Prep: 2 hours (marinating), 10 minutes
Yield: 12 servings
Dressing:
1 cup oil
2/3 cup teriyaki sauce
2/3 cup light wine vinegar
6 tbs sugar
1/2 tsp salt
1/2 tsp pepper
Combine dressing and mix well.
6 chicken breasts, cooked, cooled & diced
12 oz cooked bowtie pasta
Marinate in dressing at least 2 hours.
Add:
2 oz mandarin oranges, drained
16 oz drained water chesnuts
1 cup honey roasted almonds
1 cup honey roasted peanuts
1 bag dried cranberries
1 bag chopped romaine lettuce
1 bag baby spinach
Toss all together & enjoy!
Thursday, June 12, 2008
Tuesday, June 10, 2008
All Day Crock Pot Chicken
Yield: 6-8 Servings
Marinade:
2 cups chicken broth 2 tbsp brown sugar
2 tbsp frozen orange juice concentrate 2 cloves garlic, minced
1/4 teaspoon pepper dash ground allspice
1 can (6 ounces) tomato paste dash ground ginger
2 tablespoons soy sauce 1 tsp salt
Remaining ingredients:
6 chicken breast halves
6 to 8 ounces sliced mushrooms
2 tablespoons butter
1 can (11 ounces) mandarin oranges, drained
1 small bell pepper, green or red, seeded, cut in strips
1/4 teaspoon ground ginger
3 tablespoons cornstarch
1/4 cup cold milk
1/4 cup cold water
Combine marinade ingredients in a non-reactive container with lid or a large seal able food storage bag; blend well. Add the chicken to marinade; cover or close bag and refrigerate for 6 to 8 hours, or overnight. Place the marinated chicken in the slow cooker. Pot Add marinade to cover chicken. Sautee mushrooms in the butter, then add to chicken in slow cooker. Cover and cook on LOW for 5 to 6 hours. About 1 hour before done, add mandarin orange sections, green pepper and ginger; stir well. When done, mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring; cover and cook 15 minutes longer, until thickened.
Marinade:
2 cups chicken broth 2 tbsp brown sugar
2 tbsp frozen orange juice concentrate 2 cloves garlic, minced
1/4 teaspoon pepper dash ground allspice
1 can (6 ounces) tomato paste dash ground ginger
2 tablespoons soy sauce 1 tsp salt
Remaining ingredients:
6 chicken breast halves
6 to 8 ounces sliced mushrooms
2 tablespoons butter
1 can (11 ounces) mandarin oranges, drained
1 small bell pepper, green or red, seeded, cut in strips
1/4 teaspoon ground ginger
3 tablespoons cornstarch
1/4 cup cold milk
1/4 cup cold water
Combine marinade ingredients in a non-reactive container with lid or a large seal able food storage bag; blend well. Add the chicken to marinade; cover or close bag and refrigerate for 6 to 8 hours, or overnight. Place the marinated chicken in the slow cooker. Pot Add marinade to cover chicken. Sautee mushrooms in the butter, then add to chicken in slow cooker. Cover and cook on LOW for 5 to 6 hours. About 1 hour before done, add mandarin orange sections, green pepper and ginger; stir well. When done, mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring; cover and cook 15 minutes longer, until thickened.
Monday, June 9, 2008
Herbaceous Beef Burgers
Prep/Total Time: 30 minutes
Yield: 4 servings
1 1/2 pounds ground beef sirloin
1/3 cup finely chopped flat-leaf parsley
1/3 cup finely chopped dill
1/4 cup chopped chives
1 tablespoon Worcestershire sauce
Salt and pepper
One 4-ounce log goat cheese, quartered
olive oil
1/3 cup sour cream
1/4 cup Dijon mustard
3 tablespoons honey
4 crusty whole grain kaiser rolls, split
4 leaves green-leaf lettuce
1/4 seedless cucumber, thinly sliced
4 radishes, thinly sliced
4 thin slices red onion
Preheat a grill or grill pan to medium-high. In a large bowl, combine the beef, parsley, dill, chives and Worcestershire sauce; season with salt and pepper. Divide the mixture into 4 mounds. Press 1 piece of cheese into the center of each mound, then form a patty around the cheese. Drizzle the patties with olive oil and grill for 4 minutes on each side for medium.
