Recipe of the Week: Lemon Angel Hair with Chicken and Spinach

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

 

Lemon Angel Hair with Chicken and Spinach

1/2 lb angel hair pasta
4 cloves of garlic
1/2 t. crushed red pepper
Perfect Chicken, cut into chunks (see below)
2 lemons, zested and juiced
3/4 c. half-and-half
1 c. Parmesan, grated (or shredded)
1 c. baby spinach, stems removed
3 T. extra virgin olive oil

 

Instructions

Bring a pot of water to a boil. Salt the water well, and add pasta. Heat a large skillet over low heat. Add oil, garlic, and crushed red pepper. Cook until the oil sizzles (about 7-10 minutes). Add lemon juice, half-and-half, and a ladle of the pasta water to the garlic oil mixture. Raise the heat to med-low to med heat until the sauce begins to bubble. Drain pasta – DO NOT RINSE. Add the pasta, zest, and 1/2 c. Parmesan to the cream sauce. Toss for a minute or two. Add chicken and spinach, and toss until well distributed. Top with remaining cheese. Enjoy!

Perfect Chicken

2-4 boneless chicken breasts with or without rib meat

1/2 t. salt

1/2 t. pepper

1/2 t. garlic powder

1/2 t. onion powder

1/2 t. paprika

2-3 T. olive oil

 

Instructions

Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl (I use my old 1/4 cup). Coat the chicken breasts in the seasoning, rubbing in to coat. Pour olive oil in the bottom of a Dutch oven, and heat to med-high. When nice and hot, add chicken to the pan (in batches if necessary). Cook 2-3 min per side. If any chicken has been removed, add it back to the Dutch oven. Place uncovered Dutch oven in a 350 degree F oven for 25 minutes or until juices run clear. Let sit on a plate 5-10 minutes before cutting, shredding, or eating.

 

Notes:

You can use whatever pasta you like for this recipe.

The perfect chicken works well for other recipes calling for chicken.

 

Source:

http://therecipecrayonbox.blogspot.com/2012/07/lemon-angel-hair-with-chicken-and.html

http://therecipecrayonbox.blogspot.com/2012/03/perfect-chicken.html

 

Recipe of the Week: Pumpkin Breakfast Cookies

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

 

Pumpkin Breakfast Cookies

 

Prep time 10 mins Cook time 15 mins Total time 25 mins

 

These pumpkin flavored healthy cookies make a great seasonal grab-and-go breakfast. With hearty wholegrain oats, cranberries and pumpkin seeds

Author: LeelaLicious

Yield: 12 cookies

Ingredients

 

 

Instructions

  1. Preheat oven to 325 F. Line a baking sheet.
  2. In a small bowl warm Spectrum® coconut oil and honey (either microwave, inside preheating oven or on the stove top).
  3. In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.
  4. Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking). Bake for about 15-20 minutes until edges are lightly browned.
  5. Let cookies cool on baking sheet before moving to an airtight storage container.

 

Notes:

  • All three of my children devoured these cookies
  • My oldest likes to take them to school for snacktime
  • These make a healthy mobile option to eat on the way to work

 

Source:

http://leelalicious.com/pumpkin-breakfast-cookies/

 

Recipe of the Week: Cinnamon French Toast Bake

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Cinnamon French Toast Bake

Author: Altered from Pillsbury

 

Ingredients

  • ¼ cup melted butter
  • 2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
  • 5 eggs
  • ½ cup heavy whipping cream
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla
  • 1 cup chopped pecans
  • ¾ cup maple syrup
  • Garnish:
  • Icing from cinnamon rolls
  • powdered sugar
  • maple syrup, if desired

Instructions

  1. Melt butter and pour on ungreased 13×9 inch glass dish. Separate cans of dough into 16 rolls reserving the icing for later use. Cut each roll into 8 pieces and add to buttered baking dish.
  2. Beat eggs in medium bowl. Add cream, cinnamon and vanilla and beat until well blended. Pour over cut pieces of cinnamon roll pieces.
  3. Sprinkle with pecans and drizzle ¾ cup syrup over the top. Bake at 375 for 20 to 28 minutes or until golden brown. Cool 15 minutes.
  4. Remove the covers from icing and microwave on medium  or 50% power for 10 to 15 seconds. (Should be thin enough to drizzle.) Drizzle icing over the top. Sprinkle with powdered sugar. Serve with syrup if desired. Yum!

Notes:

  • We did not put in the chopped pecans but I think it would be an excellent addition.
  • We did not use the powdered sugar or the maple syrup as garnishes. We felt it was sweet enough with the maple syrup in the casserole.

