4 Skinless, boneless chicken breasts
½ cup Flour (white or whole wheat)
2 Egg whites
¾ cup Panko breadcrumbs
3 tbsp Grated parmesan cheese
1 tbsp Dried parsley
Place flour in a shallow dish. Combine breadcrumbs, parmesan cheese, and parsley in another shallow dish. Whisk egg whites and also put in a separate dish. Take each chicken breast and coat in flour, then dip in egg whites, then coat in breadcrumbs. Place coated chicken in a large frying pan, on medium heat. Cook evenly on both sides until chicken is no longer pink.
4 Salmon fillets (skin removed)
¼ cup Liquid Honey
2 Tbsp Rice Vinegar
¼ tsp Ground ginger
1 cup English cucumber, diced
¼ cup Green onion, chopped
¼ cup Yellow pepper, chopped
1 tbsp Liquid honey
1 tbsp Rice vinegar
Salt & Pepper to taste
Preheat broiler. Place fillets on greased baking sheet with sides. Combine next 3 ingredients in small cup. Brush generously over fillets. Broil on centre rack in oven for 8-10 minutes, until fish flakes easily with a fork.
Meanwhile, combine all next 7 ingredients in a small bowl to make a salsa. Serve with salmon.
* Recipe from Company’s Coming, Healthy in Hurry by Jean Pare
¾ cup Rolled oats
½ cup Cottage cheese
2-3 Egg whites
1 tsp Cinnamon
1 tsp Vanilla extract
Mix everything together in a bowl. Spoon into frying pan on medium heat. Cook a few minutes each side. Serve with fresh berries and syrup.
1/2 cup Greek yogurt
1 1/4 cup Milk
1 1/4 cup Oats
1 cup Whole wheat flour
1/2 cup All purpose flour
2 tsp Baking powder
1/4 tsp Ground nutmeg
1/2 cup Raw sugar (or brown sugar)
1/4 cup Butter, melted
2 tsp Vanilla
1 1/2 cup Peaches, chopped (fresh, canned, or frozen and thawed)
Ground flax seeds
Preheat oven to 350 degrees.
Combine milk, yogurt, and oats in a bowl. Put aside. In a large bowl combine flours, baking powder, and nutmeg.
In another bowl whisk together egg, sugar, butter, and vanilla. Add to oat mixture and stir. Pour over dry ingredients and stir with a spoon until fully moistened.
Spoon into greased muffin tin or muffin cups. Sprinkle with flax seeds.
Bake 25-30 minutes, or until tops are golden brown and firm. Makes 12 big and 12 mini muffins.
**recipe modified from dairygoodness.ca