WEEKLY RECIPES
Blueberry Peanut Butter Baked Oatmeal
Makes: 6 servings
Preparation: 10 minutes
Baking: 25–30 minutes
Ingredients
2 cups old-fashioned oats, about 180 g
1½ cups milk, 360 ml
2 large eggs
⅓ cup peanut butter, about 85 g
¼ cup honey, about 85 g
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh blueberries, about 150 g
½ teaspoon vanilla extract, optional
Instructions
Preheat the oven to 350°F. Grease an 8-by-8-inch baking dish.
Whisk the milk, eggs, peanut butter, honey, and vanilla until combined.
Stir in the oats, cinnamon, baking powder, and salt.
Gently fold in the blueberries.
Pour into the prepared dish and spread evenly.
Bake for 25–30 minutes, until the center is set and the edges are lightly golden.
Cool for 5 minutes before cutting. Serve warm with extra peanut butter or fresh blueberries.
BBQ Chicken, Avocado and Cheese Melts
Makes: 4 sandwiches
Preparation: 15 minutes
Cooking: 40 minutes
Ingredients
2 pounds chicken drumsticks
1 teaspoon complete seasoning
½ teaspoon garlic powder
½ cup barbecue sauce, plus more for serving
8 slices whole-wheat bread
1 avocado, sliced or mashed
1 tomato, thinly sliced
4–8 slices American or Borden cheese
2 tablespoons butter or spread
Salt and black pepper as needed
Instructions
Preheat the oven to 400°F.
Season the drumsticks with complete seasoning and garlic powder.
Place on a lined baking sheet and bake for 35–40 minutes, or until completely cooked through and the thickest part reaches 165°F.
Allow the chicken to cool slightly. Remove the meat from the bones and shred it.
Mix the shredded chicken with the barbecue sauce.
Spread avocado over four slices of bread. Top with BBQ chicken, tomato, cheese, and the remaining bread.
Spread butter lightly over the outside of each sandwich.
Cook in a skillet over medium-low heat for 3–4 minutes per side, pressing gently, until the bread is golden and the cheese has melted.
Garlic-Ginger Beef and Broccoli Rice Bowls
Makes: 4–5 servings
Preparation: 15 minutes
Cooking: 25 minutes
Ingredients
1½ pounds beef bottom-round steak
1½ cups uncooked jasmine or medium-grain rice, about 300 g
3 cups water, or according to rice package
1 large head broccoli, cut into florets
1 tablespoon freshly grated ginger
4 garlic cloves, minced
½ cup teriyaki marinade
2 tablespoons cooking oil, divided
½ cup water
1 teaspoon cornstarch, optional
Black pepper to taste
Instructions
Cook the rice according to its package directions.
Slice the beef thinly against the grain. Placing it in the freezer for 20 minutes beforehand makes slicing easier.
Combine the beef with ¼ cup of the teriyaki marinade. Let it sit for 10–15 minutes.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add the broccoli and ¼ cup water. Cover and steam for 3–4 minutes. Remove the broccoli and set aside.
Add the remaining oil to the skillet. Cook the beef in two batches for 2–3 minutes per side, avoiding overcrowding.
Return all the beef to the skillet. Add the ginger and garlic and cook for 30 seconds.
Stir in the remaining teriyaki marinade and ¼ cup water.
For a thicker sauce, mix the cornstarch with 1 tablespoon cold water and stir it into the skillet.
Return the broccoli to the pan and cook for another 2 minutes. Serve over the rice.
Creamy Guava Cheesecake Bars
Makes: 12 bars
Preparation: 20 minutes
Baking: 35–40 minutes
Chilling: At least 4 hours
Ingredients
Cookie crust
2 cups finely crushed Maria cookies, about 200 g
6 tablespoons melted butter, 85 g
1 tablespoon sugar
Cheesecake filling
16 ounces cream cheese, softened
⅓ cup sweetened condensed creamer, about 100 g
¼ cup sugar, 50 g
2 large eggs
1 teaspoon vanilla extract
Pinch of salt
Guava swirl
1 cup thawed guava pulp
2 tablespoons sugar
Instructions
Place the guava pulp and 2 tablespoons sugar in a small saucepan.
Simmer over medium-low heat for 8–12 minutes, stirring frequently, until reduced to a thick, spoonable sauce. Set aside to cool.
Preheat the oven to 350°F. Line an 8-by-8-inch baking pan with parchment paper.
Combine the crushed cookies, melted butter, and 1 tablespoon sugar.
Press firmly into the bottom of the pan. Bake for 8 minutes.
Beat the softened cream cheese until smooth.
Add the condensed creamer, sugar, vanilla, and salt. Mix until combined.
Add the eggs one at a time, mixing on low only until incorporated.
Pour the filling over the crust. Spoon the guava sauce over the top and swirl gently with a knife.
Bake for 27–32 minutes. The edges should be set, but the center may still jiggle slightly.
Cool completely, then refrigerate for at least 4 hours before cutting.