Recipe of the Month (March 2017) – Delicious 3 Course Meal Recipes

STARTERS

Spinach and feta pita bake       

• Preparation: 10 min
• Cook: 12 min
• Ready in 22 min

Ingredients:

• 1 tub of sundried tomato pesto
• 6 whole pita breads
• 2 Roma (plum) tomatoes, chopped
• 1 bunch spinach, rinsed and chopped
• 4 fresh mushrooms, sliced
• ½ cup crumbled feta cheese
• 2 tablespoons crumbled feta cheese
• 3 tablespoons olive oil
• Ground black pepper to taste

(* You can also add fresh herbs such as rosemary)

Method:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
3. Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.

Cherry chicken lettuce wraps

• Preparation: 15 min
• Cook: 10 min
• Ready in 25 min

Ingredients:

• 2 tablespoons canola oil, divided
• 570g skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 tablespoon minced fresh ginger root
• 2 tablespoons rice vinegar
• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 450g dark sweet cherries, pitted and halved
• 1 ½ cups shredded carrots
• ½ cup chopped onion
• 13 cup toasted and sliced almonds
• 12 lettuce leaves

Method:

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes. Set aside.
2. Whisk vinegar, teriyaki sauce, remaining 1 tablespoon oil, and honey together in a bowl. Add chicken mixture, cherries, carrots, green onion, and almonds; toss to combine.
3. Spoon 1/12 the chicken/cherry mixture onto the center of each lettuce leaf; roll leaf around filling and serve.

MAINS

Braised balsamic chicken

• Preparation: 10 min
• Cook: 25 min
• Ready in: 35 min

Ingredients:

• 6 skinless, boneless chicken breast halves
• 1 teaspoon garlic salt
• Ground black pepper to taste
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1 can diced tomatoes
• ½ cup balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 12 teaspoon dried thyme

Method:

1. Season both sides of chicken breasts with garlic salt and pepper.
2. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
3. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Serve with rice, mashed potatoes or salad for a healthier option.

Penne pasta with spinach and bacon

• Preparation: 10 min
• Cook: 15 min
• Ready in: 25 min

Ingredients:

• 1 packet penne pasta (500g)
• 2 tablespoons olive oil, divided
• 6 slices bacon, chopped
• 2 tablespoons minced garlic
• 1 can diced tomatoes
• 1 bunch fresh spinach, rinsed and torn into bite-size pieces

Method:

1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
2. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
3. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

DESSERTS

Easy carrot cake (no icing)

• Preparation: 20 min
• 40 min
• 1 hour

Ingredients:

• 6 egg whites
• 1 1/3 cups white sugar
• 1 cup applesauce
• 1 cup low fat milk
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1 can crushed pineapple with juice
• 2 cups shredded carrots
• ½ cup chopped walnuts
• ½ cup raisons

Method:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9X13 inch pan with non-fat cooking spray.
2. In large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla. Stir in cloves, nutmeg, cinnamon, baking soda, and flour. Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins. Pour into the prepared pan.
3. Bake for 35 – 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.

Cake can be topped with butter cream, or cream cheese icing for a healthier option

Healthier soft oatmeal cookies

• Preparation: 15 min
• Cook: 10 min
• Ready in: 1 hour 30 min

Ingredients:

• 1 cup butter, softened
• ½ cup white sugar
• ¾ cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup diced, pitted dates
• 3 cups rolled oats

Methods:

1. Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract. Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl; stir into butter mixture. Fold in oats and dates. Cover and chill dough for at least one hour.
2. Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
3. Roll dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten each cookie with a large fork.
4. Bake in preheated oven until cookies are golden brown, 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.