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

 

Recipe of the Week: Black Bean and Butternut Squash Enchilada Casserole

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

 

Print

Black Bean and Butternut Squash Enchilada Casserole

Prep Time: 30 minutes                   Cook Time: 35 minutes

Total Time: 1 hour, 5 minutes            Yield: 8 servings

Ingredients

Roasted Butternut Squash

  • 4-5 cups butternut squash, cubed (store-bought, or make your own – see recipe below)
  • 2 tablespoons olive oil
  • salt

Vegetable mixture:

  • 1/2 onion, chopped
  • 1 tablespoon olive oil
  • 1 green bell pepper, chopped into cubes
  • 1 red bell pepper , chopped into cubes
  • 1 teaspoon cumin, or more
  • 1 teaspoon chili powder, or more
  • salt
  • 1 can corn, rinsed
  • 1 can black beans, rinsed and drained
  • 1/4 teaspoon and 1/8 teaspoon salt

Ingredient for assembling the casserole:

  • 1 cup salsa (to go on the bottom of the casserole dish)
  • 12 corn tortillas, 6 inch diameter (4 corn tortillas per each of 3 layers)
  • 1 and 1/2 cups sour cream (1/2 cup sour cream for each of 3 layers)
  • 1 cup enchilada sauce (if you’re gluten free, make sure to buy the sauce without gluten!)
  • 1 and 1/2 and 1/4 cups Mozzarella cheese (1/2 cup mozzarella cheese for each layer plus extra on top)

Instructions

Roasted butternut squash:

  1. Preheat the oven to 375 F. Line the baking sheet with aluminum foil and grease with 1 tablespoon of olive oil.
  2. Peel the squash and slice it into 3/4 inch cubes. You will only need about 1/2 of the medium size squash. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
  3. Put butternut squash on the greased baking sheet and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let it cool slightly.

Roasting vegetables on the stove top:

  1. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Add chopped onion, chopped green bell pepper, and chopped red bell pepper, 1 teaspoon cumin, and 1 teaspoon chili powder, and roast the vegetables in olive oil and spices on high heat until charred just a bit. Mid-way through, add corn, then rinsed and drained black beans. Add roasted butternut squash. Season with 1/4 teaspoon + 1/8 teaspoon salt and taste. Add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed.

Assembling the casserole:

  1. I used a casserole dish 11 inches long x 8.5 inches wide x 3 inches deep. Add 1 cup of salsa to the bottom of this 3 inch deep casserole dish and spread to coat the bottom evenly. Top with 4 tortillas, overlapping to cover the bottom of the casserole dish.
  2. Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then carefully spreading it over the veggies. Sprinkle with 1/2 cup Mozzarella cheese. Top with 4 tortillas.
  3. Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then spreading it carefully over the veggies. Pour 1/2 cup enchilada sauce evenly all over, at the same time spreading sour cream evenly all over. Sprinkle with 1/2 cup Mozzarella cheese. Top with 4 tortillas.
  4. Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then spreading it carefully. Pour 1/2 cup enchilada sauce evenly all over, spreading sour cream evenly all over. Sprinkle with 1/2 and 1/4 cups Mozzarella cheese. Cover with foil.
  5. Bake at 375 F for 25 minutes covered, then remove foil, and bake for 10 more minutes uncovered.

3.1

Notes:

-My tortillas were bigger than the ones in the recipe so I only put 2 down for each layer.

-Avocado would be a fabulous topping along with the sliced green onions.

-We had a little extra of the vegetable mixture, it made for an awesome omelette the next day.

-We didn’t have mozzarella cheese so I used cheddar. A Mexican blend would also be fantastic.

 

Source:

Black Bean and Butternut Squash Enchilada Casserole

Recipe of the Week: Chickpea Tomato Minestrone

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Chickpea Tomato Minestrone

Serves 6 (or less with lots of yummy leftovers!)

  • 1 Tablespoon olive oil
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 3 garlic cloves, minced
  • 2 Tablespoons tomato paste
  • 1 28 ounce can of diced tomatoes, not drained
  • 4 cups vegetable broth (use homemade if possible)
  • 1/2 teaspoon dried oregano
  • 1 cup of pasta (not spaghetti or long noodles)
  • 1 can chickpeas, drained and washed thoroughly (or about a cup and a half of cooked chickpeas)
  • 1 bunch of swiss chard, stems and leaves separated & chopped
  • Salt / Pepper
  • Dash of Red Pepper flakes
  • Parmesan, for garnish [omit to make vegan]

In a large stock pot, heat the olive oil over medium. Add the onion, celery, and carrots. Saute for 5 minutes or until the veggies begin to soften. Next, add in the garlic and saute for another 30 seconds. Then add the tomato paste, vegetable broth, diced tomatoes (with the juices from the can), and oregano. Bring to a boil and then reduce to a simmer. Let simmer for 20 minutes.

Add in the stems of swiss chard, chickpeas, and pasta. Let cook for another 10 minutes. Finally, add the swiss chard leaves and let cook for 30 seconds or just until the leaves start to wilt. Remove from heat.

Add salt / pepper / red pepper flakes to taste and top with Parmesan.

 

 

Notes:

-I have used chicken broth before if I don’t have any vegetable broth on hand.

-Spinach is a good substitute for the chard.

-I will sometimes put in a variety of small noodles just to finish off those boxes that are not quite a serving.

-If you’re a meat lover, some smoked sausage would be a delicious addition.

Source:

Chickpea Tomato Minestrone [with vegan option]