Chocolate chip oreo cookies

SERVINGS: 2 dozen   TIME: varies

INGREDIENTS:

• 1 stick softened butter
• 6 tbsp granulated sugar
• 6 tbsp brown sugar
• 1 egg
• 1/2 tsp vanilla
• 1 1/4 cup flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 10 oreo cookies, broken
• 1/2 cup chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter and sugars until well combined. 
3. Add egg and vanilla and mix well.
4. Place flour, baking soda, and salt into a large bowl, stirring to combine.
5. Slowly add dry ingredients to wet ingredients, then stir in oreos and chocolate chips until just combined.
6. With a medium cookie scoop, place scoops on a parchment or silpat lined baking sheet. 
7. Bake for 7-9 minutes or until cooked, but still soft. 
8. Let cool for 3 minutes before transferring to cooling rack.

NOTES:

RECIPE & IMAGE SOURCE: zupas.com

White radish and beef soup

SERVINGS: 2  TIME:

INGREDIENTS:

• 200g Chinese white radish, peeled
• 50g beef
• 1 tbsp sesame oil
• 1/2 leek, sliced
• 1 tbsp light soy sauce
• salt and ground black pepper

DIRECTIONS:

1. Slice the white radish and cut the pieces into 2cm squares. Roughly chop the beef into bitesize cubes.
2. Heat the sesame oil in a large pan, and stir-fry the beef until golden brown. Add the white radish and briefly stir-fry.
3. Add 3 cups water. Boil, then simmer, covered for 7 minutes. 
4. Add the leek, soy sauce, and seasoning. Simmer for 2 minutes and serve.

NOTES:

SOURCE: The Complete Book of Korean Cooking (Y. Song)

Toasted prosciutto, cheddar, and apple sandwich

SERVINGS: 4  TIME: 20 minutes

INGREDIENTS:

• 8 tsp grainy mustard
• 4 tsp honey
• 8 oz aged cheddar, cut into 8 thin slices
• 4 slices prosciutto (thin, about 2 oz)
• 1/2 Fuji apple or other, cut into 8 thin slices
• Freshly ground black pepper
• Butter, to coat the skillet

DIRECTIONS:

1. In a small bowl, combine mustard and honey. Set aside.
2. Assemble sandwiches: lay 1 slice of cheese on each of 4 slices of bread. Add 1 slice prosciutto, 2 slices apple, and 1 more cheese. 
3. Grind pepper on top, as desired.
4. Spread 1 tbsp honey mustard on remaining 4 slices of bread and lay atop.
5. Heat a large skillet over medium heat, coat lightly with butter, and cook sandwiches until cheese has melted and bread is golden brown.

NOTES:


SOURCE: 20minutesupperclub.com

Feta cheese and bacon stuffed chicken breasts

SERVINGS: 4   TIME: 45 minutes

INGREDIENTS:

• 8 tbsp olive oil
• 2 tsp lemon juice
• 4 cloves garlic, crushed
• 1 tbsp dried oregano
• Salt and pepper to taste
• 4 skinless, boneless chicken breasts
• 4 slices feta cheese
• 8 slices bacon, fried and drained

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together.
3. Stuff each chicken breast with 1 slice feta cheese and 2 slice bacon. Secure open sides with toothpicks.
4. Place chicken in a 9×13 inch baking dish and pour oil mixture over chicken.
5. Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.

NOTES:

SOURCE: mrbaconpants.com

Strawberry milk chocolate chip cookies

SERVINGS: 3 dozen  TIME:

INGREDIENTS:

• 2 sticks softened butter
• 1/2 cup strawberry milk powder
• 3/4 cup brown sugar
• 2 eggs
• 1-2 drops red food coloring
• 1 tbsp pure vanilla extract
• 2 1/2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 10 oz bag chocolate chips (original calls for white choco chips)

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a stand or electric mixer, beat butter, strawberry milk, and brown sugar until well combined. 
3. Place eggs into a bowl and whisk in food coloring.
4. Pour into mixer along with vanilla and beat until combined (about 30 seconds).
5. Place flour, baking soda, and salt into a large bowl; mix to combine then slowly add to wet ingredients along with white chips. Mix on low until just combined.
6. With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet, about 1 1/2 inches apart.
7. Bake for 9 to 11 minutes or until edges just start to brown.
8. Let cool for 5 minutes before transferring to a cooling rack.

