The Best Healthy Recipes

Cream cheese and vanilla beans give these treats an extraordinary depth of flavor. Just as amazing: the time saved by making the sandwiches in a big pan rather than assembling them individually.

Ingredients

1/3 cup blueberry preserves
Seeds from 2 vanilla beans* or 4 tsp. vanilla extract
2 cups blueberries, patted dry
30 graham cracker squares (about 2 1/2 in.)
1 pkg. (8 oz.) cold cream cheese, cut into chunks
2 cups cold plain full-fat yogurt
3/4 cup sugar
1 teaspoon orange zest

Preparation

1. In a medium saucepan, combine preserves and half the vanilla. Stir in blueberries and cook over medium heat, stirring occasionally, until mixture begins to bubble, 4 to 5 minutes. Set pan in a bowl of ice water and stir often until ice cold. Set aside, replacing ice if needed so mixture stays cold.
2. Meanwhile, line a 9- by 13-in. pan with a piece of foil extending over ends. Arrange half the crackers in pan, flat side up, in 3 rows of 5 squares with sides touching; freeze pan. Whirl remaining vanilla in a food processor with the cream cheese, yogurt, sugar, and orange zest until smooth.
3. Freeze yogurt mixture in an ice cream maker according to manufacturer's instructions, about 25 minutes. Spoon half the frozen yogurt over graham crackers and gently spread to cover, using a flexible scraper or offset spatula. Spoon berry mixture on top. Dollop remaining frozen yogurt over berries. Pat yogurt smooth.
4. Draw a knife tip through the layers all over until top looks swirled. Pull up sides of layers with scraper where they're starting to escape the crackers. Gently push remaining graham crackers into top.
5. Freeze, covered with plastic, until center is firm enough to cut, at least 5 hours. Grasping foil, lift sandwiches from pan, flip onto a work surface, and peel off foil. Turn sandwiches right side up, then cut into squares, trimming edges.
*Split vanilla beans lengthwise, then scrape out seeds with a small knife. Get the best prices on vanilla beans by buying in bulk at penzeys.com.
Make ahead: Up to 1 week, individually wrapped, sealed in a plastic bag, and frozen.

If you'd like the tomatoes to have a saucier consistency, once you've added the remaining tomatoes in Step 3, cover and simmer over low heat for up to 10 minutes.

Yield: Makes 4 servings

Total: 35 Minutes

Ingredients

4 (6- to 8-oz.) skinned and boned chicken breasts
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons butter
1 pt. grape tomatoes, halved
3 tablespoons sweet orange marmalade
2 teaspoons red wine vinegar
1/3 cup loosely packed fresh basil leaves, chopped

Preparation

1. Place each chicken breast between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a small skillet or flat side of a meat mallet. Sprinkle chicken with salt and pepper.
2. Melt 1 Tbsp. butter in a large skillet over medium-high heat. Cook 2 chicken breasts in skillet 4 minutes on each side or until done. Transfer to a serving platter; cover with aluminum foil to keep warm. Repeat procedure with remaining butter and chicken.
3. Reduce heat to medium-low; add 3 Tbsp. water and half of tomatoes. Cook 2 minutes, stirring to loosen browned bits from bottom of skillet. Stir in marmalade and vinegar; cook, stirring occasionally, 4 minutes or until tomatoes burst and sauce begins to thicken. Stir in remaining tomatoes, and cook 2 minutes or until thoroughly heated. Stir in basil; add salt and pepper to taste. Spoon sauce over chicken.

These look great! I have some frozen strawberries from last summer that would be great to use!

(Makes 24 muffins)

Ingredients

1 1/4 cup whole wheat flour
1 1/4 cup all purpose flour
1/2 cup organic sugar cane (or regular sugar)
1/4 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 egg
3/4 cup milk
1 cup applesauce
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp lemon zest
2 cups strawberries

Instructions

Preheat oven to 400 degrees. Line cupcake pan with Little Gems Baking Cup Molds.
Combine flours, sugar, baking soda, baking powder, and salt in a large bowl, and mix. In a smaller bowl, whisk together egg, milk, applesauce, lemon juice and vanilla extract.
Pour liquid ingredients into flour mix and stir until mixed thoroughly. Gently fold in lemon zest and strawberries.
Spoon batter into baking cup molds and bake in preheated oven for 18-20 minutes.

