Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing Recipe

Just in time for spring, Jeanette from Jeanette’s Healthy Living has updated the classic broccoli salad by adding more vegetables – cauliflower and carrots, and using fresh grapes instead of raisins. She also lightened up and freshened up the dressing by using half non-fat Greek yogurt, raw honey (instead of white sugar) and some fresh lemon juice. Cheese is optional, but makes a nice addition for a little tanginess. A real pleaser for the whole family.
Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing Recipe
Ingredients
Salad 
2 cups broccoli florets
2 cups cauliflower florets
1 cup shredded carrots
2 cups grapes, halved
1 scallion, chopped
1/3 cup roasted sunflower seeds
1/2 cup shredded rBST-free cheese, optional
Greek Yogurt Honey Dressing 
1/2 cup non-fat Greek yogurt
1/2 cup low-fat mayonnaise
3 tablespoons raw honey
1 tablespoon fresh lemon juice
Directions 
Combine salad ingredients in a large bowl. Mix together Greek Yogurt Honey Dressing ingredients. Pour dressing over salad and toss.

Notes: Adapted from Cooking Light
Check out the recipe on Jeanette’s Healthy Living Blog

Jeanette’s Mini Ham & Cheese Frittatas

Mini-Egg-FrittatasJust in time for Easter, we’re sharing a delicious brunch recipe from our friend Jeanette, Jeanette’s Healthy Living. A few weeks ago, I made these Mini Frittatas with Ham and Cheese for a church function and ended up making extra for weekday breakfast-on-the-go. I’ve never made a frittata before although it’s been on my list to try forever. Frittatas are basically an open-faced omelet that is baked in the oven. The base is made of eggs and the toppings are endless – it’s the perfect medium for using up all the little bits and pieces of vegetables in your refrigerator.
I know I just posted an omelet recipe, but since Easter is this weekend, I wanted to share this frittata recipe because it would be perfect for Easter brunch, and it’s also the perfect on-the-go breakfast for busy weekday mornings. In my recent hangout with Elizabeth Ward, we talked about the importance of eating protein at breakfast time. Elizabeth said if timing was an issue that we should wake the kids up earlier to make sure they ate a good breakfast. On the flip side, we as parents, can make healthy breakfast bites like these frittatas ahead of time and reheat them for breakfast – they just take a few minutes in the toaster oven.
Frittatas, like omelets, are a great way to sneak in some vegetables at breakfast. Little bits and pieces of red bell peppers, steamed broccoli, mushrooms, roasted asparagus or cauliflower would all be great in these mini frittatas. I added ham to the frittatas when I made them, but you could easily it out, or add chopped up chicken sausage.
I served a few of these mini frittatas with a small cup of Greek yogurt for a protein-packed breakfast, along with a glass of orange juice – a great way for anyone to start the day.
Mini Frittatas with Ham, Vegetables and Cheese

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8
Serving Size: 3 mini frittatas

Ingredients
2 teaspoons olive oil
1/4 cup red bell pepper, finely chopped
1/4 cup onion, finely chopped
2/3 cup reduced salt uncured ham, chopped
1/3 cup shredded organic or non-RBST reduced-fat Cheddar cheese
2 tablespoons chives or scallions, finely chopped
1/8 teaspoon dried thyme, Fines Herbes or your favorite dried herbs
1/8 teaspoon ground black pepper
3 large egg whites
2 large eggs
cooking spray

Directions
1. Preheat oven to 350 degrees.
2. Heat a large skillet with oil over medium heat. Add peppers and onions and saute until
translucent, about 2 minutes. Add ham; saute 2 minutes. Remove from heat; cool 5 minutes.
3. Combine cheese, chives, thyme, pepper, egg whites and whole eggs in a medium bowl; whisk together. Add pepper/onion/ham mixture and stir well.
4. Spoon into 24 miniature muffin cups coated with cooking spray (use a non-stick pan and be
sure to spray the cups well to prevent sticking).
5. Bake for 15-20 minutes until set.
Notes: Adapted from Cooking Light
Check out the recipe on Jeanette’s Healthy Living Blog 

