1/3 of the salmon. Roll, wet the edge, and press the mat to seal. Repeat with the remaining nori, salmon, and onions. Allow the maki to rest, seam side down, for 2 minutes. Tempura Directions: Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees F. Place the flour in a medium bowl and slowly whisk in the club soda until the mixture resembles a light pancake batter. Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season to taste with the salt and pepper. With a sharp knife, slice each maki in half. Cut one piece straight across into 3 pieces and cut the other piece diagonally into 2 pieces. Serve with dipping sauce.

 

Wasabi Soy-Honey Dipping Sauce

 

1/2-C. soy sauce

1/3-C. rice wine vinegar

1 T. wasabi powder

1/3-C. honey

1 T. toasted sesame oil

 

In a medium bowl combine the soy sauce, vinegar, wasabi, honey, and sesame oil. Stir to blend.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Scrabble Letter Tile Cookies

Scrabble Letter Tile Cookies

1/2 pound (2 sticks) butter, softenescrabbled
3/4 C. superfine sugar
1 egg yolk, lightly beaten
2 tsp. fresh Meyer Lemon juice
2 1/2 cups all-purpose flour
Finely grated rind of 1 Meyer Lemon
Salt

Put the butter and sugar and mix well with a rubber spatula or wooden spoon. Then add the egg yolk and juice and beat in. Sift the flour and salt into the bowl and stir until combined. Add the lemon rind and combine once more. Divide the dough into 2 disks and wrap in plastic wrap. Place in refrigerator to chill until firm, about 30 min to an hour. Preheat oven to 375F degrees. Line baking trays with parchment paper. Unwrap the dough, roll to 1/8 inch thick and use a chef’s knife to make straight cuts. (A pasty wheel dragged my dough to skewed it, find out what works best for you. If the dough becomes too warm or soft to be transferred to the baking tray, return dough in the refrigerator to chill, 5-10 minutes. Bake for 6-7 minutes, or until edges turn light brown. Transfer to wire racks to cool. To frost the cookies, I used royal icing thinned with a little water. Letters were written using edible markers.

Mango Shrimp Wraps

Mango Shrimp Wraps

091213-StirItUp-300x1991/3 C. sour cream
1/3 C. mayonnaise
1/4 C. chopped fresh basil
2 T. chopped fresh chives
2 1/4 tsp. salt
1/4 tsp. black pepper
1 T. fresh lemon juice
1 1/2 lb large shrimp in shell (16 to 20 per lb), peeled and deveined
1 (1-lb) firm-ripe mango, peeled and cut into 1/3-inch cubes
4 (10-inch) flour tortillas
1 (6-oz) bunch watercress, tough stems discarded

Pulse sour cream, mayonnaise, basil, chives, 1/4 tsp. salt, and pepper in a blender until herbs are finely chopped and mixture is pale green. Bring 2 quarts water, lemon juice, and remaining 2 tsp. salt to a boil in a 3-quart saucepan, then poach shrimp, uncovered, at a bare simmer until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking. Let shrimp chill in water 2 minutes, then drain and pat dry. Coarsely chop shrimp, then add to dressing along with mango and stir to combine.
Toast tortillas 1 at a time directly on burner (gas or electric) at moderately high heat, turning over and rotating with tongs, until puffed slightly and browned in spots but still flexible, 30 to 40 seconds. Transfer to a clean kitchen towel as toasted and stack, loosely wrapped in towel.
Divide watercress among tortillas, arranging it across middle, then top with 1 1/4 C. shrimp salad. Tuck in ends of wraps, then roll up tightly to enclose filling. Cut wraps in half diagonally.

Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins

DSC_050913 eggs
2 C. grated zucchini
2 C. sugar
1 C. vegetable oil
1 T. vanilla
2 1/2 C. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 C. chocolate chips (I used the darkest one I could find)

Preheat oven to 350 degrees. Mix together all of the dry ingredients. In a separate bowl beat the eggs until foamy. Beat in the sugar and vanilla. Mix in the zucchini and oil. Add the dry ingredients and mix until just combined. Fold in the chocolate chips. Spoon the batter into lined muffin tins and bake until golden and muffins spring back to a light touch. About 15 minutes.

