FROM THE COOKBOOK

food | From the Cookbook

Chicken Cordon Bleu Kebabs

SKEWERS:

• Nonstick cooking spray • 2 chicken breasts (6 ounces each), cubed • 1 ham steak (6 ounces), cubed • 6 bamboo skewers (8 inches) • 1 tablespoon Dijon mustard • 1 teaspoon pure maple syrup • 1/4 teaspoon ground black pepper • 1/4 teaspoon paprika • 1 teaspoon extra-virgin olive oil

SAUCE:

• 2 tablespoons butter • 2 tablespoons flour • 1 cup lactose-free 2% milk • 1 teaspoon Dijon mustard • 1 cup shredded Swiss cheese • Salt and pepper to taste To make skewers: Preheat broiler to 500˚F. Line broiler pan with foil and spray with nonstick cooking spray. Thread cubed chicken pieces and cubed ham pieces onto skewers.

In small bowl, combine Dijon mustard, maple syrup, black pepper, paprika and oil. Brush mustard mixture on skewers.

Broil about 5 minutes, flip and cook 5 minutes, or until chicken is cooked through.

To make sauce: In small saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute, whisking constantly. Gradually add milk, whisking constantly. Add Dijon mustard. Continue cooking 5 minutes, or until thick. Reduce heat to low and stir in cheese, whisking until melted. Add salt and pepper, to taste, if desired. Serve chicken and ham kebabs with sauce.

Recipe courtesy of Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More

From the Cookbook | food

One Pan Mac & Cheese

• Water • 2 teaspoons salt • 2 cups dry macaroni noodles • 2 cups lactose-free whole milk • 2 eggs • 2 tablespoons butter, clarified or ghee • 1 1/2 cups shredded sharp white cheddar cheese • 1 cup shredded Parmesan cheese • Salt and pepper to taste Add water and salt to 3-quart saucepan; cook noodles according to package directions. Drain and add noodles back to pan.

Measure milk into large measuring cup. Add eggs and whisk.

Toss noodles with clarified butter, turn heat to medium and pour in milk-egg mixture. Add cheeses and stir until melted. Bring to low boil about 3 minutes; sauce will thicken and become creamy. Add salt and fresh cracked pepper, to taste.

Recipe courtesy of Sheila Johnson of “Eat 2 Gather” on behalf of Milk Means More

Parmesan-Swiss Fish

• 1 1/4 pounds skinless halibut, salmon or tilapia fillets (fresh or frozen) • 3/4 cup shredded Swiss cheese • 1/4 cup plain Greek yogurt • 1/4 cup mayonnaise • 2 tablespoons sliced green onion • 1/4 teaspoon salt • 1/8 teaspoon pepper • 2 tablespoons grated Parmesan cheese • 1/4 teaspoon paprika Preheat oven to 450˚F. Thaw fish, if frozen. Cut into four serving-size pieces, if necessary. Pat fish dry with paper towels. Arrange in single layer on greased 15-by-10-by-1-inch baking pan, tucking under any thin edges.

In small bowl, toss Swiss cheese, yogurt, mayonnaise, green onion, salt and pepper. Spread over fish fillets. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, until fish flakes easily with fork. Allow 6-8 minutes baking time per 1/2-inch thickness of fish.

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More.

From the Cookbook | food

Sausage Foil Packet Dinner

• 1 package Coleman Natural Uncured

Polish Kielbasa, sliced 1/2-inch thick • 2 cloves garlic, minced • 2 ears corn, each cut crosswise into four pieces • 2 large tomatoes, chopped • 1 medium red onion, thinly sliced • 1 pound Yukon Gold potatoes, chopped into 1-inch pieces • 2 tablespoons extra-virgin olive oil • Salt and pepper to taste • 2 tablespoons parsley, chopped Preheat oven to 425˚F. Cut foil into four sheets about 12 inches long.

Divide kielbasa, garlic, corn, tomatoes, onion and potatoes evenly over foil sheets. Drizzle with oil then season with salt and pepper, to taste. Toss gently to combine.

Top each packet with parsley and fold crosswise over kielbasa and vegetable mixture to completely cover food. Roll top and bottom edges to seal.

Place foil packets on baking sheet and bake 30 minutes.

