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Newsletter March – April 2017: Healthy Recipes

Healthy Recipes

STUFFED ALMOND BUTTER & STRAWBERRY JAM FRENCH TOAST KABOBS
YIELD: 6 SERVINGS

INGREDIENTS:

  • 8 slices challah bread (about 1-inch thick)
  • 1/2 cup fresh almond butter (I prefer it ground right fresh out of the machine)
  • 1 cup thinly sliced strawberries + more for garnish
  • 1 teaspoon cinnamon
  • 1/3 cup strawberry jam
  • 1 cup low fat milk
  • 7 large eggs beaten
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons light butter
  • 1/4 good maple pancake syrup (optional: add more syrup for drizzling)

DIRECTIONS:

  1. Lay all of the bread slices onto a flat surface and spread 4 slices with almond butter and 4 slices with Jam.
  2. Layer strawberries evenly on the jam piece.
  3. Sprinkle the strawberries with cinnamon mixture and then place the other slice of bread creating sandwiches. (You should have 4 sandwiches all together.)
  4. In a shallow bowl whisk together eggs, milk & vanilla.
  5. Place sandwiches in to the egg mixture pressing down to saturate as much as possible; flip to douse both sides thoroughly.
  6. Heat a large skillet and melt butter over medium heat.
  7. Cook sandwiches 3-4 minutes per side until golden brown. (Press down with spatula to seal the sandwiches)
  8. Remove from pan and place on a cutting board.
  9. While still warm, using a pastry brush, coat each sandwich with maple syrup.
  10. Cut into even sized squares and thread onto skewers. (Feel free to alternate with whole fresh strawberries)
  11. Drizzle warm maple syrup on top and Serve!

(Source: Circle of Moms, by POPSUPER)

 

CHICKEN POT PIE CASSEROLE
YIELD: 6-8 SERVINGS

INGREDIENTS:

  • 4 tablespoons extra-virgin olive oil
  • 2 cups chopped carrots (approximately 4 medium)
  • 2 cups frozen peas
  • 1 yellow onion, chopped
  • Salt and pepper, to taste
  • 2 cups shredded cooked chicken
  • 14.5-oz. can chicken broth
  • 10.5-oz. can cream of chicken soup
  • 1/4 cup milk
  • 1/4 cup flour (optional: use for a thicker sauce)
  • 9-inch refrigerated pie crust

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Coat a 2 ½-quart round baking dish with cooking spray and set aside. In a large skillet, heat the olive oil over medium heat. Add the carrots, peas, onions, salt and pepper. Cook, stirring occasionally, until veggies are soft and the onion is fragrant, 4 to 5 minutes.
  2. Add the chicken, chicken broth, soup, milk and flour (if using). Mix well and cook over medium-low heat for an additional 5 minutes.
  3. Pour the contents of the skillet into the prepared baking dish. Cover with the pie crust, letting the edges hang over the sides of the dish. Using a sharp knife, cut a few slits into the dough. Place baking dish on a baking sheet and bake in the preheated oven for 40 minutes, or until crust is lightly browned. Let cool for 10 minutes. Cut pizza-style and serve warm!

(Source: Pip and Ebby)

 

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