Short on time for dinner? Foodland Ontario’s Teresa Makarewicz joined us this morning with two recipes you can cook up very quickly. Starting with desert. 

Apple Oatmeal Cookies

• Preparation Time: 20 minutes
• Baking Time:15 minutes per sheet, Makes about 3-1/2 dozen
• 2 cups (500 mL) quick-cooking rolled oats
• 1 cup (250 mL) whole wheat flour
• 1 tsp (5 mL) ground cinnamon
• 1/2 tsp (2 mL) baking powder
• 1/4 tsp (1 mL) salt
• 1 cup (250 mL) butter, at room temperature
• 1 cup (250 mL) packed brown sugar
• 1 Ontario Egg
• 1 tsp (5 mL) vanilla
• 2 cups (500 mL) diced (1/4-inch/5 mm) unpeeled Ontario Apples, such as Cortland, Empire, Red Prince, Ambrosia or McIntosh (about 2)

Directions

 In a medium bowl, combine oats, flour, cinnamon, baking powder and salt. Set aside. 

In a large bowl, using an electric mixer, on medium speed, beat butter and sugar until pale and fluffy. Beat in egg and vanilla. Using a wooden spoon, stir in oat mixture until almost combined.

Makarewicz says the secret ingredient is apples. stir in apples until well combined. This will add moisture and fibre. 

Drop slightly heaping tablespoonful (15 mL) onto parchment-lined baking sheets, spacing at least 2-inches (5 cm) apart. Flatten slightly with fingers. 

Bake in a 350°F (180°C) oven, one sheet at a time, for 12 to 15 minutes or until golden around the edges and just set. Let cool on baking sheets on rack for 5 minutes; transfer cookies to rack to cool completely. 

Makarewicz says these cookies are crisp on the outside and soft in the centre. They are best eaten within a day or two of baking or frozen for longer storage. 

Chicken Stir-Fry

• Preparation Time: 20 minutes
• Cooking Time:10 minutes
• Serves 4
• 1/3 cup (75 mL) sodium reduced chicken broth or water
• 2 tbsp (25 mL) soy sauce
• 1 tbsp (15 mL) each Asian chili garlic sauce, hoisin sauce and rice vinegar
• 1 tsp (5 mL) each granulated sugar and cornstarch
• 4 tsp (20 mL) vegetable oil
• 12 oz (375 g) boneless skinless Ontario Chicken Thighs, cut into strips
• 1 Ontario Onion, cut into thin wedges
• 2 Ontario Carrots, cut into thin diagonal slices
• Half each Ontario Greenhouse Sweet Red and Yellow Pepper, cut into julienne strips
• 1 tbsp (15 mL) minced Ontario Garlic or ginger root
• 1/4 cup (50 mL) chopped fresh Ontario Coriander Leaves (Cilantro)

Directions

Stir together broth, soy sauce, chili garlic sauce, hoisin sauce, vinegar, sugar and cornstarch until smooth; set aside. 

In a large nonstick skillet, heat 2 tsp (10 mL) of the oil over medium-high heat. Stir-fry chicken for 2 to 3 minutes or until juices run clear when chicken is pierced. Remove to plate.

 Add remaining oil to skillet; stir-fry onion, carrots, pepper and ginger until tender-crisp, 3 to 5 minutes. Return chicken to pan; stir sauce mixture and add to pan. Bring to boil and cook until slightly thickened for about 2 minutes. Sprinkle it with coriander. Tip: Try Ontario turkey breast or thigh strips instead of chicken.