 

Source:

http://ohmysugarhigh.com/cinnamon-french-toast-bake-from-pillsbury-recipe/

Recipe of the Week: MexicanTortilla Pizza

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Mexican Tortilla Pizza

INGREDIENTS (makes 4 pizzas):

Author: Honey what’s cooking?

  • Whole Wheat Tortillas – 8 tortillas (2 pieces for each pizza)
  • Canola Oil – very small amount to glaze both sides of the tortilla
  • Old El Paso Refried Beans – 1 (1 pound) can
  • Water – 1/4 cup
  • Onion – 1 small (diced)
  • Paprika – 1 tsp
  • Black Pepper – 1/4 tsp (or omit – you don’t really need it)
  • Ortega Taco Seasoning – 1 tsp
  • Scallions – 1 bunch (chopped)
  • Jalapeno – 1/2 a jalapeno (deseeded & finely chopped)
  • Tomato – 1 (chopped)
  • Whole Foods 365 Organic Salsa – enough to spread over the pizza (demonstrated below)
  • Mexican Cheese Blend – enough to cover the pizza …you can use reduced fat cheese
  • Sour Cream Reduced Fat – 1 dollop (optional)

 

Directions:

  • Preheat oven to 400 F
  • Lightly coat surface of tortillas with oil and place on foil-lined tray. Bake for 10 minutes, flipping half way through
  • Pour refried beans into a pot with ¼ cup of water. Place on stove on low heat.
  • Chop onion and add to beans.
  • Add seasonings (paprika, black pepper and taco seasoning)
  • Mix thoroughly and heat through and then turn off stove.
  • Chop veggies
  • Spread a couple dollops of beans over half of the tortillas
  • Top with a little salsa
  • Place the second tortilla on top. Top with salsa
  • Top with scallions and tomatoes
  • Top with ½ to 1 tsp of deseeded jalapeno
  • Top with cheese
  • Place pizza onto foil lined pan and bake for 12 minutes
  • Garnish with sour cream, hot sauce, etc.

 

Notes:

  • Use your favorite salsa.
  • We like to use refried black beans
  • I generally use olive oil instead of canola oil.
  • We use full fat dairy products.
  • You can also add chicken or other toppings – the possibilities are endless!

 

Source:

http://www.honeywhatscooking.com/2011/05/mexican-tortilla-pizza.html

 

It’s PHYSICAL SEASON!!!

It’s that time of year again….

PHYSICAL SEASON

Make your appointments early!

Check with your school to verify timing for physical forms for the next school year.

 

Vaccine Updates:

16 year olds will get their booster of the meningitis A vaccine they first got at 11 years old.

In addition they will also be receiving an additional meningitis vaccine (Meningitis B).

Please feel free to talk to your doctor/nurse practitioner if you have any questions.

Recipe of the Week: Cheesy Meatball Skillet

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

 

Cheesy Meatball Skillet

 

Author: The Cooking Jar

Serves: 4

Ingredients

  • 1 jar (24 oz.) marinara sauce
  • 1 cup mozzarella cheese, shredded
  • 1 tablespoon fresh basil, chopped

Meatballs:

  • 1 lb. ground beef
  • 1 tablespoon garlic, minced
  • 1 egg, beaten
  • 1 tablespoon Worcestershire sauce
  • ½ cup Italian bread crumbs
  • ½ cup grated Parmesan
  • Salt and pepper to taste

Instructions

  1. Combine all the meatball ingredients in a large mixing bowl and mix thoroughly with your hands
  2. Scoop out about 1 golf ball sized meatball mixture, roll it in your hands to make meatballs. I used an ice cream scoop
  3. Over medium high heat, brown the meatballs in batches until evenly browned, about 5-8 minutes
  4. Remove meatballs and drain on paper towels. Drain any excess oil from the skillet
  5. Reduce heat to medium low and pour the marinara sauce in the skillet
  6. Add the meatballs back to the skillet and roll them around to coat them in the marinara sauce. Simmer for 5 minutes or until internal temperature of meatballs are 165 degrees F
  7. Top with mozzarella cheese. Cover and simmer until cheese melts or broil at 450 degrees F for 3-5 minutes for browned cheese
  8. Dish and serve hot sprinkled with chopped fresh basil

 

Notes:

-I bought some ciabatta bread and put a few of the meatballs and sauce on at the end and put it under the broiler for a few minutes for meatball sub of sorts.

-I also cooked up some noodles for the kiddos for more of a traditional spaghetti and meatballs.

 

Source:

Cheesy Meatball Skillet

Recipe of the Week: No Bake Energy Bites

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

 

No Bake Energy Bites

Ingredients

  • 1 cup (dry) oatmeal (I use old fashioned oats)
  • 2/3 cup toasted coconut flakes
  • ½ cup peanut butter
  • ½ cup ground flax seed
  • ½ cup chocolate chips or cacao nibs (optional)
  • 1/3 cup honey or agave nectar
  • 1 tablespoon chia seeds (optional)
  • 1 teaspoon vanilla extract

Directions

  • Stir all ingredients together in medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour
  • Once chilled, roll into balls of whatever size you would like (mine were about 1” in diameter). Store in an airtight container and keep refrigerated for up to 1 week.
  • Makes about 20-25 balls.

