Sunday, May 8, 2011
The big reveal!
This is just what we chose to do with our salad, but there are many other ways to enjoy this dish. We had leftovers and enjoyed it for lunch the next day straight out of the container. We sprinkled some Feta cheese on our pitas, but you could use any kind of shredded cheese or skip it altogether. You could also use different vegetables or leave out the chicken to make it vegetarian. We used what we had on hand, so if you have bell peppers and carrots in the fridge, toss those in instead. There are so many ways to get creative with this dish, and we're sure if you're making it for mom, she'll love it! Happy Mother's Day!
Saturday, May 7, 2011
Now we throw it all together.
Meet us back here tomorrow for the big reveal!
This week's recipe is something easy and quick that dads and kids can whip up for delicious Mother's Day lunch.
Mother's Day is this Sunday and many families like to take over the cooking for mom to give her a break. If that's the case in your house, we have an easy dish you can whip up in no time at all. This salad can be stuffed into pita bread, mixed with macaroni, or served as a side dish. Here's what you'll need: Optional: How the heck do you cube an avocado? It's really easy. First, you want to slice it in half. There will be a giant seed in the middle, so you're cutting around that. Use a knife to pull the seed out. Holding half the avocado in your hand, use a knife to draw horizontal and vertical lines into the avocado. Then, gently scoop out the cubed pieces. Easy! We'll see you back here tonight to start cooking!
Sunday, February 27, 2011
The big reveal!
Welcome back! Ready for the big reveal? If your meal came out anything like ours, it's probably warm, cheesy, and smells great. We served our casserole immediately with no cooling time, and we found that it was great hot and fresh out of the oven. It was so good and we made the right amount for two people, so there was nothing left for lunch the next day! Enjoy!
Let's put that casserole together!
1. Preheat your oven to 350 degrees. 2. Depending on what kind of chicken you're using, you'll want to cook it thoroughly before baking it in the casserole. We use frozen chicken breasts and boil them until they are cooked through. 3. While the chicken is cooking, empty your can of soup into a bowl and melt two tablespoons of butter in the microwave. Set aside. 4. Slice cheese if it's in block form. 5. Once chicken has cooked, cut it into strips or chunks. You might even decide to skip slicing it up and place the whole chicken breasts into the casserole dish. That's fine, too. We cut ours up so the chicken was already bite size, though. 6. Place the chicken into the casserole dish and cover with cheese. Add as much broccoli (or other …
Saturday, February 26, 2011
Some nights you need an easy dinner recipe. That's where the casserole comes in.
Lately I've been a big fan of casseroles. There are endless possibilities when it comes to ingredients and food combinations, they're easy to put together and cook, and you can usually make one with whatever you have in the house. This week's recipe is a chicken casserole with melted cheese and broccoli, topped off with bread crumbs. It's a cinch to whip up and it's the perfect macaroni and cheese substitute on a chilly night when you want some warm and cheesy for dinner. Scour the cupboards for the following ingredients: We used what we had on hand for this recipe, so you can always do the same. Maybe you have Swiss cheese in the fridge and no bread crumbs. Try stuffing mix instead. The great thing about a casserole is that you can be …
Sunday, February 20, 2011
Ready for the preparation of this easy pie? Here we go!
Welcome back! 1. Preheat oven to 375. Place two thawed chicken breasts in a pan and cover with water. Bring to a boil. Once boiling, reduce heat to a simmer and cook for 8-10 minutes. If you want the chicken to have a little extra flavor, toss in a bouillon cube to dissolve while the chicken cooks. 2. In a larger pot, empty the bag of frozen veggies, breaking up any clumps that have frozen together. Add the can of soup by itself (no water!), and if you want to thin it out a little, add some low-fat milk or almond milk. Heat on a low setting until the chicken is done cooking. 3. Once the chicken is done (check that the middle isn't pink!), cut it into cubes or shred it. If you're using a rotisserie chicken, you can ignore all the chicken …
Saturday, February 19, 2011
Chicken pot pie is a staple on many dinner tables, but some recipes involve multiple steps. Here's an easy one with a healthy twist.
If your family is like most, chicken pot pie probably ends up on your dinner menu a few times a month. Some recipes can be time consuming, though; who has the energy to make their own crust or dice all those veggies? This week's recipe is so simple, it'll make you jump for joy. And we've added a twist: to make this staple even healthier, we swap out the regular home made or store bought crust with an organic spelt crust. Spelt is tasty, high in protein, easier to digest than regular white crust or wheat, and saves you from the chemicals a non-organic crust would contain. Grab these ingredients and meet us back here for the easy preparation! Ingredients:
Friday, December 31, 2010
The big reveal!
After 30 minutes, your chicken wings should be all done. Let them cool for about 10 minutes before eating. Some ideas for versatility with this recipe: *Cook these for an easy dinner, and pair with sides like salad, mashed potatoes, or stuffing. *Tear the meat off the bones and mix with mayonnaise to make a simple yet tasty chicken salad that can be put on a sandwich or enjoyed by itself. *After cooking, cover wings and refrigerate for no more than a day before reheating. To reheat, place wings uncovered in a 375 degree oven and cook until hot, for about 10-15 minutes. *Pair with some blue cheese for a tasty afternoon snack. Now you're ready to feed your family, your New Year's Eve guests, or your football fans. Enjoy!
A little patience goes a long way with this recipe.
Welcome back! Now that you have all of your ingredients ready, we can start cooking. 1. Rinse chicken wings and arrange them in either a shallow glass/plastic dish OR, preferably, in a marinating container. Either option is fine, but a reliable container with a cover will allow you to flip the chicken all at once to spread the marinade versus flipping each wing individually. 2. Mix your ingredients in a bowl. Stir well so the powder is absorbed. Pour over the chicken. Cover and refrigerate, turning the chicken occasionally, at least for 1 hour. We left ours in the fridge overnight to really let the marinade do its job, but if you only have an hour, that is perfectly fine for this recipe. 3. When you're ready to cook the wings, place them …