Garlicky Shrimp Avocado Sandwiches

Garlicky Shrimp Avocado Sandwiches

10631557003_f8fb3cd055_z2 ripe avocados
Juice of 1 lime
½ tsp. kosher salt
4 slices crusty artisan bread, such as sourdough
10-12 oz. medium-sized shrimp, peeled and deveined
2 tbsp. olive oil, plus more for brushing
¾ tsp. red pepper flakes
2-3 cloves garlic, finely minced
Salt and pepper, to taste
Pea shoots or sprouts, for garnish

Preheat the broiler. Remove the pits from the avocados and scoop the flesh into a medium bowl. Coarsely mash with a fork. Add in the lime juice and salt and continue to mash until the mixture has reached your desired consistency. Place slices of bread on a baking sheet, brush lightly with olive oil, and place underneath the broiler just until slightly charred, about 2 minutes. Remove from the heat. Cool briefly, then spread each slice of bread with an even layer of the avocado mixture. Place the oil in a large skillet over medium-low heat and add the red pepper flakes and garlic to the oil. Let warm slowly, about 5 minutes, to infuse the oil with the flavors of the red pepper and garlic. After 5 minutes, increase the heat to medium-high. Add the shrimp to the pan in a single layer. Let cook until just pink on the bottom side. Flip with tongs and let cook about 1 minute more, just until the shrimp are opaque and cooked through. Season with salt and pepper to taste. Remove from the heat. Toss lightly to coat well with the garlic oil. Let cool briefly. Layer the shrimp over the avocado spread on the sandwiches. Top each serving with a sprinkling of pea shoots or sprouts. Serve.

Apple Rose Tarts with cream cheese

Apple Rose Tarts with cream cheese

1-2 sheets puff pastry
1/4 cup cream cheese
3 T. sugar
cinnamon
1 apple
1 T. lemon juice
3 T. water

Take out the core and thinly slice the apple. Combine the apple slices with lemon juice and water in a bowl and microwave 3 minutes. Cool the bowl in some ice water. Pat dry the apple slices of excess moisture and set aside. Roll out the puff pastry and cut into 4 even strips. Spread cream cheese and sprinkle on sugar onto the puff pastry strips.

Arrange the apple slices and sprinkle cinnamon on top. Fold the pastry puff in half lengthwise and roll them up. Place in greased muffin tins. Bake for 40 minutes at 375 degrees F.

Cheddar Chive Muffins with Egg

Cheddar Chive Muffins with Egg

2 C. all-purpose baking mix
1/4 C. milk
3/4 C. graded sharp cheddar cheese
1/4 stick butter
1/4 C. chives, chopped
4 soft-boiled eggs, refrigerated

Preheat oven to 375 degrees F. Put cold eggs in a large pot, and cover with cold water one inch above the eggs. Turn stovetop on high heat, and bring to a full rolling boil. Turn heat off and let eggs sit in hot water for 5 minutes. Remove eggs from water with a slotted spoon, and submerge in ice water bath for at least 30 minutes before peeling shells. Combine baking mix, milk, butter, cheese and chives until smooth. Place heaping tsp. batter into each mold of an oversized muffin pan. Nestle soft-boiled egg into the center of each muffin mold. Cover egg completely with additional batter. Bake for 20 minutes or until tops of muffins are golden.

