BAKED CHICKEN PARMESAN

Servings: 4

Ingredients:

4 boneless skinless chicken breasts
1 egg
1/2 cup breadcrumbs
1 1/2 cup shredded cheese, divide
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup marinara sauce
1 tablespoon dried basil
1 small head of broccoli, cut into florets

Directions:

1. Preheat oven to 400°F and spray a baking sheet with nonstick spray.
2. Whisk egg in a shallow bowl until well blended. In a separate shallow bowl, stir together the breadcrumbs, 1/2 cup cheese, salt, pepper, and garlic powder.
3. Dip each chicken breast in the egg mixture, coating both sides. Shake to remove excess egg, then dip into the breadcrumb mixture. Press into the crumbs on both sides to coat as thickly as possible. Place chicken on the baking sheet. Surround chicken pieces with broccoli florets.
4. Bake for 25 minutes or until internal temperature of chicken reaches 165°F.
5. Remove from the oven and spread the marinara over the chicken breasts, then top with the shredded cheese. Return to the oven for 3-4 minutes or until the cheese is fully melted.
6. Garnish with basil and enjoy!

BAKED CHICKEN TACOS

Servings: 5

Ingredients:

1 tablespoon oil
1/2 pound cooked chicken, shredded
1 (1 oz) taco seasoning packet
1/2 cup onion, diced
1 (14.5 oz) can chopped green chiles, drained
10 hard taco shells
8 oz re-fried beans
1 cup shredded cheese

Directions:

1. Preheat oven to 400. Spray a 9×13 baking dish with nonstick spray.
2. Heat oil over medium heat in a medium skillet.
3. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
4. Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce heat to a simmer and cook for 5-8 minutes.
5. Place the taco shells in the baking dish, standing up.
6. Spoon about 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, dividing evenly among each.
7. Sprinkle each taco with a heaping tablespoon of shredded cheese.
8. Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned.
9. Remove from the oven and top with your favorite items such as onions, shredded lettuce, cilantro, and salsa.

APPLE ENERGY BITES

Servings: 11 (serving size 2 bites)

Ingredients:

2 cups old-fashioned rolled oats
2 teaspoons ground cinnamon
¼ teaspoon salt
½ cup chopped walnuts
1 teaspoon allspice
½ cup peanut butter
¼ cup maple syrup
1 granny smith apple, grated

Directions:

1. Stir together oats, cinnamon, salt, walnuts, and allspice.
2. Combine peanut butter and syrup; Add to the oat mixture.
3. Work peanut butter mixture and apples into the oats until well combined.
4. Form balls using hands or a tablespoon. Store refrigerated in an airtight container for up to 4 days.

BBQ CHICKEN BURRITO BOWLS

Servings: 8

Ingredients:

1 tablespoon canola or vegetable oil
1 (12.5 ounce) can white chicken, drained 1⁄2 cup prepared barbecue sauce
1 (15 ounce) can black beans (no salt added, or low sodium preferred), drained and rinsed
1 (15.25 ounce) can corn (no salt added, or low sodium preferred), drained and rinsed
4 cups brown rice
2 cans of fruit (canned in 100% juice or water preferred)

Directions:

1. Prepare 4 cups of brown rice according to provided instructions.
2. Heat large skillet over medium-high heat and add 1 tablespoon canola oil.
3. Add chicken, barbecue sauce, beans and corn, and stir to combine. Cook until hot, 4-5 minutes
4. Serve warm, over cooked brown rice. Serve your fruit of choice as a side dish.

CHEESY SPINACH AND TOMATO PASTA

Servings: 8-10

Ingredients:

1 can diced tomatoes
1 can spinach
1⁄2 can salmon or 12.5 oz can chicken 1 pkg spaghetti (or noodle of choice)
2 tablespoons evaporated milk (for creamier results, add 2-3 additional tablespoons)
1⁄2 lb. American cheese or cheese(s) of choice
Pinch salt & pepper

Optional Ingredients:

Chopped onion
1 clove garlic
1 tablespoon butter
Grated Parmesan for topping

Directions:

1. Boil water in 3 quart pot. Place noodles in pot when water comes to a boil. Cook according to package instructions.
2. While noodles are cooking, drain and rinse spinach. Using strainer, squeeze out excess water from spinach.
3. Place spinach in large skillet; heat for one minute (alternatively, heat 1 tablespoon butter then add 1 teaspoon of garlic and/or chopped onion to skillet and cook for 1 minute to increase flavor. Add spinach).
4. Add evaporated milk and American cheese or cheese of choice (1 cup Parmesan + 1 cup mozzarella makes a great alternative!)
5. Stir skillet mixture until all spinach and melted cheese is fully combined, about 5 minutes.
6. Drain and rinse diced tomatoes in strainer. Add to the skillet. Mix to combine.
7. Stir in canned meat of choice to skillet mixture.
8. Once noodles are done, strain and add to skillet.
   Add salt & pepper. Stir well.
9. Top with grated Parmesan if desired. Serve immediately.

