Cookin' Greens, sausage, hash brown scramble

Ingredients/Method;

Mix;

Sauteed hash browns

Sauteed Cookin' Greens product of your choice

Thinly sliced cooked sausage of your choice heated

2-3 eggs

Scramble together

Top with crumbled feta

Done....a perfect breakfast/brunch/lunch/dinner recipe.

Cookin’ Greens Single Serve Signature Purple Kale Smoothie

Makes one large cup

Loaded with anti-oxidents, this delicious smoothie is sure to please even the pickiest of eaters!

Ingredients

½ cup Cookin’ Greens Kale

¼  ripe banana

½  cup lactose free 2% milk*

1 cup ice cubes

2 tbsp frozen blueberries (fresh blueberries do not provide the bright purple color)

3-4 tsp honey (to taste)

1 tsp vanilla

METHOD

Pre-Puree: In a blender, combine cooked, cooled Cookin’ Greens Kale with 3-4 oz liquid (water or milk) and puree until smooth.

Add all other ingredients, and blend until creamy.

Serve immediately in a tall glass and enjoy.

*Other options. Instead of lactose free milk you can substitute with: rice milk, almond milk, or organic soy milk. If you use organic vanilla soy milk you do not need to add the liquid vanilla in recipe.

If you have extra blueberry liquid/juice from the frozen blueberries – pour it into the blender for more color/nutrients.

Enjoy!

Cookin’ Greens Chicken Breasts Stuffed with Spinach & Goat Cheese

Makes 6 breasts

Ingredients

2 tbsp olive oil

2 large cloves of garlic, minced

½ cup chicken stock or water

1 ½ cups Cookin’ Greens Spinach

½ tsp nutmeg

½ tsp salt

½ tsp freshly ground black pepper

4 ounces fresh goat cheese, at room temperature

6 large boneless, skinless chicken breasts

METHOD

Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently for 2 minutes, being careful not to let it color.

Add the stock and the spinach. Cook until warmed through. Add nutmeg.  Season with salt and pepper. 

When cool, transfer to a mixing bowl and gently combine with the goat cheese and parmesan. Taste and adjust the seasoning if necessary.

*  If making in advance, store in a tightly covered container in the refrigerator for up to 24 hours.

Cover the chicken breasts, 1 at a time, between two pieces of waxed and gently pound to a thickness of 1/2 inch.

Season with salt and pepper.

Lay each breast (what used to be) skin side down, in the center of a clean 12 x 18- or 20-inch piece of plastic wrap.

Place one-sixth of the cooled prepared filling in the center of each breast.

Fold the edges of the chicken breast up over the filling, and wrap bundle tightly in plastic wrap.  Set aside and repeat with the other 5 breasts.

Preheat oven to 350 degrees Fahrenheit

Place wrapped breasts in refrigerator 1hour

Bake for 30 minutes or until juices run clear.  For first 15 minutes, cover with a foil tent.

Optional: brown chicken under broiler for final 2 minutes to add more colour to the breasts.

Cookin’ Greens Antipasto Salad with Quartered Artichokes

Serves 4

Ingredients

Artichokes

2-3 tbsp (30-45 mL) olive oil

1 ½ tsp crushed garlic cloves

12 ½ oz (350 g) Cookin’ Greens Quartered Artichoke Hearts

Sea salt and black pepper, to taste

Other Ingredients

7 oz (200 g) Mini Bocconcini

4 oz (113 g) roasted red peppers, cut in strips

3 oz (85 g) pitted black olives

3 oz (85 g) marinated mushrooms

1 tsp (5 mL) basil pesto

1 tbsp (15 ml) balsamic vinaigrette

1 tbsp (15 mL) chopped green onions

Garnish

Boston leaf lettuce

Fresh Basil (optional)

METHOD

Artichokes

Heat the oil in a large frying pan; add garlic. Stir. Add Cookin’ Greens Quartered Artichokes; sauté for 12 minutes or until just cooked. Season with salt and black pepper, to taste. Set aside to cool.

Antipasto Salad Assembly

In a medium bowl combine the Bocconcini, red pepper strips, olives and mushrooms. Toss with pesto and balsamic vinaigrette. When artichokes have cooled, fold them in gently to avoid breaking them.

Line a platter or bowl with lettuce leaves. Place salad on top attractively. Garnish with fresh basil, if using.

