Recipe of the Week: SUPER EASY WHOLE WHEAT BISCUITS

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

 

Super easy whole wheat biscuits

 

 

Ingredients

  • 2 cups whole wheat flour (I used King Arthur’s white whole wheat organic flour) or whole-wheat pastry flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons cold unsalted butter
  • 1 cup milk (any kind)

Instructions

  1. In a medium sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork.
  2. Cut the ½ stick butter into little pea sized pieces and then mix the pieces into the flour mixture.
  3. Using a fork, try to mash the butter pieces as you mix it together with the flour until it resembles coarse crumbs. It is okay if the outcome just looks like the same pea sized pieces of butter covered with flour.
  4. Then pour in the milk and mix it all together. Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting board.
  5. Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary).
  6. Turn a drinking glass upside down and cut out biscuit rounds. I have also used shaped cookie cutters (like a heart or star) if you have little ones helping you!
  7. Then put them on an ungreased cookie sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.
    Enjoy!

Source:

Recipe: Super Easy Whole Wheat Biscuits

Recipe of the Week: Beginner’s Luck Green Smoothie

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

 

Beginner’s Luck Green Smoothie

Makes 32 oz | Serves 2

Ingredients
2 cups spinach, fresh (tightly packed)
2 cups water
1 cup mango
1 cup pineapple
2 bananas

Directions
Tightly pack your leafy greens into a measuring cup and toss into blender. Add water and blend together until all leafy chunks are gone. Next add in mango, pineapple and bananas and blend again.

Tips
1. Use at least one frozen fruit to chill your smoothie.
2. If you aren’t a big fan of bananas, feel free to substitute with another fruit, like extra mangos. You can even freeze the bananas first to reduce the flavor and also add some extra chill to your smoothie.

Notes:

  • I like to chop the fruits and put them in a quart size zip loc bag and freeze them so everything is portioned out ahead of time.
  • Put them in the fridge the night before you make it in the morning to soften it a little so it doesn’t jam up your blender.
  • This tastes amazing with peaches instead of the mango as another option.
  • My kids devour this smoothie combination.

Source:

Beginner’s Luck Green Smoothie

 

Recipe of the Week: No Mayo Chicken Salad

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

 

No Mayo Chicken Salad

vegetarian

Ingredients:

  • Cooked pulled/shredded chicken – ¼ cup
  • Celery finely diced – 2-3 tablespoons
  • Red grapes cut in quarters – 2-3 tablespoons
  • Yogurt – a good size dollop or ¼ cup
  • Avocado – ½ mashed
  • Salt and pepper to taste

Directions:

  • Mix all ingredients together
  • Eat with tortilla chips

Notes:

  • Can use left-over grilled chicken or rotisserie chicken. I have also cooked up chicken cutlets in the skillet with some onion powder, garlic powder, chili powder, paprika and a little honey
  • We use full fat plain yogurt in our house
  • You could also put this on a sandwich or roll up

Recipe of the Week: Grilled Garden Vegetable Wrap

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

 

Grilled Garden Vegetable Wrap

vegetarian

Ingredients

Serves 4

  • 4 burrito-sized flour tortillas
  • 4oz 1/3 less fat Garden Vegetable cream cheese, softened to room temperature
  • 1 small eggplant, cut into 1/2″ slices
  • 1 yellow squash, cut into 1/2″ strips on the diagonal
  • 2 ears sweet corn
  • olive oil
  • grill seasoning
  • 2 Roma tomatoes, thinly sliced
  • 1 small cucumber, thinly sliced

Directions

  1. Place eggplant slices on a cooling rack, then generously salt both sides and let sit for 10 minutes. Blot away salt and moisture that rises to the top of the slices with a paper towel. Brush eggplant and zucchini slices with olive oil, then season both sides with grill seasoning.
  2. Preheat grill to high. Grill seasoned eggplant and zucchini slices for 2-3 minutes a side, or until just barely tender. Add corn to the grill and cook for 5-6 minutes, rotating every couple of minutes to char evenly on all sides. Remove vegetables to a platter to cool slightly, then cut the eggplant slices in half, and cut the kernels off the corn cobs.
  3. Spread 2 Tablespoons cream cheese on each flour tortilla. Layer on grilled eggplant, zucchini, and corn, then cucumber and tomato slices. Wrap sides up and overlap at the top, securing with a toothpick.

