Kashi Frozen Food Recipes

KASHI'S MAYAN HARVEST BAKE (COPY CAT)

Steps:

• Preheat oven to 400 degrees.
• Toss sweet potatoes in 1/2 tablespoons oil and roast for 20 minutes in a square glass baking dish/pan, stirring once.
• While the potatoes are roasting, heat 1/2 tablespoons oil on medium high in a large skillet and saute the onion and garlic until soft and fragrant. Add tomato puree, water, and spices (chili powder, stevia, paprika, sea salt) into the skillet and let simmer for 10 minutes. The sauce should be on the thicker side, but add more water if you want to thin it out. Stir in black beans.
• Heat another skillet over medium, add chopped kale, a few tablespoons of water and a bit of sea salt. Let the kale wilt and toss for 5-7 minutes.
• Pull roasted sweet potatoes out of the oven and top with cooked kale, sliced plantains, and black bean sauce. Bake for 15-20 minutes.
• While it's baking prepare the grains by putting the quinoa, bulgur wheat, and 2 cups of liquid into a small pot. Bring mixture to a boil, then cover and let simmer for 15-20 minutes or until most of the liquid has been absorbed.
• Portion out the grains on each plate, top with the harvest bake, sprinkle with pepitas and eat immediately. Enjoy!

KASHI FRIENDLY FIBER MUFFINS

Steps:

• Spray muffin tin cups with cooking spray and preheat oven to 400 degrees.
• In a small bowl, stir together flour, baking powder and salt.
• Set aside.
• In a large mixing bowl, combine cereal and milk and let stand for 2-3 minutes.
• Add the honey and egg whites and beat well.
• Stir in apple sauce and banana.
• Add flour mixture and mix only until dry ingredients are moistened, over mixing will produce rubbery muffins.
• Fill sprayed muffin tins.
• Bake for 20-25 minutes or until lightly browned.