After a delicious, healthy casserole, treat yourself to a tasty French toast for dessert!
Here are a couple of Tuesday treats you need to try. Becca Boyd of Home Beccanomics highlights step-by-step how to make a Chicken, Quinoa, and Cashew Casserole, as well as a Simple, Baked French Toast. Read about it in our March “Family Owned and Operated” issue.
Chicken, Quinoa and Cashew Casserole — serves 4
Ingredients:
- 1c. quinoa, rinsed
- 1 white onion, diced
- 2 bell peppers, diced
- 4 raw chicken breasts, cut into bite-sized pieces
- 1/3 c. hoisin sauce
- 2 tbsp soy or Tamari sauce
- 1 tsp Sriracha or more to taste
- 1 c water
- 1 tbsp minced fresh ginger
- 1 tbsp minced garlic
- 1 c toasted cashews
- 1/3 c. sliced scallions
Directions:
- Preheat oven to 375 degrees. Spray a 9×13 or 8×11 inch baking dish with nonstick spray.
- Spread quinoa in bottom of the dish. Top with onions, then bell peppers.
- Top with chicken, then sprinkle with a pinch of salt and pepper.
- Mix hoisin, soy/Tamari, srircha, water, ginger and garlic until blended. Pour evenly over chicken.
- Bake uncovered for 45 minutes. Sprinkle cashews over the top and bake for another 10 minutes. Remove and top with scallions; serve
Simple, Baked French Toast — makes 9×13
Ingredients:
- 2 tbsp light corn syrup
- 1 c. light brown sugar, packed
- 1 stick butter, melted
- 1/2 tsp salt, divided
- 6 large eggs
- 1 loaf Pepperidge Farm Cinnamon Swirl Bread
- 1 2/3 c milk
- 1 tsp vanilla
Directions:
- In the bottom of 9×13 inch baking dish, whisk corn syrup, brown sugar, melted butter, and 1/4 tsp salt until combined. Spread evenly across the bottom of the pan.
- Layer bread slices into pan.
- Whisk eggs, milk, vanilla, and remaining salt until combined. Pour over bread. Cover with foil and place in the fridge overnight.
- Preheat oven to 350 degrees. Bake, covered, for 25 minutes and remove foil; continue to bake for 20 more minutes. Let sit five minutes, cut into squares and serve, with additional maple syrup if desired.
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