Protein Pancakes

Ingredients: 

• 1 cup unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 2 tablespoons sugar
• 4 eggs
• 1 cup low-fat cottage cheese
• 1/2 cup low-fat (1%) milk
• 2 tablespoons expeller-pressed canola oil
• Canola spray oil
• 
  

Method: 

In a large bowl, stir together flour, baking soda, salt and sugar. In a separate bowl, blend together eggs, cottage cheese, milk and oil. Add flour mixture to egg mixture and mix until just blended. 

Lightly coat a large skillet or griddle with spray oil then heat over medium heat. Working in batches, form each pancake by spooning about 1/4 cup of the batter onto the skillet. Cook, flipping pancakes once, until golden brown on both sides and cooked through, about 5 minutes total. Transfer to plates and serve.

Nutritional Info: 

Per Serving:Serving size: about 3 pancakes, 310 calories (120 from fat), 13g total fat, 3g saturated fat, 220mg cholesterol, 600mg sodium, 33g carbohydrate (1g dietary fiber, 9g sugar), 17g protein

BACON AND EGG TOAST CUPS

Ingredients

• 6 slices of bacon, uncooked or precooked
• 6 slices of bread
• 1/2 cup shredded cheddar cheese
• 6 eggs
• Salt and pepper

Instructions

1. Preheat the oven to 400° F. Spray large muffin pan with cooking spray.
2. In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy (if using precooked bacon skip this step). Transfer to a paper towel-lined plate. Cut out circles (about 3 1/2 inches) in each piece of bread using a cookie cutter or a drinking glass turned upside down.
3. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. This can be a little tricky until you get the hang of it. Sprinkle a small amount of shredded cheese in the center of each piece of bread. Crack one egg over each piece of bread being careful not to break the yolks. You may not want to use all of the egg white. If you do you may need to adjust the cooking time to a little longer.
4. Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 15 minutes for me) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.

Read more at http://www.the-girl-who-ate-everything.com/2010/12/bacon-and-egg-toast-cups.html#Lij5LFFm2yeG9PRu.99

JELLY ROLL PANCAKES

Ingredients

• 4 eggs
• 3 cups milk
• 1 teaspoon vanilla
• 3 cups flour
• 1/2 cup sugar
• 1/2 teaspoon salt

Instructions

1. Add all of the ingredients to a blender or mixer and blend until smooth.
2. Melt a little butter in a pan and cook the batter as you would regular pancakes. The key is to cook on really low heat until just barely golden.
3. Serve with butter, powdered sugar, syrup, jam, or Nutella.

Read more at http://www.the-girl-who-ate-everything.com/2009/07/jelly-roll-pancakes.html#S0shOD9AyWgTAgVM.99

SAUSAGE AND EGG BREAKFAST BURRITOS

Ingredients

• 6 Tablespoons butter
• 1 (32 ounce) package frozen square hash browns country-style
• 1 (16 ounces) pound hot Jimmy Dean pork sausage
• 6 eggs
• 1 (4 ounce) can diced green chilies
• 1 (15 ounce) can Stokes green chili (or some other brand green chili)
• 6-8 slices of thick bacon, cooked until crispy (optional...we added it this time and it was tasty)
• 1 1/2 cups shredded cheddar cheese
• 10 large tortillas or more small ones

Instructions

1. Melt butter in a large skillet and add hash browns in a single layer (you may need two skillets). Cook hash browns according to package directions or until browned.
2. While hash browns are cooking, you are going to use one pan to cook everything else, one ingredient at a time, then add it to a large pot where you will mix everything.
3. Brown sausage in a separate pan. When sausage is done, add it to a large pot. Scramble eggs in the skillet and add to the large pot. Add diced green chilies, green chili sauce, and bacon (optional) to the large pot. When the hash browns are done, add them to the large pot and incorporate gently. Add the cheddar cheese and fold in gently until melted.
4. Fill warm tortillas with filling and enjoy! We like to make burritos, wrap them in aluminum foil, and store them in the fridge so they can be easily warmed up for breakfast or for company. Makes around 10 large burritos.

