Foodie Friday: Breakfast, Lunch and Dinner

Breakfast! Olive Oil & Greek Yogurt Blueberry Muffins

Ingredients: 3 cups flour, all purpose 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup olive oil (could be substituted with vegetable oil) 1 1/2 cup sugar, granulated 2 eggs 1 cup Greek Yogurt 2 tablespoons fresh lemon juice 2 cups blueberries, fresh or frozen + 1 Tbsp flour

Streusel Topping 5 Tbsp cold butter, cut up 3/4 cup flour, all purpose 1/2 cup sugar, granulated

Instructions

1. Preheat oven to 425F degrees. Put the baking rack in the middle.

2. Line a muffin pan with cupcake liners and or spray a glass Pyrex dish with non stick spray.

Make the Streusel Topping:

1. Combine cold cubed or cut up butter with flour & sugar and process in food processor on high until coarse crumb forms.

2. Alternatively use a knife to cut butter into the flour and sugar mixture until a coarse crumb forms.

3. Refrigerate until ready to use.

Make the Cake

1. In a bowl of a mixer combine oil, eggs and sugar. Using paddle attachment mix until smooth mixture forms. Add Greek Yogurt and lemon juice and stir again until the mixture is smooth.

2. Add flour, salt, baking soda and baking powder and with minimal amount of strokes, fold everything together.

3. Toss blueberries with 1 tablespoon flour until evenly coated.

4. Add to the batter and carefully fold the blueberries in.

5. Using an ice-cream scoop, fill the muffin liners almost full. Sprinkle about 2 teaspoons of the reserved streusel topping on top.

6. Or fill a Pyrex dish with batter, spread it around into an even layer and sprinkle the streusel topping.

7. Given amount of ingredients will either make one 9x12 Pyrex dish or 12 muffins and one 9x9 Pyrex dish.

8. Bake in preheated oven for 5 minutes, then turn the heat down to 350 and bake for 20-25 minutes for muffins or 35-45 minutes for the coffee cake in the Pyrex dish.

9. Remove from oven and allow to cool before serving.

Lunch! Turkey Lettuce Wraps

Ingredients

1 cup diced tomato

½ cup pickled sliced banana peppers

2 cups cubed JENNIE-O® DELI FAVORITES® Oven Roasted, Reduced Sodium Turkey Breast, from the service deli

2 tablespoons whole grain mustard

1 small head romaine lettuce

1 cup baby spinach leaves

Directions

Combine tomato, banana peppers, turkey; add mustard. Arrange lettuce leaves on plate. Add spinach. Spoon turkey mixture over spinach.

Dinner! Quinoa Chicken Nuggets

INGREDIENTS

• 3-4 boneless skinless chicken breasts, cut into 2-inch pieces

• ⅔ cup flour

• 1 teaspoon salt + ¼ teaspoon pepper

• 3 eggs + 2 tablespoons water

• 2 cups cooked quinoa

INSTRUCTIONS

1. Preheat oven to 425 degrees and grease a baking sheet. In a small bowl whisk flour, salt, and pepper. In a second bowl whisk eggs and water. Place quinoa in a third bowl.

2. Dredge chicken pieces in flour mixture, then eggs, and lastly in the quinoa being sure to coat well. Place on prepared baking sheet.

3. Spray chicken nuggets generously with cooking spray (this helps the nuggets to get crispy but can be skipped if you prefer) and bake for 15-20 minutes until nuggets are cooked through and browned. Serve with your favorite dipping sauces such as bbq sauce, ketchup, sweet and sour sauce, etc.