Meanwhile, in a small bowl, combine the sour cream, mustard and honey; season with salt and pepper. Layer each roll bottom with lettuce, cucumber, radish, onion and a burger. Spread honey mustard sauce on the cut side of the bun tops and set into place.
Tips and Tricks
I used a little less than a pound of meat and made four smaller burgers. I used dried dill, fresh curly parsley, and omitted the chives altogether. You could also substitute green onions. I used spicy brown mustard in place of Dijon, cream cheese instead of goat cheese, and left the radishes off. Make sure the meat is sealed well around the cheese, because the cream cheese I used leaked out as the meat cooked.
Make It Healthier
Omit salt. Serve on whole wheat rolls. Use low-fat or fat-free sour cream.
How Kids Can Help
If you place the meat and ingredients into a plastic resealable bag, kids can mix the meat. Kids can also measure ingredients and mix the sour cream topping.
Yield: 4 servings
1 1/2 pounds ground beef sirloin
1/3 cup finely chopped flat-leaf parsley
1/3 cup finely chopped dill
1/4 cup chopped chives
1 tablespoon Worcestershire sauce
Salt and pepper
One 4-ounce log goat cheese, quartered
olive oil
1/3 cup sour cream
1/4 cup Dijon mustard
3 tablespoons honey
4 crusty whole grain kaiser rolls, split
4 leaves green-leaf lettuce
1/4 seedless cucumber, thinly sliced
4 radishes, thinly sliced
4 thin slices red onion
Preheat a grill or grill pan to medium-high. In a large bowl, combine the beef, parsley, dill, chives and Worcestershire sauce; season with salt and pepper. Divide the mixture into 4 mounds. Press 1 piece of cheese into the center of each mound, then form a patty around the cheese. Drizzle the patties with olive oil and grill for 4 minutes on each side for medium.
Meanwhile, in a small bowl, combine the sour cream, mustard and honey; season with salt and pepper. Layer each roll bottom with lettuce, cucumber, radish, onion and a burger. Spread honey mustard sauce on the cut side of the bun tops and set into place.
Tips and Tricks
I used a little less than a pound of meat and made four smaller burgers. I used dried dill, fresh curly parsley, and omitted the chives altogether. You could also substitute green onions. I used spicy brown mustard in place of Dijon, cream cheese instead of goat cheese, and left the radishes off. Make sure the meat is sealed well around the cheese, because the cream cheese I used leaked out as the meat cooked.
Make It Healthier
Omit salt. Serve on whole wheat rolls. Use low-fat or fat-free sour cream.
How Kids Can Help
If you place the meat and ingredients into a plastic resealable bag, kids can mix the meat. Kids can also measure ingredients and mix the sour cream topping.
Sunday, June 8, 2008
Chicken Enchilada Casserole
Prep: 20 minutes
Yield: 6-8 servings
5-6 cups cooked rice
2 chicken breasts, cooked & diced
1 cup grated cheddar cheese
2 cans cream of chicken soup
1 small can diced green chilis
3 tbs mayonnaise
2 tsp dried onion flakes
salt & pepper to taste
Combine all ingredients & cook on stove top or bake until cheese is melted & casserole is heated through.
Yield: 6-8 servings
5-6 cups cooked rice
2 chicken breasts, cooked & diced
1 cup grated cheddar cheese
2 cans cream of chicken soup
1 small can diced green chilis
3 tbs mayonnaise
2 tsp dried onion flakes
salt & pepper to taste
Combine all ingredients & cook on stove top or bake until cheese is melted & casserole is heated through.
Saturday, June 7, 2008
Panko Crusted Chicken
Prep/Total Time: 15 minutes
Yield: 4 servings
1 pound chicken tenders or boneless skinless chicken breasts
1/2 cup ranch salad dressing
1 cup panko (Japanese bread crumbs)
olive oil
Using a pastry brush, apply a thin layer of salad dressing to the chicken. Roll in bread crumbs. In a large skillet, cook the chicken in olive oil until crispy and chicken is cooking through.
Tips and Tricks
Try using different flavors of salad dressing for a unique meal.
Make It Healthier
Use low fat salad dressing.
How Kids Can Help
Brush dressing on. Older kids can coat the chicken in bread crumbs.
