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Jessica Seinfeld's Aloha Chicken
__ * 1 cup whole-wheat breadcrumbs
* 1/4 cup flaxseed meal
* 1/2 cup sweet potato puree
* 1/4 cup pineapple puree
* 1 Tbsp. soy sauce
* 1 large egg white, lightly beaten
* 1/4 cup shredded unsweetened coconut
* 1 pound boneless, skinless chicken breast or chicken tenders, cut into large chunks
* salt and pepper to taste
* 2 Tbsp. all-purpose or whole-wheat flour
* Nonstick cooking spray & olive oil
To make the purees: (1) cook/steam the sweet potato just like you would a baked potato. Allow to cool and then scoop the insides into the food processor & puree. (2) cut a fresh pineapple (or use canned) into the food processor and puree. THESE CAN BE DONE AHEAD OF TIME AND KEPT IN THE REFRIGERATOR OR FROZEN UNTIL YOU NEED THEM!
In a bowl, mix the breadcrumbs with the flaxseed and set aside. In a second bowl, combine the purees, soy sauce, egg white & coconut, and mix with a fork; set aside next to the breadcrumbs.
Sprinkle both sides of chicken with salt, pepper and flour. Dip the chicken into the egg-white mixture and then roll it in the breadcrumbs mixture until completely coated.
Coat a non-stick skillet with cooking spray and set the heat to medium-high. When the pan is hot, drizzle olive oil over the pan.
Add the chicken in a single layer to the skillet and brown for 3-4 minutes on one side, until the breadcrumbs coating is crisp and golden. Turn and cook 4-5 minutes longer, until the chicken is cooked through. (Turn the heat down a little if your chicken is browning too quickly - coconut burns easily).
* 1/4 cup flaxseed meal
* 1/2 cup sweet potato puree
* 1/4 cup pineapple puree
* 1 Tbsp. soy sauce
* 1 large egg white, lightly beaten
* 1/4 cup shredded unsweetened coconut
* 1 pound boneless, skinless chicken breast or chicken tenders, cut into large chunks
* salt and pepper to taste
* 2 Tbsp. all-purpose or whole-wheat flour
* Nonstick cooking spray & olive oil
To make the purees: (1) cook/steam the sweet potato just like you would a baked potato. Allow to cool and then scoop the insides into the food processor & puree. (2) cut a fresh pineapple (or use canned) into the food processor and puree. THESE CAN BE DONE AHEAD OF TIME AND KEPT IN THE REFRIGERATOR OR FROZEN UNTIL YOU NEED THEM!
In a bowl, mix the breadcrumbs with the flaxseed and set aside. In a second bowl, combine the purees, soy sauce, egg white & coconut, and mix with a fork; set aside next to the breadcrumbs.
Sprinkle both sides of chicken with salt, pepper and flour. Dip the chicken into the egg-white mixture and then roll it in the breadcrumbs mixture until completely coated.
Coat a non-stick skillet with cooking spray and set the heat to medium-high. When the pan is hot, drizzle olive oil over the pan.
Add the chicken in a single layer to the skillet and brown for 3-4 minutes on one side, until the breadcrumbs coating is crisp and golden. Turn and cook 4-5 minutes longer, until the chicken is cooked through. (Turn the heat down a little if your chicken is browning too quickly - coconut burns easily).
Green Mashed Potatoes
![Picture](/uploads/3/9/1/6/3916068/5836228.jpg?206)
Potatoes
Olive Oil
Dandelion Greens (wash the bunch and cut it into about three segments)
Parmesan or Romano cheese (grated)
Bread crumbs
Peel and boil potatoes. Remove the potatoes from the water, but save the water. Blanch the dandelion greens in the potato water for about 3-5 minutes. Remove the greens, let them cool, and cut them a little smaller--about bite size. Mix the greens with the potatoes. Add a good bit of olive oil and some salt. Mash the potatoes and greens. Add olive oil as needed. Mix in a handful of grated cheese.
Put the mashed mixture in a baking dish. Top with bread crumbs. Bake a few minutes at 375, just until bread crumbs are brown.
Olive Oil
Dandelion Greens (wash the bunch and cut it into about three segments)
Parmesan or Romano cheese (grated)
Bread crumbs
Peel and boil potatoes. Remove the potatoes from the water, but save the water. Blanch the dandelion greens in the potato water for about 3-5 minutes. Remove the greens, let them cool, and cut them a little smaller--about bite size. Mix the greens with the potatoes. Add a good bit of olive oil and some salt. Mash the potatoes and greens. Add olive oil as needed. Mix in a handful of grated cheese.
Put the mashed mixture in a baking dish. Top with bread crumbs. Bake a few minutes at 375, just until bread crumbs are brown.
Black Bean Brownies
Fudgy Black Bean Brownies
Makes 16 Servings
2. Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract as desired, baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.
3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.
4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.
Nutrition Information per Serving: 120 calories, 5g fat (1.5g saturated, 0.3g omega-3), 95mg sodium, 18g carbohydrate, 2g fiber, 3g protein
Makes 16 Servings
- 1 15-ounce can black beans, drained and rinsed very well
- 3 large eggs
- 3 tablespoons canola oil
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract, optional
- 1/2 teaspoon baking powder
- Pinch salt
- 1/2 cup mini semi-sweet chocolate chips, divided
2. Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract as desired, baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.
3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.
4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.
Nutrition Information per Serving: 120 calories, 5g fat (1.5g saturated, 0.3g omega-3), 95mg sodium, 18g carbohydrate, 2g fiber, 3g protein