Ingredients:

1/2 cup all-purpose flour
1 cup plain soy milk
1 tablespoon butter
2 whole eggs
4 egg whites
1 cup chopped smoked ham
1 small onion, chopped
1 1/2 cups shredded Swiss cheese
1 1/4 cups chopped fresh spinach

Procedure:

Preheat oven to 350 degrees F. Line a 15″ x 10″ pan with foil and coat well with cooking spray. In a large bowl, whisk together the flour, soy milk, butter, egg and egg whites. Pour the egg mixture into the prepared pan and sprinkle with ham and onion. Place in the oven and bake until eggs are set - about 15 minutes. Immediately scatter cheese and chopped spinach on top. Using the foil to help, roll up beginning at wide end into a large cylinder shape. Use a serrated knife to cut into servings.

Ingredients:

4 skinless, boneless chicken breasts (about 4-6 ounces each)
1 tablespoon butter
1 tablespoon canola oil
1/2 cup all-purpose flour
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 cup thawed orange juice concentrate, undiluted
1/2 cup plus 2 tablespoons water
2 teaspoons chopped chipotle chiles in adobo sauce
2 cups cooked brown and wild rice mixture
1/3 cup chopped fresh cilantro or parsley

Procedure:

Using a meat mallet, pound each chicken breast to about 1/4″ thick. In a large nonstick skillet, melt butter and oil over low heat. In a shallow plate, mix together flour, cumin, and salt. Lightly coat each chicken breast with some of the flour mixture. Dip chicken in orange juice concentrate and then dredge back through the flour mixture. Reserve leftover concentrate. Increase heat to medium-high and when the butter starts to brown, add chicken. Cook 3 minutes on each side or until done. Remove and keep warm. In the same skillet, stir in leftover concentrate, water and chopped chipotle. Bring to a boil and cook 2 minutes. Combine rice and chopped cilantro or parsley. Divide rice over plates and serve chicken and sauce on top. Makes 4 servings.

Ingredients:

1/2 cup panko breadcrumbs
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
16 ounces boneless/skinless chicken breasts, cut into 1-2″ chunks
2 tablespoons white wine vinegar
1 tablespoon finely chopped fresh ginger
1 tablespoon dijon mustard
1 1/2 tablespoons hoisin sauce
2 teaspoons oil
1 1/2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 large garlic clove, minced
1/2 cup chopped green onions
4 ounces shaved carrots
8 ounces gourmet salad greens

Procedure:

Preheat oven to 375 degrees F. In a medium bowl, mix together panko, salt, chili powder and pepper. Add chicken and toss to coat. Place chicken in a single layer on a baking sheet coated with cooking spray. Bake for 15 minutes or until chicken is done. Flip them over at about 7-8 minutes in. Puree vinegar, ginger, mustard, hoisin, oil, soy sauce, sesame oil and garlic in a food processor until smooth. In a large bowl, mix together carrots, green onions, and salad greens. Add vinegar mixture and toss well to coat. Divide salad between plates and top evenly with chicken. Makes 4 servings.

Ingredients:

8 ounces elbow noodles
10 ounces frozen chopped broccoli
1 3/4 cups plain soy milk, divided
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3 ounces shredded sharp white cheddar cheese
1 ounce shredded Parmesan cheese
1 teaspoon Dijon mustard

Procedure:

Bring a large pot of water to a boil and add pasta. Cook for 4 minutes and add frozen broccoli. Cook until the pasta and broccoli are just tender, for another 3 to 5 minutes. In a small bowl, whisk together 1/4 cup soy milk, flour, garlic powder, salt and pepper. In a large saucepan, add 1 1/2 cups soy milk and heat over medium-high until just simmering. Add the wet flour mixture to the warm milk. Return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in both cheeses and mustard - stir until the cheese is melted. Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.