It is easy to indulge when it is a holiday but, you can celebrate St. Patrick’s Day without the guilt and still go green!
Here with some simple recipes is Dietitian Laura Rowell from UW Green Bay and two dietetic interns Stephanie Cowling and Marissa Jahnke.
There are two upcoming cooking demos led by the students.
Taking place March 30th in Green Bay and Appleton.
You need to register by emailing email@example.com.
Fresh Mozzarella Topped Chicken Breast
Yield: 4 servings, Prep Time: 10 minutes, Cook Time: 20 minutes, Total Time: 30 minutes
- 4 skinless chicken breasts
- kosher salt & freshly ground black pepper
- 2 tablespoons olive oil, divided
- 3 large garlic cloves, minced
- 8 oz fresh buffalo mozzarella, sliced in 1/2 inch thick slices
- Salt and pepper both sides of the chicken breasts and set aside.
- In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).
- Remove chicken and place on a plate and cover with foil. Add remaining 1 tablespoon of olive oil to sauté pan. Add garlic and cook for about 1 minute, or until fragrant, scraping up all the little bits of chicken left in the pan.
- Top each chicken breast with 2 slices of mozzarella.
- Cover pan with lid and let the mozzarella melt, about 1-2 minutes and serve immediately!
Yield: 1 Cup, Prep Time: 15 minutes, Total Time: 15 minutes
2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup pine nuts (can sub chopped walnuts)
3 garlic cloves, minced (about 3 teaspoons)
Salt and freshly ground black pepper to taste
1. Place basil leaves and pine nuts into the bowl of food processor and pulse several times.
2. Add garlic and parmesesan cheese and pulse 5 more times. Scrape down the sides of the food processor with rubber spatula.
3. While food processor is running, slowly add the olive oil in a small steady stream.
4. Stir in salt and pepper to taste.
Sautéed Brussel Sprouts:
Yield: 6 servings, Prep Time: 10 minutes, Cook Time: 10 minutes, Total Time: 20 minutes
2 tablespoons sesame oil
2 pounds Brussel Sprouts, cut in half
1 teaspoon coarse salt
Rounded 1/4 teaspoon ground black pepper
2 pints of Morning Glory Orange Tomatoes
1. Heat oil in a large skillet over high heat. When oil shimmers, add brussels sprouts, salt, and pepper.
2. Sauté, stirring frequently, until asparagus is crisp-tender, about 3 minutes.
3. Slice tomatoes in half and add to the asparagus.
4. Remove from heat and transfer to a serving platter. Serve immediately.
Dark Chocolate Avocado Truffles
Yield: 18-20, Prep Time: 30 minutes, Chill Time: 1 hour, Total Time: 1 hour 30 minutes
1 medium avocado, ripe
10 oz dark chocolate chips
2 tablespoons cocoa powder
2 tablespoons Coconut Flakes
2 drops green food dye
1. Cut avocado and scoop out flesh. Mash until there are no more chunks using a fork, electric hand mixer or food processor.
2. Take 1/2 cup of chocolate chips and roughly chop into small bits. Set aside.
3. Melt the rest of the chocolate chips in a microwave safe bowl. The best way to do this without burning the chocolate is microwaving in 10 second intervals and then stirring, and repeat until completely melted.
4. Scoop avocado mixture into the bowl with melted chocolate and mix until well-blended. Stir in the chocolate chip bits.
5. Refrigerate the chocolate-avocado mixture for an hour.
6. Place coconut flakes and food dye in bowl and stir until color is even distributed. Use to sprinkle on top of truffles.
7. Scoop out 1 tablespoon of the mixture and roll into a ball using your palms. Repeat with the rest of the mixture.
8. With the cocoa powder on a separate plate, roll the balls into the cocoa powder until completely covered.