**Allergens: dairy, wheat, eggs
Honey Cayenne Chicken Tenders
1 package boneless skinless chicken breasts
¼ cup honey
¼ tsp cayenne pepper
½ tsp black pepper
½ tsp salt
3 cups crushed corn flakes
Preheat the oven to 350°F.
Line a baking sheet with foil and place a cookie cooking rack on top of the baking sheet.
Combine honey, cayenne pepper, black pepper and salt in a microwave safe bowl and microwave for 30 seconds. Cut the chicken breast into chicken-tender sizes pieces. Coat them in the honey mixture and then lay them into a bowl with the crushed corn flakes and coat completely.
Lay the breaded tenders on the cookie cool rack on top of the baking sheet.
Flip the tenders over about halfway through, after around 10 minutes of baking.
Bake for an additional 10-15 minutes or until the internal temperature of the thickest tender reaches 165oF.
Spinach Mac & Cheese
1 box whole grain pasta 1 ½ cups skim milk
2 TBSP butter 1 tsp garlic powder
¼ cup flour 2 large handfuls of spinach
1 cup cheddar cheese Salt & pepper
Boil a pot of water for the pasta and cook as directed.
In a separate pan, melt the butter. Add the flour in and mix to form a paste. Mix in ½ cup of the skim milk to form a thick sauce. Add in the rest of the milk and combine. Mix in the cheese, garlic powder, salt and pepper. Stir until completely mixed.
Add in the spinach and let it cook for about 3-5 minutes Add the sauce to the pasta and mix until coated.
3 cups broccoli florets
1.5 TBSP olive oil
Salt and pepper to taste
Preheat oven to 400oF.
Place broccoli on a baking sheet and toss with olive oil, salt, and pepper. Bake for 20 minutes, flipping halfway through, or until lightly browned.
Carrot Cake Cookies
1 cup instant oats 1/8 tsp salt
¾ cup whole wheat flour 1 large egg
1 ½ tsp baking powder 1 tsp vanilla extract
1 ½ tsp ground cinnamon ½ cup maple syrup
2 TBSP unsalted butter, melted and cooled slightly
¾ cup grated carrots
3 oz. cream cheese
1 TBSP butter
4 tsp sugar
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the butter, egg, and vanilla.
Stir in the maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
Preheat the oven to 325°F, and line a baking sheet with parchment paper.
Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
For the frosting, combine all ingredients in a mixer or with a fork until smooth. Frost the cookies once they have cooled.