May 16, 2016
Cut calories and fat with this chicken salad. Made with nonfat, protein-packed Greek yogurt, this salad is a healthy alternative. Serve by itself, or in sandwiches or wraps.
INGREDIENTS
2 large boneless/skinless chicken breasts, halved
2 1/2 cups reduced sodium chicken stock
2 cups water
2 bay leaves
1/2 cup plain nonfat Greek yogurt
2 teaspoons Italian seasoning
1 tablespoon fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon salt
black pepper, to taste
1/3 cup celery, diced
1/3 cup apple, diced
1/3 cup grapes, halved
1/4 cup slivered almonds, optional
1/4 cup dried cranberries
DIRECTIONS
1. Place chicken breasts in a large saucepan. Add chicken broth, water, and bay leaves. Cook over medium-high until liquid is just simmering. Reduce heat to medium and continue to cook until chicken is thoroughly cooked; about 12-15 minutes. Remove chicken from liquid and allow to cool.
2. In a large bowl, mix together Greek yogurt, Italian seasoning, lemon juice, garlic, salt, and pepper until smooth.
3. Cut chicken into bite-size chunks. Add chicken, celery, apple, grapes, almonds, and cranberries to the yogurt mixture and stir until everything is well coated.
4. Enjoy immediately or store; covered in the refrigerator.
May 16, 2016
A super quick and easy recipe! Radicchio leaves are stuffed with crumbled, browned sausage and topped with a dollop of avocado horseradish sauce. Serve as an appetizer or alongside quinoa or couscous.
Sausage Radicchio Boats
Ingredients
1 large garlic clove
A pinch of salt, or more to taste
1/2 pound Italian sausage (sweet or mild), casings removed
1 tablespoon extra-virgin olive oil, more to taste
1 tablespoon red wine vinegar
1 head radicchio, leaves removed
Directions
1. Using the side of a heavy knife, mash the garlic and salt until a paste forms.
2. In a skillet over medium-high heat, sauté the sausage in the oil until browned, about 5 minutes. NOTE: Use a heavy spoon to crumble sausage. Stir in the garlic/salt paste and vinegar, and cook, stirring constantly for about 1 to 2 minutes.
3. Place the radicchio leaves on a platter or tray. Spoon the sausage mixture into leaves. Top with a dollop of avocado horseradish sauce and serve immediately.
Avocado Horseradish Sauce
Ingredients
1 avocado, pitted, and skin removed
2 cloves garlic
2 tablespoons lemon juice
1 teaspoon prepared horseradish
1/4 teaspoon salt
Directions
Place avocado, garlic, lemon juice, horseradish and salt together in a food processor. Process until smooth. Transfer to a bowl; cover, and refrigerate until ready to use.
May 11, 2016
Slow roasted perfection! Bursting with fresh flavour, these roasted tomatoes and onions are wonderful on their own or spooned over toasted baguette slices, or even blended into a delicious soup.
Ingredients
2 lbs vine-ripened tomatoes
2 lbs red onions
2 heads of garlic
3/4 cup Kraft Extra Virgin Olive Oil Vinaigrette (choose your favourite – Italian, Parmesan Pesto, or Roasted Red Pepper)
1/2 tablespoon oregano
Freshly ground black pepper
Coarse salt
Instructions
1. Preheat oven to 300°F
2. Peel the onions and slice into large chunks. Peel the individual cloves of garlic and chop finely.
3. Spread onions, tomatoes, and garlic evenly on a large baking sheet. Pour olive oil vinaigrette over vegetables; using your hands, turn vegetables to coat generously. Season with oregano, black pepper, and salt.
4. Bake in the oven until onions have caramelized and tomatoes have wrinkled; about 2 to 2 1/2 hours.
Apr 28, 2016
Studded with chocolate chips and layered with banana slices this bread pudding is a moist, delicious splurge! Serve with warm Crème Anglaise Sauce for the ultimate dessert.
Prep Time: 15 min • Cook Time: 30-40 minutes • Makes: 8 servings
INGREDIENTS
6 eggs
3 cups milk
1 cup heavy cream
1 cup white granulated sugar
1 tablespoon vanilla extract
1/4 cup unsalted butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon salt
Pinch of nutmeg
6 cups day old cubed French bread
3 bananas, sliced
1 cup semi-sweet chocolate chips
Butter for greasing pan or ramekins
DIRECTIONS
1. Preheat oven to 375°F. Grease a 9×5 inch loaf pan or 8 single serve ramekins. Set aside.
2. In a large mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, melted butter, cinnamon, salt, and nutmeg until smooth.
