~ Index ~
A
1. Almond Chicken
2. Artichoke Dip
B
1 . Banana Bread (Mom’s)
2. Banana Chip Muffins
3. Berrylicious Smoothie
4 . Biscuits
5. Broccoli Salad
6. Bread (Multi-grain)
7. Buttermilk Berry Muffins
8. Blueberry Cream Muffins
~ A ~
1. Almond Chicken 2-3 tablespoons extra virgin olive oil 4 skinless chicken breasts 1 (14 oz) can of whole cranberry sauce 1/3 cup Dijon mustard 2/3 cup slivered almonds 3 tablespoons brown sugar 2 tablespoons lemon juice Heat olive oil in a large skillet over medium heat. Add chicken to heated oil and sauté for about 10 minutes, or until lightly browned on all sides. While chicken is browning, lightly coat a 9×13 inch baking dish with cooking spray. Remove chicken breasts from skillet and place in baking dish. Set aside. Preheat oven to 350 degrees. In the same skillet where the chicken was sautéed, add whole cranberry sauce, mustard, almonds, sugar, and lemon juice. Cook ingredients together over low-medium heat, stirring constantly, for about five minutes. Pour mixture over chicken. Cover dish with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. 2. Artichoke Dip 1 bottle artichoke hearts 2 large cloves garlic 1/2 cup freshly grated Parmesan cheese 1/2 cup mayonnaise Drain and squeeze out artichokes. Finely mince garlic. Combine all ingredients and mix well. Put in small ovenproof dish and bake at 350 degrees F. for 20 minutes. Serve with crackers or sliced baguette.~ B ~
1 . Banana Bread (Mom’s) 2. Banana Chip Muffins 3. Berrylicious Smoothie 4 . Biscuits 5. Broccoli Salad 6. Bread (Multi-grain) 7. Buttermilk Berry Muffins 8. Blueberry Cream Muffins 1. Mom’s Banana Bread 1 cup white sugar 3 ripe bananas 4 Tbsp. melted butter 1 1/2 cups flour 1/4 tsp. salt 1 tsp. baking soda 1 egg In a medium bowl sift together flour, salt and baking soda. Set aside. In a large bowl mash bananas to a thin consistency. Add sugar and egg to mashed bananas, using a FORK, combine well. Add melted butter and combine, again using the fork. Add dry ingredients, stir with fork until well combined and scrape into loaf pan (which has been prepared with cooking spray). Bake at 350 degrees F. for 55 – 65 minutes or until cake tester comes out clean. Cool 10 minutes in pan, remove from pan and enjoy!! 2. Banana Chip Muffins 1 3/4 cups flour 1/2 cup white sugar 3 tsp. baking powder 1/2 tsp. salt 1/2 cup chocolate chips 1 egg 1/4 cup vegetable oil 1/4 cup milk or buttermilk 3 medium bananas, mashed Place first 5 ingredients in a large bowl, whisk well to combine. Make a well in the centre. In a separate bowl, beat egg until frothy. Mix in oil, milk and bananas. Pour into well in first bowl. Stir gently to moisten. Fill greased muffin tins 3/4 full and bake in 400 degree F. oven for 20 -25 minutes. Makes 10 – 12 large YUMMY muffins. 3. Berrylicious Smoothie 1/2 cup skim milk 1 cup low or non-fat yogurt 2 cups frozen berries * (any type or mix a few together) Put all ingredients in a blender and blend until smooth. *(If using fresh fruit toss in 3 or 4 ice cubes) 4. Biscuits 2 cups all purpose flour2 Tbsp. white sugar
1 tsp. salt
4 tsp. baking powder
1/2 tsp. cream of tartar
1/2 cup cold butter or margarine (Brick style, if using margarine do not use the soft container type!!)
1 cup of cold milk (or buttermilk) Put first 5 ingredients in a bowl and whisk well to combine.
Cut butter into flour until the mixture appears crumbly and the butter pieces are no larger than pea sized.
Pour in milk and stir quickly, but gently, to combine. Turn onto a lightly floured board and knead gently 8-10times. Pat dough until approximately 1/2″ – 3/4″ in thickness. Cut into 12 pieces or cut using a medium round cutter. Place on parchment lined baking sheet and chill for at least 1/2 hour.
