Tonight’s dinner was definitely one for the books. Amazingly moist chicken with colorful rainbow chard. For desert nearly-no-sugar oatmeal cookies.
Chicken
Oven to 450°
Cut a pocket into the chicken breast and fill with olive tapenade and mozarella cheese.
Lay chicken into a shallow olive-oiled baking dish and sprinkle with goddess dressing and parmesan. Bake for about half and hour.
Chard
Separate the leaves from the stems. Chop stems and cook in olive oil for about 5 minutes. Roughly chop the leaves and add to the stems. Sprinkle with salt. Cover with a lid that is too small for the pan. Cook on low for about 10 minutes.
Cookies
Oven 375°
1/4 cup “hippie butter” (aka Earth Balance) or regular butter
1/4 cup coconut oil (this is actually hard like butter when cold)
(you can just use 1/2 cup of all butter or all oil as well)
1/4 cup sugar
1/4 cup applesauce or 1 egg
1 tsp vanilla extract
1 cup rolled oats
1/2 cup flour
1/2 tsp baking soda
1 tsp baking powder
And this is where you can get creative.
Add or omit any of these. What are your favorite additions?
1/4 to 1/2 cup of any one to three of:
shredded coconut*
walnuts
almonds
pecans
raisins
dried cranberries
peanut or almond butter
2 Tbsp homemade Kahlua (recipe coming soon)!*
1 Tbsp cocoa powder (I use pure cocoa)*
*our favorites!
First combine the “butters” and sugar with a mixer. Then add the other ingredients and mix until well combined.
Drop spoonfuls onto a cookie sheet and bake for 8-10 minutes.
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