Quick Red Prince Apple and Chicken Bake

Quick Red Prince Apple and Chicken Bake

Quick Red Prince Apple and Chicken Bake This quick, and easy to prepare, weeknight meal is delicious served with aromatic basmati rice to soak up the amazing au jus from the pan. Chicken lends itself well to a fruit pairing, and combined with the Red Prince Apple creates a dish somewhat akin to the classic favourite Coq Au Vin.     Ingredients:   4 – Medium Red Prince apples, chopped in ½ inch chunks [approx. 4 cups or 1000 mL] 4 – Large Chicken Legs, skin on, separated into thighs and drumsticks 1 cup (250 mL) – Dry White Wine 1 tbsp (15 mL) – Canola Oil 1 – Large garlic clove, minced 1 cup (250 mL) – Sweet onion diced 1 lb. – Fresh White Button Mushrooms 1 – Bay leaf 1 tbsp (15 mL) – Chopped fresh thyme 1 cup (250 mL) – Chicken stock 1 tsp (5 mL) – Cornstarch   PER SERVING: 258 calories,  11.6 g fat, 3.3 g sat. fat, 0.1 g trans fat, 102 mg sodium, 16 g carbohydrates, 2 g fibre, 11 g sugar, 18 g protein.   Method: Makes 4 – 6 servings   Pre-heat oven to 400° F. (200° C.) In a sauté pan, sear chicken pieces in 1 tbsp (15ml) of canola oil till golden brown. Place chicken pieces in a greased roasting pan. In the sauté pan, heat 1 tbsp (15ml) canola oil and sauté garlic, onions, mushrooms and apple chunks until softened and slightly browned. Deglaze pan with white wine and simmer till reduced to half volume. Add bay leaf, thyme and chicken stock to sauté pan and mix...
Healthy Red Prince Apple Waldorf Salad with Kale

Healthy Red Prince Apple Waldorf Salad with Kale

Healthy Red Prince Apple Waldorf Salad with Kale This healthy version of an old classic is light, crisp and very tasty. Loaded with Phytonutrients, Folates, Vitamin C, Vitamin A, Carotenoids and Omega 3, this salad is the ultimate lunch or dinner companion to your favourite piece of protein to boost your immune system. Featured in The Sun.   Ingredients:    Salad 4 cups (1000 mL) – Red Prince Apples Sliced, skin on 4 cups (1000 mL) – Kale, washed spines removed, ribbon cut 2 cups (500 mL) – Shredded Napa Cabbage 1 cup (250 mL) – Celery cut on the diagonal ½ cup (125 mL) – Sweet Red Pepper, cut into match sticks ¼  cup (60 mL) – Diced Sweet Onion    60 mL ½ cup (125 mL) – Walnut halves    125 mL   Dressing ¼ cup (60 mL) – Walnut Oil  [light olive oil can also be used] 2 tbsp (30 mL) – Fresh squeezed lemon juice 1 tsp (5 mL) – Dijon Mustard ½ tsp (250 mL) – Fresh Minced Garlic 1 tsp (5 mL) – Maple Syrup ½ tsp (2.5 mL) – Kosher Salt ½ tsp (2.5 mL) – Fresh Ground Pepper     PER SERVING: 171 calories, 15  g fat, 1.4 g sat. fat, 0 g trans fat, 255 mg sodium, 22 g carbohydrates, 4 g fibre, 12 g sugar, 4 g protein.   Method: Makes 4 – 6 servings   Wash and cut all produce and set aside. Place all dressing ingredients in a blender or magic bullet and blend until creamy. Place kale in a large salad bowl and drizzle dressing over kale. With clean hands, gently squeeze...