Notes:

  • I used the salt method on the eggplant the first time I made this and felt it was a little too salty for me. The second time around I skipped this step and did not think that they were too soggy.
  • I used the McCormick grill seasoning but any variety will work.

Source:

Grilled Garden Vegetable Wrap

Recipe of the Week: COWBOY CAVIAR RECIPE

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

 

Cowboy Caviar Recipe

Cowboy Caviar is packed with colorful, fresh ingredients that also happen to be healthy. Makes a great salsa, dip, or salad at your next party or barbecue! Naturally vegan and gluten free.

Ingredients:

  • 1/2 cup olive oil
  • 1/3 cup sugar (see notes)
  • 1/3 cup white wine vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 pound Roma tomatoes, seeded and diced
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (11 ounce) can super sweet corn, drained (see notes)
  • 1 red onion, diced
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1 cup chopped cilantro (1 bunch)

Directions:

  1. In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt. Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.
  2. Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature.

 

Notes:

  • I’m not a fan of red onions so I used a yellow onion.
  • I did not use the sugar
  • I increased the chili powder and used roughly 1 tbsp

Source: http://www.culinaryhill.com/cowboy-caviar-recipe/#comment-31351

Recipe of the Week: Whole-Wheat Carrot Applesauce Muffins

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

 

Whole-Wheat Carrot Applesauce Muffins

 

Ingredients

  • 1½ cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (We prefer fresh)
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup butter (1 stick), softened (but not melted)
  • ½ cup honey
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened applesauce
  • ¾ cup carrot shreds (I used a cheese grater)

 

Instructions

  1. Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside.
  2. In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt.
  3. In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed. Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point.
  4. Using a spatula, carefully fold in the applesauce and carrots. Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top. Enjoy!

 

 

Notes:

  • I use the white whole wheat flour
  • I have made them using coconut oil instead of butter – yum!
  • Almond extract in place of vanilla is another fun substitution.
  • I also like to make these into mini muffins – bake for 10-12 minutes – freeze the leftovers – makes a perfect lunch snack!

Source:

Recipe: Whole-Wheat Carrot Applesauce Muffins

Recipe of the Week: Chicken Fajita Pasta

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

 

Chicken Fajita Pasta

Ingredients:

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 envelope (3 tablespoons) taco or fajita seasoning
  • 2 cups diced onion (about 1 whole onion)
  • 2 cups diced bell peppers (2-3 bell peppers)
  • 3-4 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
  • 8 oz (about 3 cups) penne pasta
  • 1/2 teaspoon salt

Directions:

  1. Cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.
  2. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.
  3. In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Serve with buttery garlic bread and enjoy!

 

Notes:

I just used a 15 oz can of diced tomatoes

You can you any shape pasta you like

We topped ours with shredded cheese and sour cream

 

Source:

Chicken Fajita Pasta

Recipe of the Week: Roasted Sweet Potato and Bean Quesadillas

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

 

Roasted Sweet Potato and Bean Quesadillas.

Author: The Pretty Bee

Recipe type: Entree

Cuisine: Gluten Free

Prep time:  10 mins

Cook time:  50 mins

Total time:  1 hour

Serves: 4

 

Delicious, crispy, melty quesadillas with beans and roasted sweet potatoes.

