Coconut Skillet Chicken

Coconut Skillet Chicken (Image source: Molly Morgan)

Coconut Skillet Chicken
Serves 4

Ingredients:
4 skinless boneless chicken breasts (about 1 1/2 pounds)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon coconut oil
1/2 cup red onion, chopped
1 cup vegetable stock (low sodium)
2 tablespoons fresh lime juice
1 tablespoon fresh cilantro, chopped
1/2 teaspoon red chili flakes (adjust to taste preference)
1/2 cup coconut milk
1 tablespoon cornstarch mixed into 1 tablespoon water
2 cups cooked brown rice

Directions:

1. Season each side of the chicken with salt and pepper.

2. In a large skillet, melt the coconut oil over a medium high heat. Add the chicken breasts and cook each side for 5 to 7 minutes or until browned on each side.

3. In the same skillet, add the chopped onion and sauté for a few minutes to soften. Add the vegetable stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce to a simmer, continue to simmer for 5 to 10 minutes to let the sauce reduce down.

4. Stir in the coconut milk and bring to simmer again for another 5 minutes. Add the prepared corn starch and bring to a boil to thicken the sauce.

5. Add the chicken back to the skillet and let the chicken continue to cook until it is cooked through (about 5 – 10 minutes). Serve over brown rice. Serve immediately!

Roasted Beet Hummus

This is a fun twist on the traditional hummus! The light sweetness of roasted beets taste great in this chickpea based dip. When serving hummus, try different toppings like crumbled feta, chopped scallions, chopped herbs, or caramelized onions.

From a health perspective, what I love about hummus is that it has more nutrients compared to many other traditional dips. This is largely thanks to the chickpeas, which are the base of hummus because they provide key nutrients including: dietary fiber, vitamin A, vitamin E, vitamin C, folate, magnesium, potassium, and iron.

Roasted Beet Hummus (Image Source: iStock)

Roasted Beet Hummus
Serves 10

Ingredients:
1 small roasted beet*
1 15-oz. can chickpeas, mostly drained
1 Tbsp. lemon juice 2 – 3 tsp. garlic, minced
2 Tbsp. tahini (sesame seed paste)
2 Tbsp. extra virgin olive oil

*or purchase roasted beets in the produce section of the grocery store (e.g. Love Beets)

Directions:
1. Preheat oven to 375° F 2. Prepare roasted beets: remove the stem, most of the root from your beets, peel and scrub and wash them underwater until clean. Wrap beets in foil, drizzle lightly with olive oil, wrap tightly, and roast for one hour or until tender. Cool beets to room temperature.

3. Combine all ingredients in the food processor and blend until smooth.

Serving suggestion: Serve with chopped vegetables or whole grain pita.

Nutrition facts (per serving): 74 calories, 5 grams fat, 1 gram saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 140 milligrams sodium, 7 grams carbohydrates, 2 grams fiber, 1 gram sugar, 2 grams protein

Reese's Martini

Cheers to the New Year with this Reese’s martini! Such a fun and festive drink! Plus the recipe includes a kid-friendly version. Wishing you the best possible start to 2021 and a healthy year ahead!

Reese’s Martini
Serves 2

Ingredients:
1 cup Reese pieces, chopped (divided)
1 cup vodka
ice
3 ounces milk
2 ounces Chocolate liqueur (e.g. Godiva)
¼ cup creamy peanut butter
chocolate syrup

Directions:

1. Combine ½ cup of the Reese’s pieces and vodka in a container. Cover and refrigerate overnight. Strain the vodka.

2. To prepare the cocktail: Fill a cocktail shaker with ice. Then add the milk, chocolate liquor, and 3 ounces of the Reese’s infused vodka. Shake.

3. Dip the rim of a martini glass in creamy peanut butter and crushed Reese’s pieces. Then drizzle the inside of the glass lightly with chocolate syrup. Fill with the cocktail mixture and serve.

Kid-friendly version: Dip the rim of a glass in creamy peanut butter and crushed Reese’s pieces. Drizzle the inside of the cup with chocolate syrup. Fill the glass with milk.

#MakeMilkMoments and Holiday Memories

This blog post is in partnership with American Dairy Association North East.

Hot Cocoa Board (Image: Molly Morgan)

This is the season for the holiday memories and while this year will be different in many ways, it is a perfect time to revamp favorite traditions and build new holiday memories. A holiday tradition at our house is enjoying a glass of creamy cocoa during celebrations, especially to warm up after playing in the cold.