This is a lovely way to enjoy tomatoes in the winter time, when they are not at their best eaten raw. Roasting them brings out that lovely tomato flavour we crave. Combined with roasted onions and feta, this is an excellent warm salad side or perfect for the buffet table as it is excellent warm or at room temperature.

Ingredients

1 medium-large red or yellow onion

1/4 cup (60 ml) olive oil

Freshly ground black pepper

Variety of small tomatoes, such as cherry, grape etc. no larger than golf-ballish size

A couple of larger tomatoes, cut into thick slices

6-7 oz. (200 g) block of feta cheese, cut into 3/4-inch thick slices

Fresh basil leaves (or 1/2-1 tsp. dried basil)

1/2 cup balsamic vinegar

1 Tbsp. brown sugar

Salt, for finishing (*feta is salty, so don’t salt until the end and only a bit is needed)

Instructions

Preheat oven to 350° F (180° C). Cut onion into thin wedges. Place in baking dish or roasting pan and drizzle with a bit of olive oil. Roast in the pre-heated oven for 30 minutes. Place feta slices into roasting pan and drizzle with a bit of olive oil. Scatter any feta crumbles around the pan. Place a large tomato slice over most of the large rounds of feta. Scatter smaller tomatoes around the pan. Give one final drizzle of olive oil over tomatoes and a bit of freshly ground pepper (if using dried basil, you can add now, as well). Return to the oven and roast another 35-45 minutes.
Meanwhile, add balsamic vinegar and brown sugar to a small saucepan. Bring to a boil over medium heat and then lower the heat and simmer until reduced by half. Set aside.
Allow to cool 5 minutes. Sprinkle with fresh basil leaves, a bit of salt and drizzle with the reduced balsamic vinegar. Serve warm.

Prep time: 10 min | Cook time: 1 hour 15 min | Total time: 1 hour 25 min

Number of servings (yield): 6

A wonderful fresh, flavourful main-course salad you will feel good eating. Will make 2 or 3 large supper salads

Ingredients

2 cups baby arugula

2 cups baby spinach

2 cups mixed greens

1/4 cup balsamic vinegar

2 ripe peaches (or nectarines)

12 ripe cherries (or you could substitute dried cranberries)

3 tbsp. vegetable or canola oil

1/4 tsp. each of salt and freshly ground black pepper

1/2 to 3/4 cup goat cheese, about a 140g roll

For the Candied Pecans:
1 Tbsp. unsalted butter, plus additional for greasing parchment
1/4 cup white sugar
2 Tbsp. corn syrup
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 teaspoon kosher salt
1 1/2 – 2 cups pecan halves

Instructions

Make the candied pecans: with oven rack in centre of oven, preheat oven to 350° F. Line a baking sheet with parchment paper and lightly butter the parchment.
In a microwaveable bowl, stir together butter, sugar, corn syrup, spices, and salt. Microwave on high for 45 seconds. Carefully remove from microwave and add nuts, stirring to coat. Spread nuts in a single layer on the prepared baking sheet, separating any clumps.
Bake, stirring nuts once with a spatula halfway through baking, until golden and bubbling, about 8-10 minutes. Cool on baking sheet on a rack for 30 minutes, then break into small clusters with your hands.
Candied nuts keep in an airtight container at room temperature 1 week.
Wash arugula, spinach and mixed greens, then spin dry. Place in a bowl and toss together. Set aside.
In a small bowl, whisk balsamic vinegar with olive oil and salt and pepper.
Drizzle dressing over greens and toss to evenly coat. Arrange a nest of greens on each plate. Divide peaches and cherries among salads. Crumble 2 tablespoons goat cheese evenly over top of each salad. Sprinkle with candied pecans. Serve immediately.

Prep time: 15 min
Cook time: 10 min
Total time: 25 min

Number of servings (yield): 2

Simple, satisfying comfort food. Use whatever kind of sausage you like in this one. As all the components cook at the same time, this one gets to the table in about 30 minutes, so perfect for weeknight meals.

