M&M’S COOKIE BARS

 
Servings: 18 -36 depending on size cut

Ingredients:

2 sticks of butter at room temperature
1 cup of granulated sugar
1 cup of firmly packed golden brown sugar
3 large eggs
1 1/2 teaspoons of pure vanilla extract
3 cups of all-purpose flour
3/4 teaspoon of baking soda
3/4 teaspoon of salt
1 1/2 cups of M&M's plus more for topping
1 cup of mini chocolate chips plus more for topping
1/2 cup of white chocolate chips

Instructions:

1.Preheat oven to 350 degrees.
2.Line a 9x13 baking dish with foil, leave some overhang to make removal easier.
3.Spray foil generously with nonstick cooking spray.
4.In the bowl of a stand mixer, beat butter, granulated sugar, and brown sugar together until fluffy.
5.Add in eggs and vanilla extract and continue to beat.
6.Lower speed of mixer and add flour, baking soda and salt and mix until combined.
7.Add M&M's and mini chocolate chips and give a final stir, reserving some M&M's, mini chocolate chips and white chocolate chips for topping cookie bars.
8.Transfer cookie dough to prepared baking dish.
9.Press additional M&M'S, mini chocolate chips and white chocolate chips into top of cookie dough.
10.Bake 35 to 40 minutes on oven rack in lower third of oven to prevent over browning.
11.Let cool completely and cut.

 

Lasagna-Stuffed Spaghetti Squash

 
INGREDIENTS:

2 small spaghetti squash (about 1 lb 10 oz each)

1 c. no-salt-added small-curd cottage cheese

1/4 c. grated Romano cheese

Kosher salt and pepper

8 oz. frozen broccoli florets, thawed, squeezed of excess moisture and chopped

3/4 c. low-sodium marinara or tomato sauce

3 oz. part-skim mozzarella, grated

Green salad, for serving

 
DIRECTIONS:

1.Using a large serrated knife, cut the spaghetti squash in half lengthwise. Use a spoon to scrape out and discard the seeds.

2.Place all 4 squash halves, cut side down, on a large piece of parchment paper in the microwave. Cook on high power until just tender, 9 to 11 minutes.

3.Meanwhile, heat broiler and lower the rack to the middle position of the oven. In a bowl, combine the cottage cheese, Romano and . tsp pepper; fold in the broccoli.

4.Season the squash halves with . tsp each salt and pepper, then use a fork to scrape up most of the squash strands, leaving them in the squash. Divide the cheese mixture among the squash and top with the sauce, then the mozzarella. Broil until the filling is heated through and the top is golden brown, 2 to 3 minutes. Serve with a green salad, if desired.

 

Brown Sugar Chicken

 
INGREDIENTS:


4 boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

1 tbsp. extra-virgin olive oil

2 tbsp. butter

1/2 c. chicken broth

3 cloves garlic, minced

1/3 c. light brown sugar

2 tbsp. whole grain mustard

1 tsp. freshly chopped rosemary

1/2 tsp. red pepper flakes

 
DIRECTIONS:

1. Season chicken on both sides with salt and pepper. In a large skillet over medium heat, heat olive oil. Add chicken and let cook until golden and cooked through, 8 minutes per side. Remove from pan.

2. Add butter to pan then add chicken broth and garlic and cook until fragrant, about 1 minute. Add brown sugar, mustard, rosemary, and red pepper flakes. Stir until brown sugar is melted and a sauce forms. Add back chicken and spoon sauce over chicken. 

Community Health Services of Union County, Inc. 

Call Us:  704-296-0909

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