Gluten-Free Chicken Scallopine with Meyer Lemon Sauce

Lemon-Chicken1This week we’re sharing Jeanette’s gluten-free, lighter tribute to a traditional favorite Italian American recipe. Jeanette chose Meyer Lemons for the sauce, which she feels are more fragrant than other lemons but conventional lemons will do as well. Please enjoy this seasonally-apropos lighter take on Chicken Scallopine.
Gluten-Free Chicken Scallopine with Meyer Lemon Sauce
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8
This is a lighter version of a favorite Italian American recipe.
Ingredients
3 large eggs
3 tablespoons organic milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds thin sliced antibiotic-free chicken breast cutlets
cornstarch
3-4 tablespoons olive oil
2 tablespoons organic butter
1 Meyer lemon, cut into thin slices, pits removed
1/2 cup dry white wine
juice of 1 Meyer lemon
2 cups low-sodium chicken broth fresh minced parsley
Directions
Whisk together eggs, milk, salt and pepper in a bowl. Dredge chicken breast cutlets in cornstarch. Heat oil in a large skillet over medium heat. Dip cutlets into egg batter and let excess drip back into bowl; place in skillet and cook until golden brown on both sides, about 4 minutes. Adjust heat as needed to keep cutlets from browning too quickly. Drain cutlets on paper towel lined baking sheet. Continue until all cutlets are cooked. Pour off oil and wipe pan clean with paper towel. Add butter and melt; place lemon slices in pan and cook until just golden, about 3 minutes. Remove lemon slices and set aside. Add wine and Meyer lemon juice; bring to boil and cook until reduced, about 3-4 minutes. Add chicken broth and bring to a boil; cook until reduced in half, about 5 minutes. Return chicken cutlets to pan and heat through, turning pieces over to coat with sauce. Remove to serving platter along with sauce, and sprinkle with minced parsley. Notes Adapted from Lidia’s Italian-American Kitchen
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013′s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here.

Quinoa Almond Flour Pancakes

Quinoa-Almond-Pancakes1Our friend Jeanette Chen, Jeanette’s Healthy Living , is always trying to sneak in healthy ingredients for her kids, so on one recent snow day, she whipped up these Quinoa Almond Pancakes for breakfast. Jeanette suggests cooking the quinoa from the night before, making these pancakes was easy. Kids are not big fans of quinoa. They just don’t like the texture or the taste, so puree the quinoa and pancake ingredients in a blender until it was nice and smooth. These are tender pancakes and a real treat when you’ve got a hankering for something special for breakfast – a great way to fill up your tummy with all sorts of goodness. Top with some fresh berries or caramelized bananas for something extra special.
Quinoa Almond Flour Pancakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 15-16 pancakes (1/4 cup batter each)
Ingredients
1 cup cooked white quinoa (4.7 ounces)
1 cup almond flour (1.9 ounces – I used Honeyville)
4 tablespoons coconut oil
2 eggs
1/2-1 cup almond milk, depending on consistency desired
4 teaspoons baking powder
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
Directions 
This recipe includes weights for the cooked quinoa and almond flour as the moisture content of both may affect the consistency of the batter. Start with 1/2 cup milk and use more if needed to reach a thick batter consistency. These are delicate pancakes, so flip carefully.
Place all ingredients in a blender and blend until smooth. Lightly grease skillet with coconut oil and pour batter into skillet (~ 1/4 cup for each pancake). Cook until browned on bottom; flip and cook other side until browned.
Here is the full article to enjoy

