A wonderful mixture of tender slices of chicken with mushrooms and carrots.

Ingredients

2 lbs of skinless, boneless chicken breast, sliced

2 cups of mushrooms, sliced

2 cups of carrots, diced

1 tbsp ginger, minced

1 tbsp garlic, minced

1 1/2 tbsp corn starch

1 tbsp oyster sauce

2 tsp soy sauce

1/2 tsp sesame oil

2 tbsp vegetable oil

Instructions

1. Marinate chicken slices with a mixture of 1/2 tbsp corn starch, 1/4 tsp sesame oil, 1 tsp soy sauce.  Refrigerate for 30 min.
2. On medium high heat, add oil to wok.  When heated, add minced garlic and ginger, stirring for about 1 minute.
3. Add chicken and stir constantly (~ 2 min).  When chicken has been browned, add some water (~3 tbsp), cover, and let simmer for ~ 5 min or until chicken is cooked.  Remove chicken and place in bowl, keeping warm.
4. Add carrots and mushrooms and heat until desired tenderness.  Check regularly to ensure there is enough water.  Meanwhile, make sauce using 1/8 cup water with oyster sauce, and remaining soy sauce (1 tsp), corn starch (1 tbsp), and sesame oil (1/4 tsp).
5. When vegetables are ready, add chicken, and stir for about a minute to re-heat chicken.  Add in sauce until mixture thickens.  Serve immediately.

Makes 4 servings.

Bursting with blueberries and the fresh taste of orange, these muffins are a terrific start to the day.

Ingredients

1 1/4 cups milk

Grated zest and juice of 1 orange

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp baking salt

2/3 cup packed brown sugar

1 egg

1/4 cup butter, melted

2 cups frozen or fresh blueberries

Instructions

1. Preheat oven to 375°F (190°C). Butter a 12-cup nonstick muffin pan or line with paper liners.
2. Combine milk, orange zest and enough juice to measure 1 1/2 cups (add more milk if necessary).
3. In a large bowl, combine all-purpose and whole wheat flours, baking powder, ginger, baking soda and salt.  In another bowl, whisk together milk mixture, sugar, egg and butter. Stir blueberries into dry ingredients just until coated.  Pour milk mixture over dry ingredients and stir just until moistened.
4. Spoon into prepared muffin pan. Bake for 20 to 30 min or until tops are firm to the touch.  Let cool in pan for 5 min.  Transfer to rack to cool completely.

Yields 12 muffins.

Try these moist and flavourful cookies that packs an extra nutritional punch.

Ingredients

1 1/2 cups mixed dried fruit (apples, apricots, raisins, cranberries)

1/3 cup ground flax seeds

1 cup milk

2 1/2 cups quick-cooking rolled oats

1 1/2 cups whole wheat flour

2 tsp baking powder

1 1/2 tsp ground cinnamon

1/2 tsp salt

1 cup butter, softened

1 1/4 cups packed brown sugar

1 egg

Instructions

1. Preheat to 375°F (190°C).  Lightly butter 2 large baking sheets or line with parchment paper.
2. Chop dried fruit if using large pieces; stir fruit and flax seeds into milk and set aside.
3. In a bowl, combine oats, flour, baking powder, cinnamon and salt.
4. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg until creamy. Using a wooden spoon, stir in oat mixture alternately with milk mixture, making 3 additions of dry ingredients and 2 of Milk.
5. Drop heaping tablespoons (15 mL) of batter onto prepared baking sheets at least 2 inches (5 cm) apart and flatten slightly. Bake for about 15 min, rotating pans halfway, or until golden around the edges yet soft in centre. Let cool for 3 min; transfer cookies to a rack to cool.

Yields 4 dozen cookies.

Tip: Baked cookies can be layered between waxed or parchment paper in an airtight container and stored at room temperature for up to 3 days or frozen for up to 2 month.

Best bedtime snack ever.

Ingredients

2 cups whole wheat pastry flour

1/2 teaspoon salt

1 tablespoon baking powder

2 large bananas

1/3 cup applesauce

1/4 cup honey

1/2 cup milk or soymilk

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, combine the flour (make sure it’s whole-wheat pastry flour or you’ll produce golf balls, not muffins), salt, and baking powder.
3. In a blender, puree the bananas; add the applesauce, honey, and milk. Blend well.
4. Pour the banana mixture into the dry ingredients and stir until just moistened.
5. Line muffin tins with paper muffin cups, pour in batter, and bake 30 minutes or until tops are lightly brown and slightly springy.

Quick and delicious.

Ingredients

1 cup water

1/2 cup uncooked Arborio rice

1 tbsp canola oil

4 boneless skinless chicken breasts cut into strips

1 cup half moon zucchini slices

1 cup red pepper strips

1 box Campbell’s Cream of Chicken easy cooking sauce

2.5 tbsp pesto

1 tbsp freshly squeezed lemon juice

Instructions

1. Heat water to a boil in small saucepan. Remove from heat and stir in rice. Cover and set aside.
2. Heat half of oil in large non-stick skillet at medium-high. Cook chicken until well browned on all sides – about 7 minutes. Add remaining oil, zucchini and pepper strips and cook for 3 minutes, stirring often. Reduce heat. Remove mixture from pan and keep warm.
3. Combine cooking sauce and rice mixture in skillet. Simmer, covered, until rice is tender yet firm to the bite in centre – about 10 minutes, stirring occasionally.
4. Stir in pesto. Return chicken and vegetable mixture to skillet, stir and heat through. Stir in lemon juice and serve immediately.