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Last Weeks Recipes


Chunky Salsa Chicken Wrap

  • 2 1/2 Cup boneless, skinless cooked chicken, diced.                       
  • 1/4 Cup Salsa            
  • 1/2 Cup Peppers, Chopped
  • 1/3 Cup Green Onions
  • 1 Cup Fat Free Plain Greek Yogurt                      
  • 1/2 Teaspoon Cumin
  • 1/3 Cup Cilantro or Parsley, Chopped

METHOD:
1. Combine all ingredients and divide into three pitas.
2. Cut in half or 3-4 large tortilla wraps.
3. Top with lettuce, olives, & tomatoes.

Serves 6 


Home-Made Protein Bars

  • 2 Cups of Peanut Butter       
  • 3/4 Cup of Honey                 
  • 1 3/4 Cups Vanilla or Non-Flavored Whey Protein
  • 3 Cups Oatmeal
  • 1 Tablespoon Cinnamon
  • 1/3 Cup Almond Slivers

Directions:
1. In a bowl Combine dry ingredients: protein, oats, cinnamon, and almonds.
2. In another bowl (glass bowl) combine peanut butter and honey and microwave for one minute, then stir.
3. Combine directions 1 and 2, place in a pan (with wax paper at the bottom of pan and cut into 20 equal bars. 


Buffalo & Blue Chicken Tenders

  • ½ cup nonfat plain greek-style yogurt
  • 2 tablespoons nonfat buttermilk
  • 2 tablespoons white wine vinegar
  • 1/3 cup fat-free feta cheese,  or Red. fat crumbled
  • 3 green onions, chopped (about ¼ cup)
  • ¼ teaspoon sea salt
  • 4 tablespoons hot sauce
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon paprika
  • 4 boneless, skinless chicken breasts (about 1 ½  lb), each cut into 2 3-inch pieces
  • Olive oil cooking spray

    Directions:
    1. In a medium bowl, whisk together yogurt, buttermilk, vinegar, feta, onions, and salt.  Cover and refrigerate mixture until ready to serve or for up to 2 days.
    2. In a small bowl, combine hot sauce, oil, and paprika.  Place chicken in a large shallow dish.  Pour hot sauce mixture over chicken, tossing to coat.  Cover and marinate for at least 30 minutes at room temperature or in the refrigerator for up to 8 hours. Then cook until done


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