Cucumbers & Snow Peas with Yogurt Chive Dressing

Cucumbers & Snow Peas with Yogurt Chive Dressing

2 cucumbers
6 oz. snow peas
4 – 6 radishes, rinsed and trimmed
1/4 tsp. Hawaiian, Kosher, or other coarse salt
Fresh ground pepper

Yogurt Chive Dressing
2 oz. plain Greek yogurt (about 4 T.)
3 T. extra virgin olive oil
1 T. tarragon vinegar
1 tsp. fresh lemon juice
3 T. minced chives
Salt & fresh ground pepper to taste

Make the dressing. In a small bowl or measuring C., whisk together all of the dressing ingredients until well combined. Taste-test the dressing on a piece of cucumber. Adjust the seasonings according to taste. Prepare salad ingredients: Peel the cucumbers and slice into quarter pieces lengthwise. Chop into roughly 1/2 to 1 inch pieces, transfer to a salad bowl, and crumble on the course sea salt. Trim any fibrous ends off the snow peas. Bring a small saucepan of water to full boil. Plunge the snow peas in, and count to 30. Remove from the heat and drain through a colander. Slice the snow peas into roughly 1/2 inch pieces. Transfer the snow peas to the salad bowl with the cucumbers. Slice the radishes into thin pieces and add to the bowl with the cucumber and snow peas. Assemble the salad: Toss the salad with a thorough coating of the dressing. Season with salt and fresh ground pepper according to taste. Serve, and enjoy!

Lentil Salad (with diced roasted vegetables and vinaigrette)

Lentil Salad (with diced roasted vegetables and vinaigrette)

1 red onion, peeled and diced
1 small leek, white part only diced
1 medium carrot, peeled and diced
1 small turnip, peeled and diced
1 tsp. thyme leaves
4 T. extra virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 C. chicken stock or water
6 oz. small green lentils (lentilles de puy)
1 1/2 T. sherry vinegar
2 tsp. chopped parsley
1 head of frisse, leaves cleaned and trimmed

Heat the oven to 350. Place the onion, leek, carrot and turnip in a small roasting pan. Add the thyme, half the oil and season with salt and pepper. Roast the vegetables until they begin to brown, about 20 minutes. Add the lentils and the stock or water. Season the lentils with salt then cover the pan and continue roasting until the lentils are tender, about 1 hour. Dress the lentils with the remaining oil and the vinegar. Allow the lentils to cool to room temperature. Adjust the seasoning if necessary, add the parsley and serve on a bed of frisee.

Yield: 4 servings
Calories: 181
Fat: 7g
Fiber: 10.4g

Garlic-Chicken Filo Rolls

Garlic-Chicken Filo Rolls

2 bulbs Garlic
½ C. White Wine
Juice of 1 Lemon
¼ tsp. Salt
1 lb. boneless, skinless Chicken Breasts
6 sheets Filo Dough
¼ C. Butter, melted
2 ½ oz. thinly sliced Prosciutto
2 C. grated Swiss Cheese

Preheat the oven to 400 degrees and lightly grease a baking dish. Pluck the cloves out of the garlic head and put them into boiling water. After cooking for a minute on low flame, turn off the flame, drain the water and peel the cloves. In a large saucepan, add wine, water, lemon juice and salt and heat on low flame. Into the saucepan, drop the chicken and garlic cloves. Cook the chicken on low flame turning it around often till it is cooked. Take the chicken out of the saucepan and continue cooking the garlic. When the garlic cloves turn tender, turn off the flame and drain. Cut the cooked chicken into large pieces, add in the garlic. Lightly mash the mixture and divide it into 6 equal portions. Take a filo sheet, butter one half of the sheet and fold the other half crosswise. Butter the fold and place a portion of the chicken-garlic mixture along the shorter edge. Place 1/6th of the prosciutto and 1/3 C. grated cheese on top of the mixture. Wrap up the filo sheet into a roll. Repeat the same process with all the filo sheets. Place the filo sheets on the baking dish and brush them slightly with butter. Bake for 20 minutes or until the filo rolls turn golden brown. Serve the Garlic Chicken Filo Rolls with your favorite dipping sauce.

Momofuku’s Soy Sauce Eggs (Shoyu Tamago)

Momofuku’s Soy Sauce Eggs (Shoyu Tamago)

6 tablespoons warm water
1 tablespoon sugar
2 tablespoons sherry vinegar
3/4 C. soy sauce (we used low-sodium—if yours is regular strength, you might want to err on the side of shorter marination time)
6 large eggs
Maldon or other flaky salt, for serving
Black pepper, for serving

In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce. Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath. Once the eggs are cool (and the water isn’t uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion. Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month. To serve, cut the eggs in half lengthwise and season with salt and pepper.

