Chik Patties® Salad with Honey Sesame Vinaigrette Dressing
Ingredients
1 tablespoon vegetable oil
1/4 cup vinegar
1/4 cup honey
1 teaspoon soy sauce
1 tablespoon sesame seeds
1/2 teaspoon sesame oil
1 package Morningstar Farms® Chik Patties® Original
4 cups romaine lettuce, cleaned and torn
1/2 cup sliced mushrooms
1 small tomato, cut into wedges
Directions
1. Combine ingredients for dressing in medium mixing bowl. Whip well with a wire whisk. Chill.
2. Prepare MORNINGSTAR FARMS CHIK PATTIES Breaded Veggie Patties according to package directions. Slice into 1/2 inch strips.
3. Toss lettuce, mushrooms, and tomato in large mixing bowl. Lay strips of MORNINGSTAR FARMS CHIK PATTIES Breaded Veggie Patties on top of salad. Drizzle with dressing. Serve immediately.
Chicken Ranch Pizza
Ingredients:- Pizza Dough (store-bought or homemade)
- Ranch dressing
- Boneless chicken
- 1 package of bacon
- Mozzarella
Preparation:
1. Cut chicken and bacon into bite-sized pieces.
2. Place in a skillet and cook, stirring often. Drain.
3. Spread ranch dressing over the pizza dough.
4. Toss the chicken and bacon onto the dough. Then, top with cheese.
5. Bake for 20 minutes at 375 degees.
Extra: Add a chopped onion and tomato to the pizza.
2. Cut off pepper tops, and remove the seeds.
3. Fill peppers with rice. Top with tomato sauce and cheese.
4. Place in a baking dish; cover with foil; and bake at 350 for 35-40 minutes. Serves 4.
2. Place in a skillet and cook, stirring often. Drain.
3. Spread ranch dressing over the pizza dough.
4. Toss the chicken and bacon onto the dough. Then, top with cheese.
5. Bake for 20 minutes at 375 degees.
Extra: Add a chopped onion and tomato to the pizza.
Stuffed Peppers
Ingredients:
- 4 large bell peppers
- 8 oz. tomato sauce
- 8 oz. shredded cheese
- 1 box of rice
Preparation:
1. Cook rice according to package directions. 2. Cut off pepper tops, and remove the seeds.
3. Fill peppers with rice. Top with tomato sauce and cheese.
4. Place in a baking dish; cover with foil; and bake at 350 for 35-40 minutes. Serves 4.
Strawberry Popsicles
Looking for a cheap alternative to pricey store-bought popsicles? Then, give this strawberry popsicle recipe a
Ingredients:
- 2 cups whole strawberries (topped)
- 1 cup milk
- Sugar to taste
Preparation:
1. Place all of the ingredients into a blender, and blend until smooth.
2. Taste, and add sugar as needed.
3. Pour into popsicle molds and freeze.
Yield: 6-8 popsicles.
2. Taste, and add sugar as needed.
3. Pour into popsicle molds and freeze.
Yield: 6-8 popsicles.
Homemade Coconut Ice Cream (without an ice cream maker!)
Homemade ice cream without an ice cream maker? That's right! This recipe for homemade coconut ice cream is fantastically delicious, simple to make, and doesn't involve a lot of stirring once you've put it in the freezer. Creamy, smooth, and deliciously coconutty, you'll fall in love with this homemade ice cream with just one lick. Also healthier than most store-bought ice cream. Perfect for a summertime treat, or for a welcome dessert anytime of year. ENJOY!- SERVES 6 or more
- 4 eggs
- 1 cup white sugar
- 2 cups heavy whipping cream (500 ml. container)
- 2 cups thick (good-quality) coconut milk
- 1 tsp. vanilla flavoring
- 2 tsp. coconut flavoring
Preparation:
- Prepare a container with a lid in which to freeze the ice cream. Large yogurt containers work well (you'll need quite a few), or you can re-use a plastic ice cream tub.
- Place the eggs and sugar in a food processor, mixer, or blender. Process about 1.5 to 2 minutes.
- Pour this mixture into the top of a double-boiler and place over medium-high heat.
- Cook for 8-10 minutes, stirring continuously, until the mixture thickens and becomes creamy (it should look like custard). Place in the refrigerator to cool.
- Measure out 2 cups coconut milk (approx. 1 can) and set aside. If there are any lumps, use a fork or whisk to break them up and create a smooth milk.
- Pour 2 cups heavy cream into your food processor, blender, or mixer. Process until cream becomes very thick and stiff peaks form (approximately 1 minute). Scoop this whipped cream into a large mixing bowl.
- Fold the coconut milk into the whipped cream, stirring to combine.
- Now add the cooked egg/sugar mixture from the refrigerator. Also add the flavorings (vanilla and coconut), gently stirring everything together by hand. You should end up with a thick, ivory-white batter-like mixture.
- Pour the ice cream mixture into your prepared container(s). Set in the freezer and allow to freeze at least 8 hours, or overnight. Note: You can leave the ice cream cake or plain ice cream uncovered until frozen. Be sure to cover it thereafter.
- To serve, dip an ice cream scoop in water and scoop the ice cream into bowls. For extra coconutty flavor, top with a little toasted coconut. Also excellent served with fresh tropical fruit, such as papaya or mango, as pictured (see links below for tropical fruit instructions). ENJOY!