THE TRADITION

I always have the staples on hand to make a glass of hot cocoa! In fact, I’m not sure the last time I bought a cocoa mix? We always make our own using one of our grandma’s tried and true recipes and it is really quick and easy to make. I really love coming in a few minutes ahead of everyone to get the hot cocoa ready while they finish playing in the snow. One thing I love about the nostaglia of hot cocoa is that making it with milk delivers not only creaminess but nine essential nutrients, including: calcium, protein, B vitamins, and vitamin D. Here is the classic recipe that we enjoy every winter.

Classic Hot Cocoa (Image source: iStock)

Classic Hot Cocoa
Serves 1

Ingredients:
1 cup milk
2 tablespoons cocoa powder
2 - 3 teaspoons sugar
pinch of salt

Directions:

1. In a small to medium pan (depending on how many servings you are making, warm the milk. Then whisk in cocoa powder, sugar, and salt.

2. Continue to whisk until smooth and chocolatey. Serve with any toppings you or your family desire!

HOT COCOA BOARD

This year to build on the hot cocoa tradition and make new memories, I have gathered supplies to create cocoa boards (See example pictured above) with goodies to stir into the cocoa and enjoy along with it.

What is fun about this is you can switch up what you serve on the board from time to time, and everyone in the family gets to make their own personal cup just the way they like it! While we look for ways to enjoy this extra time indoors together, a hot cocoa board is a new way to mix it up.

Here are some of the goodies that I have picked up to serve on the cocoa board: yogurt covered snowflake shaped pretzels, peppermint puff candies, peppermint sicks, peppermint granola bark, cookie sticks, graham cracker squares, chocolate nonpareils, wafer cookies, and remember the star of the platter - warm milk!

You can adjust what you add to the board depending on how many are enjoying the cocoa and what yo uhave on hand if trips to the store are limited! If time permits, bake your favorite homemade cookies for milk dunking.

COCOA BOMB

With the explosion of the cocoa bomb, I had to check this out! I do have to say that the really fun part about these is that it makes hot cocoa even easier because you can make the cocoa bombs ahead of time. Or even easier still - you can purchase them, if you can find them! To enjoy the hot cocoa bomb, all you have to do is place it in a mug and pour in warm milk - watch the ball disolve into a mug of creamy hot chocolate.

I can definitley see cocoa bombs becoming a new staple and winter tradition at our house. Of course, you can serve up the cocoa bombs with the cocoa board goodies too!

Wishing you and yours a wonderful holiday season during this crazy time! And hope you can make your own milk moments to create new holiday memories with your family.

WHAT ARE YOUR MILK MOMENTS? SHARE THEM AND ENTER TO WIN PRIZES, INCLUDING A GRAND PRIZE OF $500, SEE THE DETAILS BELOW.

ENTER TO WIN: From now through January 3, 2021, post a special “milk moment” photo, video or short description on Twitter or Instagram highlighting your their family enjoys milk. Include the hashtag #MakeMilkMoments and American Dairy Association North East’s Twitter or Instagram handle, @AmericanDairyNE. The winning entry will receive a grand prize of $500 plus a nostalgic gift basket complete with classic board games, an instant camera, and more. For more information, visit AmericanDairy.com/makemilkmoments .

Chocolate Chip Cookie Bar

Healthy eating is all about balance so why not celebrate National Cookie Day? This is a go-to chocolate chip cookie bars recipe that we love ot make, they are so delicious! And they even are gluten free.

You could swap out the gluten free flour for whole wheat pastry flour instead if you rather. As far as flour suggestions, we love Bob’s Red Mill 1:1 Gluten Free Baking flour or Bob’s Red Mill Whole Wheat Pastry Flour. Report back if you make the recipe! HAPPY NATIONAL COOKIE DAY!

Chocolate Chip Cookie Bars (Image Source: iStock)

Gluten Free Chocolate Chip Cookie Bars

Serves 20

Ingredients:
2 ¼ cups gluten-free baking flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup brown sugar
1 teaspoon vanilla extract (gluten-free)
2 eggs
1 package chocolate chips (gluten-free)

Directions:

1.       Preheat the oven to 375 degrees F.

2.       Prepare a 9” x 13” pan with non-stick cooking spray.

3.       In a small bowl combine the flour, baking soda, salt, and vanilla.

4.       In a mixing bowl combine the butter, sugars, and vanilla. Beat with mixer to combine. Add-in the 2 eggs and whip with mixer to combine.