NOTES:

RECIPE & IMAGE SOURCE: picky-palate.com

Feta sun-dried tomato turkey burger sliders

SERVINGS: 12  TIME:

INGREDIENTS:

• 2 tbsp extra virgin olive oil
• 1 lb ground turkey
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes, jarred in olive oil
• 2 1/2 cup fresh baby spinach leaves, chopped
• pinch of kosher salt, fresh cracked pepper, and garlic salt with parsley
• sun-dried tomato mayo
• 1 cup mayo
• 2 tbsp sun-dried tomatoes, packed in olive oil, drained
•  baby hamburger buns or dinner rolls, warmed

DIRECTIONS:

1. Heat oil in a large skillet over medium heat.
2. Place turkey, feta, sun dried tomato, 1/2 cup spinach, and seasonings into a mixing bowl. Mix until just combined.
3. Form 1/4 cup little patties and place onto a cookie sheet. 
4. Place batches in hot skillet, cooking for 3-4 minutes per side or until golden brown and cooked through.
5. Place mayo and tomato into a bowl; mix to combine.
6. Spread over insides of warm rolls.
7. Layer bottom roll with spinach and the patties. 
8. Close with top roll.

RECIPE & IMAGE SOURCE: pick-palate.com

Spinach salad with creamy apple poppy seed dressing

SERVINGS:   TIME:

INGREDIENTS:

• 1 bag baby spinach
• 1/2 lb bacon, crispy and crumbled
• 1 tart green apple, cored and chopped into bite size chunks
• Swiss cheese, slices
• 1 handful dried cranberries
• green onion or red onion, thinly sliced
• candied pecans (recipe below)
• 2 cups whole pecans
• 1/2 cup white sugar
• 2 tbsp butter
• 1/2 tsp vanilla extract
• creamy apple dressing (recipe below)
• 1/3 cup sour cream
• 3 tbsp mayo
• 3 tbsp frozen apple juice concentrate
• 1 tbsp poppy seeds
• salt and pepper, to taste

DIRECTIONS:

Candied pecans:

1. Over medium-high heat, melt the butter in a large (10" to 12") skillet.
2. Add nuts and sugar. Stir constantly with a wooden spoon until the sugar starts to melt. Lower the heat and cook until the sugar turns a golden brown and no lumps of undissolved sugar remains. 
3. Add vanilla, stirring quickly to combine. 
4. Pour out the nuts and syrup onto a well-greased sheet or parchment paper and let cool completely.

Creamy Apple Poppy Seed Dressing:

1. Whisk all the ingredients together in a bowl. It will be thick at first and then thin out. 
2. Keep refrigerated until ready to serve the salad.

Salad:

1. Use a serrated bread knife to chop the candied nuts into medium-sized chunks.
2. Toss spinach, bacon, apple, dried berries, candied pecans, and onion together in a large bowl. Drizzle dressing over salad while tossing to completely coat the leaves (may not need all of the dressing). Serve immediately.

NOTES:

• Dressing keeps for a few days in the fridge

RECIPE & IMAGE SOURCE: zupas.com

Goat cheese stuffed mushrooms

SERVINGS: 24 pcs   TIME:

INGREDIENTS:

• Olive oil, for baking sheet
• 3 slices white sandwich bread
• 1 small garlic clove, coarsely chopped
• 1 log (5 ounces) soft goat cheese, crumbled
• 1/2 cup fresh parsley leaves
• 1/4 teaspoon red-pepper flakes
• Coarse salt
• 2 packages (10 ounces each) white button mushrooms, stems removed
• 4 large strips of cooked bacon

DIRECTIONS:

1. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
2. In a food processor, pulse bread, bacon, and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.
3. Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.

NOTES:

RECIPE & IMAGE SOURCE: marthastewart.com

Maple roasted chicken and sweet potatoes

SERVINGS:    TIME:

INGREDIENTS:

• 1lb chicken tenderloins
• 1 small yellow onion (or 1/2 large) cut into strips
• 1 large sweet potato, cut into thin pieces
• 2 tbsp olive oil
• 1/3 cup pure maple syrup
• 1 tsp kosher salt
• ground pepper
• 6 sprigs fresh thyme

DIRECTIONS:

1. Preheat oven to 425 degrees.
2. Toss chicken, potatoes, and onions in the olive oil.
3. Sprinkle the rest over the top and bake for 45-60 minutes.

