Ingredients Inc.‘s College Recipes

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College Recipes

Easy Salad with Strawberries, Mandarin Oranges and Pecans

Prep: 20 minutes
Yield: 4 servings

Ingredients
1/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
Sea salt and pepper
8 cups mixed greens
1 cup strawberries, sliced
1 (15-ounce) mandarin oranges, drained
1/4 cup thinly sliced red onions
1/2 cup toasted pecans
1/2 cup crumbled blue cheese (optional)

Preparation
1. In a small bowl, whisk together olive oil, balsamic vinegar and mustard. Add salt and pepper to taste.

2. Combine salad greens and next 4 ingredients in a large serving bowl. Toss with dressing and top with blue cheese, if desired.
Panko-Parmesan Chicken

Prep: 10 minutes
Cook: 14 minutes
Yield: 4 servings

Ingredients
1/2 cup panko bread crumbs (Japanese breadcrumbs)
1/2 cup shaved or freshly grated Parmesan
3/4 teaspoon lemon pepper
1/4 teaspoon paprika
1/4 cup olive oil
11/2 pounds chicken cutlets or chicken breast tenders (about 12 tenders)
Cooking spray

Preparation
1. Preheat oven to 400°.

2. Combine panko, Parmesan, lemon pepper and paprika in a shallow dish. Drizzle olive oil on chicken breasts.

3. Dredge chicken in panko mixture, pressing firmly to coat. Place chicken on a lightly greased baking sheet.

4. Bake at 400° for 14 to 16 minutes or until chicken is lightly browned and crispy.
Low-Fat Spinach Artichoke Dip
Prep: 10 minutes
Cook: 35 minutes
Yield: 12 servings
Ingredients
1 (14-ounce) can quartered artichoke hearts, drained
1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out
1 medium onion, finely chopped (about 1 1/2 cups)
2 cloves garlic
1/2 cup reduced-fat sour cream
2 tablespoons reduced-fat mayonnaise
1/2 cup (about 4 ounces) reduced-fat cream cheese
3/4 cup shredded mozzarella cheese
1/4 teaspoon fresh ground black pepper
Pita wedges or crudites, for serving
Directions
1. Preheat oven to 350F.
2. Combine the artichoke hearts, spinach and next 7 ingredients. Process until smooth. Spread into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. 3. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crudites.