Read more at http://www.the-girl-who-ate-everything.com/2011/06/sausage-and-egg-breakfast-burritos.html#dSVi4zxKtgRD583r.99

Mandarin Broccoli Salad

INGREDIENTS

Dressing:
• 2 large eggs
• 1 teaspoon cornstarch
• 1/4 cup white wine or red wine vinegar
• 1/4 teaspoon salt
• 1/3 cup granulated sugar
• 1 teaspoon dry mustard
• 1/4 cup water
• 1/2 cup plain yogurt or mayonnaise
Salad:
• 4-5 cups broccoli florets, chopped
• 8 slices bacon, cooked, drained and chopped
• 1/2 cup slivered almonds, toasted
• 1/4 - 1/2 cup finely diced red onion
• 1/2 cup craisins
• 10 ounce can mandarin oranges, drained well

DIRECTIONS

1. For the dressing, combine the eggs, cornstarch, vinegar, salt, sugar, mustard, and water together in a medium saucepan. Whisk well. Bring the mixture to a boil over medium heat, whisking constantly, until it bubbles and thickens - it should be the consistency of pudding (take care not to heat too high or stop whisking or there might be small bits of cooked egg in the mixture).
2. Remove from heat and let cool 10 minutes. Stir in the yogurt or mayonnaise and let cool completely.
3. Toss all the salad ingredients together in a large bowl. Stir in the dressing and toss lightly until all the ingredients are covered with dressing.
4. Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours before serving

Veggie Chickpea Pitas with Yogurt Dill Sauce

Veggie Chickpea Pitas with Yogurt Dill Sauce

Yield: about 8 servings

INGREDIENTS

For the filling:

• 1½ cups chickpeas, rinsed and drained
• 1 medium cucumber, seeded and chopped
• 2 cups grape tomatoes, halved or quartered
• 1/3 cup finely chopped red onion
• Salt and pepper, to taste

For the yogurt sauce: 

• 1 cup greek yogurt
• 1 tbsp. minced fresh dill
• 1 tbsp. freshly squeezed lemon juice
• 1 tsp. white wine vinegar
• 2 cloves garlic, minced or pressed

Pita bread, for serving

• Salt and pepper, to taste

DIRECTIONS

• To make the filling, combine the chickpeas, cucumber, tomatoes, and red onion in a medium bowl.  Season to taste with salt and pepper.  Mix gently until evenly combined.
• To make the yogurt sauce, combine the greek yogurt, dill, lemon juice, vinegar, and garlic in a small bowl. Season to taste with salt and pepper.
• To serve, halve the pita bread. Fill each pocket with the chickpea-veggie mixture and top with the yogurt dill sauce as desired.
  via Annie Eats

Whole Wheat Pitas

Whole Wheat Pita Bread

Yield: 8 pita

INGREDIENTS

2¼ tsp. instant yeast
1 tbsp. honey
1¼ cups warm water (105˚-115˚ F), divided
1½ cups bread flour, divided
1½ cups whole wheat flour, divided
¼ cup extra-virgin olive oil
1 tsp. salt
Cornmeal, for sprinkling

DIRECTIONS

• In the bowl of a stand mixer*, combine the yeast, honey and ½ cup of the water.  Stir gently to blend.  Whisk ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth.  Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.
• Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook.  Add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt.  Knead on low speed until the dough is smooth and elastic, about 8 minutes.  Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour, until doubled in bulk.
• Place an oven rack in the middle position.  Place a baking stone in the oven (if using) and preheat to 500˚ F.
• Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces.  Form each piece into a ball.  Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle.  Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal.  Once all the rounds have been shaped, loosely cover with clean kitchen towels.  Let stand at room temperature for 30 minutes, until slightly puffy.
• Transfer 4 pitas, 1 at a time, onto the baking surface.  (Note: These can be baked on a baking stone or directly on the oven racks.  I use a pizza stone, but either method is fine.) Bake 2 minutes, until puffed and pale golden.  Gently flip the pitas over using tongs and bake 1 minute more.  Transfer to a cooling rack and let cool completely.  Repeat with the remaining pitas.  Store in an airtight container for up to 3 days.
• *As always, anything mixed in a stand mixer can be mixed by hand.