Sweet Chicken Bacon Bites

Sweet Chicken Bacon Bites

2 chicken breasts boneless and skinless, cut into 1 inch cubes
8 to 12 slices thin cut bacon cut into halves or thirds
3/4 C. dark brown sugar packed
salt and pepper to taste
parsley for garnish

Preheat oven to 350 F degrees. Cover a baking sheet with aluminum foil, this will save you from having to scrub your baking sheet. Place a cookie rack on top the baking sheet. I used a cookie rack here. Place the sugar in a shallow plate. Season chicken pieces with salt and pepper. Depending on your bacon how thin or thick it is, cut each slice in either half or 3 pieces. I cut mine into 3. Wrap each piece of chicken with a piece of bacon. There is no need for toothpicks, the bacon will stick to the chicken. Roll the wrapped chicken into the brown sugar and make sure each piece is nicely coated in the brown sugar. Place chicken pieces on the prepared baking sheet and season again with more salt and pepper. Bake for about 45 minutes or until bacon is nice and crisp. Garnish with parsley, so that it looks pretty.

To-Full Blooms

To-Full Blooms

120g pressed Tofu
1 lg. Egg
¼ tsp. Chicken Bouillon (or more)
1 tsp. Cornstarch
1 T. Oil
Cherry Tomatoes
Cilantro/parsley sprigs

Mash tofu with fork and mix with egg, bouillon and cornstarch. Oil a 6” baking dish, add tofu mash, and smooth out to level. Half cherry tomatoes and arrange on tofu, add herbs as stems and leaves. Bake 20 minutes at 200 C.

Or mash and mix, then oil a 3 inch ring and nonstick skillet. Place ring in skillet, fill with 2 heaping tablespoons of the tofu mash and level. Decorate with (slices) of tomato and herbs. Cook until firming up and lightly brown on bottom. Flip and cook until done.

Nigella Cocktail Sausages

Nigella Cocktail Sausages

1 kilogram cocktail sausages
2 tablespoons sesame oil
125 millilitres honey
2 tablespoons soy sauce

Preheat the oven to 220°C/gas mark 7/425ºF. Separate the sausages, if they are linked, and arrange in a large, shallow-sided roasting tin. Whisk together the oil, honey and soy sauce and pour over the sausages, then use your hands – or a couple of spatulas – to move everything about in the pan so that all the sausages are slicked. Roast for 25-30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.

Antipasto Skewers with Pesto Dip

Antipasto Skewers with Pesto Dip

2/3 cup plain yogurt
1/2 cup mayonnaise
2 garlic cloves, minced
1 tablespoon red wine vinegar
1/3 cup prepared pesto sauce
42 cherry or grape tomatoes
1 bunch fresh basil
1 (8 oz.) container mini mozzarella balls, each cut in half
1 (8 oz.) jar marinated mushrooms (1 cup)
8 ounces pepperoni, cut into 21 half-inch slices, then sliced in half
1 (10 oz.) jar large stuffed Spanish olives (1 1/4 cups)

Make dip: Combine yogurt, mayonnaise, garlic, red wine vinegar and pesto sauce; stir well and chill for 30 minutes. Make skewers: Thread ingredients one by one onto skewers in this order: cherry tomato, folded basil leaf, half a mozzarella ball, mushroom, pepperoni, basil, olive. Serve skewers with dip.