Ingredients

4-6 Pork Sausages

2 tsp. olive oil

1 cup water

Sour Cream Mashed Potatoes:

2 pounds boiling potatoes, peeled or washed and unpeeled

Salt, for boiling water

1 cup milk

4 Tbsp. unsalted butter

1/3 cup sour cream

Salt and freshly ground pepper

Onion and Mustard Gravy:
1 medium onion, peeled and thinly sliced
1 Tbsp. vegetable oil
1 Tbsp. butter
1 tsp. sugar
1 tsp. balsamic vinegar
1 1/2 cups beef stock or broth
1 Tbsp. cornstarch
1 Tbsp. cold water
2 tsp. whole grain mustard
Salt and black pepper

Instructions

For the sausage:
Heat oil and 1 cup of water in a skillet over medium-high heat. Add sausage and cook, turning regularly for about 15 minutes, or until browned and cooked through. (Water will eventually evaporate, leaving the bit of oil to brown the sausage).
For the Mashed Potatoes:
Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water with enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.
As soon as the potatoes are tender, drain. Mash the potatoes, then slowly whisk in enough of the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, a sprinkling of salt and some freshly ground pepper. Stir to combine. Taste for seasoning and add more, if necessary.
For the Onion Mustard Gravy:
Melt the oil and butter in a large saucepan over medium-low heat. Add the onion and cover with a lid. Cook for about 10 mins or until the onions are soft and translucent. Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid again and cook another 5 minutes.Add the stock and boil gently uncovered for 5 minutes.
In a small bowl mix the cornstarch with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, add the mustard, raise the heat to medium-high and boil for 10 minutes, stirring occasionally or until the gravy is slightly thickened. Season with salt and pepper to taste. Keep warm until ready to serve.

Prep time: 5 min | Cook time: 25 min | Total time: 30 minutes

Number of servings (yield): 4

if you can get a whole chicken already butterflied, you can save yourself the trouble of doing it yourself. If you’re starting with a whole chicken, see notes at the end of the recipe for how to butterfly it. The potatoes and sauce are optional, but a nice accompaniment to the chicken. The chicken would also be lovely cooked on the BBQ.

I used jalapenos for the dressing and it was very nice. You’ll need 2 small or 1 large jalapeno. You can also substitute parsley for the cilantro in the dressing and/or sub in plain yogurt for the mayonnaise. Dressing makes a great vegetable dip, as well, if you have left-overs.

Ingredients

1 whole chicken, butterflied

Piri Piri Marinade:

3 cloves garlic, peeled and roughly chopped

1/2 tsp. dried chilli flakes (crushed red chillis)

1 Tbsp. smoked paprika

1/4 cup lemon juice

1 Tbsp. red wine vinegar

1/4 cup olive oil

Salt and pepper

Potatoes:

1 lb. waxy potatoes, sliced 1/4-inch thick

2 Tbsp. olive oil

1/2 tsp. thyme

Salt and pepper

Green Chilli Dressing:

2 long green chillies (or jalapenos, roughly chopped)

1/2 cup fresh cilantro or fresh parsley leaves

1/2 Tbsp. olive oil

1 Tbsp. lemon juice

1/2 cup mayonnaise (or plain yogurt)

1/4 cup sour cream

Instructions

Butterfly (*how to below) your chicken and if desired (for easy turning), thread two skewers through from side to side. Slice potatoes and toss in a large bowl with the oil, thyme, salt and pepper. Prepare two baking sheets (line the one for chicken with foil if you like, for easy clean-up). For the baking sheet for the potatoes, spray lightly with cooking spray and spread potatoes evenly over baking sheet.
Combine the Piri Piri marinade ingredients in a food processor or blender. Process until smooth. Reserve 1/4 cup of the marinade and set aside.
Preheat oven to 425° F. with racks in the centre and one lower. Rub remaining marinade on to the top of the chicken. Place your chicken onto a baking sheet, skin side down. Place chicken in to pre-heated oven on the middle rack. Place baking sheet with potatoes one rack position below it and roast both chicken and potatoes for 15 minutes, basting once with the reserved marinade. Turn chicken over (skin side up) and flip potatoes. Cook chicken another 20-30 minutes, basting a couple of times with the reserved marinade, until cooked (depending on the size of your chicken). Check potatoes regularly and remove when golden brown.
While chicken and potatoes are cooking, make the dressing by combining all ingredients in food processor or blender and processing until well combined.
How to butterfly a chicken: Place chicken on cutting board with breast side down and the drumsticks facing towards you. Using kitchen scissors and a sharp knife, cut down one side of the backbone, from one end to the other. Repeat on the other side. Remove and discard backbone. Flip chicken over and using the palm of your hand, press the chicken down to flatten slightly.