NOTES:

• Optional: add carrots and lightly rub one side of chicken with honey halfway through
• Turn chickens over halfway through
• Brine chicken 1 hour ahead: 
• in a large bowl, mix 4 cups of water with 3 tbsp salt and 2 tbsp sugar, until dissolved. add thawed breasts and cover, refrigerating for one hour. when ready to cook, remove chicken from the brine and rinse under cold water.

RECIPE & IMAGE SOURCE: zupas.com

"Chicken" peanut thai noodles

Servings: 6   Time:

Ingredients:

• 1 lb whole wheat thin spaghetti noodles
• 2 tbsp sesame oil
• 1 garlic clove, peeled
• 1/2 cup smooth peanut butter
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp crushed red pepper flakes
• 1 cup hot water
• 2 tbsp extra virgin olive oil
• 1/2 cup finely chopped white onion
• 1/2 cup finely chopped red or orange bell pepper
• 1 cup shredded chicken breast substitute, cooked
• 1/2 tsp salt, or to taste
• 1/4 cup dry roasted peanuts, chopped
• 2 tbsp sesame seeds

Directions:

1. Cook noodles according to package. Drain, rinse with cold water, place in large pasta bowl and toss with sesame oil. Set aside.
2. Place garlic in food processor until well chopped. Add peanut butter, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.
3. Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast substitute and salt. Stir until heated through.
4. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

Notes:

• Substitute "meat" with tofu or other.

Source: picky-palate.com

Penne pasta with chicken, mushrooms, and asparagus in a bechamel sauce

SERVINGS: 4-6   TIME:

INGREDIENTS:

• 1 12oz box of penne pasta
• 10 medium to large baby bella mushrooms, sliced
• 15-20 medium stems asparagus, sliced 1 inch long on an angle
• 2 large chicken breasts, cooked, cut in small pieces (boil in water)
• 1-2 tbsp olive oil
• 2-3 cloves garlic
• 1/2 medium yellow onion, chopped
• 1/2 cup all purpose flour
• 3 1/2 cups milk
• 1/2 tsp salt
• 1 tsp chicken bouillon powder
• 1/4 tsp fresh ground pepper
• pinch of freshly grated nutmeg
• pinch of red pepper flakes
• 3/4 cup grated parmigiano reggiano cheese

DIRECTIONS:

1. Boil chicken
2. In a large skillet, heat olive oil over medium heat. 
3. Add asparagus, onions, and mushrooms. Saute for 5 minutes.
4. Add garlic and saute another 2 minutes.  
5. Add cooked chicken.  Mix, and remove from heat and set aside.
6. Place flour in a medium saucepan. 
7. In a separate saucepan, heat milk until it's just about to boil. 
8. Add milk one cup at a time to the flour, whisking constantly. Bring to a boil over medium heat, stirring constantly. Let bubble for about two minutes or until sauce thickens and is smooth. Remove from heat.
9. Stir in parmesan cheese, salt, pepper, nutmeg, and red pepper flakes.
10. Add the bechamel sauce to the asparagus and mushroom mixture. Stir well, then serve over cooked pasta immediately.

NOTES:

RECIPE & IMAGE SOURCE: zupas.com

Turkey bacon sandwich with avocado and pesto

SERVINGS:   TIME:

INGREDIENTS:

• Sliced turkey breast
• sliced swiss cheese
• ciabatta bread
• mayo
• pest sauce
• lettuce
• tomato slices
• avocado slices
• sliced red onions
• bacon strips

DIRECTIONS:

1. Combine all ingredients.

NOTES:

• Mix 1/2 tsp pesto to every 1 tbsp mayo

RECIPE & IMAGE SOURCE: zupas.com

Artichoke dip

SERVINGS:   TIME:

INGREDIENTS:

• 1 cup mozzarella cheese, grated
• 1 cup parmesan cheese, grated
• 2/3 cup sour cream
• 1/2 cup mayo
• 1 large clove of garlic, minced
  
• 1 (14 oz) can artichoke hearts in water, drained and chopped
• 1 tbs lemon juice 
• 1/2 cup chopped tomatoes

DIRECTIONS:

1. Preheat oven to 400 degrees
   Combine all ingredients and place in a shallow 9x9 casserole dish
   
2. Add chopped tomatoes on top of mixture 
3. Bake about 20-30 minutes, or until bubbly and slightly browned
4. Serve with chips, veggies, pitas, etc

NOTES:

• Optional add-ons:
• 3 tbs chopped bottled jalapenos, drained
• 1/2 frozen package of spinach, thawed drained.  Or 2 cups fresh Spinach, chopped.