SOURCE

adapted from Confections of a Foodie Bride, originally from Gourmet, May 2003

Sweet Hot Mustard Chicken Thighs

INGREDIENTS:

8 large bone-in, skin-on chicken thighs 1/2 cup Dijon mustard 1/4 cup packed brown sugar 1/4 cup red wine vinegar 1 teaspoon dry mustard powder 1 teaspoon salt

1 teaspoon freshly ground black pepper 1/2 teaspoon ground dried chipotle pepper 1 pinch cayenne pepper, or to taste 4 cloves garlic, minced 1 onion, sliced into rings 2 teaspoons vegetable oil, or as needed

DIRECTIONS:

1.	Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.
2.	Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.
3.	Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).
4.	Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil.
5.	Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired.
6.	Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.
7.	Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce.
8.	Spoon reduced pan sauce over each chicken thigh and serve.

Chicken Curry Rolls with Mango Chutney

via paleoleap.com

Ingredients

• 4 chicken breasts, cut in small cubes;
• 1 onion, minced;
• 3 carrots, shredded;
• 2 garlic cloves, minced;
• Several intact leaves of Romaine lettuce;
• 2 tbsp. curry powder;
• 2 cups of chicken stock (or bone broth);
• Fresh coriander;
• 2 tbsp. clarified butter or other Paleo cooking fat;
• Sea salt and freshly ground black pepper to taste;

Mango Chutney

Yields 1 1/2 cups

Ingredients

• 2 garlic cloves, minced;
• 1 large mango, cut in small slices;
• 2 tbsp. coconut oil;
• Juice from 1 lime;
• 1 tbsp. raw honey; (optional)

• 
  

  Preparation

  1. Cook the chicken until brown in a skillet over medium-high heat using the Paleo cooking fat. Also add the onions and garlic around the same time, and cook until the onions are soft.
  2. Once the onions are soft, add the carrots and curry powder, combine everything well together, and cook for about 2 minutes.
  3. Add the chicken stock and season to taste. Cover the skillet and let simmer for about 20 minutes.
  4. While the chicken cooks, heat up the coconut oil in a small pot over a medium heat. Cook the garlic until brown, then add the mango, the lime and the honey (optional), and cook for 10 minutes.
  5. Once everything is done, place the meat on a leaf of lettuce, add some mango chutney, roll, and serve. Garnish with fresh cilantro if you like.

Kale and Bacon Frittata

Ingredients:
6-8 eggs
1 cup reserved Kale & Bacon
Pepper

If you’re making just the frittata, you’ll need 4 slices of thick, good quality bacon, 1/2 bunch of kale and a 1/4 cup of chopped white onion. It won’t have all the flavors as the leftovers, but will still be delicious.

Prep:
Heat a non-stick, but oven-safe pan to medium-high and bring your fat of choice to temp. Mine is bacon fat, naturally, and only a tablespoon will be necessary since there’s a good deal of fat in the kale and bacon already.  Crack and whisk your eggs.  When the pan and fat is hot, add the leftover kale and bacon as well as a few grinds of black pepper.  The goal is to warm them, not re-cook. This will only take two or three minutes.

Add the scrambled eggs, give the pan a little shake or use a spatula to gently distribute everything evenly for the frittata. Reduce the heat to low, cover the pan.  Let this sit for maybe 3-4 minutes.  When the edges are firm and have pulled away from the side of the pan, it’s ready to transfer to the oven.  Turn your broiler to high, place the frittata under it for 3-4 minutes.  When the eggs have set, especially around the meat and veggies, and have taken on some color, the frittata is done cooking. Remove from the oven, place back on the stove top (off the heat) and re-cover.  Let it sit for a minute or two to rest.  Resting with the lid on creates condensation that loosens the frittata from the pan allowing for an easy exit.

Kale and Bacon

Ingredients:

• 1/2 bunch fresh kale, stem removed and chopped
• 1/2 a small onion, diced
• 2 garlic cloves, minced
• heavy pinch of nutmeg
• 1/4 cup of bacon fat
• 5-6 slices of bacon, chopped into bits

Prep:
Preheat a large sauté pan and add a couple generous tablespoons of bacon fat.

Rinse and chop the kale, dice half a small onion, mince the garlic, chop the precooked bacon.

When the pan comes to temp, add the onions, kale and garlic. Put the minced garlic on top of the kale–if it goes in first, it will burn long before the kale has wilted enough to eat.