Cilantro Chicken “Nuggets”

Cilantro Chicken “Nuggets”

1lb ground chicken or ground turkey
1 egg, whisked
1 bundle of cilantro, chopped (the more, the better!)
3 scallions, chopped
2 teaspoons sesame oil
½ cup Coconut Flour
¼ teaspoon ginger
salt and pepper, to taste
1-2 tablespoons Gold Label Virgin Coconut Oil

¼ cup Coconut Aminos
â…› cup white wine vinegar
1 tablespoon ground stone mustard (from the bottle/container-not powder)
1 teaspoon Raw Honey

Mix all of your nugget ingredients together: ground chicken, egg, cilantro, scallions, sesame oil, ginger, and salt and pepper. Now heat up a large skillet under medium heat and add 1-2 tablespoons of coconut oil. Place your coconut flour in a shallow bowl. Make small balls from your nugget mixture, “nugget sized” and place each nugget in the coconut flour (being sure to only lightly dust the nuggets) then place in your skillet. Use a spatula to slightly flatten out each nugget. It only needs just a little press down. Cook on both sides for 5-7 minutes or until cooked through. While your nuggets cook, mix your dipping sauce ingredients together. Once your nuggets are done cooking, dip those little guys in the sauce and eat those grown up nuggets up!

Herbed Butternut Squash Chips

Herbed Butternut Squash Chips

1 small butternut squash, about 1 pound
2 teaspoons chopped mixed fresh herbs (I used sage, thyme and oregano)
4 teaspoons olive oil
1/2 teaspoon kosher salt

Heat the oven to 250 degrees F and put a rack in the middle of the oven. Peel the squash and cut it in two, separating the thin end without seeds from the bulbous end. Scoop out the seeds with a spoon and discard them (or save and roast them if you’re feeling energetic). Slice the squash finely with a mandoline, about an 1/8-inch thick. You’ll have nice neat rounds from the seedless end, and pretty rings from the other end. Toss the squash in a bowl with the herbs, olive oil and salt. Line 2 baking sheets with parchment and spread out the squash slices in a single layer on the parchment. Bake for an hour, then flip the slices using tongs or a spatula. Bake for another hour. Turn the slices again, lower the heat to 200 degrees and bake for another hour. Turn off the oven and let the chips cool in there for several hours, or overnight. Remove from the parchment and serve, or store in an airtight container for up to a week.

Chicken Strips with Satay Dip

Chicken Strips with Satay Dip

1 T. Olive Oil
1 tsp. Paprika
5 oz. Chicken Breast, cut into 4-6 strips

Satay Dip:
2 T. Peanut Butter
1 tsp. Olive Oil
1 tsp. Tamari (wheat free soy sauce)
½ tsp. Brown Sugar
1 T. Coconut Milk or Mayonnaise

Mix together all dip ingredients with 1 T. hot water in a small bowl until well combined. Set aside. Place oil in a shallow dish and sprinkle in paprika. Add chicken and turn to coat. Add chicken to hot skillet and cook 2-3 minutes per side until golden and cooked through. Serve strips with dipping sauce.

Mozzarella, Cherry Tomato & Basil Sticks

Mozzarella, Cherry Tomato & Basil Sticks

4 Cherry Tomatoes
4 Basil Leaves
4 ½” cubes Mozzarella Cheese

Pesto Dip:
2 T. Plain Yogurt
2 tsp. Pesto

Mix together yogurt and pesto for dip and set aside. Thread a cherry tomato onto a pick, followed by basil leaf, then a cube of cheese. Repeat with a second tomato, leaf and cube. Then assemble a second pick. Serve with dip.

Honey-Sesame Sausage

Honey-Sesame Sausage

2 tsp. Olive Oil
1 T. Honey
1 tsp. Dijon Mustard
12 good quality Cocktail Sausages
1 tsp. Sesame Seeds

Heat oven to 350. Mix together oil, honey and mustard in a small bowl. Add sausages and turn to coat them in mixture. Arrange sausages in a nonstick roasting pan and cook in oven for about 12-14 minutes, turning occasionally until almost done. Sprinkle with sesame seeds and cook until minute until sausages are golden and cooked through.