Jeanette’s Slow Cooker White Chicken Chili

Slow-Cooker-White-Chicken-ChiliWith all of the snow and arctic temps this winter it’s nice to seek comfort in delicious, slow cooked meals. With that in mind, we’re sharing another sure-fire winter hit from our friend Jeanette, Jeanette’s Healthy Living . . . Perfect for a cold wintry day. Serve it with lots of fixings for extra fun!
I’ve been thinking of making this for a while, but hadn’t gotten around to it for whatever reason. I think I was worried my kids wouldn’t like it simply because it wouldn’t look like the chili they’re used to. White food tends to scream boring and bland. To amp up the flavor in this White Chicken Chili, I did three things:

  • Toasted whole cumin and coriander before grinding them
  • Used three types of chili peppers – fresh jalapeno, pickled jalapeno, and fire roasted green chilies
  • Used leftover Chicken “Carnitas Style” which was braised in onions, garlic and spices
  • Served the chili with fun and fresh toppings – diced avocado, chopped scallions, fresh cilantro leaves, Pepper Jack cheese, and baked blue tortilla chips

The chili itself is dairy-free, so choose your toppings according to preferences and dietary needs. My husband is lactose intolerant, so he topped his chili with avocado, scallions and cilantro.
To go along with this chili, I made a batch of gluten-free dairy-free Cornbread and Steamed Broccoli with Toasted Garlic Red Pepper Olive Oil.
I gave a container of this White Chicken Chili with Green Chilies to a friend of mine who’s just finishing up her chemotherapy treatments and she said it was the best chicken chili she’s ever had. I was so glad she enjoyed this nutrient rich chili, packed with goodness.

Slow Cooker White Chicken Chili with Green Chilies
Prep Time: 20 minutes

Cook Time: 4 hours, 15 minutes

Total Time: 5 hours, 35 minutes

Yield: 6

I pureed one can of beans to make a thicker, creamier consistency to this chili. Toasting whole spices and then grinding them is worth the effort for an extra boost of flavor; however, you could certainly use pre-ground spices. For dairy-free option, leave out cheese and Greek yogurt as toppings.

Ingredients

    • 3 14.5 ounce cans white beans
    • 1 tablespoon cumin seeds
    • 1 1/2 teaspoon coriander seeds
    • 1 tablespoon olive oil
    • 1/2-1 fresh jalapeno pepper, seeds removed, minced
    • 4 sliced pickled jalapenos
    • 2 green bell peppers
    • 1 large onion, chopped
    • 1 celery stalk, chopped
    • 4 garlic cloves, minced
    • 1 teaspoon ancho chili powder
    • 1 cup low-sodium chicken broth
    • 1 cups Chicken Carnitas or roast chicken, chopped into bite-size pieces
    • 1 4-ounce can fire roasted green chilies
Toppings
  • fresh cilantro leaves
  • fresh avocado, diced
  • scallions, chopped
  • shredded pepper jack cheese
  • Greek yogurt
  • crumbled tortilla chips
  • fresh lime wedges
 Directions
  1. Place one can of beans in food processor and process until smooth. Rinse and drain remaining beans. Place in slow cooker.
  2. In a small skillet, toast cumin seeds and coriander seeds until fragrant. Transfer to spice grinder (I use an old coffee grinder) and grind until fine.
  3. Heat oil in a large skillet. Add jalapeno pepper, pickled jalapeno, bell peppers, onion, celery and garlic and saute until onions and peppers are soft. Add ground cumin, coriander and ancho chili powder and saute another minute. Add to slow cooker, along with chicken broth, chicken and fire roasted green chilies. Cover and cook on high setting for 4 hours. Serve with toppings as desired.
Adapted from Food Network
White-Chicken-Chili-with-the-Fixings

