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Oatmeal & Cherry Breakfast Cookies with Almonds
These fruit- and fiber-packed cookies are great for on-the-go mornings paired with a glass of milk, latte, or yogurt.
3 cups (240 g) dry old-fashioned or thickcut oats
1 cup (120 g) white whole-wheat flour (or regular whole-wheat flour)
2 teaspoons (5 g) ground cinnamon
½ teaspoon baking soda
1 large egg
1/3 cup (80 ml) expeller-pressed grapeseed or canola oil
1 cup (225 g) packed light brown sugar
¼ cup (60 ml) low-fat milk
1 teaspoon (5 ml) almond extract (or vanilla extract)
½ cup (80 g) dried tart cherries
½ cup (46 g) sliced almonds, divided

Preheat oven to 350ºF (180ºC, or gas mark 4) and line 2 large sheet pans with parchment paper or silicone baking mats. Stir oats, flour, cinnamon, and baking soda in a medium bowl. In a large bowl, beat egg and whisk in the oil, sugar, milk, and almond extract. Add the dry ingredients to the wet ingredients and stir just until moistened, adding cherries and half of the almonds toward the end of mixing. Drop scant ¼-cup (55 g) scoops of dough onto the pans at least 2 inches (5 cm) apart, sprinkle remaining almonds on top, and pat gently with waxed paper to flatten slightly. Bake until golden around the edges and set in the middle, about 16 minutes. Cool completely and store in an airtight container for up to 1 week, or freeze for up to 1 month.

Recipe Note
Feel free to play around with different types of fruits and nuts, such as chopped walnuts, pistachios, or pecans; or raisins and chopped dried apricots. Adding 1/3 cup (58 g) of mini chocolate chips is fun, too.
Total Prep and Cook Time: 40 minutes • Yield: 16 cookies,
1 each
Per serving: 276 calories; 9 g total fat; 1 g saturated fat; 7 g protein; 42 g carbohydrate; 5 g dietary fiber; 12 mg cholesterol.

Pecan-Crusted Chicken Tenders with Yogurt Dill Dip
For chicken:
½ cup (55 g) pecans
1/ 3 cup (40 g) whole-wheat flour
2 teaspoons (5 g) paprika
2 teaspoons (6 g) dry mustard
2 teaspoons (6 g) garlic powder
1 teaspoon (2 g) onion powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon (15 ml) expeller-pressed canola oil
½ cup (56 g) panko bread crumbs
1 large egg
1 pound (455 g) chicken tenders, larger pieces cut in half lengthwise
For dip:
¼ cup (60 g) nonfat plain Greek yogurt
¼ cup (60 g) light mayonnaise
1 teaspoon (5 ml) lemon juice
¼ teaspoon dried dill
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 pinch salt
1 pinch freshly ground black pepper

To make the chicken: Preheat oven to 475°F (240°C, or gas mark 9) and line a sheet pan with parchment paper. Whir pecans, flour, paprika, dry mustard, garlic and onion powder, salt, and pepper in a food processor until pecans are ground to a powder, about 30 seconds. Drizzle in the oil with the motor running, blending completely. Transfer mixture to a shallow dish and stir in the panko bread crumbs.
Beat egg in a second shallow dish and add chicken tenders, coating them completely. Transfer each tender to the breading, turning to coat evenly. Arrange chicken on the prepared pan. Bake until golden brown and nearly firm, 8 minutes.
To make the dip: Stir all the dip ingredients together in a small bowl.
Enjoy the cooked chicken immediately with the dip.
Recipe note
Chicken tenders come from the undersides of chicken breasts and are naturally portioned into strips, saving you time in cutting them. If you don’t have chicken tenders, substitute chicken breasts cut into 4 x 1-inch (10 x 2.5 cm) strips.
Total Prep and Cook Time: 30 minutes • Yield: 4 servings, 2 to 3 tenders each (with 2 tablespoons [30 g] dip)
Per serving: 418 calories; 20 g total fat; 3 g saturated fat; 34 g Protein; 23 g carbohydrate; 4 g dietary fiber; 120 mg cholesterol.

Turkey, Vegetable & Oat Mini-Meatloaves with Marinara Sauce
If you want to make the mixture ahead of time and refrigerate, just be sure to let it temper for 20 minutes on the counter before putting it in the oven to ensure more even cooking.

Expeller-pressed canola oil spray
1 (8-ounce, or 225 g) package crimini (baby bella) mushrooms (about2½ cups)
1 small yellow onion, cut into eighths (1 cup, or 160 g)
4 cloves garlic (or 2 teaspoons [6 g] minced)
1 tablespoon (15 ml) extra-virgin olive oil
1 cup (80 g) dry rolled oats
2 large eggs
1 pound (455 g) lean ground turkey (or beef or bison)
1¾ cups (438 g) pasta sauce, divided
3 tablespoons (45 ml) red wine vinegar
1 tablespoon (6 g) Italian herb seasoning
½ teaspoon salt
½ teaspoon freshly ground black pepper

Preheat oven to 375°F (190°°C, or gas mark 5). Coat a 9 x 13-inch (23 x 33 cm) baking pan or six mini loaf pans with spray. Pulse mushrooms in a food processor until finely chopped and add them to a large bowl. Repeat with onion and garlic.

Place a large frying pan over medium heat and add oil. When oil is shimmering, add vegetables and sauté for 7 minutes or until water releases and evaporates completely, lowering the heat as necessary. Set aside.

Process the oats until they are of a fine consistency. Whisk the eggs in the bowl used for the vegetables. Add processed oats, turkey, ¾ cup (188 g) of pasta sauce, cooked vegetables, vinegar, Italian seasoning, salt, and pepper and stir together with a fork until blended.

Scoop the mixture into 6 mounds on the pan or into each mini-loaf pan, about ¾ cup (187 g) each. Shape each mound into a 4 x 2-inch (10 x 5 cm) loaf. Spread remaining 1 cup (250 g) of pasta sauce on top of the loaves, distributing evenly. Bake on middle rack for 25 minutes, turning pan midway through cooking, until loaves are firm or a thermometer inserted in the middle reads at least 165°F (74°C). Allow loaves to rest for 5 minutes before serving.