WEEKLY RECIPES
Strawberry Cream Cheese Stuffed French Toast
Serves 4
Ingredients
8 slices Sara Lee honey wheat bread
4 oz cream cheese, softened
¼ cup Smucker’s strawberry jam
3 large eggs
½ cup milk or almond milk
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 tablespoon butter
Fresh or frozen strawberries for serving
Pancake syrup, optional
Instructions
Mix the cream cheese and strawberry jam in a small bowl.
Spread the mixture over four slices of bread. Top with the remaining bread slices to create four sandwiches.
Whisk together the eggs, milk, vanilla and cinnamon in a shallow bowl.
Melt the butter in a skillet over medium-low heat.
Dip each sandwich into the egg mixture, coating both sides without soaking it too long.
Cook for 3–4 minutes per side, or until golden brown and the center is warm.
Cut in half and serve with strawberries and syrup.
Creamy Chicken, Avocado and Tomato Sandwiches
Serves 4
Ingredients
1½ lb boneless chicken breast
1 tablespoon cooking oil
1 teaspoon garlic powder
1 teaspoon paprika
¾ teaspoon salt
¼ teaspoon black pepper
¼ cup mayonnaise
1 tablespoon lemon juice
1 ripe Hass avocado, sliced
1 large Roma tomato, sliced
8 slices honey wheat bread or 4 sandwich rolls
4 slices cheese, optional
Lettuce or salad mix, optional
Instructions
Slice the chicken breasts horizontally into thinner pieces.
Season with garlic powder, paprika, salt and black pepper.
Heat the oil in a skillet over medium-high heat. Cook the chicken for 4–5 minutes per side, or until it reaches 165°F internally.
Let the chicken rest for 5 minutes, then slice it into strips.
Mix the mayonnaise and lemon juice together.
Spread the lemon mayonnaise over the bread or rolls.
Add the chicken, avocado, tomato, cheese and lettuce.
Serve immediately, or wrap and refrigerate for an easy prepared lunch.
Jerk Chicken with Coconut Rice and Pigeon Peas
Serves 5–6
Jerk Chicken
2 lb boneless chicken breast, cut into large pieces
3 tablespoons Grace jerk seasoning
1 tablespoon lemon juice
1 tablespoon cooking oil
1 red bell pepper, sliced
½ yellow onion, sliced
Coconut Rice and Peas
2 cups jasmine or long-grain rice
1 can green pigeon peas, drained
1 can coconut milk, about 13.5 oz
1¾ cups water
1 teaspoon salt
½ teaspoon garlic powder
2 green onions, chopped, optional
Instructions
Combine the chicken, jerk seasoning and lemon juice. Marinate for at least 20 minutes.
Rinse the rice until the water runs mostly clear.
Add the rice, pigeon peas, coconut milk, water, salt and garlic powder to a pot.
Bring to a gentle boil. Reduce the heat to low, cover and cook for 18–20 minutes.
Remove the rice from the heat and let it sit, covered, for 10 minutes before fluffing.
While the rice cooks, heat the oil in a large skillet over medium-high heat.
Add the chicken and cook for approximately 5–7 minutes, stirring occasionally.
Add the bell pepper and onion. Continue cooking for another 5–7 minutes, until the vegetables are tender and the chicken reaches 165°F.
Serve the jerk chicken and vegetables over the coconut rice and peas.
Creamy Mango Yogurt Popsicles
Makes 8 popsicles
Ingredients
3 cups frozen mango chunks or 2 packages mango fruit pulp
1½ cups vanilla or plain yogurt
⅓ cup honey
2 tablespoons lemon juice
¼ cup milk or almond milk, as needed
Instructions
Add the mango, yogurt, honey and lemon juice to a blender.
Blend until smooth. Add milk a little at a time if the mixture is too thick.
Taste and add another spoonful of honey when needed.
Divide the mixture among popsicle molds or small disposable cups.
Insert popsicle sticks and freeze for at least 6 hours.
Run the molds briefly under warm water to release the popsicles.