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.