Charlotte’s Kitchen

Archive for June, 2009

Until a couple months ago I’d never had Blue Bunny Ice Cream. One afternoon while John and I were shopping we decided to splurge and buy some ice cream. I say splurge because we very seldom ever have ice cream in the house.

Since the Blue Bunny was on sale, we decide to give it a try. WOW! I don’t know that we’ve ever had ice cream that good.

Today I found some printable coupons for $1.00 off on Blue Bunny ice cream. The coupons are only good through July 31 so get them and enjoy one of the best ice creams around. You can get the coupon here.

Picnics and cookouts are summertime staples and, with a little effort, they are an easy way to maintain a healthy diet. This summer is the perfect time for families to relax and enjoy some tasty and healthy meals.

Grilling is a great method to cut calories and add flavor. Lean meats, fruits and vegetables are tasty when grilled. There are a variety of ways to create new and exciting grilled dishes kids will enjoy too. Helping them maintain a healthy diet, along with physical exercise and activity, is a key component in the fight against childhood obesity.

When meats are grilled the natural fats and oils drip off, making it a healthy alternative to pan frying or oven baking. However, while grilled meat may be healthier, it doesn’t always mean it’s lower in fat or calories.

Select lean cuts of meat. Sirloin, filet and flank are good picks when it comes to beef, and skinless chicken breasts are also excellent choices for grilling. “Loin” and “round” cuts are other healthier options when choosing red meat and pork. The American Heart Association (AHA) recommends purchasing “choice” or “select” grades of beef instead of “prime.” While the better grades have the least amount of fat, it’s still important to cut off all visible fat.

The Center for Disease Controls suggests hamburgers be cooked to 160 degrees Fahrenheit, while large cuts of beef such as roasts and steaks may be cooked to 145 F for medium rare or to 160 F for medium. Cook ground poultry to 165 F and poultry parts to 170 F. Use a meat thermometer to insure a safe temperature.

American Association for Cancer Research reports that meat cooked at high temperatures with burning and charring may increase the risk of cancer. Microwaving meats first or long, slow grilling reduces risks. Marinating can also reduce the risk of charring the meat.

AHA also suggests grilled fish as another option. Salmon, trout and herring are the healthier choices and high in heart-healthy omega-3 fatty acids. Fish should be grilled until it is opaque and flakes easily.

Grilled fresh fruits and vegetables are wonderful options for snacks and dessert. This is an easy way to get recommended daily fruits and veggies. Kabobs can be made using lean meats and fruits or veggies. The options can be limitless using bell peppers, sweet onions, small tomatoes, corn, summer squash, mangoes, cantaloupes, pineapples or peaches, and they’re all great off the grill.

If the only things on the grill are the family’s favorite fruits and veggies, the general preparation rule is to cook on low heat for three to five minutes or until slightly golden.

There are a lot of great snacks and meals waiting to be discovered. Make sure to take the family on a mouth-watering and healthy experience this summer.

Ingredients:

• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves
• 1 3/4 cups Swanson® Chicken Stock
• 1 teaspoon dried oregano leaves, crushed
• 1 teaspoon garlic powder
• 1 (14.5 ounce) can diced tomatoes
• 1 small green pepper, cut into 2-inch long strips
• 1 medium onion, cut into wedges
• 1/4 teaspoon ground black pepper
• 2 1/2 cups uncooked medium shell-shaped pasta

Directions:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides.
• Stir the stock, oregano, garlic powder, tomatoes, green pepper, onion and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 15 minutes or until the pasta is tender

This recipe seems way too easy to be good, but try it – you won’t believe the wonderful flavor to this chicken!

INGREDIENTS

• 6 skinless, boneless chicken breast halves
• 1 (16 ounce) bottle Italian-style salad dressing

DIRECTIONS

• To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).

• Preheat oven to 350 degrees F (175 degrees C).

• Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9×13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.

Note: Turn chicken occasionally while baking.

INGREDIENTS

• 4 skinless, boneless chicken breasts
• 2 cups corn oil
• 1 egg, beaten
• 1/3 cup milk
• 1/3 cup all-purpose flour
• 1 1/2 tablespoons sesame seeds, toasted
• 1 1/2 teaspoons salt

DIRECTIONS

• Rinse chicken with cold water and pat dry with paper towels. Cut into 1×1x1/2 inch pieces.
• Fill a deep fryer with corn oil, no more than 1/3 full. Heat to medium heat.
• Place egg and milk in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
• Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels

INGREDIENTS
1 1/2 pound(s) boneless, skinless chicken breast
1/2 small onion
5 whole(s) black peppercorns
3/4 teaspoon(s) salt, divided
1/4 cup(s) mayonnaise
2 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) tarragon vinegar
1 tablespoon(s) Dijon-style mustard
2 teaspoon(s)     chopped fresh tarragon leaves
1/2 teaspoon(s) ground black pepper
1 large apple, peeled, cored, and cut into 1/2-inch chunks
1/3 cup(s) diced celery
1/3 cup(s) chopped pecans, toasted
2 10-inch baguettes
4 large leaves red-leaf lettuce

DIRECTIONS

• In a 3-quart saucepan, combine chicken, onion, peppercorns, and 1/2 teaspoon salt with enough cold water to cover. Bring to a simmer over medium heat. Reduce heat to low, and simmer until chicken has cooked through — 15 to 18 minutes. Drain and set aside until chicken is cool enough to touch. Discard onion and peppercorns.
• In a medium bowl, combine mayonnaise, olive oil, vinegar, mustard, tarragon, pepper, and the remaining 1/4 teaspoon salt.
• Chop chicken into 1/2-inch pieces and toss with tarragon dressing. Toss with apple, celery, and pecans.
• Slice baguettes lengthwise and place lettuce on bottom halves. Top with chicken salad, cover with baguette, and cut each baguette in half to make four sandwiches.