Check out this recipe and more at Jeanette’s Healthy Living blog

Cranberry Coconut Chocolate Chip Oatmeal Cookies

Cranberry-Coconut-Chocolate-Chip-Oatmeal-Cookie-FeatureThese Cranberry Coconut Chocolate Chip Oatmeal Cookies from our friend Jeanette Chen make a festive addition to any holiday cookie platter. Chock full of cranberries, coconut and mini chocolate chips, and sweetened with banana and honey, these ‘cakey’ cookies are naturally delicious.
Cranberry Coconut Chocolate Chip Oatmeal Cookies
Prep Time:
15 minutes
Cook Time:
8 minutes
Total Time:
23 minutes
Yield: ~ 28 cookies
The banana adds sweetness and keeps these cookies nice and moist.
Ingredients
3/4 cup Arrowhead Mills® Organic Oat Flour
3/4 cup organic rolled oats
1 tablespoon organic ground golden flax seed mixed with
3 tablespoons water
1/2 teaspoon baking soda
Recipes
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup honey or maple syrup
1/4 cup MaraNatha® Organic Creamy Almond Butter
1/3 cup mashed ripe organic banana
2 tablespoons organic virgin coconut oil
1 teaspoon vanilla extract
1/3 cup dried organic cranberries
1/3 cup organic raw dried coconut flakes
1/2 cup mini chocolate chips
Directions
Combine oat flour, oats, flax seed and water mixture, baking soda, baking powder and salt in a mixing bowl. Mix well. Add honey, almond butter, banana, coconut oil and vanilla; blend until mixed through. Add cranberries, coconut and chocolate chips and mix well. Cover and refrigerate for a few hours or overnight to firm up cookie dough. Preheat oven to 350 degrees. Line baking sheet with parchment paper. Spoon cookie dough onto cookie sheets using rounded teaspoon. Flatten tops slightly. Bake 7-9 minutes or until lightly browned. Let cool.
Notes For a vegan option
substitute maple syrup for honey.
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013′s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here

Turkey Shepherd’s Pie by Jeanette Chen

Turkey-Shepherds-Pie1Thanksgiving is finished; now what to do with all of the leftovers! Our friend Jeanette has the perfect plan for your extra turkey – a simple and delicious recipe for Turkey Shepherd’s Pie.
Turkey Shepherd’s Pie
This is a great way to make use of all those delicious turkey leftovers. This is comfort food at its best. Jeanette likes to serve this with steamed broccoli, but a simple greens salad would go perfectly. You can also make this ahead of time and refrigerate it. To heat, place a piece of foil on top and place in the preheated oven until heated through (I’m guessing it would take about 35-40 minutes); remove the foil and continue baking another 5-10 minutes.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Yield: 5-6
Ingredients
Mashed Potatoes 
1 tablespoon olive oil 
1 leek, white parts only, washed well and thinly sliced 
5 medium potatoes, peeled and cut into 2 inch chunks 
1/2 cup non-fat Greek yogurt 
1 cup low-fat milk 
5 roasted garlic cloves, mashed (optional) 

Shepherd’s Pie Filling 
1 1/2 tablespoon olive oil
2 carrots, peeled, minced 
2 celery stalks, trimmed, minced 
1 leek, trimmed and sliced, or 1 medium onion, finely chopped 
4 garlic cloves 
1 teaspoon dried thyme 
1/2 teaspoon dried rosemary 
1 pound ground turkey 
1/2 cup red wine 
8 ounce can tomato sauce 
1 cup frozen peas 
salt and pepper, to taste 
1/4 cup shredded low-fat cheese 
2 tablespoons Romano cheese 
Directions
Preheat oven to 375 degrees. Mashed Potatoes Heat olive oil in a sauté pan and add leek; sauté until lightly browned and caramelized. Place potatoes in a large pot. Cover with water and bring to a boil; cook until tender, about 25 minutes. Drain well and place potatoes in a large mixing bowl. Add yogurt and milk; beat until smooth. Season with salt and pepper. Stir in mashed roasted garlic cloves (if using) and sautéed leeks. Shepherd’s Pie Heat oil in a large sauté pan on medium heat. Add carrots, celery, leek and garlic, thyme and rosemary and sauté until vegetables soften, about 5-6 minutes. Add turkey and use the back of a large spoon to break into pieces; cook until browned. Add red wine and cook until wine reduces and just evaporates. Add tomato sauce and frozen peas, and season with salt and pepper. Transfer to a large casserole dish. Spread mashed potatoes on top of meat filling. Sprinkle shredded cheese and Romano cheese on top. Bake for 10-12 minutes until cheese is melted.
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013′s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here