When the kale cooks down a bit, add the salt and nutmeg. If using nutmeg on greens is new to you, then this will be a treat. It’s the trick good cooks everywhere use to highlight the earthy, bitter flavors of greens with this prep method. It’s classic gourmet cooking! Be careful with your “pinch” though. Nutmeg is very strong. We are looking to accent the kale, not dominate it. If your veggies smell like onions and pumpkin pie, you’ve gone too far.  I prefer to use the actual nut and grinder for quality and portion control purposes, but ground nutmeg would work too if it’s what you have on hand.

Toss the kale often and sauté until the leaves have broken down to a consistency that looks like what you’d want to eat.  I don’t like my cooked greens too soft, so I probably stop these slightly short of what others might prefer.

Just before transferring to a serving bowl, toss the chopped bacon into the kale to warm.  It’s now ready to eat!

Flank Steak with Chimichurri

INGREDIENTS

Marinade Ingredients

• 1/3 cup olive oil
• 2 cloves garlic, minced
• 2 Tbsp red wine vinegar
• 1/3 cup soy sauce
• 1/4 cup honey
• 1/2 teaspoon freshly ground black pepper

Other ingredients

• 2 pounds flank steak
• Kosher salt
• Freshly ground pepper

1 Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.
2 Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.
3 Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.
How do you know if the steak is done? The best way to tell is to poke it with your finger tips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. As the steak cooks the muscles contract and firm up. Touch the tip of your nose and that's what a very well done steak feels like. Here's a visual guide, the finger test to check the doneness of steak.
4 Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
5 Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.

 Chimichurri Ingredients

• 2 jalapeño chilis
• 2 cups cilantro leaves and sprigs, finely chopped
• 2 cups parsley leaves and sprigs, finely chopped
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 3 tablespoons juice from 3 to 4 limes
• 3 tablespoons dry red wine
• 1 tablespoon red-wine vinegar
• 1/2 cup extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground black pepper
• 2 pounds skirt steak

Procedures

1. 1
   Prepare a grill or turn on a broiler (or gas burner). Grill or char the jalapeños until blackened on all sides and quite soft, about 5 minutes total. Place them in a small bowl covered with a plate or towel and allow the skins to steam and loosen. Peel, stem, and seed the chilis.
2. 2
   In a small food processor or blender, combine the jalapeños, cilantro, parsley, garlic, lime juice, red wine, olive oil, and a pinch of salt and pepper. Pulse (or blend) until the mixture is a coarse puree. Taste and adjust for salt and blend again.
3. 3
   If a grill is not already prepared, heat a grill pan over high heat. Rub the steaks with olive oil and season very generously with salt and pepper. Grill until medium rare, 2 to 4 minutes per side depending on thickness (center of steaks should register 125°F on an instant read thermometer). Remove to a plate and allow to rest for at least 5 minutes.
4. 4
   Slice the steak across the grain with the knife at a 45 degree angle. Arrange on a serving plate and spoon some chimichurri over the steak. Serve with the extra sauce.

Lime and Coconut Chicken

Lime and Coconut Chicken

serves 4, prep 10 minutes, marinade up to 2 hours, cook 15 min, adapted from Fine Cooking, Winter 2006

• 2 lbs boneless, skinless chicken breasts
• 3 tbsp oil
• zest of 1 lime
• 1 tsp ground cumin
• 1 1/2 tsp ground coriander
• 2 tbsp soy sauce
• 1 1/2 tsp kosher salt
• 2 tbsp sugar
• 2 tsp curry powder
• 1/2 cup coconut milk
• pinch cayenne
• 1 small fresh hot chili, such as Thai or Serrano, minced (optional)
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedges

1. Trim fat from chicken breasts.  Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book.
2. Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag.
3. Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness.
4. Mix all remaining ingredients except fresh cilantro and limes.
5. Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator for up to two hours.
6. Your chicken doesn’t take long to cook so you can use this time to get your dishes prepped and ready.
7. Once you are ready to cook the chicken, remove each breast from the marinade.
8. Pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.
9. In a heavy skillet or grill pan, heat a splash of oil over high heat.
10. Cook the chicken in batches to prevent over crowding the pan.
11. Place the breasts in the hot pan and cook without turning for a couple minutes
12. Flip the breasts over and cook until the other side is golden, it shouldn’t take long depending on the thickness of your chicken.
13. Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken.
14. Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.

