Cooking with Uncle Jerry's

• 2 cups crushed Uncle Jerry's Pretzels
• 1/4 cup cashews
• 2/3 cup sweetened skim milk
• 1/2 cup semisweet chocolate chips
• 1/2 cup unsweetened coconut flakes
• 1/4 teaspoon almond extract

1. In a large mixing bowl combine pretzels and peanuts. Set aside.
2. In a medium saucepan mix together milk, chocolate chips and unsweetened coconut flakes. Cook over low heat stirring constantly until chocolate chips are melted. Remove pan from heat; add almond extract.
3. Pour saucepan mixture over the pretzel/peanut mixture; stir until coated. Spoon teaspoon sized amounts onto parchment paper. Refrigerate for 2 hours or until firm.

• 1 pound lean ground turkey
• 1 cup Uncle Jerry's pretzels, crushed
• 1/4 cup finely chopped red bell pepper
• 1 egg, beaten
• salt and pepper to taste
• 4 slices low fat cheese
• 4 whole grain buns, halved
• 4 tomato slices
• 4 lettuce leaves
• 4 red onion slices

1. Preheat oven to 375 degrees. Prepare a baking dish with nonstick cooking spray.
2. In a bowl, mix the ground turkey, crushed pretzels, red bell pepper, and egg. Season with sea alt and pepper. Form into 4 patties; arrange in the baking dish.
3. Bake 30 minutes, turning after 15 minutes.
4. Top each burger with a slice of cheese during the last few minutes of cook time. Transfer to whole grain buns with lettuce, tomato and onions.

• 1/3 cup Greek nonfat plain yogurt
• 1 teaspoon sea salt
• 10 Uncle Jerry's Pretzels
• 4 (4 ounce) salmon fillets

• 2/3 cup orange preserves
• 1 tablespoon Dijon mustard
• 4 teaspoons skim milk
• 2 tablespoons fresh cilantro, chopped
• 1/4 cup dried cranberries, chopped

1. Combine Greek yogurt and sea salt in a small bowl. Pulse pretzels in a food processor until pretzels are finely chopped, leaving some small piecesPlace in shallow dish.
2. Spread each side of fish with yogurt mixture; coat with crushed pretzels. Coat a large nonstick frying pan with cooking spray. Over medium heat, cook fish 3 to 4 minutes per side or until golden brown.
3. Whisk orange preserves, Dijon mustard and milk together in a small saucepan over medium-high heat. Cook until thickens and serve over salmon.
4. Garnish with fresh chopped cilantro and dried cranberries.

• 1/2 cup spicy brown mustard
• 1/4 cup balsamic vinegar
• 1/4 cup sugar substitute
• 1 egg white
• 2 tablespoons agave nectar
• Uncle Jerry's Pretzels

1. In a small saucepan, combine mustard and vinegar; let stand for 30 minutes. Whisk in the sugar substitute and egg white until smooth. Cook over medium heat, whisking constantly, until mixture thickens.
2. Remove from the heat; whisk in agave nectar. Serve with pretzels.

• 1/2 cup whole wheat flour
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chili powder
• 2 egg whites
• 2 tablespoons skim milk
• 1/3 cup Greek plain yogurt
• 1/4 avocado, sliced
• 2 cloves garlic, minced
• 1 cup low fat shredded sharp cheddar cheese
• 1 cup mashed Uncle Jerry's pretzels
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried rosemary, crushed
• 6 boneless, skinless chicken breasts

Preheat oven to 350 degrees F. On plate, combine flour, salt, pepper, and chili powder. In shallow bowl, beat together egg white, milk, yogurt, avocado and garlic. On a separate plate, combine cheese, pretzels, Parmesan cheese, and rosemary. Coat chicken breasts with whole wheat flour, dip into the egg mixture and toss with cheese mixture to coat. Place chicken in a baking pan; bake for 40-45 minutes until chicken is fully cooked.

• 1 1/2 cup instant oats
• 1/2 cup sugar substitute
• 1/2 cup skim milk
• 1 egg white
• 1 teaspoon baking powder
• Pinch of sea salt
• 1 teaspoon almond extract
• 1/4 cup mashed Uncle Jerry's Pretzels
• Splash of warm skim milk
• Chopped fresh fruit

Preheat oven to 350 degrees. Combine the first 8 ingredients; mix well. Spread evenly in a greased 13x9" baking pan. Bake for 25-30 minutes or until the edges are golden brown. Immediately spoon into bowls; add milk and top with fruit.