So, this whole meal was prepared in 30 minutes. It was really simple to make and two of my kids had 3 helpings! Now, I realize that most kids do not like GREEN vegetables. My kids love vegetables. An idea I have thought of to help kids to eat their vegetables is a reward....something yummy to follow their dinner (I.E Ice cream or cookie). I am a firm believer that you typically like what you are use to eating. I use to love fast food, but now I cannot tolerate it. A little retraining of the taste buds in order? Perhaps....
2.Vegetable CousCous
3.Broiled Asparagus
1.
Ingredients
4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
1 teaspoon kosher salt, divided
1/4 cup plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped( I use onion)
1/2 cup dry white wine
1 14-ounce can reduced-sodium chicken broth
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard (I use 1 tps of reg mustard)
1/2 cup chopped chives, (about 1 bunch)
Preparation
Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.
2.
Ingredients
1 small onion, chopped
3 cloves garlic, minced and pressed
1 small green bell pepper, chopped
1 TBS olive oil
1 cup couscous
1.5 Cup chicken broth (low sodium)(Can use water)
1 small tomato chopped
Preparation
Saute' onion, garlic, and green pepper in oil in a large skillet until soft, then push to the sides of the pan.
In the center of the skillet, pour in the couscous, Add the broth to the couscous, stirring gently adding in the vegetables. Top this mixture with the tomato and cover pan for 3 minutes.
Add a little water and cook longer if needed. Couscous should be light an fluffy
3.
1 bundle of asparagus
Olive oil
Minced garlic
Salt to taste
Preparation
Cut about 1 inch off of the bottom of the Asparagus and lay in a single layer on a cookie sheet.
Brush with oil mixture (Combine oil and garlic) and broil under Hi for 6-10 minutes(depending on your desired crispiness)
Always salt to taste!!
Enjoy,
April
April
Yum! Love the blog!
ReplyDeleteThanks!!
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