Suggested Sides
Baked potatoes (in microwave), green salad, steamed peas
Yield: 4 servings
1 pound chicken tenders or boneless skinless chicken breasts
1/2 cup ranch salad dressing
1 cup panko (Japanese bread crumbs)
olive oil
Using a pastry brush, apply a thin layer of salad dressing to the chicken. Roll in bread crumbs. In a large skillet, cook the chicken in olive oil until crispy and chicken is cooking through.
Tips and Tricks
Try using different flavors of salad dressing for a unique meal.
Make It Healthier
Use low fat salad dressing.
How Kids Can Help
Brush dressing on. Older kids can coat the chicken in bread crumbs.
Suggested Sides
Baked potatoes (in microwave), green salad, steamed peas
Chilled Leek and Summer Squash Soup
Prep/Total Time: 20 minutes
Yield: 8 servings
6 tablespoons butter
2 leeks, washed and chopped
1 1/2 pounds yellow summer squash, chopped
1 cup heavy cream
Two 14.5-ounce cans chicken broth
In a large skillet, melt the butter over medium-high heat. Add the leeks and yellow squash and cook, stirring occasionally, until tender, about 10 minutes. Add the cream and bring to a boil. Remove from the heat and, using a blender, puree the mixture in 2 batches, adding one can of chicken broth to each batch. Stir the batches together and refrigerate until chilled.
Tips and Tricks
I'm not a fan of squash, but the leeks and broth in this recipe disguise the squash nicely. Another way to get veggies into your kids.
Make It Healthier
Use unsalted butter or trans-fat free spread.
How Kids Can Help
Measure ingredients. Press buttons on blender.
Yield: 8 servings
6 tablespoons butter
2 leeks, washed and chopped
1 1/2 pounds yellow summer squash, chopped
1 cup heavy cream
Two 14.5-ounce cans chicken broth
In a large skillet, melt the butter over medium-high heat. Add the leeks and yellow squash and cook, stirring occasionally, until tender, about 10 minutes. Add the cream and bring to a boil. Remove from the heat and, using a blender, puree the mixture in 2 batches, adding one can of chicken broth to each batch. Stir the batches together and refrigerate until chilled.
Tips and Tricks
I'm not a fan of squash, but the leeks and broth in this recipe disguise the squash nicely. Another way to get veggies into your kids.
Make It Healthier
Use unsalted butter or trans-fat free spread.
How Kids Can Help
Measure ingredients. Press buttons on blender.
Chilled Cucumber Soup
Prep/Total Time: 10 minutes + chilling
Yield: 4 servings
2 medium cucumbers
2 cups buttermilk
1/2 cup reduced-fat sour cream
1-1/2 teaspoons sugar
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper
2 green onions, chopped
Fresh dill, optional
Cut four thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers; mix well. Refrigerate for 4 hours or overnight. Garnish with cucumber slices and fresh dill if desired.
Tips and Tricks
This recipe is a great way to use up veggie garden bounty. I use powdered buttermilk and follow the directions to reconstitute it.
Make It Healthier
Omit salt.
How Kids Can Help
Peel cucumbers with veggie peeler. Measure and mix ingredients.
Yield: 4 servings
2 medium cucumbers
2 cups buttermilk
1/2 cup reduced-fat sour cream
1-1/2 teaspoons sugar
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper
2 green onions, chopped
Fresh dill, optional
Cut four thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers; mix well. Refrigerate for 4 hours or overnight. Garnish with cucumber slices and fresh dill if desired.
Tips and Tricks
This recipe is a great way to use up veggie garden bounty. I use powdered buttermilk and follow the directions to reconstitute it.
Make It Healthier
Omit salt.
How Kids Can Help
Peel cucumbers with veggie peeler. Measure and mix ingredients.
Thursday, June 5, 2008
Meals In A Jiffy
Recently, I posed a question to the members of an online forum I belong to. "You have ten minutes to get dinner on the table. What do you make?"
Overwhelmingly, the answers were things like hot dogs or macaroni and cheese or canned soup. Things, in other words, that are quick but not necessarily healthy.
