Thursday, December 6, 2018

Cheesy Chicken Strips




2 chicken breasts
2½ cups buttermilk
1 packet ranch dressing mix
3 cups cheese crackers


1. Preheat oven to 425˚F/225˚C.

2. On a cutting board, slice chicken breasts against the grain into strips.

3. Place the chicken strips in a bowl and add in buttermilk and ranch packet. Stir until well-coated.

4. Cover the bowl with plastic wrap and place in the refrigerator for at least an hour.

5. Pour cheese crackers into a resealable bag and crush with a rolling pin until they become finely ground.

6. Open the bag and place a marinated piece of chicken in the cracker crumbs. Coat the chicken with the crumbs and place on a parchment paper-lined baking sheet.

7. Bake for 20 minutes, flipping halfway.

8. Enjoy!

Sunday, October 28, 2018

How To Make Homemade Egg Rolls

Saturday, October 20, 2018

Overnight Carrot Cake Oats





½ cup old-fashioned oats, uncooked
½ teaspoon cinnamon
¼ teaspoon allspice
1 tablespoon ground flaxseed
1 tablespoon shredded coconut, unsweetened
2 tablespoons chopped walnuts
¼ cup shredded carrots
½ teaspoon vanilla
1 tablespoon brown sugar
¾ cup plain, unsweetened plant-based milk (i.e., soy, almond, coconut)


  1. Select a container for your overnight oats, such as a mason jar or glass storage container with tight fighting lid.
  2. Combine all ingredients except milk.
  3. Put into jar.
  4. Pour over vanilla, maple syrup, and plant-based milk.
  5. Cover and refrigerate overnight.
  6. The next day, stir together with a spoon and enjoy cold or warm.

Carrot Muffins




Carrots are a beneficial way to start the day because they have a high fiber content. They’re also rich in beta-carotene which is known to act as an antioxidant that fights cancer and other inflammatory age-related diseases.

¾ cup of whole wheat flour
½ cup white flour
½ cup soy flour
1 cup of whole wheat cereal, ( Grapenuts,, Raisin Bran, Bran Flakes etc)
½ cup brown sugar
1 tsp baking powder
1 tsp baking soda
¾ tsp ground cinnamon
1/8 tsp ground cloves
2 slightly beaten eggs
2/3 cup almond milk
¼ cup coconut oil


  1. Preheat oven to 400°F
  2. Spray a 12 cup muffin pan with cooking spray or using paper liners.
  3. In a large bowl stir together all dry ingredients.
  4. In a medium bowl, combine eggs, almond milk, and cocanut oil. 
  5. Add egg mixture to flour mixture, stir until moistened.
  6. Fold in carrots.


Pumpkin Pancakes 3




1 cup oat flour (store-bought or make by blending quick oats)
¼ cup vanilla soy or almond milk
½ cup pumpkin puree
¼ cup applesauce
1 tsp cinnamon
½ tbsp baking powder
1 tbsp apple cider vinegar
1 ½ tbsps brown sugar



  1. In a large bowl, mix all dry ingredients together.
  2. Add the wet ingredients and mix until combined.
  3. Let batter sit for 3-4 minutes to thicken.
  4. Heat a non-stick pan over medium heat..
  5. Oil pan lightly and gently pour batter into the circular size you want.
  6. Flip and cook the other side after 1-2 minutes.


Homemade Nutty Granola





1 1/2 cups rolled oats
1/4 cup almonds, crushed
1/4 cup cashews, crushed
1/4 cup hazelnuts, crushed
3/4 cup assorted dried berries
1 1/2 tbsp raw sugar
1/8 tsp salt
1 tsp ground cinnamon
2 tbsp coconut oil
4 tbsp local honey
2 tsp vanilla extract

  1. Preheat oven to 325 degrees.
  2. Mix together the oats, cinnamon, sugar, salt, and nuts.
  3. Over low heat, warm the coconut oil, honey, and vanilla extract, pour over the dry ingredients and mix well.
  4. Spread the mixture evenly onto a baking sheet lined with parchment paper and bake until golden brown, about 15-20 minutes, turning the granola occasionally while baking.
  5. Add the dried fruit to the baking sheet during the last few minutes of cooking.
  6. Once the granola is a dark brown shade, remove from the oven, stirring occasionally while cooling.
  7. Serves 6
    Per serving: calories 318, fat 14g, sodium 124mg, fiber 3g, protein 5g