Visit ColemanNatural.com/Recipes to find more fall meal inspiration.

food | From the Cookbook

Baked Stuffed Pasta Shells

• 6 ounces jumbo pasta shells • 2 tablespoons olive oil • 1 tablespoon fresh garlic • 1 medium onion, diced • 5 portobello mushroom caps, gills removed then diced • 1 pinch sea salt, plus additional, to taste • 1 pinch pepper, plus additional, to taste • 2 cups shredded kale • 3 tablespoons water • 15 ounces skim milk ricotta cheese • 4 tablespoons pesto • 1 tablespoon The Fit Cook Land spice blend • 1 1/2 cups reduced-fat marinara, divided • 1 1/2 cups reduced-fat mozzarella • Fresh herbs, for garnish Preheat oven to 420˚F. Bring pot of salted water to boil. Cook pasta shells according to package instructions. Drain then set aside.

Heat pot or cast-iron casserole dish over medium heat. Once hot, add oil, garlic, onion and mushrooms. Add pinch of sea salt and pepper as it cooks. Cook until onions turn brown and mushrooms shrink in size, about 3-5 minutes. Empty contents and set aside.

Place pot back over heat. Add shredded kale and water to create steam. Toss kale in pot until it turns vibrant green; set aside to cool.

In large bowl, mix ricotta cheese with mushroom mixture, kale, pesto and spice blend.

In casserole dish, spread about 1/2 cup marinara on bottom. Then one-by-one, stuff each pasta shell with approximately 2 tablespoons ricotta mixture and add to casserole dish. Repeat with remaining shells.

Cover shells with remaining marinara and mozzarella cheese. Cover casserole dish with foil and bake 20 minutes. During final 5 minutes, remove foil so mozzarella can brown.

Garnish with fresh herbs and salt and pepper, to taste.

Visit rmhdallas.org for more information and to order the cookbook. Recipe courtesy of chef Kevin Curry.

From the Cookbook | food

Apple Pie Stuffed Pitas

FILLING:

• 4 green apples, peeled, cored and thinly sliced • 1 teaspoon cinnamon • 1/2 teaspoon nutmeg • 2 tablespoons plant-based butter • 1/3 cup white sugar • 3 tablespoons water • 1 teaspoon cornstarch

OAT CRUMBLE TOPPING:

• 1/2 cup flour • 1/2 cup rolled oats • 1/4 cup brown sugar • 1/2 teaspoon cinnamon • 1 tablespoon orange juice • 1 pinch salt • 2 tablespoons plant-based butter • 4 Toufayan Multi-Grain Pita Bread Preheat oven to 350˚F. To make filling: In large saute pan over medium heat add apples, cinnamon, nutmeg, butter, white sugar, water and cornstarch. Cook apples down about 10 minutes until they begin to get gooey.

To make oat crumble topping: In medium bowl, mix flour, oats, brown sugar, cinnamon, orange juice and salt. Cut in butter and mix until crumbs begin to form.

Cut pitas in half and line baking sheet. Fill one pita half with apple filling and lay on its side, being careful to not let apples fall out. Top with oat crumble. Repeat with remaining pitas.

Bake about 6 minutes. If desired, broil 1 minute for additional color.

Get inspired to create family-friendly, plant-based dishes with these recipes and more at Toufayan.com.

food | From the Cookbook

Overnight Apple Cinnamon French Toast Casserole

• Nonstick cooking spray • 1 package (20 ounces) French bread, cubed, divided • 1 can (20 ounces) apple pie filling • 9 eggs 1 cup half-and-half 2 teaspoons ground cinnamon 1 cup powdered sugar, plus additional (optional) 2 tablespoons milk, plus additional (optional) Spray 8-by-8-inch glass baking dish with nonstick cooking spray.

In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside.

In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread.

Cover with aluminum foil and chill overnight.

Heat oven to 325˚F. Remove foil and bake 50-60 minutes. Let cool 10-15 minutes.

In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.

Find more breakfast and brunch recipes at Culinary.net.

From the Cookbook | food

Fresh Ginger Cookies

• 2 cups flour • 1 1/2 teaspoons baking soda • 1 1/2 teaspoons ground ginger • 1 teaspoon ground cinnamon • 1/8 teaspoon salt • 3/4 cup salted butter, softened • 1 cup, plus 3 tablespoons, sugar, divided • 1/4 cup brown sugar • 1 egg • 1/4 cup grated fresh ginger Heat oven to 350˚F. In medium bowl, whisk flour, baking soda, ground ginger, cinnamon and salt. Set aside.

In stand mixer, beat butter, 1 cup sugar and brown sugar until fluffy. Add egg and fresh ginger; beat until combined. Gradually add dry ingredients to mixer until combined.

In small bowl, add remaining sugar. Using spoon, portion out dough, roll into balls then roll in sugar. Arrange balls on baking sheet at least 1 inch apart.

Bake 14 minutes, or until edges are golden brown. Transfer cookies to cooling rack and cool completely.

Find more sweet treat recipes at Culinary.net.