Adult Recipes – Page 7

Baked Omelette Breakfast

Baked Omelette Breakfast

This breakfast prep recipe not only packs a protein PUNCH but is also full of veggies, and makes mornings SO much easier. Once finished, this recipe can be divided, wrapped in parchment paper and frozen, so they are ready for a quick reheat on your busy weekday mornings. You can have the omelette heated up by itself or can make breakfast sandwiches by adding them to an English muffin; great for the kids to carry while running off to school!!

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Prep Time 15

Cook Time 40

Total Time 55

Course Breakfast

Servings 10

Ingredients

1-2 tbsp of Organic Grass-fed Butter
½ Onion chopped
1 Green Bell Pepper chopped
1 medium head of Broccoli chopped
2-3 cloves of Garlic minced
1 – 1 ½ cup of cooked Chicken cubed
½ cup of shreddedCheddar Cheese
½ cup of Milk or Milk Substitute
12 Free-range Organic Eggs
Salt and pepper to taste

Instructions

Preheat oven to 400 degrees F and line a 10-inch baking dish with parchment paper
Add butter to a large skillet over medium heat; cook garlic, onion, bell peppers, and broccoli until softened, about 5 minutes
In a large bowl, beat all eggs and milk together. Can use whisk or hand mixer
Stir in cheese, vegetable mixture and cubed chicken; season with salt and pepper to taste
Pour mixture into prepared dish
Bake until eggs are golden brown and puffy and solid in the middle; about 35-40 minutes.
Time will vary depending on oven, I have had this recipe take as long as an hour to bake through

Notes

Serve on its own with chopped chives and avocado or on an English muffin for breakfast that moves with you! Serve fresh out of the oven to a crowd or freeze for easy breakfasts on the go. Good to freeze for 2-3 months. Wrap sectioned omelette in a damp paper towel, parchment paper and put into large Ziplock bag. To reheat, remove parchment paper, place in microwave with the paper towel on; reheat for about 60-90 seconds or until heated through. You can personalize the recipe with veggies and protein your family love. Some great substitutes are mushrooms, carrots, eggplant, spinach, green onion, asparagus, leeks, bacon, turkey, sausage, feta cheese, ham.

Farro and White Kidney with Zuccini, oven roasted tomatoes and caramelized Onions

Farro and White Kidney with Zuccini, oven roasted tomatoes and caramelized Onions

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Course Dinner, Lunch

Servings 4

Ingredients

Oven Roasted Tomatoes

3 tomatoes each cut into 8 wedges
salt & Pepper
Olive Oil

Farro and White Kidney Beans

1 cup of Farro
3 cups of vegetable stock
1 can of white kidney beans drained and rinsed
salt & pepper
1 to 2 Tbsps Olive oil

Carmelized Onion

1 Large sweet onion sliced
Olive oil
salt & pepper

Instructions

Oven Roasted Tomatoes

Heat oven to 300˚
Hlace wedges on a baking sheet and drizzle with olive oil, season with salt and pepper
Hook for approx. 1hr.
Reserve juice and oil on pan for finish of dish

Farro and White Kidney Beans

Place faro and stock into a small pot and bring to a boil. Reduce heat so that mixture is simmering for 20 minutes.
In the last 5 minutes of cooking add the kidney beans to heat through with the liquid.
Remove from heat and drain off any excess liquid
Season with salt and pepper and a drizzle of olive oil

Carmelized Onion

Saute onion in a sute pan with olive oil over low heat to carmelize the onion

Exploding Tuna, Broccoli and Cheddar Sweet Potato Skins

Exploding Tuna, Broccoli and Cheddar Sweet Potato Skins

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Course Snack

Ingredients

2 sweet potatoes about 700 g, scrubbed
1-1/2 cups 375 mL broccoli florets
2 cans each 170 g PC Wild Albacore Flaked White Tuna , drained
1/4 cup 50 ml finely chopped celery
3 tbsp 45 ml unsalted pumpkin seeds (pepitas) or sunflower seeds
3 tbsp 45 ml PC Blue Menu Light Mayonnaise Type Dressing
1 tbsp 15 ml Dijon mustard
1/4 tsp 1 ml freshly ground black pepper
2/3 cup 150 ml PC Blue Menu Light Triple Cheddar Shredded Cheese

Instructions

Preheat oven to 400°F (200°C). Line baking sheet with foil.
Prick sweet potatoes with a fork. Spray with cooking spray to coat. Place on prepared baking sheet. Bake in centre of oven for 1 hour or until tender.
Meanwhile, in small saucepan of boiling water, cook broccoli for 2 minutes or until tender-crisp. Drain. Transfer to bowl. Stir in tuna, celery, pumpkin seeds, mayonnaise, mustard and pepper. Stir in ½ cup (125 mL) of the cheese.
Halve sweet potatoes lengthwise and return to baking sheet, cut side up. Spoon tuna mixture over each potato half; sprinkle with remaining cheese. Return to oven. Bake for 10 minutes more or until cheese is bubbly.

Notes

Thanks to http://www.presidentschoice.ca/ for the recipe.

Salmon Mango Bango

Salmon Mango Bango

The exotic, tropical tang of the fruit and the richness of the wild salmon work wonderfully together. The 'bango' comes from the spicy sweet pepper jam I use to bind the fresh mango relish."

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Prep Time 10

Cook Time 5

Total Time 30

Course Salad

Servings 2

Calories 307 kcal

Ingredients

1 Mango - peeled, seeded and diced
2 Salmon fillets, skin removed
2 tbsp Lime Juice
Sea Salt to taste
2 tbsp red bell pepper and ancho chili pepper jam
2 tbsp Vegetable Oil
2 tbsp Chopped fresh cilantro

Instructions

Stir mango, lime juice, pepper jam, and cilantro together in a bowl. Cover the bowl and refrigerate for relish flavors to combine, about 30 minutes.
Heat oil in a large non-stick skillet over medium-high heat until oil begins to smoke.
Place salmon, flesh-side down, in the hot skillet and cook until edges are just starting to cook through, about 2 minutes. Flip fillets, remove skillet from heat, and let fillets sit in the hot pan until cooked through, 2 to 3 minutes more.
Transfer to a plate and top with chilled mango relish.

Notes

Per Serving: 307 calories; 11.6 g fat; 27 g carbohydrates; 25.1 g protein; 51 mg cholesterol; 211 mg sodium.

Thanks to AllRecipes.com for this plate of deliciousness.

WATCH the chef making this dish.