Prep time: 15 min | Cook time: 40 min | Total time: 55 min

Number of servings (yield): 4

Adapted from Donna Hay magazine, October 2013

This is a great Meatless Monday dish, particularly in the Fall when squash are plentiful and cheap. Use your favourite curry paste – green, red or yellow.

Ingredients

3 small Carnival squash

1 Tbsp. vegetable oil

1 large onion, roughly chopped

2 Tbsp. green Thai curry paste (can use red or yellow curry paste)

400 ml (13oz) can coconut milk (I used full fat, but you can use lite, mixed with 2 tsp. cornstarch)

1 Tbsp. fish sauce

Juice from 1/2 a lime

Small piece of lemongrass or 1/2 tsp. lemongrass paste

Basil or thai basil leaves

1 small red chili pepper, core and seeds removed and diced (or you can use any red-coloured pepper)

85 g (3 oz./ 2 cups, packed) baby spinach leaves

Instructions

Preheat the oven to 325° F. Cut the top off each squash and set aside. Use a teaspoon to scoop out the seeds and fibrous pulp from the centre of each squash. Use a sharp knife to cut away the squash flesh around the top cut edge to leave a 1/2-inch rim and give a bowl shape to each squash. You’re not going to have a ton. You could top it up with some more squash bought separately, but it’s fine as is, as you will have the roasted squash from inside the squash bowls to eat, as well.
Roughly chop the flesh you have removed. Place the hollowed-out squashes and their lids onto a baking sheet (cut side down) and bake for 45 minutes to 1 hour until softened, but still retaining their shape (check regularly after 30 minutes, as baking time will vary depending on size of squash and how much flesh you cut away). Once out of the oven, flip large piece over so it’s cut side up and allow to cool for 5-10 minutes before filling.
Heat the vegetable oil in a large saucepan and fry the onion for 5 minutes until softened. Stir in the curry paste and pumpkin flesh and cook for 2 minutes, stirring continuously. Pour the coconut milk over the mixture and sprinkle with the red chili.
Simmer for 15 minutes until the pumpkin flesh is tender. Season to taste with salt and freshly ground black pepper and stir in the spinach. Cook until just wilted. Spoon the mixture into the centre of each squash and serve immediately.

Prep time: 10 min | Cook time: 50 min | Total time: 1 hour

Number of servings (yield): 3

Use your favourite pizza dough (home-made or store bought). I love Jim Lahey’s, but you do have to start it 18 hours ahead, so plan ahead. This pizza is best made with a thin crust. Feel free to throw a bit of fresh mozzarella on top, if you like, as well.

Ingredients

Your favourite pizza dough

1/4 cup Extra Virgin Olive Oil

1-2 cloves garlic, minced (to taste)

1/2 cup grated Parmesan Cheese (or so, enough to generously cover the crust, leaving an inch free around the outside)

3 Heirloom or other nice ripe tomatoes

Balsamic vinegar

Fresh Basil, for garnish

Instructions

Place pizza stone in oven on the centre rack, and pre-heat to 480° F. for at least 30 minutes.
Meanwhile, slice your tomatoes and place in a single layer on a double sheet of paper town. Sprinkle with salt and pepper and let sit. Mince garlic and combine with the olive oil. Set aside
When oven is pre-heated, sprinkle a piece of parchment paper with a bit of cornmeal and shape your pizza dough into a round. Brush the top of the dough with the olive oil/garlic mixture. Transfer the parchment paper and dough to the pizza stone and bake about 10 minutes, or until the dough is set. Carefully remove from the oven (with the parchment). Sprinkle the top of the dough with the Parmesan and place the tomatoes in a single layer on top.
Raise the oven rack and pizza stone to the top 1/3 of the oven and change the oven setting to broil. Return the pizza to the pizza stone, without the parchment paper and broil (with the oven door slightly open) until the crust is well browned and the tomatoes are softened.
Remove pizza to a cutting board. Sprinkle with a little balsamic vinegar and garnish with a generous handful of fresh, chopped basil.

Prep time: 10 min | Cook time: 20 min | Total time: 45 minutes

Number of servings (yield): 6

Be sure to get your vegetables as dry as possible before placing on sandwich, to prevent a soggy sandwich and filling “slippage”. This is a great sandwich to enjoy for dinner, with a bowl of soup, or make ahead from a great weekend lunchbox sandwich. You can warm in a panini or grill press, or in the microwave.

