A Cut Above the Roast

A collection of fun, easy and healthy meals to make at home.

Molasses Crackle Cookies

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup oat bran
1 ½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground ginger
½ tsp salt
2/3 cup sugar
¾ cup butter
1/3 cup molasses (can substitute for ½ cup oil)
1 egg
Additional sugar for rolling

Directions

Preheat the oven to 350F.
Whisk together the all-purpose flour, whole wheat flour, oat bran, baking soda, cinnamon, cloves, ginger, and salt in a medium bowl.
In a large bowl, with an electric mixer on medium-high speed, beat together the sugar and butter until light and fluffy, then add the molasses and egg and beat until blended. Stir in the flour mixture and mix well.
Shape into 1-inch balls, roll them gently in sugar, and place the balls 2 inches apart on an ungreased baking sheet. Use the bottom of a drinking glass to gently flatten the cookies.
Bake for 10 minutes. Transfer the baking sheet to a rack to cool for 5 minutes. Transfer the cookies to the rack to cool completely.

Recipe from Sesame Street Let’s Cook by Susan McQuillan, RD

Music: Walk In the Park by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/

Banana Applesauce Muffins

Make these easy muffins with your kids for a fun activity to do together!

Makes 24 muffins

Ingredients

2 cups whole grain wheat flour
1 tbsp baking powder
1 tsp baking soda
1⁄2 tsp salt
3 ripe bananas, mashed
1 egg
1 cup unsweetened applesauce
1⁄2 cup sugar
1⁄4 cup oil

Directions:

Preheat oven to 400°F. Lightly grease or line muffin tins and set aside.
In a large bowl, combine bananas, egg, applesauce, sugar and oil. Set aside.
In a large bowl, combine flour, baking powder, baking soda and salt. Stir into banana mixture until just combined.
Divide batter evenly among prepared muffin cups
Bake in preheated oven for 15 to 20 minutes or until tops are firm to the touch and a tester inserted in the center of a muffin comes out clean. Let cool in tin for 10 minutes, then remove to a wire rack to cool completely.

Recipe adapted from Bake Better Bites: https://www.bchealthyliving.ca/wp-content/uploads/2011/02/BakeBetterBites2014.pdf

Music: Walk In the Park by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/

Chicken Stir Fry

Learn how to make this this fast and delicious ground chicken stir fry that the whole family is going to love!

Ingredients:

1 lb ground chicken
2 cups rice
2 tsp vegetable oil
1 cup onions, sliced
3 cloves garlic, minced
2 tbsp. ginger, minced
2 cups broccoli, florets
2 cups carrots, sliced
2 cups green peppers, sliced
1/3 cup low-sodium soy sauce
1/3 cup ketchup
4 tsp white vinegar or rice vinegar
2 tsp sugar
2 tbsp. sesame seeds (optional)

Directions:

Cook rice according to package directions.
Heat vegetable oil over medium high heat in a non-stick skillet. Add minced garlic and ginger, diced onion and ground chicken and sauté until starting to brown.
Add chopped broccoli, sliced carrot and diced pepper and stir-fry until tender crisp and ground chicken is cooked through.
Stir in ketchup, soy sauce, vinegar and sugar.
To serve, spread cooked rice over bottom and sides of large platter with stir-fry piled in the middle. Garnish with sesame seeds.

Recipe adapted from: https://www.chicken.ca/recipes/ground-chicken-sesame-stir-fry-over-brown-rice

Music: Walk In the Park by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/

Fun Dips!

Try making these fast and easy dip recipes with your little ones. They will love the taste and you will love how quickly they gobble up their fruits and veggies!

Peanut Butter Yogurt Dip

½ Cup plain yogurt

2 ½ Tbsp. of peanut butter

2 ½ Tbsp. Maple syrup

Directions:

In a small bowl, combine yogurt, peanut butter, and maple syrup. Stir until combined and smooth. Serve with apple slices or other cut up fruit.

Creamy Ranch Dip

½ Cup plain yogurt

2 Tbsp. Mayo

2 Tbsp. Grated onion

1 clove of garlic, finely chopped

2 Tsp. lemon juice

1 Tsp. dried dill

½ Tsp. salt

Pinch of pepper

2 Tsp. chopped fresh parsley (optional)

Directions:

Combine the yogurt, mayo, onion, garlic, lemon juice, dill, salt and pepper in a large bowl. Whisk until blended.
Stir in parsley.
Store the dip/dressing in the refrigerator for up to 5 days.

Recipe adapted from: Let’s Cook! By Susan McQuillan

Music: Walk In the Park by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/

Squash Soup

Ingredients

1 butternut squash (3 cups), peeled and diced
1 Tbsp. butter or oil
1 onion, chopped
1 tsp ground ginger
2 apples, peeled and diced
2 ½ cups chicken stock
½ tsp thyme

Stovetop Directions

1. Peel squash, chop and measure 3 cups.

2. In a large pot, melt butter over medium heat.

3. Add onion and ginger and cook until softened, about 3-4 minutes.

4. Add chopped squash, apples, chicken stock and thyme. Bring to a boil.

5. Reduce heat, cover and simmer until squash is tender, about 20 minutes.

Microwave Directions

1. Pierce squash in several places with a fork. Microwave at High for 3 minutes to soften peel. Peel and chop 3 cups squash.

2. Combine butter, ginger and onion in a large microwavable bowl. Cover and microwave at High for 2 to 3 minutes to soften onion.

3. Stir in squash, apples and thyme, cover and microwave at High for 8 to 10 minutes or until squash is tender. Stir partway through cooking.

4. Add chicken broth. Transfer to food processor or blender and purée in batches until smooth.

5. Return to bowl, cover and microwave at High for 3 to 5 minutes or until heated through, stirring once. Season to taste with salt and pepper.