Bake at 450 degrees F. for 12-15 minutes. When cool enough to touch, remove biscuits from pan and place on wire rack. (Handle the dough gently and whatever you do…don’t overwork it!) 5. Broccoli Salad 5 cups bite sized pieces of broccoli florets
1/2 cup chopped red onion
1 cup raisins
1/2 cup sunflower seeds
1 cup grated sharp cheddar cheese
Dressing
2/3 cup low fat mayonnaise
1/4 cup sugar
4 Tbsp. white wine vinegar Combine salad ingredients in a bowl. Whisk dressing ingredients together and pour over salad, stir to combine. Refrigerate at least 2 hours before serving. 6. (Multi-grain) Bread 3/4 cup scalded milk 1/4 cup honey 1 tablespoons salt 1/4 cup oil 1 1/2 cups lukewarm water 1 tablespoon instant yeast 1 cup bran 1/4 cup wheat germ 1/2 cup ground flaxseed 2 cups whole wheat flour 2 cups multigrain flour (Robin Hood makes one or check your bulk or health food store) 1 cup white flour Scald milk, add honey, salt, oil and water and mix till honey is melted. Add bran, wheat germ, ground flaxseed and stir until mixed. Add in multigrain, whole wheat flours and and yeast, stirring as you add each flour. Add the white flour 1/2 cup at a time; add a little more if you need it to make slightly firm dough. Knead approx 10 minutes. (I use a stand mixer with the dough hook attachment). Place dough in a greased bowl and let rise in a warm place till doubled in bulk, about 1 hour. Punch down and cut into 2 equal pieces. Shape each piece into a loaf and put into greased 9 1/2″ x 5 1/2″ loaf pans. Cover and let rise until doubled. Bake at 400ºF for 28 minutes. Makes 2 loaves 7. Buttermilk Berry Muffins 2 1/2 cups all-purpose flour
3/4 cup granulated white sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Zest of one orange or lemon 1 large egg, lightly beaten 1 cup buttermilk 1/2 cup safflower or canola oil 1 tsp. pure vanilla extract 1 1/2 to 2 cups fresh or frozen berries (blueberries, raspberries, or blackberries) Preheat oven to 375 degrees F. Position rack in centre of oven. Line with paper liners, butter or spray 12 large muffin cups. In a bowl, whisk together the egg, buttermilk, oil and vanilla. In another large bowl combine the flour, sugar, baking powder, baking soda, salt and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix or muffins will be tough. Fill each muffin cup almost full with batter. Place in the oven and bake until a toothpick inserted in the centre comes out clean, about 20-25 minutes. Transfer to a wire rack and let cool for 5 – 10 minutes before removing from pan. Makes 12 regular sized muffins 8. Blueberry Cream Muffins 2 eggs 1 cup sugar 1/2 cup vegetable oil 1/2 tsp. vanilla 2 cups all purpose flour 1/2 tsp. salt 1/2 tsp. baking soda 1 cup sour cream 1 1/2 cups blueberries Preheat oven to 400 degrees F. and spray 12 large muffin cups or line with cupcake papers. In large bowl whisk eggs and gradually add sugar, continue whisking until pale yellow in colour. Continue whisking while slowly pouring in oil and then vanilla. In a separate bowl stir together flour, salt and baking soda. Stir dry ingredients into egg mixture, alternating with the sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups. Bake in preheated oven for ~ 20 minutes. (I whisked and combined the ingredients by hand as I find this method produces a much more delicate muffin.)
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thanks for the recipes, these sound great especially the Broccoli Salad
Carolyn, the Broccoli Salad is delicious!!
Oh, I am so trying the Berrylicious Smoothie tomorrow AM. I think I may add some protein powder to it to bump up the protein from the yogurt to be sure to get all my protein intake in, but this sounds delicious!
Thanks so much!
You’re very welcome Aundrea, hope you enjoy it and the protein powder addition is an awesome idea!
Thanks for thew recipes. it’s easier to find them now. The almond chicken is one I shall try
Glad you could find them, hope you enjoy the Almond Chicken Jo-Ann.
I’m going to bake me some of that “Mom’s Banana Bread” today!
Cheryl, I think it’s the best banana bread recipe ever…hope you enjoy it!
Hi, Broccoli Salad is yummy . You can also try out Nutri Salad .
To know more about Nutri Salad . Visit : http://justforhearts.org/1-nutri-salad/