RECIPE & IMAGE SOURCE: zupas.com

Pear and pecan salad

Servings:   Time:

Ingredients:

• mixed greens
• spinach
• pears, cut into bite sized pieces
• candied pecans (recipe below)
• avocado
• dried cranberries

Sweet red wine vinaigrette dressing

• 1 inch strip, red onion
• 1 cup sugar
• 2 tsp dry mustard
• 1/ tsp salt
• 1/2 cup red wine vinegar
• 1 cup vegetable oil

Candied pecans:

• 8 oz pecans
• 4 tbsp sugar

Directions:

Dressing:

• 1 cup vegetable oil
• Finely chop red onion in blender.  Add sugar, dry mustard, salt and vinegar and blend until frothy.  Slowly add oil.

Candied pecans:

• In small skillet, sprinkle sugar over pecans and cook over medium heat until pecans are coated and sugar has dissolved. (may need to add more sugar if all of the pecans are not coated)  Be careful so the pecans don’t burn.

Source: zupas.com

Grilled veggie wrap with goat cheese

SERVINGS:   TIME:

INGREDIENTS:

• eggplant
• yellow squash
• zucchini squash
• onions
• red peppers
• portabella mushrooms
• goat cheese
• plain yogurt
• tortilla wrap
• fresh spinach or mixed greens

DIRECTIONS:

1. Place veggies on a platter and drizzle with a little olive oil on both sides. 
2. Salt and pepper both sides and then throw them on the grill until tender.
3. Cut up veggies and place inside a tortilla wrap. 
4. Mix a little goat cheese and yogurt to the consistency you like and place on veggies.
5. Add greens and wrap up.

NOTES:

RECIPE & IMAGE SOURCE: zupas.com

Mango and strawberry smoothie

SERVINGS:   TIME:

INGREDIENTS:

• 1 cup mango nectar
• 1 cup cut up mangoes, frozen or fresh
• 1 cup strawberries, frozen or fresh
• 1 cup (2 scoops) vanilla frozen yogurt
• 1 cup ice cubes
• 2 tbsp flaxseed mill

DIRECTIONS:

1. Blend all ingredients, adding more nectar if too thick.

NOTES:

• flaxseed mill is a good source of omega-3

RECIPE & IMAGE SOURCE: zupas.com

Simple balsamic vinaigrette

SERVINGS:   TIME:

INGREDIENTS:

• 1/3 cup balsamic vinegar
• 1/2 cup olive oil
• 2-3 tbs honey [depending on how sweet you like it]
• 1 tsp soy sauce
• salt and pepper

DIRECTIONS:

1. whisk balsamic vinegar, soy sauce, and honey, then slowly whisk in oil.  salt and pepper to taste.
2. enjoy on favourite salad (i.e. mix greens, feta cheese, candied pecans, and strawberries)

NOTES:

RECIPE & IMAGE SOURCE: zupas.com

Dumpling soup

Servings: 2   Time: 20 minutes

Ingredients:

•  3 cups veg stock
• 16 frozen vegan-friendly dumplings
• 1 spring onion, sliced
• 1/4 green chilli, sliced
• 1 garlic clove, crushed
• 1 tbsp light soy sauce
• salt and ground black pepper

Directions:

1. Place the stock in a pan and bring to a boil. Add the frozen dumplings, cover, and boil for 6 minutes.
2. Add the spring onion, chilli, garlic and soy sauce, and boil for 2 minutes Season with salt and black pepper.

Grean leaf salad in chilli dressing

Servings: 2-3   Time: 10-15 minutes

Ingredients:

• 250g green salad leaves (crispy)
• 115g (about half cup) leeks, finely sliced
• 1 white onion, finely sliced
• 2 green chillies, seeded and finely sliced
• 1 red chili, seeded and finely sliced
• 1tbsp sesame seeds, to garnish
• 1tsp pine nuts, grounded
• 1 tbsp Korean chili powder
• 1 tsp sesame oil
• 1 garlic clove, crushed
• 2 tbsp light soy sauce
• 2 tbsp water

Directions:

1. Tear the leaves into bite-size pieces. Mix the leeks, onion and green and red chillies
2. For the salad dressing, mix the pine nuts with the chilli powder, sesame oil, garlic, soy sauce and water in a bowl.
3. Stir the dressing gently, allowing the flavours to mingle, and then add the chillies, onion and leeks
4. Place the green leaves in a salad bowl and pour over the dressing. Toss the salad, garnish with sesame seeds, and serve.

