St. Patrick's Day "Green" Menu {Breakfast, Lunch, Dinner, and Dessert}

Here are three fun, green meals that will make St Paddy's Day more festive at home!

Breakfast: Green Banana Oatmeal Waffles
adapted from Mother Thyme

1 1/2 cups white whole wheat flour

1/3 cup old fashioned rolled oats

2 tablespoons sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/8 teaspoon ground cinnamon

1 cup milk

7 oz. (2 3.5oz cups) vanilla Greek yogurt

1/4-1/2 cup mini chocolate chips (optional)

2 large eggs, lightly beaten

1 medium ripe banana, mashed, plus an extra for topping

3 tablespoons butter, melted

green food coloring

maple syrup and softened butter for topping

lime flavored Greek yogurt for extra topping (optional)

In a large bowl stir together flour, rolled oats, sugar, baking powder, salt and cinnamon.  Make a well in the center of dry ingredients and add in milk, yogurt, chocolate chips, eggs, banana, butter, and a few drops of food coloring.  Mix ingredients together until blended.

Use quantity of batter per waffle maker instructions and cook until desired.

Top with banana slices.

Lunch: Avocado Egg Salad
adapted from Two Peas and Their Pod
2 hard boiled eggs, discard one yolk
1 avocado
1 tablespoon plain Greek yogurt (optional)
1 tablespoon fresh lemon juice
2 tablespoons chopped green onion (optional)
1/4 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste

In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard. Mash with a fork. Season with salt and pepper, to taste. Great served on soft bread, toast, in a wrap, or by itself. Keeps well for a few days.

Dinner: Green Chili French Fry Pie

adapted from Rachael Ray

• 2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan

• 2 pounds ground turkey breast

• Salt and freshly ground pepper

• 1 teaspoon poultry seasoning

• 1 tablespoon ground cumin (a palmful)

• 1 onion, finely chopped

• 2 garlic cloves, chopped
• 1 small zucchini (optional) chopped
• 1 green bell pepper (optional) diced

• 1 15 ounce can white kidney or cannellini beans, drained

• 3/4 cup beer (one-half a 12-ounce bottle) or 3/4 cup chicken broth (eyeball it)

• 2 cups store-bought tomatillo (green) salsa

• 2 tablespoons chopped cilantro or flat-leaf parsley

• 4 scallions, finely chopped

• 1 teaspoon chili powder
• 2 pinches of cayenne pepper
• 1 28 oz package shoestring style frozen fries
• shredded cheese (Mexican blend) (optional)

Preheat the oven to 425 degrees . Arrange the fries in a single layer on a rimmed baking sheet and bake, tossing halfway through, until browned, 25 minutes.

Meanwhile, heat the EVOO, 2 turns of the pan, in a large nonstick skillet over medium-high heat. When the oil smokes, add the turkey and cook, breaking up the meat. Season with salt and pepper, the poultry seasoning and cumin; brown and crumble the meat for 3 to 4 minutes. Add the onion and garlic. Add the chopped zucchini and diced bell pepper and cook for 5 minutes more. Add the beans and stir to heat through. Add the beer and cook for about 1 minute. Stir in the salsa and simmer the chili over low heat. When the fries finish baking, stir the cilantro into the chili. Transfer the chili to a medium casserole (it should be filled to the rim) and top with the scallions.

Mix a teaspoon of salt with the chili powder and cayenne. Remove the fries from the oven and top with the seasoned salt and cheese if desired. Pile the fries on top of the casserole, evenly covering the green chili, and serve.

Dessert: Irish Creme Cake
from Betty Crocker

Cake

1

box Betty Crocker™ SuperMoist™ devil’s food cake mix

1

box (4-serving size) chocolate instant pudding and pie filling mix

4

eggs 

1/3

cup vegetable oil

1

cup Irish cream liqueur

1

cup sour cream

Irish Cream Frosting

1

cup butter, softened

4

oz (half of 8-oz package) cream cheese, softened

3

cups powdered sugar

1/4

cup Irish cream liqueur

1

teaspoon vanilla

Chocolate Glaze (optional)

4

oz bittersweet baking chocolate, chopped 

1/2

cup whipping cream

1/4

cup light corn syrup

2

teaspoons vanilla

1/3

cup sliced almonds, toasted

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
•  In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
•  In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.
•  Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
• (Optional)Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
•  Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.
•