Chef’s Tips

1. Serve as part of pre-dinner appetisers or for a light lunch along with Italian cheeses, cold cuts and crusty bread.
2. Combine with cooked pasta (penne, Farfalle or rotini) for a tasty pasta salad or heat together and garnish with grated Parmesan cheese as a vegetarian pasta entrée.

Cookin’ Greens Mini Muffin Meatloaf

Makes 12

Ingredients

3 tbsp olive oil

4 large cloves of garlic, minced

1 ½  cups Cookin’ Greens Designer Mix

2 lbs lean ground veal, beef, turkey or chicken

1 cup panko crumbs

2 large eggs

½ tsp salt

½ tsp pepper

¼ cup honey garlic barbeque sauce

METHOD

Preheat over to 375 degrees Fahrenheit.  Spray a 12 cup muffin pan with non-stick spray and set aside.

Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently for 2 minutes, being careful not to let it color.

Add the Cookin’ Greens Designer mix. Cover and cook until warmed through (5 minutes).  Season with salt and pepper. 

Transfer to a large mixing bowl and allow to cool. 

Add ground meat, eggs, panko and more salt and pepper to the greens.  Mix well with your hands or large spoon.

With your hands, or an ice cream scoop, roll mixture into 3” ball and drop into each muffin tin.  Use your index finger to depress a well into each ball and spoon a bit of barbeque sauce inside.  Close over the hole and reform solid top to the mini muffin meatloaf.

Carefully spoon remaining barbeque sauce over all twelve meatloaves.

Bake uncovered for 30 minutes. Wipe away any fat that may rise to the surface.

Herbed Cheese and Greens Wrap *Works with Cookin’ Greens™ Chopped Rapini, Spinach, Kale or Athlete’s Mix

As seen on the stage at the National Women’s Show!

Makes 2 large wraps to serve 2-4 people or can be cut in smaller pieces to serve as an appetizer.

Ingredients

1 cup (480 mL) Cookin’ Greens™ Chopped Rapini, Spinach, Kale or Athlete’s Mix

Sea salt and pepper, to taste

2 10” flour tortillas

¼ cup (60 mL) softened light cream cheese

1 tbsp (15 mL) chopped fresh herbs (chives, parsley and basil)

A little milk  

¼ cup (60 mL) roasted peppers, cut in thin strips (for a pretty colour contrast use red, yellow or orange peppers)

 

Method: Prepare Cookin’ Greens™ Chopped Rapini, Spinach or Kale according to package directions. The microwave version is best for this recipe. Season to taste with salt and pepper. Transfer to a bowl and set aside to cool. Combine the cream cheese with fresh herbs and a little milk to make a spreading consistency but not too wet.

 

Place tortillas on the counter and spread each one with 2 ½ tbsp (38 mL) herbed cheese mixture to within 1” of the edge. Drain the greens well to ensure any excess liquid is removed and spread ½ cup (120 mL) over the cheese. Spread the roasted pepper strips down the centre over the greens.

 

Roll the tortilla tightly, making sure that none of the filling falls out. Refrigerate for at least half an hour to set the filling. Cut in half  and serve 1 or 2 halves per person. Tip: Appetizer Use: Carefully using sharp knife, cut the filled tortilla into 5-6 pieces vertically., arrange on platter  and serve!

 

Healthy Choice: Use whole wheat or multigrain tortillas. Half a wrap is filling served with a side salad.

Cookin’ Greens Blueberry Banana & Kale Smoothie

Perfect for: breakfast, snack – anytime of the day!

Decadent Veg & Fruit Smoothies –It’s about time! Nutritiously Delicious

Makes 6 - 7oz servings.

Loaded with anti-oxidents, this delicious smoothie is sure to please even the pickiest of eaters!

Ingredients

1 ½ cups Cookin’ Greens Chopped Kale

1 ripe banana

1 cup lactose free 2% milk*

1 ½ cup ice

1 cup frozen blueberries

4 tbsp honey

1 tbsp vanilla

METHOD:

In a blender, combine cooked, cooled Cookin’ Greens Kale with 3-4 oz liquid and puree until smooth. (Approximately 45-60 seconds)

Add all other ingredients, and blend until creamy. (approx 1-2 minutes)

Serve immediately in a tall glass and enjoy.

*Other options include rice milk, almond milk, or soy milk.

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