5.       Stir in the chocolate chips.

6.       Transfer the batter (it will be thick) to the prepared ban.

7.       Bake for 20 – 25 minutes until the top is golden brown.

Grilled Vegetable & Chicken Alfredo

Grilled Chicken and Vegetable Alfredo (Image Source: Molly Morgan)

Grilled Vegetable & Chicken Alfredo

Serves 4

Ingredients:
1 red bell pepper, cut into thick slices/pieces
1 yellow bell pepper, cut into thick slices/pieces
1 sweet onion, cut into thick slices/pieces
1 cup baby carrots, cut in half
2 chicken breasts, grilled and cut into strips
½ pound whole wheat pasta, cooked
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
½ cup parmesan cheese shredded
Sea salt
Pepper

Directions:

1.       Preheat the grill and add the sliced vegetables to a grill basket. Grill the vegetables over medium heat for 25 – 30 minutes, until the vegetables are charred and tender. Grill the chicken until the chicken is cooked through and reaches and internal temperature of 165 degrees F.

Or roast the vegetables and chicken: place the vegetables and chicken on a sheet pan, drizzle lightly with olive oil and roast at 425 degrees F for 30 - 40 minutes until the vegetables are tender and the chicken is cooked through.

2.       In a sauce pan melt the butter. Once the butter is melted, stir in the flour. After the flour is well combined, add in the milk. Stir with wire whisk throughout, until the sauce starts to bubble evenly. Then cook for 1 minute more to thicken. Remove from heat and stir in the shredded Parmesan cheese and season with sea salt and pepper.

3.       Serve the grilled vegetables and chicken over cooked pasta and divide sauce among plates. Top with additional Parmesan cheese, if desired.

Nutrition facts (per serving): 490 calories, 13 grams fat, 7 grams saturated fat, 0 grams trans fat, 70 milligrams choleterol, 360 milligrams sodium, 62 grams carbohydrates, 3 grams fiber, 6 grams sugar, 33 grams protein

Creamy Tomato Soup

Creamy Tomato Soup (Image Source: iStock)

Creamy Tomato Soup
Serves 4

Ingredients:
1 tablespoon butter
1 tablespoon all-purpose flour
2 cloves garlic, peeled and minced
1 1/2 teaspoons garlic powder
1 cup low fat milk
3 cups canned tomatoes (with juice)

Directions:

1. Melt the butter in a medium-size soup pot over medium heat. Once the butter has melted, whisk in the flour. Then whisk in the garlic and garlic powder.

2. Add the milk and whisk frequently until the mixture is bubbly, about 5 minutes. Cook for 1 minutes more, or until the sauce thickens.

3. Add the tomatoes to the sauce and cook for 7 - 10 minutes, or until heated through.

4. Using an immersion blender, puree the soup until it is smooth OR puree in a blender or food processor until smooth. (Note: If using a blender remove the center piece from the top of the blender and cover with a cloth, since the pressure can cause the top to fly off and make a huge mess!). Serve the soup at once.

Nutriiton Facts (per serving): 110 calories, 4 grams fat, 2 grams saturated fat, 0 grams trans fat, 10 milligrams cholesterol, 70 milligrams sodium, 12 grams carbohydrates, 2 grams fiber, 3 grams sugar, 4 grams protein

DIY Queso Dip

DIY Queso Dip (Image Source: iStock)

DIY Queso Dip
Serves 10

Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups low fat milk
6 slices American cheese
1/2 cup cheddar cheese, shredded
1/4 cup salsa
2 teaspoons hot sauce*
Salt and pepper

*Adjust to your spice preference

Directions:

1. In a saucepan, melt butter and then add in the flour and whisk together. Once combined add the milk and whisk, continue to cook over medium heat, whisking throughout.

2. Once the mixture starts to bubble, let it boil one additional minute. Then remove it from the heat, add the sliced cheese and shredded cheese. Once the cheese is melted, stir in the salsa, hot sauce, salt, and pepper.

Serve with whole grain tortilla chips and your favorite taco toppings like black beans, shredded lettuce, chopped tomato, sliced olives, and diced onion.

Nutrition Facts (per serving): 130 calories, 9 grams fat, 6 grams saturated fat, 0 grams trans fat, 25 milligrams cholesterol, 250 milligrams sodium, 5 grams carbohydrates, 0 grams fiber, 0 grams sugar, 7 grams protein

Breakfast Solution: Yogurt or Smoothie Bowls

Yogurt Bowls (Image Source: iStock)

A yogurt or smoothie bowl for breakfast can be simple, delicious, and with endless ways to switch them up, you won’t get bored!

