May Recipes

Hey girls! We will be meeting at my house (Erin) tomorrow June 1, for our May luncheon. See you all then.

Crisp Chicken Parmesan

Olive oil nonstick cooking spray
2 egg whites, lightly beaten
1 TBS. water
1 clove garlic, minced
1c. bran cereal flakes, crushed (about 1/2c. crushed)
1/4c. grated Parmesan cheese
1 tsp. dried Italian seasoning, crushed
1 lb. chicken breast tenderloins
Multi grain or whole grain spaghetti
1c. coarsely chopped yellow sweet pepper
light tomato-basil pasta sauce
1c. torn fresh spinach leaves
1/2c. chopped Roma tomatoes
Fresh basil leaves

Preheat oven to 425. Line baking pan with foil; lightly coat foil with nonstick cooking spray. Set aside. In a shallow dish, combine egg, water, and garlic. In another shallow dish, combine crushed bran flakes, Parmesan cheese, and Italian seasoning.
Dip chicken tenders, one at time, in egg mixture, turning pieces in cereal mixture, turning to coat evenly. Place tenders in a single layer on prepared baking pan. Coat tops of chicken with a little a quick squirt of nonstick cooking spray. Bake for 15 to 20 min or until chicken is no longer pink.
Meanwhile, cook spaghetti according to package directions; drain and keep warm. Preheat sauce pan over medium, spray with nonstick cooking spray and add coarsely chopped yellow pepper until tender. Add pasta sauce; stir in spinach and tomatoes.
Garnish with basil leaves.
This sauce recipe makes (4) 1/2c. servings.


Orange and Avocado Salad

4c. Baby spinach
1 Orange(or grapefruit), peeled and sectioned
1 Small avocado, halved and sliced
1c. Sliced beets
1 TBS. Chopped walnuts, toasted

Divide spinach among 6 plates. Arrange orange, avocado, and beets on top of spinach. Top with walnuts. Drizzle with Orange Vinaigrette.


Orange Vinaigrette

In a screw-top jar, combine:
1 tsp. finely shredded orange peel
1/3c. fresh orange juice
2 tsp. Red wine vinegar
2 tsp. Oil
1/8 tsp. Salt
dash black pepper

Cover; shake well.


Chocolate Covered Pretzel Nuggets

Sourdough nibblers by Snyder's
Milk chocolate chips

Line cookie sheet with nibblers. Melt choc. chips. Once melted drizzle over pretzel nuggets. Put cookie sheet in freezer until set; 20min.

Recipes for April Swap

Roasted Vegetable Ciabattini's

Vegetable prep:

Red Bell Pepper
Mushrooms
Onions
Zucchini
Yellow Squash

Wash a slice vegetables.  Lay in single layer on cookie sheet.  Brush with olive oil and sprinkle with sea salt.  Roast in oven at 450 degrees for 12-15 minutes.

Yogurt sauce:

1/2 c plain greek yogurt
1 clove garlic, minced
1/2 lemon, juiced

Mix 3 ingredients together.  Brush over each side of sliced ciabattini's.

Place veggies on sandwich and enjoy!

Sweet Potato Fries


Wash & peel sweet potatoes.  Slice into fry size strips.  Place in single layer on cookie sheet.  Brush with olive oil and sprinkle with sea salt and fresh rosemary.  Bake at 450 degrees for 12-15 minutes or until tender.

Queso Fresca Salad


Spinach
Queso Fresca
Grapeseed Oil

Crumble queso fresca over spinach and drizzle with grapeseed oil.

Apple Crisp


5-6 cored, peeled, and diced apples
Cinnamon
3 TBSP Agave Nectar
1/4 C Water
Clean Granola

Place diced apples in bowl, sprinkle with cinnamon and drizzle with agave nectar.  Stir until well coated.
Pour water over and mix.

Place in individual ramekins or 81/2X11" baking dish.  Bake at 350 degrees for approximately 12 minutes.  Take out of oven and sprinkle with granola covering apples.  Place back in over for 2-3 minutes.

Can add a dollop of fresh whipped cream!

Clean Granola


4 C oats
1 1/2 c wheat flour
1 1/3 c shredded coconut
1/4 c ground flax seed
1/4 c chia seeds (opt)
1 c or more coarsely chopped almonds or pecans
1/3 c honey
1/3 c agave nectar
1/2 c olive oil
1/2 tsp sea salt
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp cardamom

Preheat oven to 300 degrees.  In large mixing bowl, combine the oats, flour, coconut, flax seed, and nuts.  Set aside.  In a saucepan over medium heat combine, honey, nectar, & oil until bubbly.  Stir until smooth and add salt, vanilla, cinnamon, & cardamom.  Pour the mixture over the oats mixture and stir well to coat.  Let stand for approx. 10 minutes.

Spread mixture evenly onto a large cookie sheet, separating into small clumps.  Place pan on the middle rack of the oven and bake for 10 minutes.  Remove from oven and stir; then re-spread it evenly.  Return to oven and bake again for 15 minutes.  Until granola is lightly browned.  It will still dry out as it cools.  Cool completely and store in air tight container.