SWEET POTATO POWER COOKIES

Servings: 4 Dozen Cookies

Ingredients:

2 medium sweet potatoes or 2 15 oz cans sweet potatoes, drained, rinsed
2 cups all-purpose flour
1 ½ cups rolled oats
¼ cup ground flaxseed
1 tsp baking soda
1 tablespoon pumpkin pie spice
½ tsp salt
½ cup olive oil
½ cup brown sugar
¼ cup white sugar
1 large egg
1 tsp vanilla extract
1 ½ cups mini chocolate chips
¾ cup walnuts, chopped

Directions:

1. Preheat oven to 350°F. Peel and chop sweet potatoes into 2” pieces. Bring a large pot of water to a boil, add sweet potatoes, and cook for about 15 minutes, until fork tender. Drain water and mash potatoes, then set aside to cool slightly.
2. In a medium bowl combine flour, oats, baking soda, salt, and pumpkin spice.
3. In a second bowl combine mashed potato, oil, sugars, egg, and vanilla.
4. Combine mixtures and stir in chocolate chips and walnuts.
5. Scoop dough onto a greased or parchment paper-lined baking sheet. Bake for 8 to 12 minutes, or until slightly crisp on the outside with a soft center.
   Note: If pumpkin spice seasoning is unavailable, you can combine 2 tsp cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground cloves, and ¼ tsp ground ginger in its place.

CRISPY BREADED CAULIFLOWER

Ingredients:

1 medium head cauliflower (about 2 pounds whole)
1⁄2 cup panko breadcrumbs (use gluten free panko as necessary)
1⁄2 cup cornmeal
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1⁄4 teaspoon turmeric
1⁄2 teaspoon kosher salt
1 tablespoon refined coconut oil
1 tablespoon peanut butter*
1 tablespoon maple syrup
2 tablespoons soy sauce (or tamari or coconut aminos)
1⁄2 tablespoon hot sauce

Directions:

1. Preheat the oven to 400°F.
2. Chop the cauliflower into large florets. Place in large bowl.
3. In a small bowl, mix together the panko, cornmeal, cumin, smoked paprika, garlic
   powder, turmeric, and kosher salt.
4. In a small saucepan over medium heat, whisk together coconut oil, peanut butter,
   maple syrup, soy sauce, and hot sauce until fully combined and slightly darkened, 1 to 2 minutes. Pour sauce onto cauliflower and stir several times until cauliflower is well coated.
5. Pour about 1/3 of the dry mixture into the bowl with cauliflower and mix.
   Repeat twice to stir in the remaining dry mixture, coating all the cauliflower. Then remove the breaded cauliflower from bowl with your hands and place it onto a parchment lined baking sheet. About 1⁄2 of crumbs will remain in the bowl; you can discard these.
6. Bake the cauliflower for 30 minutes total, flipping cauliflower with a spatula at the 15 minute mark. Serve immediately. If serving as an appetizer, you could add a drizzle of Yum Yum sauce or another sauce. Or, kids love them with ketchup!
   
   (If you have leftovers, you can store them refrigerated and then reheat them in a 350°F oven on a parchment lined baking sheet for about 10 minutes, flipping once)

CRISPY BREADED CAULIFLOWER TACOS

Ingredients:

1 recipe Crispy Breaded Cauliflower
15-ounce can vegetarian refried beans
1⁄2 teaspoon cumin
2 cups red cabbage, shredded
2 limes (1 for the cabbage & 1 to serve)
3 tablespoons vegan Yum Yum sauce
8 corn tortillas
Fresh cilantro, for garnish

Directions:

1. Make the Crispy Breaded Cauliflower (about 40 minutes total; use the remaining time to complete the steps below.)
2. If using purchased refried beans, mix with 1⁄2 teaspoon cumin and a pinch or two kosher salt to taste.
3. Thinly slice the cabbage, enough for 2 cups. Mix it with 2 tablespoons lime juice and a pinch or two of salt. Allow it to stand at room temperature until serving.
4. Warm the tortillas, or char them by placing them on grates above an open gas flame on medium heat for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
5. Chop the cilantro for a garnish.
6. To serve, place refried beans in a tortilla, top with cabbage, breaded cauliflower, Yum Yum sauce, and cilantro. Serve with lime wedges to spritz prior to serving.
   
   (If you have leftover cauliflower you can store them refrigerated and then reheat them in a 350°F oven on a parchment lined baking sheet for about 10 minutes, flipping once)

FLUFFY VEGAN PANCAKES

Ingredients:

1 cup flour
2 tablespoons organic sugar
1 tablespoon baking powder
1⁄2 teaspoon salt
1 cup non-dairy milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla
Maple syrup, to serve
Optional: Vegan butter, fruit toppings (berries or bananas)

Directions:

1. In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
2. In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
3. Pour the liquid mixture into the dry mixture and whisk until smooth.
4. Let batter rest for 5 minutes.
5. Pour about 1⁄2 cup (65 grams) of batter onto a nonstick pan or griddle over
   medium heat.

YOGURT PARFAIT

Ingredients:

1⁄4 cup strawberries
1⁄4 cup blueberries
1 cup vegan yogurt
1/3 cup vegan granola

Directions:

1. Wash then dice fruit
2. Add a small layer of yogurt to a short glass or bowl
3. Layer on the strawberries and blueberries, followed by the granola
4. Add final layer of yogurt