Hot dogs or macaroni and cheese or canned soup make a quick and easy dinner every once in awhile, but what if your consistently pressed for time? A friend of mine with two kids in school, sports and other activities, who also commutes an hour each way to her full time job, and who is a single mom, says that she rarely has time to put a lot of effort into making dinner. She says, "My schedule means I don't have the time or the energy to cook a complicated meal, but I also don't want my kids to eat a lot of processed foods that are unhealthy." Her solution was to invest in a copy of Rachael Ray's 30 Minute Meals cookbook, and then further slash the time spent cooking by buying convenient versions of healthy ingredients. Precooked and precubed white meat chicken, for example, or shredded cheese over block cheese or prewashed bagged salad.
Tonight, I fed my family Panko Crusted Chicken with salads, steamed peas and baked potatoes. The meal actually took me about fifteen minutes to cook, because I was also refereeing a disagreement over a toy between my kids. But had I been able to give dinner my undivided attention, it would have been on the table in ten minutes.
Here's how: I used Perdue chicken tenders over chicken breast, because they are smaller and thinner, thus cook faster. I used a pastry brush to apply a thin layer of ranch salad dressing to the chicken, rolled them in panko (Japanese bread crumbs) and then cooked them in olive oil in a skillet. While the chicken cooked, I scrubbed and pierced a couple of potatoes, then microwaved them on high for 8 minutes. Then I made the salads. When the potatoes were done, I used my Pampered Chef microwave steamer to cook the peas for 5 minutes.
By the time the peas were cooked, the chicken was nice and crispy and the potatoes had cooled enough to eat. Dinner was served!
This meal did require some forethought, because I already had my meat thawed and my lettuce and other produce washed and ready to chop. But it required very little of my time to make it and I felt good that I had prepared a healthy and tasty meal.
I also like the Perdue Perfect Portions chicken breasts because they can be baked in ten minutes without thawing them. I also utilize instant brown rice and frozen vegetable mixes to make fast and easy stirfries on busy nights.
How about you? Given the Ten Minute Meal challenge, what would you make?
Overwhelmingly, the answers were things like hot dogs or macaroni and cheese or canned soup. Things, in other words, that are quick but not necessarily healthy.
Hot dogs or macaroni and cheese or canned soup make a quick and easy dinner every once in awhile, but what if your consistently pressed for time? A friend of mine with two kids in school, sports and other activities, who also commutes an hour each way to her full time job, and who is a single mom, says that she rarely has time to put a lot of effort into making dinner. She says, "My schedule means I don't have the time or the energy to cook a complicated meal, but I also don't want my kids to eat a lot of processed foods that are unhealthy." Her solution was to invest in a copy of Rachael Ray's 30 Minute Meals cookbook, and then further slash the time spent cooking by buying convenient versions of healthy ingredients. Precooked and precubed white meat chicken, for example, or shredded cheese over block cheese or prewashed bagged salad.
Tonight, I fed my family Panko Crusted Chicken with salads, steamed peas and baked potatoes. The meal actually took me about fifteen minutes to cook, because I was also refereeing a disagreement over a toy between my kids. But had I been able to give dinner my undivided attention, it would have been on the table in ten minutes.
Here's how: I used Perdue chicken tenders over chicken breast, because they are smaller and thinner, thus cook faster. I used a pastry brush to apply a thin layer of ranch salad dressing to the chicken, rolled them in panko (Japanese bread crumbs) and then cooked them in olive oil in a skillet. While the chicken cooked, I scrubbed and pierced a couple of potatoes, then microwaved them on high for 8 minutes. Then I made the salads. When the potatoes were done, I used my Pampered Chef microwave steamer to cook the peas for 5 minutes.
By the time the peas were cooked, the chicken was nice and crispy and the potatoes had cooled enough to eat. Dinner was served!
This meal did require some forethought, because I already had my meat thawed and my lettuce and other produce washed and ready to chop. But it required very little of my time to make it and I felt good that I had prepared a healthy and tasty meal.
I also like the Perdue Perfect Portions chicken breasts because they can be baked in ten minutes without thawing them. I also utilize instant brown rice and frozen vegetable mixes to make fast and easy stirfries on busy nights.
How about you? Given the Ten Minute Meal challenge, what would you make?
Friday, May 30, 2008
Breakfast Tostadas
Prep: 10 minutes
Yield: 4 servings
4 corn tortillas
4 eggs
4 slices of cheddar cheese
2 tbs salsa
4 tsp sour cream
Fry eggs over medium. Fry each tortilla until crisp and arrange on a baking sheet. Top each tortilla with a fried egg and a slice of cheese. Place under broiler until cheese is melted & bubbly. Top each with 1/2 tbs salsa and 1 tsp sour cream.
