Wednesday, July 11, 2012

Sweet Salsa Chicken

Serves 4-6
  • 1  pkt (1 oz) Taco Seasoning Mix
  • 1 C Apricot Jam or Preserves
  • 1½ C Medium Salsa
  • 1½ lbs (4-6) Boneless Skinless Chicken Breasts
Preheat oven to 350°.
In a large baking dish mix together the salsa, jam, and taco seasoning. Add chicken and turn to coat.
Bake until the chicken reaches 165° internal temp (25-45 minutes). Serve over rice.

You can also mix it together and freeze in a 1 gallon Zip-lock type freeze bag to be prepared at a later time. When freezing lay the bag flat in the freezer. Take the bag out of the freezer the night before you're going to bake it, make sure the bag is securely closed, and place it in the refrigerator to thaw. Empty contents into a large baking dish and prepare as listed above.

Saturday, May 12, 2012

Pineapple Upside Down Baked Oatmeal

Makes 10-12 cakes
  • 3 t Brown Sugar
  • ¼ Fresh Pineapple, peeled and cored
  • 12 Raspberries or Cherries (optional)
  • 2 C Rolled Oats (not instant)
  • ¼ C Almond Meal/Flour 
  • 2 T Maple Syrup
  • 1 C Applesauce
  • ½ C Almond Milk (or any milk of your choice)
  •  ⅓ C Water
  • 1 t Vanilla Extract
  • ¼ t Almond Extract (optional)

Preheat oven to 375. Spray a muffin tin with cooking spray.

Using a small circular cookie cutter, cut pineapple into little circles. Alternately you could simply add chopped fresh pineapple.

Sprinkle each mould of the muffin tin with ¼ teaspoon of brown sugar. Place the pineapple circles in the muffin tin moulds. You can optionally add a cherry or raspberry to each as well.

Combine remaining ingredients in a medium bowl. Fill the muffin tin to the top with oats, covering the pineapple. Press down to ensure the oats are surrounding the fruit. 

Bake uncovered for 25 minutes. For a light crust, broil for an additional 3-5 minutes until lightly browned.

Cool on a rack for ten minutes. Circle the edges of each oatmeal cake with a knife to separate from the tin. Flip the tin onto a large plate to remove the baked oatmeal.

Serve on it’s own or with fresh fruit. Great for brunch or for weekday breakfasts on the run. Makes 10-12 mini oatmeal cakes

Note: To make ahead, place the muffin tin in the freezer instead of the oven. Once frozen, remove from the muffin tin and place the moulded oatmeal cakes in a freezer bag. This gives you the option of baking only a few, or even one. Just pop the frozen oatmeal back into the muffin tin and bake for 25-30 minutes. Do this while you get ready in the morning and you’ll have a warm healthy breakfast on the go!