Wednesday, August 29, 2018

Apple Fritters




1-1/2 C. all-purpose flour
1/2 C. white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 C. milk
2 eggs, beaten
1 tablespoon butter
3 C. peeled, cored & chopped apples
Vegetable oil (for deep-frying)
1 C sugar + 1 T cinnamon (mixed)



  • Heat the oil in a deep-fryer or electric skillet to 375 degrees
  • In a large bowl, combine the flour, 1/2 c. sugar, baking powder and salt. 
  • Pour in the milk, eggs and butter. Mix well.
  • Stir in apples and stir until they are evenly incorporated.
  • Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes.
  • Using a slotted spoon, remove fritters from oil & drain on paper towels. 
  • While still warm, roll them in the sugar/cinnamon mixture.
  • Enjoy!

Sunday, July 1, 2018

Chicken Broccoli & Rice | Dump It Meals



 1-1/2  cups  chicken broth
1 cup uncooked long-grain white rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb boneless skinless chicken breast cut in 1-inch pieces
1 10 oz pkg broccoli florets (about 4 cups)
1 cup shredded sharp Cheddar cheese


Instant Pot™ Directions

  1. Spray 6-quart Instant Pot™ insert with cooking spray. 
  2. Mix broth, rice, salt and pepper in insert.
  3. Stir in chicken and broccoli. 
  4. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 10 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  5. Add cheese & stir.
Oven  Directions
  1. Preheat oven to 375 degrees
  2. Grease a 13x9 baking pan.
  3. Mix broth, rice, salt and pepper in the pan
  4. Stir in chicken and broccoli. 
  5. Bake for one hour
  6. Add cheese, stir........Serve!
Crockpot  Directions

  1. Add broth, rice, salt and pepper
  2. Stir in chicken and broccoli. 
  3. Bake on low for 6-8 hours.
  4. Add cheese, stir........Serve!








Saturday, June 30, 2018

McDougall McVeggie Burgers





McVeggie Burgers Preparation Time: 30 minutes Baking Time: 30 minutes Servings: makes 16 burgers 20 ounces firm water-packed tofu, drained well 12.3 ounces silken tofu 10-ounce package frozen chopped spinach, thawed ½ cup water 1 large onion, chopped ½ pound mushrooms, chopped 3 cloves garlic, pressed 3 cups quick oats 2 tablespoons soy sauce 2 tablespoons vegetarian Worcestershire sauce 2 tablespoons Dijon mustard 1 teaspoon paprika 1 teaspoon lemon juice ½ teaspoon ground black pepper Preheat oven to 350ºF degrees. Place both kinds of the tofu in a food processor and process until fairly smooth, stopping several times to scrape down the bowl. Transfer processed tofu to a large bowl and set aside. Drain the spinach well and press any excess water out with your hands. (Spinach should be very dry.) Set aside. Place the water, onion, mushrooms, and garlic in a large non-stick frying pan. Cook, stirring frequently until onion has softened and all liquid has been absorbed about 10-12 minutes. Set aside. Add the oats and the seasonings to the tofu mixture and mix well. Add the spinach and mix in well, using your hands. Add the onion mixture and continue to mix with your hands until all ingredients are well combined. Take a small amount and form into a ball shape (a bit larger than a golf ball), then flatten into a burger-sized patty about ¼ inch thick and place on a non-stick baking sheet. (If you do not have a good non-stick baking sheet, then lightly oil your baking sheet first.) Repeat this process until all the mixture is used. (It will help to lightly moisten your hands several times during this process.) Bake for 20 minutes, then flip over and bake an additional 10 minutes. Cool on racks after removing from the oven. Serve in a whole wheat bun with your favorite condiments.

Recipe came from this website

Wednesday, May 23, 2018

Homemade Pureed Prunes


Why would you want pureed prunes?
Because it can replace the fat (i.e. butter or oil) in baking and it keeps the baked goods moist.
Often used in vegetarian/vegan type recipes.

1 cup dried prunes  (250g/8 oz)
1/4 cup + 2 tbsp water


  • In a blender or food processor, combine water and dried prunes. 
  • Pulse approx 15-20 times. It will be slightly thick, and may have a few chunks.

Store for up to one month in the refrigerator