by Guest | Feb 23, 2022 | Recipes
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
- 1 chicken breast, about 1-inch thick
- 1 Tablespoon vegetable oil
- seasoning (such as salt, pepper, seasoning salt, onion powder or garlic powder)
Directions
- Wash hands with soap and water.
- Season the chicken. In a lightly oiled skillet over medium-high heat, sauté the chicken for one minute on each side until lightly browned.
- Cover the skillet with a tight-fitting lid. Reduce the heat to low. Cook for 10 minutes. Do not lift the lid.
- Turn off the heat. Let the chicken rest for 10 minutes. Do not remove the lid.
- The chicken is safely cooked when the internal temperature is at least 165 degrees F. Check in the thickest part with a food thermometer. If not done, cover and return to low heat for 3 to 5 minutes and check for doneness.
- Refrigerate leftovers within 2 hours or freeze for longer storage.
Notes
- Do not rinse raw chicken; cooking will kill bacteria.
- Wash hands and all surfaces and utensils after touching raw chicken.
Photo & Recipe Source: https://www.foodhero.org/recipes/skillet-braised-chicken
by Guest | Feb 9, 2022 | Lunch & Snack Recipes, Recipes
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients
- ½ cup honey (see Notes)
- 1 cup peanut butter
- 2 cups rice cereal
- 2 cups quick oats
- 1 cup raisins or other dried fruit
Directions
- Wash hands with soap and water.
- In a saucepan, bring honey to a boil.
- Reduce heat to low and stir in peanut butter.
- Add cereal, oats and raisins; mix well. Remove from heat
- Lightly grease an 8×8-inch baking pan. Press mixture into pan. When cool, cut into 16 bars.
- Store in an airtight container for up to a week.
Notes
- Try this recipe with 4 cups of unsweetened cereal flakes instead of the rice cereal and oats.
- Honey is not recommended for children under 1 year old.
- To avoid peanuts or peanut butter, try sunflower seeds or sunflower seed butter.
Photo & Recipe Source: https://www.foodhero.org/recipes/peanut-butter-cereal-bars
by Guest | Feb 2, 2022 | Recipes
Prep Time: 15-20 minutes
Cook Time: 25 minutes
Ingredients
- 1 teaspoon vegetable oil
- 1 cup chopped onion
- 2 cloves garlic, minced or 1/2 teaspoon garlic powder
- 1 can (10 ounces) red chile sauce (or 1 can (8 ounces) tomato sauce + 2 to 4 Tablespoons chili powder)
- 3 cups low-sodium chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 can (15 ounces) hominy, drained and rinsed (1 ¾ cup)
- 2 cups cooked, shredded chicken
Toppings (optional)
- Shredded cabbage or lettuce
- Sliced radishes
- Chopped onion
- Lime
- Chopped cilantro
- Chopped or sliced avocado
Directions
- Wash hands with soap and water.
- In a large saucepan on medium heat, sauté onion in oil until it begins to soften, about 5 minutes. Add garlic and continue cooking for 1 minute.
- Add the chile sauce, broth, cumin, oregano and hominy to the onion and bring to a boil, stirring. Reduce heat and simmer uncovered for 10 minutes. Stir in the chicken and heat through, about 2 minutes.
- Spoon into shallow bowls and add toppings as desired.
- Refrigerate leftovers within 2 hours.
Notes
- A rotisserie chicken makes this recipe quick to fix.
- No red chile sauce? You can also use 1 1/4 cups enchilada sauce.
- Thanks to the Food Hero Latinx work group for this recipe.
Photo & Recipe Source: https://www.foodhero.org/recipes/pozole-chicken
by Guest | Jan 19, 2022 | Recipes
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
- 2 cups Brussles sprouts, halved
- 2 teaspoons margarine or butter, melted
- 3 teaspoons honey
- 1 teaspoon prepared mustard
- ½ teaspoon onion powder
Directions
1. Preheat oven to 425 degrees.
2. Mix margarine, honey, mustard and onion powder in a large bowl. Set aside.
3. Spread sprouts on baking pan and roast for 10 to 15 minutes or until tender.
4. Add roasted sprouts to the mustard mixture and stir until evenly coated. Serve warm.
5. Refrigerate leftovers within 2 hours.
Notes
Honey is not recommended for children under 1 year old. Try brown sugar.
Photo & Recipe Source: https://www.foodhero.org/recipes/roasted-honey-mustard-brussels-sprouts
by Guest | Jan 12, 2022 | Recipes
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
- 2 teaspoons vegetable oil
- 1⁄2 cup chopped onion
- 1⁄2 cup diced or grated carrot
- 2 1⁄2 cups low-sodium chicken broth
- 1 cup diced potato (fresh or frozen)
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1⁄2 cup (4 ounces) cooked and diced chicken
- 1⁄2 cup low-fat or nonfat milk
- 1 Tablespoon all-purpose flour
- 1⁄4 teaspoon red wine vinegar (optional)
- pepper to taste (optional)
Directions
- Wash hands with soap and water.
- In a medium saucepan, sauté onion and carrot on medium heat until softened, about 3 minutes.
- Add broth, potato, thyme, garlic powder and salt. Bring to a gentle boil and simmer until the potatoes are soft, 15 to 20 minutes.
- While potatoes are cooking, stir flour and milk together in a small dish.
- Add chicken to the saucepan and stir 1 to 2 minutes until heated through.
- Slowly add milk mixture and stir as the soup thickens. Boil gently for 2 to 3 minutes.
- Before serving, add vinegar and pepper, if desired.
- Refrigerate leftovers within 2 hours.
Notes
- Substitute the diced carrot with any combination of carrot, celery, pepper or leek.
- Substitute other vegetables such as corn or broccoli for half of the potatoes.
Photo & Recipe Source: https://www.foodhero.org/recipes/chicken-chowder-two
by Guest | Jan 5, 2022 | Recipes
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients
- 1 pound boneless chicken breast
- 2 red or green bell peppers
- 3 cups small potatoes
- 2 Tablespoons vegetable oil
- 1 teaspoon Cajun seasoning
- 1 teaspoon dry Italian herbs
- salt and pepper to taste
Directions
- Wash hands with soap and water.
- Preheat oven to 425 degrees F.
- Cut the chicken, peppers and potatoes into bite size chunks. Put into a large bowl. Wash hands, cutting board and knife after touching and cutting raw chicken.
- Sprinkle chicken and vegetables with the rest of the ingredients. Stir to coat evenly.
- Place the chicken and vegetables on a metal baking pan. Roast in oven for 35 to 45 minutes or until potatoes are soft and chicken is no longer pink and the internal temperature reaches 165 degrees F on a food thermometer. Toss a couple times while roasting.
- Refrigerate leftovers within 2 hours.
Notes
- Try with tofu, pork or beef instead of chicken.
- Roasting time will vary depending on size of pieces; smaller pieces will cook through sooner.
Recipe Source: https://www.foodhero.org/node/1423 (adapted from Nutrition Matters)
