Food Recipes | February 14, 2024

Crispy Baked Chicken Tenders

Ingredients:

• 1 lb chicken tenders
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, beaten

Culinary:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow dish, mix breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
3. Dip chicken tenders into beaten eggs, then coat with breadcrumb mixture.
4. Place coated tenders on the prepared baking sheet and bake for 15-20 minutes until golden brown and crispy.
5. Serve with your favorite dipping sauce.

Caprese Stuffed Avocados

Ingredients:

• 2 ripe avocados
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls, halved
• 2 tablespoons fresh basil, chopped
• 1 tablespoon balsamic glaze
• Salt and pepper to taste

Culinary:

1. Cut avocados in half and remove pits.
2. Scoop out a little avocado flesh from each half to make room for stuffing.
3. In a bowl, mix cherry tomatoes, mozzarella balls, basil, balsamic glaze, salt, and pepper.
4. Spoon the mixture into the avocado halves.
5. Serve immediately as a tasty appetizer or side dish.

Vegetable Stir-Fry with Ginger Soy Sauce

Ingredients:

• 2 tablespoons vegetable oil
• 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Sesame seeds for garnish

Culinary:

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add mixed vegetables and stir-fry for 3-4 minutes until slightly tender.
3. Add garlic and ginger, cook for another minute.
4. In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil.
5. Pour sauce over vegetables and toss to coat evenly.
6. Cook for another 2-3 minutes until the sauce thickens slightly.
7. Serve hot, garnished with sesame seeds.

Quinoa Salad with Roasted Vegetables

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons balsamic glaze

Culinary:

1. In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15-20 minutes until fluffy.
2. Preheat oven to 400°F (200°C). Toss mixed vegetables with olive oil, Italian seasoning, salt, and pepper.
3. Spread vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
4. In a large bowl, combine cooked quinoa and roasted vegetables.
5. Top with crumbled feta cheese, chopped parsley, and drizzle with balsamic glaze.
6. Toss gently to combine and serve warm or at room temperature.

Easy Berry Smoothie Bowl

Ingredients:

• 1 cup frozen mixed berries
• 1 ripe banana
• 1/2 cup Greek yogurt
• 1/4 cup almond milk
• 2 tablespoons honey or maple syrup
• Granola, fresh berries, and shredded coconut for topping

Culinary:

1. In a blender, combine frozen berries, banana, Greek yogurt, almond milk, and honey or maple syrup.
2. Blend until smooth and creamy, adding more almond milk if needed to reach desired consistency.
3. Pour smoothie into a bowl and top with granola, fresh berries, and shredded coconut.
4. Enjoy immediately with a spoon!