Nutella Christmas Tree

Ingredients

2 Sheets Puff Pastry, thawed
2 Tbsp Nutella
1 Egg, whisked
1 Tbsp Butter, melted
1 Tbsp Cinnamon Sugar

1.  LINE a baking sheet with parchment paper.

2.  CUT out both puff pastry sheets in the shape of a Christmas Tree.

3.  Evenly SPREAD Nutella on one sheet of the pastry.  PLACE the other cut out sheet of puff pastry on top.

4.  CUT slits on both sides of the tree, spacing them about 1 inch apart.  Leave the center intact.

5.  TWIST each strip of pastry, PRESSING the ends into the baking sheet.  

6.  CUT out two Star shapes with the leftover pastry.  SPREAD Nutella on one and place the other on top.  PLACE the star on top of the tree.

7.  BRUSH pastry with egg mixed with a little water.

8.  BAKE for 20 minutes at 400 degrees.

9.  Allow to COOL for 5 minutes.  Lightly BRUSH pastry with the melted butter and SPRINKLE with cinnamon sugar.

10.  ENJOY!!!

For a printable version of this recipe, please go here:  

https://docs.google.com/document/d/1kBh58P1zR96Cp-8D6lkTwYNAYMce0eMyAQcDa8p9Eak/edit?usp=sharing

Thai Chicken Soup

Ingredients

1 Tbsp Olive Oil
1 Red Bell Pepper - thinly sliced
1 Yellow Bell Pepper - thinly sliced
1 Cup Matchstick Carrots
4 Green Onions - divided and sliced
1 Tbsp Thai Green Curry Paste
2 Cloves Garlic - crushed or minced
2 tsp Grated Ginger
4 Cups Chicken Stock
1 14 oz can Light Coconut Milk
1 Tbsp Fish Sauce
3-4 Cooked Chicken Breast - shredded or cubed
8 oz Angel Hair Pasta
1 Lime - juiced
1/2 Cup Cilantro - roughly chopped and divided
Unsalted Peanuts and Sesame Seeds for topping (Optional)

1.  HEAT 1 Tbsp of Olive Oil in a large pot over medium-high heat.  ADD bell peppers, carrots, and 3 of the green onions.

2.  SAUTE' for 2 minutes, then ADD garlic, ginger, and Thai green curry paste.  SAUTE' 1 minute longer.

3.  STIR in chicken stock, coconut milk, and fish sauce and BRING mixture to a boil.

4.  ADD angel hair pasta and stir.  COVER pot and SIMMER for 4 minutes or until pasta is cooked.  STIR once halfway through.

5.  Uncover pot and STIR in chicken, lime juice, and 1/4 cup of the Cilantro.  SIMMER another 2 minutes.

6.  LADLE up soup in a bowl.  TOP with more cilantro, green onion, and peanuts/sesame seeds.

7.  SERVE immediately and ENJOY!



For a printable version of this recipe, please go here:  
https://docs.google.com/document/d/1yt5zOvC0i3r0bCSyCkLazHLv9CqK637z8NWZp2HTkSw/edit?usp=sharing

Chicken and Avocado Burritos

Ingredients for the Burrito Sauce

1 tbsp Butter
2 Garlic cloves, minced
1 tbsp Flour
1 cup Chicken Stock
1.5 tsp  Cumin
1/4 tsp Salt
1/4 tsp Ground Pepper
1/4 cup chopped Cilantro
1 cup mild or medium Salsa Verde (You can incorporate some regular tomato salsa to the mixture to add flavor and more color to the sauce)
1/2 cup low fat Sour Cream

Ingredients for the Burrito

3-4 cups cooked Chicken Breasts, chopped or shredded
2 cups shredded Mexican Blend Cheese
3 Avocados, peeled and smashed up (you can drizzle with Fresh Lemon to prevent browning)
8 Flour Tortillas

1.  PREHEAT oven to 375 degrees.  In a medium sauce pan, SAUTE garlic in butter over medium-high heat for about 1 minute.  STIR in flour and continue to stir while cooking for 2 more minutes.

2.  STIR in chicken broth, cumin, salt, and pepper and bring to a simmer.

3.  Remove from heat and STIR in the sour cream, salsa verde, and cilantro.

4.  PREPARE a baking dish with nonstick spray.  ADD about 1/2 of the sauce to the bottom of the pan and SPREAD out until the bottom of the baking dish is evenly coated.

5.  LAY out tortilla and ADD chicken, shredded cheese, and avocado.  ROLL up tortilla.

6.  PLACE each tortilla, seam-side down, in the dish.  REPEAT until all tortillas and filling is used up.

7.  POUR the remaining sauce over the burritos.  BAKE for about 15 minutes.

8.  Then, ADD the rest of the cheese on top and BAKE an additional 5 minutes.

9.  Enjoy

For a printable version of this recipe, please go here:  https://docs.google.com/document/d/1GwLftV8Q7duMd725NzOP0TYdgsmpTaY3vVu55Bk4kok/edit?usp=sharing