Southwest-Style Oat Bowl 4 cups water1 pinch salt2 cups Quaker Kettle Hearty® oats3/4 cup salsa (divided into 1/2 cup & 1/4 cup)4 ea eggs (fried sunny side up or over easy)1 ea avocado (peeled, seeded and diced (1 cup))chopped cilantro or green onions (optional) In heavy large saucepan, bring water and salt to a brisk
Roasted Asparagus and Mushroom Polenta Bowl Polenta1 cup Quaker® cornmeal4 cups water2 tsp extra virgin olive oil1 tsp saltChipotle Yogurt Sauce4 oz nonfat plain Greek yogurt2 Tbsp extra virgin olive oil2 tsp lemon juice1/2 Tbsp chipotle en adobo1 ea garlic cloveRoasted Asparagus and Mushroom Polenta Bowl1 cup cooked polenta1.5 oz roasted asparagus (cut into 1"
Dried Apricot, Almond and Chia Oatmeal 2 cups almond milk (unsweetened)1 cup Quaker Kettle Hearty® oats1/4 tsp salt1 Tbsp honey1/4 tsp almond extract1/2 cup almonds (sliced)1/2 cup dried apricots (sliced 1/4")1/4 cup orange juice (fresh)2 Tbsp black chia seeds Soak the dried apricots in the fresh orange juice for at least 15 minutes. Soak the
Avocado Chickpea Salad 1 cup chickpeas (canned, rinsed, drained)1/2 ea avocado1 Tbsp Greek yogurt (plain, nonfat)1/2 tsp lime juice (fresh)1 ea green onion (chopped)1 Tbsp cilantro (chopped)1/4 tsp salt (to taste)1/8 tsp pepper (to taste) In a bowl, smash together chickpeas and avocado with the back of a fork until you get the texture that
Winter Cobb Salad Maple Dijon Vinaigrette1/2 cup maple syrup3 Tbsp Grey Poupon Dijon Mustard1/2 cup Heinz Apple Cider Vinegar2/3 cup extra virgin olive oil1/2 tsp salt1/2 tsp pepperCobb Salad1 1/4 lbs mixed salad greens2 cups butternut squash (diced and roasted)5 each apples (diced)5 each avocados (diced)1 1/4 cup dried cranberries1 1/4 cup chestnuts (roasted and
Pumpkin Chocolate Brownies 4 oz Libby's 100% Pure Pumpkin2 oz brown sugar1 ea egg2 oz egg white1 oz vegetable oil5 oz all-purpose flour1 tsp baking powder1 tsp cocoa powder1/2 tsp ground allspice1/4 tsp ground nutmeg1/4 tsp salt2 oz NESTLÉ® Toll House Semi-Sweet Morsels Mini Preheat conventional oven to 350°F. Spray 9-inch-square baking pan with nonstick
Cauliflower Buffalo Dip 2 Tbsp olive oil1 ea medium onion (finely chopped)4 ea garlic cloves (finely chopped)8 cups cauliflower rice (or 1 head cauliflower (2 1/2 lbs grated))1/3 cup hot sauce (plus more for drizzling)11 oz NESTLÉ® CARNATION® Almond Cooking Milk (1 container)1/2 cup cashews1/2 Tbsp chopped parsley (for garnish)salt (for seasoning) Heat oil in
Maple Thyme Roasted Sweet Potatoes 3 each sweet potato (medium)2 Tbsp corn oil2 Tbsp maple syrup2 sprigs fresh thyme (stems removed)1/2 tsp salt1/2 tsp black pepper Preheat oven to 400°F.Peel and chop sweet potatoes and set aside.Combine corn oil, maple syrup, thyme, salt and pepper in a bowl and whisk until well incorporated. Toss sweet
Spicy Lime Marinade 1/3 cup canola oil1/4 cup lime juice2 Tbsp dried chili flakes (more or less to taste)2 Tbsp chili powder2 Tbsp honey1 Tbsp lime zest1/2 Tbsp cumin1/2 tsp paprika1/2 tsp black pepper1/2 tsp salt1/4 tsp oregano Whisk together all ingredients until combined.Add desired protein to marinade and allow to sit and flavor to
Tyson® Balsamic Chicken & Pears 4 each Tyson® Boneless Skinless Chicken Breasts (or thighs)2 medium pears (cored and thinly sliced)1/2 cup red onion (thinly sliced)3 tsp olive oil1/2 tsp thyme1/2 tsp salt1/4 tsp black pepper1 Tbsp balsamic vinegar Preheat oven to 450°F. Place pear and onion slices in a single layer in 13 x 9-inch