Source: The Complete Book of Korean Cooking (Y. Song)

Crunchy chicken cannon balls

SERVINGS: 56 meatballs   TIME: 25 minutes

INGREDIENTS:

• 1 cup 1% cottage cheese
• 1 egg
• 2 tsp mild curry paste or powder
• 1/3 cup seasoned breadcrumbs
• 500g extra lean ground chicken
• 3 cups corn flakes
• sauce, to dip

DIRECTIONS:

1. In a large bowl, stir together cottage cheese, egg, curry paste, and breadcrumbs. Add chicken and mix together, combining evenly.
2. Using a small ice cream scoop or tablespoon, roll chicken mixture into balls and set aside on a large plate or baking sheet.
3. Place corn flakes in a large resealable bag and seal. Crush to make fine crumbs. Pour crumbs into a shallow dish. Roll chicken balls into mixture until coated evenly and return to plate/baking sheet.
4. Place coated chicken balls on parchment paper lined baking sheet and bake in 425F oven for about 13 minutes or until no longer pink inside.
5. Serve with dipping sauce. 

NOTES:

• On the pan: In a large nonstick skillet, heat 1/2 cup of canola oil over medium-high heat. Cook chicken balls in batches turning often, for about 6 minutes or until light golden and no longer pink inside. Remove to paper towel lined plate to drain any excess oil.
• bake/fry ahead of time and freeze for up to 2 weeks (or refrigerator: 1 day) and reheat in oven until hot. 
• chicken balls come out crispier if fried.
• curry flavour is more pronounced when baked.

SOURCE: Longo's magazine

Pizza Potato Skin Luge

 SERVINGS: 8 potato halves   TIME: 40 min to nuke; 1h30m to bake

INGREDIENTS:

• 4 large baking potatoes, scrubbed
• 1 cup shredded cheese
• Pizza version
•  ½ cup pizza sauce
• 2 oz sliced pepperoni (about 24 small slices)
• ½ cup sliced mushrooms 
• Classic version
• 2 tbsp butter, melted
• 6 strips bacon, cooked and crumbled
• 1 green onion, thinly sliced

DIRECTIONS:

1. Prick potatoes all over with a fork. Place in a 400°F oven for about 1 hour or until tender. Alternatively, microwave on high for about 10 minutes.
2. Let potatoes cool slightly until they're easy enough to handle. Cut each potato in half and scoop out some of the potato, leaving about 1/2 inch wall all around. Reserve the scooped potato for another use. 
3. Place the potato halves onto parchment paper lined baking sheet.
4. Pizza topping: spread each potato with pizza sauce and top with pepperoni and mushrooms and sprinkle cheese on top. Classic topping: drizzle butter, top with bacon and sprinkle cheese.
5. Place baking sheet in 400°F oven for about 20 minutes or until golden and crisp. For classic potatoes, sprinkle with green onions.

NOTES:

• Optional: a variety of favourite pizza toppings. For the classic potato, try sour cream as well.

SOURCE: Longo's magazine

Braised Tofu

Servings: 4   Time: 25 minutes

Ingredients:

• 1 block firm tofu, cubed
• 1 cup vegetable stock
• 1 cup water
• 3 tbsp soy sauce
• 1½ tbsp honey
• 1 garlic clove, crushed
• ½ white onion, finely chopped
• 1 green chili, seeded and sliced
• 1 red chili, seeded and sliced
• 2 baby bok choy, sliced 
• 1 cup bean sprouts
• 1 tbsp Korean chili powder
• Sesame seeds, to garnish

Directions:

1. Cut the tofu into 1cm cubes and place in a pan. add 1 cup cold water and the stock
2. Stir in the honey, garlic, and soy sauce, then bring to a boil. Cover and let boil for 5 minutes.
3. Add onion, chilies, bok choy, bean sprouts, and chili powder. Reduce heat and simmer, uncovered, for a further 10 minutes, until the liquid has reduced to a small amount of sauce.
4. Transfer to a dish and garnish with sesame seeds.