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No-Bake Granola Bar Treats

These granola treats are my favorite snack to enjoy on a Saturday afternoon. With protein from peanut butter and sweetness from chocolate and honey, they’re filling and sure to satisfy.

This recipe calls for peanut butter, but any nut butter works perfectly in this recipe. Don’t hesitate to use whatever nut butter you have on hand, or what you like best. For those using chocolate in this recipe, make sure to add your chocolate after the granola has cooled slightly so it won’t melt. However, if you’d like the batch to be extra chocolaty, feel free to mix it in while the granola is still warm.

The base of this recipe serves as a blank canvas for all kinds of granola bar creations. I have a pretty persistent sweet tooth, so I enjoy making these with sweet additions like chocolate. You can add any kind of nuts, seeds or dried fruits you have on hand and omit the chocolate to make these bars even more nutritious.

Ingredients:

¾ cup peanut butter
½ cup honey
2 T sunflower oil (or any neutral-flavored oil)
1 Tsp vanilla extract
½ Tsp sea salt
2 ¼ cups old fashioned oats
¼ cup milk chocolate chips
¼ cup white chocolate chips

Variations:
½ cup chopped nuts
½ cup dried fruit
½ cup dried shaved coconut
½ cup pumpkin seeds
½ cup chia seeds

Instructions:

Line an 8x8inch pan baking pan with parchment paper. Set it aside.
In a saucepan over medium heat, add your peanut butter, oil and honey. Simmer it until it begins to bubble slightly, stirring occasionally. This may take 7 to 10 minutes.
Add your vanilla extract and salt. Stir the mixture to incorporate it and allow it to simmer for one more minute.
Add your oats and stir until combined, allowing the oats to fully absorb the mixture.
Place your granola to the refrigerator for 10 to 15 minutes, allowing it to cool slightly. Remove it and stir in the chocolate chips until fully incorporated.
Transfer the granola to your baking pan and press it into the pan. Packing the granola down firmly and evenly will help it keep its shape once prepared.
Allow the granola to chill in the refrigerator for 1 to 2 hours.
Once cooled, lift the granola out of the pan using the parchment paper. Cut them into your desired shape and enjoy!

Mediterranean Sheet Pan Chicken

The new year brings new motivation and resolutions. Many of us may be opting to eat healthier this new year. If so, this is the recipe for you. The moist chicken paired with the beautifully roasted vegetables makes the perfect well-rounded dinner for you or the family. And it’s so delicious, it’s sure to please any eater.

Ingredients for the Chicken

  • 4 boneless skinless chicken breasts
  • Greek salad dressing/ marinade
  • 1 cup halved cherry tomatoes
  • 1 small (or ½ large) red onion, sliced in thin rounds
  • 2 lemons sliced
  • 16 basil leaves (4 on each breast)
  • 1 tsp garlic powder
  • Salt and pepper
  • Optional: top chicken with feta cheese and capers

Ingredients for the Glaze

  • ½ cup honey
  • 2 tsp chili garlic sauce
  • 1 ½ tbsp water

Directions

  1. Preheat oven to 375 °F
  2. Place the chicken in a large bowl or plastic bag with the marinade (or dressing). Add enough marinade to evenly coat the chicken. Marinate overnight or just while preparing other ingredients.
  3. On a large sheet pan, evenly spread the onions and tomatoes. Place the chicken on top, pouring any remaining marinade on the chicken and vegetables.
  4. Season heavily with salt, pepper, and garlic powder.
  5. Place the sliced lemons evenly over the top of each chicken breast along with four basil leaves.
  6. Place the chicken in the oven and cook for 25 minutes or until the chicken has reached an internal temperature of 165 °F.
  7. While the chicken cooks, place the honey, chili garlic sauce, and water in a small pan. Heat on medium until it is evenly combined and begins to boil.
  8. When the chicken is done, spoon the honey chili sauce over each breast. Top with feta cheese and capers if desired. Enjoy!

 

Guest Blogger: James Madison Dietetics
Emily Salvaggio

Autumn Slaw

This easy, side dish features bright color and flavor and comes together in minutes. It’s also a great make ahead dish, which makes it perfect for your Thanksgiving table!

Ingredients

  • 1/2 bunch Tuscan kale
  • 8 large Brussels sprouts
  • 3 cups shredded red cabbage
  • 1 medium carrot, shredded
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup dried cranberries

Preparation

  1. Tear the leaves of the kale away from the stems. Roll up the stacked leaves, and slice thinly crosswise. Slice Brussels sprouts crosswise thinly. Slice red cabbage in half, and then cut crosswise into thin slices to make three cups. Shred the carrot, and combine all the veggies in a large bowl.
  2. In a cup, combine the olive oil, vinegar, maple syrup, salt and pepper. Whisk together, then pour over the veggies. Add the dried cranberries, and toss to mix.

Serving Suggestion

This bright, delicious dish makes a fine addition to any Thanksgiving menu. The sturdy kale, cabbage and Brussels sprouts make it a great side to your potluck repertoire, too.

Breakfast Egg Cups

Are you in need of a quick, on the go breakfast everyone in the family will love? These breakfast egg cups are easy to make and will last a week in the fridge or a month in the freezer. Just throw them in the microwave until hot and they are ready to go!

Ingredients: to make 12 muffins

  • 6 large eggs
  • 1/4 cup of milk
  • 1/8 teaspoon of salt
  • 1/8 teaspoon of black pepper, ground
  • 1 medium bell pepper, red
  • ¾ cup of spinach
  • ⅓ cup of cheddar cheese

Directions

  1. Spray a muffin tin with cooking spray and set aside. Preheat oven to 375°F.
  2. Whisk the eggs and milk together in a bowl. Season with salt and pepper.
  3. Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin.
  4. Add the peppers, spinach, and shredded cheddar to the egg mixture.
  5. Fill muffin cups 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.
  6. Allow to cool slightly before serving.

* You can add in a variety of vegetables and protein – diced onion, kale, chopped mushrooms, diced tomatoes, chopped bacon or ground sausage, the possibilities are endless!

 

Guest Bloggers: James Madison Dietetics

Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton