Project Hope Recipe Cards 2021

Buffalo Chicken Egg Muffins Ingredients 2 Tbsp. butter, divided 3 Tbsp. Frank’s Red Hot Sauce 1 Tbsp. coconut oil ⅛ tsp. cayenne pepper ½ red bell pepper, diced small 3 green onions, white and green

parts, chopped

2 cups spinach, chopped 1 cup (~ 5 oz.) cooked chicken,

cubed 8 whole eggs ½ tsp. salt ¼ tsp. black pepper

project

HOPE

2021

Tex-Mex Quinoa Salad Ingredients 2 cups cooked quinoa 1 small bell pepper, diced ½ small red onion, diced ½ cup frozen corn, thawed 1 cup grape tomatoes, halved 1 cup black beans 1 cup loosely packed cilantro,

stems removed and chopped 1 avocado, cubed

2 green onions, trimmed and

roughly chopped (optional) For the Dressing: 2 limes, juiced ½ cup avocado oil or olive oil ½ tsp. ground cumin ½ tsp. garlic powder ¼ tsp. chili powder project HOPE ½ tsp. sea salt

2021

A COMMUNITY WELLNESS EVENT BISMARCK CANCER CENTER

Asian Pork Lettuce Wraps Ingredients For the Sauce: ⅓ cup coconut aminos 2 Tbsp. tomato paste 2 Tbsp. rice vinegar 1 Tbsp. toasted sesame oil 2 cloves garlic, minced

or 1 tsp. garlic powder 1 tsp. grated or ½ tsp. ground ginger ¼ tsp. pepper For the Pork: 1 lb. ground pork 2 cups diced mushrooms

½ medium onion, diced 8 oz. can water chestnuts, diced For serving and topping: Lettuce leaves (butter or bib lettuce) Roasted nuts, chopped Sesame seeds Shredded cabbage and carrot mix Green onion, sliced Cilantro, chopped

project

HOPE

2021

A COMMUNITY WELLNESS EVENT BISMARCK CANCER CENTER

Spinach Quesadilla Ingredients 3 oz. fresh baby spinach

(about 4 cups) 1 cup shredded reduced-fat

Monterey Jack cheese or

Mexican cheese blend ¼ cup reduced-fat ricotta cheese 4 green onions, chopped 1 small tomato, chopped

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Mediterranean Sheet Pan Chicken

Ingredients 1½ lbs. boneless, skinless chicken

thighs 1 medium bell pepper, thinly sliced 1 cup grape tomatoes 3 cloves garlic, minced 2 lemons, halved 16 oz. raw cauliflower florets 2 small zucchini, sliced 1 medium red onion, thinly sliced ¼ cup kalamata olives, pitted

and halved lengthwise 2 oz. feta cheese, crumbled 5 oz. fresh spinach and/or arugula

Chopped fresh parsley for serving, optional 2 tsp. dried oregano 1 tsp. dried basil 1 tsp. garlic salt 1 tsp. onion powder 2 Tbsp. olive oil, divided Lemon Sauce: Juice of ½ lemon (about 2 Tbsp.) ¼ cup tahini ¼ cup warm water project HOPE Salt to taste

2021

A COMMUNITY WELLNESS EVENT BISMARCK CANCER CENTER

Peanut Butter Protein Balls

2 Tbsp. lemon juice 1 tsp. ground cumin ¼ tsp. garlic powder 6 flour tortillas (6 inches) Reduced-fat sour cream, optional

project

HOPE

2021

A COMMUNITY WELLNESS EVENT BISMARCK CANCER CENTER

Ingredients 1 cup natural creamy peanut butter 2 Tbsp. virgin coconut oil or butter 3 Tbsp. honey or maple syrup 1 tsp. pure vanilla extract 2¼ cups old-fashioned oats ¼ cup unsweetened shredded

coconut

¼ cup ground flaxseed

(or flour of choice) 1 tablespoon chia seeds Pinch of fine salt ⅓ cup chocolate chips

project

HOPE

2021

A COMMUNITY WELLNESS EVENT BISMARCK CANCER CENTER

Buffalo Chicken Egg Muffins

Tex-Mex Quinoa Salad

DIRECTIONS

DIRECTIONS 1. Cook quinoa according to package directions. Let quinoa cool.

2. Once quinoa is cooled, in a medium bowl combine the quinoa, bell pepper, red onion, tomatoes, black beans, cilantro, corn and avocado. Set aside.

3. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, garlic powder and sea salt.

4. Add the lime vinaigrette to the rest of the ingredients in the medium bowl and toss gently to coat. project HOPE 5. Top with green onions and extra cilantro if you wish.

2021

A COMMUNITY WELLNESS EVENT BISMARCK CANCER CENTER

Mediterranean Sheet Pan Chicken

1. Preheat oven to 350°F. 2. Grease the wells of a 12 cup muffin pan or line with silicone baking cups for the easiest removal.

3. To make buffalo sauce: In a small saucepan, melt 1 ½ Tbsp. butter. Whisk in hot sauce, coconut oil and cayenne pepper until combined. Remove from heat and set aside.

4. In a skillet over medium-high heat, melt remaining ½ Tbsp. butter. Sauté bell pepper and onions until slightly softened, about 5 minutes.

5. Turn off heat, add spinach, cooked chicken and buffalo sauce to peppers and onions.

Stir to combine.

6. Divide vegetable and chicken mixture evenly among wells of the muffin pan.

7. In a bowl, beat eggs with salt and pepper. Pour over vegetable mixture. project HOPE 8. Bake at 350°F for 18-20 minutes until eggs are set and a toothpick 2021 inserted in the center comes out clean.

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Asian Pork Lettuce Wraps

DIRECTIONS 1. Preheat the oven to 425°. Line a large rimmed baking sheet with parchment paper.

2. Combine the juice of ½ lemon with oregano, basil, garlic powder, onion powder, salt, black pepper, and 1 Tbsp. olive oil. Mix to combine.

3. Place all of the veggies on the baking sheet. Toss the veggies with ½ of the herbed olive oil mixture.

4. Place the chicken thighs on top of the veggies and rub them down with remaining herbed olive oil.

5. Nestle two lemon halves, cut side up, into the veggies.

6. Drizzle an additional 1 Tbsp. olive oil over the chicken, veggies, and lemon halves.

7. Bake for 25-30 minutes or until veggies are tender and the chicken registers 165°.

8. While the chicken and veggies bake, make the Tahini Sauce by stirring the tahini, warm water, and lemon juice. project HOPE 9. When the chicken is done, remove the pan from the oven.

Sprinkle the olives, parsley, and feta over the veggies and chicken.

2021 10. Serve over greens with the Tahini Sauce drizzled over the top.

DIRECTIONS 1. In a small bowl, combine the sauce ingredients. Whisk well with fork and set aside.

2. In a large pan over medium-high heat, add the ground pork, diced mushrooms, diced onion and a little salt and pepper. Cook for about 4-5 minutes stirring occasionally. Add water chestnuts and continue to cook until pork is cooked through.

3. Turn the heat down to medium-low and add the sauce to the pan plus 2 Tbsp. additional water.

4. Bring to a low simmer and continue to cook for 5-7 minutes or until sauce is mostly absorbed.

5. Serve pork in a lettuce leaf and top with desired toppings.

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A COMMUNITY WELLNESS EVENT BISMARCK CANCER CENTER

Peanut Butter Protein Balls

HOPE

2021

A COMMUNITY WELLNESS EVENT BISMARCK CANCER CENTER

Spinach Quesadilla

DIRECTIONS 1. In a small saucepan over low heat combine coconut oil, peanut butter, honey, and vanilla.

Stir until just melted then remove from heat and allow to cool slightly.

2. In a medium bowl, combine oats, coconut flakes, ground flaxseed (or flour), and chia seeds.

3. Add cooled peanut butter mixture and stir with wooden spoon or clean hands.

Mix in chocolate chips. (Make sure dough is not warm otherwise chocolate chips will melt.)

Refrigerate for 15 minutes.

4. Roll dough into small round bites. If the dough doesn’t come together add 1 tsp. of water at a time until it starts sticking together.

5. Store in an airtight container in the refrigerator for up to 1 week project HOPE or freezer for up to 3 months.

2021 A COMMUNITY WELLNESS EVENT BISMARCK CANCER CENTER

DIRECTIONS 1. In a large nonstick skillet, cook and stir first 6 ingredients until spinach is wilted.

Remove from heat; stir in cheeses.

2. Top half of each tortilla with spinach mixture; fold other half over filling.

Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side.

3. Cut quesadillas in half; if desired, serve with salsa and sour cream.

project

HOPE

2021

A COMMUNITY WELLNESS EVENT BISMARCK CANCER CENTER