3. Place bread cubes in a large bowl and pour egg mixture over bread; toss lightly to coat.
4. Fold in bananas, and chocolate chips, and let rest 5 minutes for bread to soak.
5. Spoon mixture into prepared pan or ramekins.
6. Bake in preheated oven for 30 to 40 minutes (depending on the size of baking dishes used), or until a knife inserted in the center comes out clean. Remove from oven and make Anglaise sauce.
Crème Anglaise Sauce
TIP: the creme sauce is ready when the mixture coats the back of a wooden spoon.
INGREDIENTS
2 large egg yolks
1 cup heavy cream
1/3 cup white granulated sugar
1/4 teaspoon vanilla extract
1/8 teaspoon orange zest
DIRECTIONS
1. Whisk together all ingredients in a small saucepan until smooth. Cook over medium-low heat, stirring constantly until the mixture is hot and thickens slightly; about 8-10 minutes.
2. Remove from heat, strain, and allow to cool slightly. Stir in orange zest. Serve over bread pudding.
Apr 27, 2016
A quick and easy meal that doesn’t skimp on flavour! Serve these garlicky and spicy shrimp over rice or with crusty bread – you’ll want to sop up all that delicious sauce!
Prep Time: 10 mins • Cook Time: 13 mins • Makes: 4 Servings
INGREDIENTS
1 pound shrimp, peeled, tail left on, and deveined
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup fish stock (or dry white wine)
1 dried red chili pepper, sliced in half, stem and seeds removed
1/2 teaspoon paprika
1 Tbsp. parsley, finely chopped
1 Tbsp. coconut oil (or olive oil)
Fresh ground salt and pepper
Fresh rosemary sprigs, optional
DIRECTIONS
1. Dry the shrimp well. Season with salt and pepper.
2. Heat coconut oil in a large skillet, over medium-high heat.
3. Sauté onions, garlic, and chili pepper until onions are translucent.
4. Add stock and bring to a simmer.
5. Add shrimp. Allow shrimp to cook in the liquid and stir gently until shrimp are cooked (about 3-4 minutes). The shrimp will turn pink when fully cooked. Don’t overcook!
6. Add parsley and paprika; stir. Taste, and season with more salt and pepper, if necessary.
7. Remove the shrimp from skillet and allow the liquid to reduce; about 5 minutes.
8. Pour reduced sauce over shrimp and garnish with rosemary. Serve over rice or with a crusty loaf of bread for sopping up the sauce.
Apr 18, 2016
Start your day with a bowl of creamy Greek yogurt topped with a variety of fruit, grains, nuts, and seeds – wholesome and nutritious!
Plain Greek yogurt is low in calories and packed with calcium and live bacterial cultures. It’s also higher in protein than regular yogurt. A 6-ounce serving contains around 15 to 20 grams of protein. Add fresh fruit, nuts and a spoonful of grains (great sources of more protein, fiber, vitamins, and antioxidants), and you have an energy-packed bowl of deliciousness to start your day right.
Experiment with texture and flavour. For those who prefer something more savoury than sweet in the morning, the tangy taste of Greek yogurt blends well with many herbs (fresh mint, basil, cilantro, thyme or dill) and seasonings (fresh roasted garlic, pesto, curry, chili flakes, cayenne pepper, coarse salt). Add quinoa, amaranth, or leftover cooked whole grains instead of granola or muesli and grilled or roasted vegetables instead of fruit. Pistachio nuts, pumpkin seeds, roasted sunflower seeds, chia seeds, roasted chickpeas, and pine nuts all add a welcome crunch.
Try some of our favourite combinations below, or have fun creating your own!
Avocado Cream Parfait – Puree avocado slices with a little Greek yogurt and a dash of lemon or orange juice. In a glass, add a few tablespoons of cereal (corn or bran flakes) and chopped walnuts. Add a dollop of avocado cream followed by a dollop of plain Greek yogurt. Top with a sprinkling of chopped walnuts and pistachios.
Super Bowl – Top one cup of Greek yogurt with 1/4 cup fresh blueberries, banana slices, unsweetened coconut flakes, dried cranberries or cherries (unsweetened), 2 tablespoons rolled oats (or granola), a few walnut halves, and 1 tablespoon chia seeds.
Tropical Bowl – One cup Greek yogurt topped with 1/4 cup sliced melon, one whole kiwi, sliced, 1/2 banana, sliced, 1 teaspoon of shredded coconut, and raw or roasted, unsalted cashews for a little crunch.
Go Berry Bowl – In a blender, add 1 cup Greek yogurt, 1 banana, and 3/4 cup fresh berries (or frozen berry mix, thawed); puree until smooth. Pour puree mixture into a bowl and top with goji berries and raw slivered almonds.
Southern Comfort – 1 cup vanilla flavoured Greek Yogurt topped with sliced peaches and walnuts, drizzled with honey, and sprinkled with cinnamon.