Yield: 4 servings
4 corn tortillas
4 eggs
4 slices of cheddar cheese
2 tbs salsa
4 tsp sour cream
Fry eggs over medium. Fry each tortilla until crisp and arrange on a baking sheet. Top each tortilla with a fried egg and a slice of cheese. Place under broiler until cheese is melted & bubbly. Top each with 1/2 tbs salsa and 1 tsp sour cream.
Monday, May 26, 2008
Better Than Orange Julius
This is an original recipe we made up this afternoon for FHE:
Prep: 5 minutes
Yield: about 6 cups
6 oz frozen orange juice concentrate
2 cups milk
1/2 cup powdered sugar
1 1/2 tsp vanilla
16 ice cubes
Blend together until smooth, serve immediately.
Prep: 5 minutes
Yield: about 6 cups
6 oz frozen orange juice concentrate
2 cups milk
1/2 cup powdered sugar
1 1/2 tsp vanilla
16 ice cubes
Blend together until smooth, serve immediately.
Thursday, May 15, 2008
Nutella Swirl Ice Cream
This recipe comes from Whine, Cheese, and Chuckles. It's that time of year again for homemade ice cream!
Nutella Swirl Ice Cream
This brown sugar ice cream, rich but not overly sweet, has just a swirl of Nutella. Even better, a simple method for making the custard base means no standing over the stove.
Ingredient - Volume - Weight
Milk - 2 1/2 cups - 20 ounces
Cream - 1 1/2 cups - 12 ounces
Brown sugar - 1/2 cup - 3 1/2 ounces
Egg yolks - 4
Nutella - 1/2 cup - 5 1/4 ounces
Oil (flavorless or nut) - 2 tablespoons - 1 ounce
Method
1. Heat the milk, cream and sugar in a heavy saucepan over medium-low heat, stirring occasionally, to just under a boil.
2. While the milk is heating, whisk the egg yolks in large mixing bowl until combined. Run tap water until it is hot and put a couple of inches of water in the larger bowl. Float the mixing bowl on the water (hold it to stabilize) while continuing to whisk the yolks until they are warm and frothy, a minute or so. (The yolks should be just under body temperature, about 90-95F.)
3. When the milk is just starting to bubble, put the mixing bowl on a towel next to the stove. Slowly pour the milk into the warmed yolks, whisking constantly. Continue whisking for a minute after everything is combined.
4. Chill the mixture thoroughly. I generally dump the hot water from the big bowl at this point and fill it with ice and water to cool the ice cream base faster. Just float the bowl in the ice water - remember to make sure it is stable so it doesn't tip over- and give it a little time (30-60 min) to cool. (The texture is a bit better if the ice cream base is chilled overnight before churning but it's really not necessary.) When the ice cream base is thoroughly chilled, strain the mixture and freeze it using your ice cream maker.
5. While the ice cream is churning, stir together the Nutella and oil. The oil keeps the Nutella from freezing, although it occurs to me now that a shot of alcohol would accomplish the same thing. I'll obviously have to try it.
6. If your ice cream maker has a hole to drizzle it through, add the Nutella to the ice cream in the last 30-60 seconds of churning. Watch and stop it quickly so it remains in swirls. If you can't add it while the ice cream machine is running, fold it in quickly when the ice cream is done, while you are scraping it into a storage container.
Tips And Tricks
You will need two bowls, one for mixing and a larger one that your mixing bowl will fit inside of with a couple of inches of room around it.
Monday, May 12, 2008
Chicken And Mushrooms In Foil
Prep: 10 minutes
Cook: 30-35 minutes + resting
Yield: 6 servings
1 can (10-3/4 oz.) condensed cream of mushroom soup
1-1/4 cups water, divided
1 pkg. (6 oz.) Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick
4 slices Thin Sliced Smoked Ham, chopped
1-1/2 cups sliced fresh mushrooms
1-1/2 cups frozen peas
Mix soup and 1/4 cup of the water; set aside. Combine stuffing mix and remaining 1 cup water; spoon evenly onto center of each of six large sheets of heavy-duty foil. Top each with one chicken breast. Cover evenly with the ham, mushrooms, peas and soup mixture.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer in a baking pan.
