Corn and Onion Flan with Feta Salad

A nice brunch or lunch meal.

FLAN
3/4 cup corn
1/2 cup finely chopped onion
1 pie shell pre baked
1/2 cup whipping cream
1 egg
Salt and freshly ground pepper

FETA SALAD
1 cup diced feta cheese
1 tomato, diced and seeded
1/2 small red pepper, diced
1/2 small yellow pepper, diced
Balsamic vinaigrette

1. Preheat oven to 325F.
2. Placed the corn and onion into the tart shell
3. In a separate bowl, whisk the cream and eggs and season with salt and pepper.
4. Gently pour the custard mixture into the tart shell to fill.
5. Bake for 35-40 minutes or until set.
6. Mix feta, tomatoes, red and yellow peppers together.
7. Toss with 1/4 cup balsamic vinaigrette 
8. Place feta salad on top of each piece of flan on serving plate.

Cold Chicken Noodle Salad

A really simple and delicious recipe that originated from Canadian Living Magazine.  You could use this for dinner, pack it up for a picnic or use it in lunches, it is very versatile.

85 g Pasta - your choice - a spaghetti/vermicelli type works well here though
1 tbsp sodium reduced soy sauce
1 tbsp lime juice
1 tbsp sesame oil
2 tsp liquid honey
1 tsp grated fresh ginger
1 clove garlic, grated
Pinch pepper
Half sweet red pepper, sliced
1 cup julienned carrot
1 cup diced cucumber
225 g boneless skinless chicken breast, grilled and sliced
1 green onion, chopped

1. In large pot of boiling lightly salted water, cook vermicelli until tender, about 3 minutes.  Drain and rinse under cold water; drain again.  Set aside in colander.
2. In bowl, whisk together soy sauce, lime juice, sesame oil, honey, ginger, garlic and pepper.
3. In two 3 cup airtight containers, layer noodles, red pepper, carrot, cucumber and chicken.  Sprinkle with green onion,
4. Toss with dressing.

Makes 2 servings about 420 cal each

Honey Mustard Chicken Wraps

Here is something the kids will actually eat that isn't french fries or chicken nuggets.

8 small whole wheat flour tortillas

2 tbsp cornstarch

1 cup milk

3 tbsp honey mustard

1/4 tsp each salt and pepper

1 tbsp butter

1 lb boneless skinless chicken cut into thin strips

2 cloves garlic, minced

1 sweet red pepper, cut into thin strips

2 cups shredded romaine or leaf lettuce

1. Preheat oven or toaster ovento 350 F.  Wrap tortillas in a large foil package and warm in oven for 5 to 10 min.
2. Meanwhile, in a measuring cup or bowl, whisk together cornstarch, milk, honey mustard, salt and pepper.  
3. In a large nonstick skillet, melt butter over medium high heat; saute chicken and garlic just until chicken is starting to brown.  Add red pepper; saute for 2 min.  Stir milk mixture and stir into skillet.  Reduce heat to medium and cook, stirring, for 3 to 5 min or until thickened and chicken is no longer pink inside.
4. Spoon filling along centre of each tortilla and top with shredded lettuce.   Fold up bottom of tortilla, then fold in sides to enclose filling.