Peanut Butter Power Balls

Peanut Butter Power Balls

These are packed with protein; just make sure your school doesn’t have a zero-tolerance policy on peanut butter, due to some children’s allergic reactions. Try this recipe:

1 cup peanut butter
1/2 cup non-fat dry milk powder or soy protein powder
1/2 cup raisins or chocolate chips
1/4 cup honey
Graham cracker crumbs

Mix all ingredients except the graham cracker crumbs in a large bowl. Shape mixture into 1-inch balls. Roll in crumbs and refrigerate (or freeze; balls will thaw by lunchtime).

Teriyaki Fried Chicken (Chicken Katsu)

Teriyaki Fried Chicken (Chicken Katsu)

Teriyaki Fried Chicken (Chicken Katsu)

 

4 boneless, skinless chicken breasts (about 1 pound)

1/4C. reduced-sodium Teriyaki sauce

4 tsp. brown sugar

½ tsp. grated or minced ginger

1/2 C. Panko bread crumbs

3 T. plain bread crumbs

2 tsp. oil

¼ tsp. garlic powder

 

Preheat the oven to 425°F. Cover the chicken breasts in plastic wrap and gently pound to1/4inch thickness. In a medium bowl, combine teriyaki sauce, brown sugar, and ginger. Add the chicken breasts to the sauce mixture and toss to coat. Let chicken marinate for 5 to 10 minutes (but not longer). In a small bowl, mix together the Panko, breadcrumbs, oil, and garlic powder. Roll the chicken breasts in the breadcrumb mixture and place on a baking sheet. Spray tops with cooking spray and bake for 12 to 15 minutes, or until chicken is golden brown. Serve with an extra drizzle of Teriyaki sauce, if desired.

 

Yield: 4 servings

Calories: 205

Fat: 4g

Fiber: 0g

Oat, Apple & Raisin Muffins

Oat, Apple & Raisin Muffins

Oat, Apple & Raisin Muffins1 C. Sun-Maid Zante Currants or Sun-Maid Natural Raisins
1 C. apple, cored, peeled and chopped
1 egg
1/4 C. oil
3/4 C. milk
1/3 C. sugar
1 C. all-purpose flour
1 C. quick-cooking oats, uncooked
2 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
1/4 tsp. allspice
2 T. brown sugar, packed

Combine currants or raisins with apple, egg, oil, milk and sugar in a medium mixing bowl. Stir together flour, oats, baking powder, salt, nutmeg, cinnamon and allspice in a separate bowl. Stir into raisin mixture just until combined. Divide batter equally into 12 greased or lined muffin C.. Sprinkle tops of batter with 1/2 tsp. brown sugar per muffin. Bake at 400 degrees for 20 minutes or until golden. Makes one dozen.

Cranberry-Raisin Turkey Wraps

Cranberry-Raisin Turkey Wraps

Cranberry-Raisin Turkey Wraps1/2 C. water
1/2 C. brown sugar, packed
1/3 C. sugar
1/4 C. cider vinegar
2 C. fresh or frozen cranberries
3/4 C. Sun-Maid Natural Raisins
1/2 C. onion, chopped
1 T. fresh ginger, grated
1/2 tsp. red pepper flakes
6 T. cream cheese, softened
1-1/2 C. shredded sharp
Cheddar cheese
curry powder to taste
6 8-inch flour tortillas
1-1/4 lbs. sliced deli turkey
6 T. chopped walnuts
1/2 C. fresh cilantro, chopped

Combine water, sugars and vinegar in a medium saucepan. Cook over medium heat until sugars dissolve. Add cranberries, raisins, onion, ginger and pepper flakes. Bring to a simmer and cook 5 to 10 minutes or until mixture thickens slightly. Cool, then cover and refrigerate until chilled. Combine cream cheese, Cheddar cheese and curry powder. Spread about 3 T. cheese mixture in a thin layer over each tortilla. Arrange several slices of turkey evenly over cheese. Top each with 2 to 3 T. cranberry-raisin mixture, one T. walnuts and one heaping tsp. cilantro. Roll up tortillas and wrap individually in aluminum foil. Arrange wraps on a baking sheet and bake at 350 degrees just until warm, about 5 to 10 minutes. Makes 6 servings.