Bake 30 to 35 min. at 400 or until chicken is cooked through (170°F). Remove packets from oven; let stand 5 min. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening.
Tips and Tricks
I used my own homemade stuffing (from the freezer) and added chicken broth instead of water. I also used a frozen peas and carrots mixture. Spray the foil with cooking spray to prevent the stuffing from sticking. Open the foil packs carefully. I also used chicken tenderloins and made four foil packs instead of six.
Make It Healthier
Use reduced-fat condensed soup.
How Kids Can Help
Measure ingredients. Fold up foil packets.
Cook: 30-35 minutes + resting
Yield: 6 servings
1 can (10-3/4 oz.) condensed cream of mushroom soup
1-1/4 cups water, divided
1 pkg. (6 oz.) Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick
4 slices Thin Sliced Smoked Ham, chopped
1-1/2 cups sliced fresh mushrooms
1-1/2 cups frozen peas
Mix soup and 1/4 cup of the water; set aside. Combine stuffing mix and remaining 1 cup water; spoon evenly onto center of each of six large sheets of heavy-duty foil. Top each with one chicken breast. Cover evenly with the ham, mushrooms, peas and soup mixture.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer in a baking pan.
Bake 30 to 35 min. at 400 or until chicken is cooked through (170°F). Remove packets from oven; let stand 5 min. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening.
Tips and Tricks
I used my own homemade stuffing (from the freezer) and added chicken broth instead of water. I also used a frozen peas and carrots mixture. Spray the foil with cooking spray to prevent the stuffing from sticking. Open the foil packs carefully. I also used chicken tenderloins and made four foil packs instead of six.
Make It Healthier
Use reduced-fat condensed soup.
How Kids Can Help
Measure ingredients. Fold up foil packets.
Friday, May 9, 2008
Creamy Chicken With Rice and Spinach
Prep: 10 minutes
Cook: 20 minutes
Yield: 4 servings
1/4 cup Italian salad dressing
1 lb. boneless skinless chicken breasts, cut into wide strips
1-1/2 cups fat-free reduced-sodium chicken broth
2 cups instant brown rice, uncooked
4 oz. Neufchatel Cheese, cubed
1 pkg. (8 oz.) baby spinach leaves (8 cups packed leaves)
1 large tomato, chopped
2 Tbsp.grated Parmesan Cheese
Heat dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 min. Add broth; bring to boil. Stir in rice; return to boil. Cover. Reduce heat to medium; simmer 5 min.
Add Neufchatel cheese; cook 2 to 3 min. or until melted, stirring frequently. Add spinach. (Skillet will be full.) Cover skillet with lid; cook 1 min. or until spinach is wilted. Stir gently to mix in spinach.
Remove skillet from heat; let stand, covered, 5 min. Stir in tomatoes; sprinkle with Parmesan cheese.
Tips and Tricks
I skipped cutting up the chicken and broke it up with a spoon as it cooked. I also used my wok to cook this dish. When you add the spinach, the skillet will be very full. Be sure to use a large pot.
Make It Healthier
Use light salad dressing or make your own.
How Kids Can Help
Grate the cheese. Dump the spinach in the pan.
Cook: 20 minutes
Yield: 4 servings
1/4 cup Italian salad dressing
1 lb. boneless skinless chicken breasts, cut into wide strips
1-1/2 cups fat-free reduced-sodium chicken broth
2 cups instant brown rice, uncooked
4 oz. Neufchatel Cheese, cubed
1 pkg. (8 oz.) baby spinach leaves (8 cups packed leaves)
1 large tomato, chopped
2 Tbsp.grated Parmesan Cheese
Heat dressing in Dutch oven or large deep skillet on medium-high heat. Add chicken; cook 3 min. Add broth; bring to boil. Stir in rice; return to boil. Cover. Reduce heat to medium; simmer 5 min.
Add Neufchatel cheese; cook 2 to 3 min. or until melted, stirring frequently. Add spinach. (Skillet will be full.) Cover skillet with lid; cook 1 min. or until spinach is wilted. Stir gently to mix in spinach.
Remove skillet from heat; let stand, covered, 5 min. Stir in tomatoes; sprinkle with Parmesan cheese.
Tips and Tricks
I skipped cutting up the chicken and broke it up with a spoon as it cooked. I also used my wok to cook this dish. When you add the spinach, the skillet will be very full. Be sure to use a large pot.