Honey Lime Shrimp

via the doughwillriseagain.com

Honey Lime Shrimp
serves 2

1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one small lime, or half a large lime (2-3 T)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes

1.) In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.

2.) Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.

3.) When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)

4.) Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately!

Blackened Chicken and Cilantro Lime Quinoa

via sarcasticcooking.com

Ingredients

• 2 Boneless Skinless Chicken Breasts
• ½ Teaspoon of Paprika
• ¼ Teaspoon of Salt
• ¼ Teaspoon of Pepper
• ¼ Teaspoon of Cayenne Pepper
• ¼ Teaspoon of Onion Powder
• ¼ Teaspoon of Cumin
• 1 Teaspoon of Olive Oil
• 2 Cups of Low Sodium Chicken Stock
• 1 Cup of Quinoa
• Juice and Zest from One Lime
• A Dash of Salt and Pepper
• 2 Tablespoons of Cilantro, chopped

Instructions

1. Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.
2. Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.
3. Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.
4. After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.
5. Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.
6. Serve the sliced chicken breast on top of the quinoa. If you find the blackened seasoning too spicy, you can add a quick and easy avocado cream sauce to cool it down.
7. Just place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.

Greek Yogurt with Granola and Peaches

A favorite breakfast
via neverhomemaker.com

GREEK YOGURT WITH GRANOLA AND PEACHES -- for two

What you'll need . . . 

• 2 containers of plain greek yogurt
• 2 ripe peaches, cut into slices
• 1/4 cup steel-cut oats
• 1/4 cup raw crushed walnuts
• 1 tablespoon maple syrup
• 1/2 tablespoon coconut oil
• 1 teaspoon ground cinnamon

Method . . .

• Preheat your oven to 300 degrees F. Top a cookie sheet with a piece of parchment paper. Set aside.
• With a fork, whisk together the maple syrup, coconut oil, and cinnamon. Pour this mixture over the walnuts and steel-cut oats. Toss with your fingers until crumbly.
• Put this granola mixture in the oven for five minutes, then drop the heat to 280 degrees F, stir around, and bake for another 5 minutes. The walnuts will deepen in color.
• Remove from oven and let cool for a couple minutes -- while you put the slices peaches in two bowls. Top with the yogurt. Then the granola.
• This breakfast is also a great one to bring to work. Or just made for one. I recommend making the granola in the larger batch so you have it for more than one day.

Read more: http://www.neverhomemaker.com/2010/06/greek-yogurt-for-breakfast.html#ixzz383tv1hdK

Coconut Chicken with Sweet Chili Dipping Sauce

via budgetbytes.com

Ingredients

• 2 lbs. boneless, skinless chicken breasts 
• 2 large eggs 
• ¼ cup coconut milk (optional)
• ½ cup all purpose flour 
• 1 cup panko bread crumbs 
• 1 cup shredded coconut 
• ½ tsp salt 
• ½ cup vegetable oil, divided 
• 1 cup sweet chili sauce 

Instructions

1. Cut off any extra fat globules from your chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short. See photos below.
2. Prepare your breading station by gathering three bowls. In the first bowl combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut.
3. Place ¼ cup of vegetable oil in a large heavy duty skillet and heat over medium/high heat until it is just below smoking. You can test the heat by throwing in a little bit of flour. When it is hot enough, the flour will sizzle and create a lot of bubbles.
4. While the oil is heating, dredge the chicken strips. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut. I find it easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for each before moving onto the next.
5. After breading the strips, the oil should be hot enough. Place about 6 strips in the pan at once. There should only be one layer in the pan and there should be about an inch between each strip. If you over crowd the pan it will get too cold and the strips will soak up a lot of oil instead of frying. Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy. Place them on a plate with paper towel to drain and move on to the next batch. After a couple of batches you may need more oil so you can add the second ¼ cup to the pan. Allow the oil to come up to temperature before frying the next batch (2-3 minutes). Because the strips are thin, they should be cooked through by the time both sides are browned. You can tell by the texture of the chicken; it should be stiff when pressed. If you cut your strips thicker, you will need to bake off the chicken after frying to make sure the insides are cooked through.
6. When all of the strips are done frying, serve immediately with sweet chili sauce to dip in. I garnished mine with a little bit of chopped cilantro.