Ingredients

1 ciabatta demi baguette or 3 ciabatta buns

1 small log of goat cheese (113g)

2 sweet bell peppers (1 red, 1 orange or yellow)

2 zucchini, sliced into rounds (fairly thin, but not paper thin or they will burn)

1/2 a red onion, cut into slices

Balsamic vinegar

Arugula

Butter

Instructions

Roast your peppers: pre-heat the broiler on your oven. Slice the sides off the peppers and place, skin side up, on a baking sheet. Place under the broiler until the skin is bubbly and quite browned (10-15 minutes). Remove from the oven and place the peppers into a plastic or paper bag, seal and place in the fridge for 20-30 minutes. Leave the broiler on.
Meanwhile, slice your onions and zucchini. On a baking sheet, arrange the zucchini slices in a single layer and sprinkle the onion pieces over top. Sprinkle with a bit of salt and freshly ground pepper. Place under the broiler until the zucchini has dried and shriveled, but not browned too much (about 8-12 minutes). Remove from the oven and leave on the baking sheet to cool a bit. (Hopefully, the zucchini are fairly dry. If not remove to a paper towel to cool.
While the zucchini is cooling, take the peppers from the fridge and using the sharp edge of a knife, peel off the charred skin and discard. Place the peppers onto a paper towel, do dry the surface off a bit.
Prepare your sandwiches: If using a ciabata baguette, cut it into 2 or 3 pieces, then cut your ciabatta loaf pieces or buns in half from the side and butter both sides. On the bottom half, place a generous layer of arugula. Top with a single layer of roasted pepper, then a layer of the zucchini slices and a few onion pieces. Drizzle with some balsamic vinegar. Top with crumbled goat cheese, then place the top of the bun on top. Wrap tightly with plastic wrap (wrap a couple of times to prevent bread from drying out). Place on the shelf in your refrigerator and place a flat plate or other flat object on top. Top the plate with something heavy (cans of tomatoes work well). Allow to press in the fridge for 4-6 hours or overnight.
Once pressed, remove from fridge, unwrap and trim edges, if desired (not necessary, just look a little prettier). If you like, pop into a panini press or grill press to warm and toast lightly, or microwave for 30 seconds or so to warm.

Prep time: 20 min | Cook time: 20 min | Total time: 40 min

Number of servings (yield): 2-3

A simple recipe for Caprese Garlic Bread, the best garlic bread you will ever eat, and a fun Land O’ Lakes giveaway! Garlic bread with fresh mozzarella cheese, tomatoes, basil, and a drizzle of balsamic! The best garlic bread you will ever eat!

ingredients:

1 loaf ciabatta bread, horizontally cut in half
4 tablespoons salted butter
3 cloves garlic, minced
12 oz. fresh mozzarella cheese, sliced
1/2 cup balsamic vinegar
2 medium tomatoes, sliced
Salt and freshly ground black pepper, to taste
1/3 cup chopped fresh basil

directions:

1. Preheat oven to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up.

2. In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake the bread for 12-15 minutes or until the cheese is melted.

3. While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.

4. Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

Yield: 5-6 dozen sugar cookies

Prep Time: 25 minutes

Cook Time: 7 minutes

Lofthouse sugar cookies with buttercream frosting. These soft and fluffy sugar cookies are perfect for Christmas, Valentine's Day, or any occasion.

ingredients:

For the Cookies:
6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1½ cups sour cream

For the Buttercream Frosting:

1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream
Food coloring, optional
Sprinkles, optional

directions:

1. In a large bowl whisk together the flour, baking soda, baking powder and salt; set aside.

2. In the bowl of a stand mixer, cream the butter and sugar together at medium speed until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract and sour cream and beat at low speed until combined.

3. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a little sticky and that is ok. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or for at least two hours.

4. Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper or Silpats; set aside.

5. Lightly flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using cookie cutters, cut out the cookies and place on prepared baking sheets. Bake for 7 minutes, until cookies are slightly golden around the edges. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.

6. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla extract. Slowly beat in powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. Add food coloring, if desired, and beat until combined.

7. Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.