To get started: For a yogurt bowl, simply begin with a base of your favorite yogurt! Or for a smoothie bowl, start with your favorite smoothie recipe.

When it comes to selecting a yogurt to use as the base of your yogurt bowl or smoothie - a go to brand of yogurt (actually skyr) that I love is siggi’s. What is great about siggi’s is that it is very creamy because it is strained and does not have much added sugar! Plus I love that siggi’s has five different live and active cultures , to deliver a diverse mix of probiotics to support gut health. Also in their product line-up siggi’s has a line of plant-based options that are coconut-based and have about 10 grams of protein from pea protein, which is 3 x more protein than other plant-based yogurt options.

While I have enjoyed this brand of yogurt for several years and recently, I was recently sent a delivery of siggi’s yogurt samples and many of those samples turned into yogurt and smoothie bowls (some were enjoyed just as is!). Check out some favorite smoothie bowl recipes below!

Next pick your toppings!

Some favorite toppings include: granola, blueberries, sliced banana, fresh mango cubes, dried fruit, sliced strawberries, chia seeds, a drizzle of honey, almonds, cashews, pistachios, shredded coconut, and peanut butter.

Then arrange the toppings of your choice on your yogurt or smoothie bowl and enjoy!

Tropical Yogurt Bowl (Image Source: iStock)

Tropical Smoothie Bowl

Ingredients:
1 container of siggi’s mango plant-based
1 cup frozen mango or pineapple
1/4 cup 100% orange juice
toppings: blueberries, shredded coconut, fresh mango, banana, and granola

Directions:

1. In a blender combine siggi’s mango plant-based yogurt, frozen fruit and juice. The mixture will be thick! Add additional water or juice to thin more, if desired.

2. Transfer the smoothie to a bowl and top with blueberries, coconut, mango, banana, and granola. Or get creative and pair this smoothie with the toppings of your choice.

Nutrition facts (per serving): 400 calories, 12 grams fat, 8 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 15 milligrams sodium, 65 grams carbohydrates, 6 grams fiber, 38 grams sugar, 13 grams protein

Chocolate Peanut Smoothie Bowl

Chocolate Banana Smoothie Bowl
Serves 1

Ingredients:
1 container siggi’s vanilla skyr
1 frozen banana (peel removed)
1 tablespoon cocoa powder
1 /2 cup 1% milk
Toppings: peanuts, shredded coconut, chocolate chips or cocoa nibs, sliced fresh banana

Directions:

1. In a blender combine the vanilla siggi’s, frozen banana, cocoa powder, and milk. Blend until icy and smooth. Mixture will be thick - if needed, thin with additional milk. Transfer to a bowl.

2. Top the smoothie with peanuts, coconut, chocolate chips, and fresh banana slices. Serve immediately! Enjoy!

Nutrition facts (per serving): 430 calories, 11 grams fat, 4 grams saturated fat, 0 grams trans fat, 15 milligrams cholesterol, 120 milligrams sodium, 65 grams carbohydrates, 6 grams fiber, 35 grams sugar, 26 grams protein

THANK YOU siggi’s for sharing the product samples! For more about siggi’s check out their website: https://siggis.com/

Tennessee Mule

One of my favorite adult holiday drinks is a Tennessee Mule - ginger beer with bourbon! The recipe is simple a mix of Crabbie’s Ginger Beer and lightened up with club soda or seltzer. Cheers!

Tennessee Mule (Image Source: iStock)

Tennessee Mule
Serves 2

Ingredients:
1 bottle of Crabbies Ginger Beer
1 lime, cut into quarters
2 ounces bourbon
4+ ounces club soda or Poland Springs Peach Ginger Seltzer*
Ice

*Peach Ginger Seltzer is a 2020 Poland Springs holiday seltzer flavor

Directions:
1. In each glass muddle 2 slices of lime with 1 ounce of bourbon. Add 1/2 bottle of ginger beer.

2. Fill the glass of choice with ice and add 1/2 bottle (about 5.5 ounces of ginger beer). Top with each glass with club soda or seltzer.

Cheers!

Nutrition Facts (per serving): 165 calories, 0 grams fat, 0 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 0 milligrams sodium, 12 grams carbohydrates, 0 grams fiber, 0 grams sugar, 0 grams protein