Make It Healthier
Use light salad dressing or make your own.
How Kids Can Help
Grate the cheese. Dump the spinach in the pan.
Easy Baked Fish and Chips
Prep: 10 minutes
Cook: 35 minutes
Yield: 4 servings
2 large baking potatoes (1-1/2 lb.)
1/4 cup Italian salad dressing
1 pkt. Extra Crispy Seasoned Chicken Coating Mix, divided
4 haddock fillets (1 lb.)
1/4 cup mayonnaise
Cut each potato lengthwise into eight wedges; place in large bowl. Add Italian dressing; toss to coat. Add 1/4 cup of the coating mix; toss to coat. Place in single layer on baking sheet sprayed with cooking spray. Bake 20 min at 400 degrees.
Spread remaining coating mix onto large plate. Spread tops of fish fillets evenly with half of the mayo; press, mayo-side down, into coating mix on plate. Repeat with remaining mayo and coating mix on plate to coat remaining sides of fish fillets. Place on rack of broiler pan. Add to oven with potatoes.
Bake potatoes an additional 15 min. and bake fish 15 min. or until fish flakes easily with fork and potatoes are tender.
Tips and Tricks
I made this dish with tilapia and it turned out well. In place of the seasoned chicken coating (AKA Shake and Bake), I used my homemade Cornflake Coating For Chicken, which I already had made up. I also used homemade Italian salad dressing in place of storebought. To coat the fish evenly with mayo, I used a basting brush.
Make It Healthier
Use reduced-fat mayo and reduced-fat salad dressing.
How Kids Can Help
Kids can pour dressing and coating over potatoes. Older kids can brush mayo on fish and press into coating.
Cook: 35 minutes
Yield: 4 servings
2 large baking potatoes (1-1/2 lb.)
1/4 cup Italian salad dressing
1 pkt. Extra Crispy Seasoned Chicken Coating Mix, divided
4 haddock fillets (1 lb.)
1/4 cup mayonnaise
Cut each potato lengthwise into eight wedges; place in large bowl. Add Italian dressing; toss to coat. Add 1/4 cup of the coating mix; toss to coat. Place in single layer on baking sheet sprayed with cooking spray. Bake 20 min at 400 degrees.
Spread remaining coating mix onto large plate. Spread tops of fish fillets evenly with half of the mayo; press, mayo-side down, into coating mix on plate. Repeat with remaining mayo and coating mix on plate to coat remaining sides of fish fillets. Place on rack of broiler pan. Add to oven with potatoes.
Bake potatoes an additional 15 min. and bake fish 15 min. or until fish flakes easily with fork and potatoes are tender.
Tips and Tricks
I made this dish with tilapia and it turned out well. In place of the seasoned chicken coating (AKA Shake and Bake), I used my homemade Cornflake Coating For Chicken, which I already had made up. I also used homemade Italian salad dressing in place of storebought. To coat the fish evenly with mayo, I used a basting brush.
Make It Healthier
Use reduced-fat mayo and reduced-fat salad dressing.
How Kids Can Help
Kids can pour dressing and coating over potatoes. Older kids can brush mayo on fish and press into coating.
Monday, May 5, 2008
Homemade Ranch Salad Dressing
Prep/Total Time: 5 minutes = 30 minutes chilling
Yield: 12 servings
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Mix all ingredients in a bowl and whisk well. Cover and refrigerate for 30 minutes before serving.
Tips and Tricks
I omitted the chives because I didn't have any. I also used light sour cream and reduced fat mayo and it still tastes very rich to me. Cut it with milk if it's too thick. This dressing also makes a great dip.
Make It Healthier
Use low-fat or light mayo and sour cream. Omit salt.
How Kids Can Help
Measure spices. Mix in bowl.
Yield: 12 servings
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Mix all ingredients in a bowl and whisk well. Cover and refrigerate for 30 minutes before serving.
Tips and Tricks
I omitted the chives because I didn't have any. I also used light sour cream and reduced fat mayo and it still tastes very rich to me. Cut it with milk if it's too thick. This dressing also makes a great dip.
Make It Healthier
Use low-fat or light mayo and sour cream. Omit salt.
How Kids Can Help
Measure spices. Mix in bowl.
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