Fruit & Nut Muffins

Ingredients

  • 3 cups + 2 Tablespoons CNP Master Mix (click link or download the recipe card below)
  • 3 Tablespoons sugar
  • 1 egg, beaten
  • 11/4 cups low fat-milk
  • 2-4 Tablespoons chopped almonds, walnuts, pecans, or other nuts
  • 3/4-1 cup drained and chopped canned or frozen and thawed pears, peaches, or other fruit
  • Nonstick spray or muffin tin papers

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 400°F.
  3. Coat 12 muffin pan cups with nonstick spray or place muffin papers in each tin.
  4. Combine CNP Master Mix and sugar.
  5. In a separate bowl, blend together egg and milk. Add to dry ingredients. Stir gently just until dry ingredients are moistened. Mixture should be lumpy.
  6. Fold in chopped nuts and fruit.
  7. Fill each muffin tin 2/3 full.
  8. Bake at 400°F for 20 minutes.

Makes 12 muffins

Chicken Fried Rice

Ingredients

  • 3 – 4 green onions, sliced
  • 2 Tablespoons canola oil
  • 2 eggs, beaten
  • 1 ½ cups pre-cooked chicken or 1 10-ounce can or pouch of chicken
  • 3 cups cooked brown rice
  • 2 Tablespoons low-sodium soy sauce

Directions

  1. Wash hands with warm, soapy water.
  2. If rice is not cooked, follow directions on package and cook it first.
  3. In a skillet or electric skillet, cook green onions in oil until tender. Add egg and cook to a scrambled egg consistency. Remove eggs from pan.
  4. Increase heat to high. Add rice, chicken, and soy sauce. Stir constantly until rice is heated through.

Variation
Add Veggies- In step 4, add 1 ½ cups of canned vegetables or a 10-ounce bag of frozen vegetables.

Makes 6 servings

 

Salmon Garden Skillet

Ingredients

  • 1 14.5-ounce can salmon, drained
  • 1 cup CNP Magic Mix
    2 cups water or broth
  • 2 teaspoons ranch seasoning
  • 1 cup canned peas, drained
  • 1 cup canned corn, drained
  • 2 cups whole-wheat or egg noodles, uncooked
  • 1/2 cup low-fat cheese, shredded

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Prepare ingredients. Stir together in a large pan or electric skillet.
  3. Bring to a boil.
  4. Reduce heat. Cover pan and simmer 10-15 minutes, until pasta is tender.
  5. Top with cheese or breadcrumbs, if desired, near the end of cooking.

Makes 4-6 servings

Sweet Potato & Black Bean Salad

Ingredients

  • 2 large sweet potatoes (about 4 cups), cooked and diced
  • 1  1/2 cups corn (about 2 ears of fresh corn or 1 can)
  • 1/2 cup onion, finely diced
  • 1 can of black beans, drained and rinsed
  • 1/2 cup cilantro or 2-4 Tablespoons dried cilantro (optional)
  • 1/4 cup of your favorite salad dressing

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Mix the cooked sweet potato, corn, black beans, onion and cilantro together in a large bowl.
  3. Pour dressing over the top and mix to coat all ingredients.
  4. Serve with rice, tortillas or add your favorite toppings.

Variation

Roast on Stove Top– Toss the cooked sweet potatoes lightly in oil, salt and pepper and cook on medium high heat for 3-5 minutes until slightly browned. Add corn and onions and cook an additional 2-3 minutes. Remove from pan, let cool and follow steps 2-4.

Add a Mexican Dressing– In a small bowl or jar mix together 2 Tablespoons canola oil, 1 Tablespoon lemon juice, 1/2 teaspoons Mexican seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and black pepper to taste. Shake or stir dressing until thoroughly mixed. Pour over salad and mix. Let salad stand 15 minutes to blend flavors before serving.

Makes 8-10 servings

Toasted Hazelnuts & Toasted Nuts

Ingredients

  • 1 cup hazelnuts or any nuts
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 350ºF.
  3. Spray baking sheet with nonstick spray. Arrange nuts in a single layer on sheet.
  4. Toast nuts in oven, stirring occasionally, until brown and fragrant, about 10-15 minutes.
  5. Remove tray from oven. Cover with kitchen towel to steam for 1 minute. Rub nuts in the towel to remove loose skins and cool completely. Alternatively, let nuts sit until cool to touch and rub nuts together with your hands to remove loose skins.
  6. Store in airtight container in pantry for 6 months or in the freezer for up to 1 year.
  7. Enjoy with oatmeal, parfaits, trail mix (Great with our Trail Mix Granola!), or chop and add as topping to your favorite dishes.

Stovetop Directions Heat a medium sized skillet to medium heat. Add nuts and toast until brown and fragrant, stirring frequently, about 5-10 minutes. Follow steps 4-7.

Add Seasonings Coat hazelnuts in nonstick spray and sprinkle on seasonings of choice during step 3. (Cinnamon, nutmeg, cardamom, cayenne, paprika, dill, etc.)

Makes 1 cup | 4 servings

Trail Mix Granola

Ingredients

  • 6 cups old-fashioned oats
  • 1/2-1  cup dried fruit (cranberries, raisins, apricots, etc.)
  • 1/2-1 cup nuts (hazelnuts, pistachios, almonds, walnuts, etc.)
  • 2 Tablespoons canola oil
  • 3/4 cup honey
  • 1 Tablespoon vanilla
  • 1/2 teaspoon cinnamon
  • Nonstick Spray

Directions

  1. . Wash hands with warm, soapy water.
  2. Preheat oven to 300°F. Spray two 9×13 inch baking pans with nonstick spray and set aside.
  3. In a large bowl combine oats, dried fruit, nuts and cinnamon.
  4. Combine oil, honey, and vanilla in a saucepan and heat slightly.
  5. Pour oil mixture over dry ingredients. Mix thoroughly. Transfer to the two baking pans.
  6. Bake at 300°F for 15-20 minutes, stirring halfway through the baking time.
  7. Remove from the oven when lightly toasted throughout.
  8. Stir, cool completely, and store in a tightly sealed container.

Makes 15 cups | 30 servings

Translate »