 

Recipe of the Week: Blueberry Maple Refrigerator Oatmeal

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Blueberry Maple Refrigerator Oatmeal

 

Ingredients

  • 1/4 cup uncooked old fashioned rolled oats
  • 1/3 cup skim milk
  • 1/4 cup low-fat Greek yogurt
  • 1-1/2 teaspoons dried chia seeds
  • 2 teaspoons maple syrup (more or less to taste)
  • 1/4 cup blueberries (or enough to fill jar)

 

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and maple syrup. Put lid on jar and shake until well combined. Remove lid, add blueberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

 

Notes:

-I use whatever milk we have on hand (2% or fat free)

-I use plain whole milk yogurt

-I use 1 tablespoon of maple syrup

-Pure maple syrup really makes the flavor, artificial table syrup doesn’t quite taste as good

-I have added blueberries, raspberries, blackberries and cut up strawberries

-I have also made a quadruple batch in a big container but my kids really like the little mason jars for serving.

Source:

http://www.theyummylife.com/Refrigerator_Oatmeal

 

Recipe of the Week: One Pot Cheesy Chicken Taco Rice

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

One Pot Cheesy Chicken Taco Rice

Author: Morgan

Prep time:  5 mins

Cook time:  25 mins

Total time:  30 mins

Serves: 4

 

Ingredients

  • 1 – 1.5 lbs lean ground chicken
  • ½ yellow onion, diced
  • 1 tablespoon canola oil, plus an extra drizzle for cooking the rice
  • 1½ cups uncooked instant brown rice
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • 2 cups low sodium chicken broth
  • 1 (14.5 oz) jar salsa
  • 1 cup corn kernels
  • 1 cup canned black beans, drained and rinsed
  • 1 Roma tomato, diced
  • ¾ cup shredded cheddar cheese
  • 1 avocado, peeled and diced
  • 1 green onion, chopped, to garnish
  • Fresh cilantro, to taste

Directions

  1. Add oil to a large skillet over medium-high heat. Add in the ground chicken and break it up a bit with a wooden spoon. Add the diced onion and cook until the chicken has browned and the onion is translucent.
  2. Move the chicken and onion over to one side of the pan and drizzle just a bit more oil on the empty side. Add in the uncooked rice and toss it around briefly to toast it.
  3. Stir in the spices, chicken broth, salsa, corn, and black beans. Bring the liquids to a simmer and then reduce the heat to low. Cover and cook for 18 minutes, or until rice is tender and liquid has absorbed.
  4. Taste the rice and adjust seasoning to your liking. Sprinkle the tomato, cheese, and avocado over the rice and then cover once more until the cheese melts, about 2 minutes. Then sprinkle with green onion and cilantro and serve!

Notes:

-I used ground turkey instead of ground chicken which is also really good

-I generally use olive oil or avocado oil instead of canola to cook with

-Sour cream is another good topping for this one

-Rice usually takes longer to cook than what the box says. My box said 20 minutes, I gave it closer to 25-30 minutes

 

Source:  http://hostthetoast.com/one-pot-cheesy-chicken-taco-rice/

 

Recipe of the Week: Skillet Pork Chop Sauté with Peaches

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Skillet Pork Chop Sauté with Peaches

Print

Ingredients

  • 2 teaspoons olive oil
  • 4 (4-ounce) center-cut boneless pork loin chops, trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons thinly sliced shallots
  • 2 teaspoons chopped fresh thyme
  • 2 peaches, each cut into 8 wedges
  • 1/2 cup dry white wine
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 2 teaspoons honey
  • 2 teaspoons butter

Preparation

-Heat a large skillet over medium-high heat.

-Add oil to pan; swirl to coat.

-Sprinkle chops evenly with salt and pepper.

-Add chops to pan; cook for 3 minutes on each side or until done.

-Remove chops from pan, and keep warm.

-Add shallots, thyme, and peaches to pan; cook for 2 minutes.

-Stir in wine, scraping pan to loosen browned bits; bring to a boil.

-Cook until reduced to 1/3 cup (about 2 minutes).

-Stir in broth and honey; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes).

-Remove from heat; stir in butter.

-Spoon sauce over chops.

Notes:

-I generally use boneless pork chops and they are just as tasty.

-frozen peaches work well for this recipe.

 

Source:

http://www.myrecipes.com/recipe/skillet-pork-chop-saute