Ingredients

  • 2 medium sweet potatoes, peeled and sliced
  • 2 Tablespoons olive oil
  • 2 teaspoons cumin
  • ½ teaspoon sea salt
  • vegan buttery spread
  • 4 gluten free tortillas
  • refried beans
  • Daiya Jalapeno Havarti cheese block, sliced
  • avocado

Method

  1. Preheat the oven to 425 degrees. Place the sweet potatoes, olive oil, cumin and sea salt in a glass baking dish. Roast the sweet potatoes for about 40 minutes, until they are tender and lightly caramelized on the edges.
  2. Once the potatoes are done, heat a half tablespoon of vegan buttery spread in a skillet over medium heat. Place one tortilla in the pan, and spread refried beans over half of it.
  3. Layer the roasted sweet potatoes on top.* Place two pieces of the Jalapeno Havarti Daiya Cheese on top. Fold the tortilla over and press flat with a spatula.
  4. Cook until the tortilla is golden brown on one side, then filp over. Cook until golden brown on the other side and cheese is melted.
  5. Repeat with remaining ingredients.
  6. Slice quesadillas and serve with avocado.
  7. *Depending on the size of your sweet potatoes, you may have some left over. They are delicious to enjoy on the side.

 

Notes:

  • This is a great dish for if you’re looking for something a little different.
  • It could also double as a side dish.
  • We are not dairy free in our house so we just used butter and a shredded Mexican Cheese blend.
  • We typically use refried black beans in our house
  • Don’t have a can of refried beans? Mash up a can of your favorite beans.
  • Looking for an extra kick? Add hot sauce.
  • You can also top with sour cream.

 

Source: http://theprettybee.com/2015/02/roasted-sweet-potato-and-bean-quesadillas.html

Recipe of the Week: Chicken Sweet Potato Salsa Awesomeness

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Chicken, Sweet Potato, Salsa Awesomeness

 

This recipe was inspired by a friend of mine.

Ingredients:

  • Sweet Potato
  • Maple Syrup
  • Shredded Chicken
  • Salsa
  • Shredded Cheese
  • Avocado

 

Directions:

  • Roast sweet potato (400 F for 60 minutes)
  • Mash (and mix with a smidge of maple syrup if you like)
  • Top with shredded chicken
  • Top with salsa
  • Top with shredded cheese
  • Put under broiler until cheese is nicely browned.

 

Notes:

  • The versatility with this one is fantastic
  • I have used pulled pork in place of the chicken
  • For a vegetarian option use corn and black beans instead of meat
  • You could also top the sweet potato with scrambled eggs
  • My favorite salsa is the Dessert Pepper brand Corn Black Bean and Red Pepper salsa
  • I have also cooked the sweet potato in the microwave when I’m short on time, though I generally will roast extra and keep it in the fridge
  • I always eat this with avocado
  • I like to put mine into a 6 oz ramekin

 

 

20160516-recipe

Recipe of the Week: Quick and Easy Chicken Burritos

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Quick and Easy Chicken Burritos

 

Author: Layla Prep time: 5 mins     Cook time: 5 mins    Total time: 10 mins

 

If you do not have cooked chicken on hand, grill or sear 2 chicken breasts for 10 minutes then slice into thin strips.

 

Ingredients

  • 2 cups cooked shredded chicken
  • ½ cup Mexican cheese blend ( or mozzarella)
  • 1 avocado diced
  • 2 tablespoons cilantro chopped
  • 4 large tortillas
  • 1 tablespoon oil

 

Instructions

  1. Mix the shredded chicken, cheese, cilantro, and the diced avocados.
  2. Lay a tortilla flat on a plate and add ¼ of the mixture, form a roll. repeat the process for all four tortillas.
  3. pour 1 tablespoon oil into a heated pan or griddle. Place all four tortillas on the pan and cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the the burritos are golden in color. Serve warm.
  4. Burritos can be frozen cooked or uncooked for up to 3 months.

 

Notes:

-You could also use a rotisserie chicken that you pick up from the store for this recipe.

-Garnish with salsa, sour cream, etc.

Source:

Quick and Easy Chicken and Avocado Burritos (Under 10 Minutes!)

Quick and Easy Chicken and Avocado Burritos (Under 10 Minutes!)