Oven Braised Chicken Cacciatore with Rosemary

Oven-Braised-Chicken-CacciatoreThis Oven Braised Chicken Cacciatore brought to us from Jeanette Chen is scented with rosemary and braised in a rich tomato sauce flavored with red wine, mushrooms and mixed bell peppers. Serve this over simple Lemon Poppy Seed Noodles alongside sauteed green beans for a simple but elegant meal. This delicious and hearty. Italian-inspired autumn recipe will pair very nicely with a Chianti Classico. And Stewart’s Spirits has the perfect Chianti right next door (and online) . . . the Marchesi de’ Frescobaldi Chianti Rufina Nipozzano Riserva 
Oven Braised Chicken Cacciatore with Rosemary
Ingredients
2 1/2 tablespoons olive oil, divided
2 red bell peppers, sliced
2 green bell peppers, sliced
1 large onion, sliced
3 cloves garlic, chopped
2 celery stalks, sliced
2 8-ounce packages mushrooms, sliced
2/3 cup red wine
1 cup chicken broth
1 28-ounce box or can tomato sauce
4 sprigs fresh rosemary
5 pounds chicken on the bone (The recipe uses drumsticks and thighs)
salt and pepper, to taste
garlic powder, to taste
chopped parsley, for garnish, optional
Directions
Preheat oven to 350 degrees. Heat 1 tablespoon olive oil in a large saute pan. Add red peppers, green peppers, onions, garlic, celery and mushrooms. Saute until onions are translucent, about 6-7 minutes. Add red wine; simmer 2-3 minutes. Add broth, tomato sauce and rosemary. Season to taste with salt and pepper. Season chicken pieces with salt, pepper and garlic powder. In a large skillet, heat 1 1/2 tablespoons oil. Brown chicken on both sides, about 3-5 minutes on each side. Place chicken in large Dutch oven. Pour sauce on top. Cover pot and place in oven; bake 1 hour or until meat is tender and falling off the bone. Sprinkle with chopped parsley before serving if desired.

Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013’s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here
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Grilled Chicken, Bell Pepper, Zucchini & Squash Kebabs

Grilled-Chicken-with-Vegetables-KebabsJeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently nominated for Best Health Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. This week Jeanette shares a lunch hit with her boys. With the summer coming, this fresh and quick dish is a crowd pleaser.

Ingredients

  • bamboo skewers

Chicken

  • 3 pounds boneless chicken breast, cut into 1 inch cubes
  • 2 lemons
  • 1/4 cup extra virgin olive oil
  • 4 sprigs rosemary or 2 teaspoons dried oregano, rosemary, thyme or a mixture
  • salt and freshly ground pepper

Vegetables

  • Assorted bell peppers (I used red, yellow, orange)
  • Zucchini
  • Summer Squash

Chimichurri Sauce
Chimichurri Sauce is good on just about anything – chicken, fish, or grilled vegetables. My kids will eat just about anything with this sauce. Mix all ingredients together.
Ingredients

  • 4 tablespoons minced parsley
  • 4 tablespoons minced onion
  • 1 minced garlic clove
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • a dash or two of ground cumin salt and pepper to taste

Directions

  1. Place chicken in a large bowl. Add lemon, olive oil, herbs, salt and pepper. Let marinate at least one hour and up to overnight.
  2. Cut peppers into 1″ pieces. Cut zucchini and summer squash into 1/2″ thick pieces that are about 1″ inch wide (I cut semi-circles for the larger pieces).
  3. Soak bamboo skewers for 30 minutes before grilling.
  4. Skewer chicken and vegetables, alternating chicken and vegetables.
  5. Grill until done.
  6. Serve with Chimichurri Sauce, if desired.