Adapted from RecipeSecrets.net

Yield: Makes 16 bars

Cook Time: 15 minutes

THE HUNGER-DEFYING DINNER: CHEAP AND FILLING, POLENTA IS THE PERFECT JANUARY INGREDIENT. PLUS, WE’RE BIG FANS OF ANY DISH THAT A) CAN BE MADE IN ONE POT, SAVING ON THE WASHING UP AND B) USES NOT ONE BUT TWO DIFFERENT KINDS OF CHEESE. JUST IN CASE YOU’RE HAVING POST-CHRISTMAS CHEDDAR WITHDRAWAL SYMPTOMS.

INGREDIENTS (SERVES 6)

150g instant polenta
50g unsalted butter, cut into chunks
750ml hot vegetable stock
60g parmesan cheese, finely grated
100g mushrooms, thinly sliced
150g cherry tomatoes, some halved, some not
100g feta cheese, crumbled
Handful of rocket, to serve
Black pepper

METHOD

Step 1: Preheat the grill to high. Put the polenta and butter in the bottom of a deep, 25cm-diameter, ovenproof frying pan over a medium heat. Gradually pour over the stock, beating to prevent lumps. Keep beating until the mixture thickens and starts to bubble. Season well.

Step 2: Remove the pan from the heat and stir the parmesan through. Top the polenta with the mushrooms, tomatoes and feta.

Step 3: Put the pan under the hot grill for 10-12 minutes until the tomato skins have burst and the mushrooms have wilted with the heat. Allow to cool for a few minutes before dressing with rocket to serve.

KCAL

250 per serving

SATURATED FAT

9g per serving

PREPARATION TIME

10 minutes

COOKING TIME

20 minutes

Ingredients

1 cup of low fat ricotta cheese

Small handful of baby spinach, chopped
Small handful of grape tomatoes, diced (remove the seeds if possible)
2 tbsp Parmesan cheese, grated
1 tbsp fresh basil, chopped
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
Dash of oregano
2 chicken breasts
Italian seasoned panko crumbs
2 tsp olive oil

Instructions

Preheat the oven to 400 degrees.
Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Mix until thoroughly combined.
Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Fill the cavity of the chicken breast with the ricotta mixture. Season each side of the chicken with sea salt and freshly cracked pepper, to taste. Carefully dip the chicken breasts in the panko crumbs until both sides are evenly covered. Close the slit together with toothpicks (or if you are like me and realize that you don’t have toothpicks, simply break some kebab sticks in half and use them).

Total Cost: $4.99

Cost Per Serving: $1.25

Serves: 4

Ingredients

2 medium (1.5 lbs) chicken breasts $2.99
¼ cup balsamic vinegar $0.80
1 clove garlic $0.08
2 Tbsp olive oil (divided) $0.24
to taste salt & pepper $0.05
1 Tbsp butter $0.10
2 Tbsp balsamic vinegar $0.40
3 Tbsp honey $0.33

Instructions

Slice the chicken breasts on a diagonal into six strips each. Place the strips in a quart sized zip top bag along with ¼ cup of balsamic vinegar, one clove of garlic (minced), 1 Tbsp of olive oil, and a pinch of salt and pepper. Mix the ingredients in the bag and let marinate in the refrigerator for at least 30 minutes.
When you’re ready to cook, heat the second tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, cook the strips until browned on both sides (about 2-3 minutes each side). You may have to do two batches. Place the cooked chicken on a clean plate.
Turn the heat down on the skillet to medium-low and add the butter and last 2 tablespoons of balsamic vinegar to the skillet. Use a spoon to stir the mixture and dissolve the sticky bits off of the bottom of the skillet. Once the mixture has dissolved together, add the honey, increase the heat, and allow the sauce to simmer until thickened (about five minutes).
Once the sauce has thickened, season to taste with salt and pepper (I just used a pinch of each). Add the chicken back to the skillet and toss to coat in the warm balsamic sauce. Serve immediately.

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Preparation

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Preparation

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This is a great Meatless Monday dish, particularly in the Fall when squash are plentiful and cheap. Use your favourite curry paste – green, red or yellow.

Ingredients

Instructions

Ingredients

Instructions

Ingredients

Instructions

ingredients:

directions:

ingredients:

directions:

INGREDIENTS (SERVES 6)

METHOD

KCAL

SATURATED FAT

PREPARATION TIME

COOKING TIME

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