let’s make a meal. menumenu desserts main dishes side dishes

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Let’s Make A Meal

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Page 1: Let’s Make A Meal. MENUMENU Desserts Main Dishes Side Dishes

Let’s Make A Meal

Page 2: Let’s Make A Meal. MENUMENU Desserts Main Dishes Side Dishes

MENU

Desserts

Main Dishes

Side Dishes

Page 3: Let’s Make A Meal. MENUMENU Desserts Main Dishes Side Dishes

MAIN DISHES

Penne with Chicken and Wild Mushrooms

Calories 606 Total Fat 25 g

Honey-Ginger Crusted Chicken

Calories 127 Total Fat 3 g

RECIPE

RECIPE

Page 4: Let’s Make A Meal. MENUMENU Desserts Main Dishes Side Dishes

Penne With Chicken and Wild Mushrooms

• Ingredients• 3 stalks  celery, cut up• 1 medium  onion, peeled and cut into thick slices  • 1 teaspoon  paprika• 1/2 teaspoon  salt• 1/4 teaspoon  pepper• 1/4 teaspoon  ground ginger• 1 4-pound  roasting chicken  • 1/2 cup  water• 10   dried tomato halves• 12 ounces  penne or mostaccioli• 3 tablespoons  extra-virgin olive oil• 3/4 to 1 pound  wild mushrooms, sliced• 3 tablespoons  balsamic vinegar• 1/2 cup  cherry tomatoes, halved  •   Salad greens•   Water or dry red wine 

Directions

Page 5: Let’s Make A Meal. MENUMENU Desserts Main Dishes Side Dishes

Penne With Chicken and Wild Mushrooms

• Directions• 1. Place celery and onion in a roasting pan. Combine paprika, salt, pepper, and

ginger; rub mixture over chicken. Place chicken on top of vegetables, and roast, uncovered, in a 400 degree F oven for 1-1/2 hours or until chicken is no longer pink and the drumsticks move easily in their sockets. Remove chicken from pan and reserve pan drippings. Let chicken cool about 30 minutes or until easy to handle. Cut meat into bite-size pieces to make 2 cups chicken. Save any remaining chicken and use for another purpose.

• 2. Meanwhile, bring 1/2 cup water to boiling in a small saucepan. Add dried tomato halves. Cover, remove from heat and let stand about 20 minutes or until softened. Puree the mixture in a blender and add water or red wine to equal 1/2 cup, if necessary. Set aside.

• 3. Cook pasta in a large amount of boiling salted water for 13 minutes or until tender. Drain, rinse, and set aside.

• 4. Heat olive oil in a skillet. Cook mushrooms in oil until tender; add to drained pasta. In the same skillet, heat 1/4 cup of the pan drippings from chicken, the pureed dried tomatoes, and vinegar. Discard the remaining pan drippings. Add chicken pieces, tossing to coat, then add the chicken mixture and cherry tomatoes to the pasta mixture. Do not chill. (Salad may be held at room temperature for up to 30 minutes.) To serve, line a platter with salad greens and top with the pasta mixture. Makes 6 servings.

Ingredients

Page 6: Let’s Make A Meal. MENUMENU Desserts Main Dishes Side Dishes

Honey-Ginger Crusted Chicken

• Ingredients•   Nonstick cooking spray• 4   small skinless, boneless chicken breast halves (12

ounces total)  • 1 tablespoon  honey• 1 tablespoon  orange juice  • 1/4 teaspoon  ground ginger• 1/4 teaspoon  black pepper• Dash   ground red pepper (optional)• 3/4 cup  cornflakes, crushed (about 1/3 cup)  • 1/2 teaspoon  dried parsley flakes

Directions

Page 7: Let’s Make A Meal. MENUMENU Desserts Main Dishes Side Dishes

Honey-Ginger Crusted Chicken

• Directions• 1. Spray a shallow baking pan with nonstick

spray. Place chicken breasts in baking pan. In a small bowl combine honey, orange juice, ginger, black pepper, and red pepper (if desired). Brush honey mixture over chicken. Combine cornflakes and parsley flakes. Sprinkle cornflake mixture over chicken to coat.

• 2. Bake, uncovered, in a 350 degree F oven for 18 to 20 minutes or until chicken is tender and no longer pink (170 degrees F). Makes 4 servings.

Ingredients

Page 8: Let’s Make A Meal. MENUMENU Desserts Main Dishes Side Dishes

SIDE DISHES

Baked Stuffed Tomatoes

Calories 86 Total Fat 4 g Sesame Asparagus

Calories 21, Total Fat 1 g

RECIPE RECIPE

Page 9: Let’s Make A Meal. MENUMENU Desserts Main Dishes Side Dishes

Baked Stuffed Tomatoes• Ingredients• 4   medium tomatoes  • 2 cloves  garlic, minced• 1 tablespoon  margarine• 1/2 cup  chopped green sweet pepper  • 1 tablespoon  snipped fresh basil or 1 teaspoon

dried basil, crushed• 3/4 cup  croutons• 2 tablespoons  snipped fresh parsley

Directions

Page 10: Let’s Make A Meal. MENUMENU Desserts Main Dishes Side Dishes

Baked Stuffed Tomatoes• Directions• 1. Cut a 1/2-inch slice from the top of each tomato;

discard tops. Scoop out pulp; discard seeds. Coarsely chop pulp (should have about 1 cup). Set aside.

• 2. In a medium skillet cook garlic in margarine for 30 seconds. Stir in tomato pulp, green pepper, and basil. Cook for 2 minutes or until green pepper is crisp-tender. Stir in croutons and parsley.

• 3. Spoon crouton mixture into tomatoes. Arrange stuffed tomatoes in a 9-inch pie plate.

• 4. Bake, uncovered, in a 350 degree F. oven for 10 to 15 minutes or until heated through. Makes 4 servings.

Ingredients

Page 11: Let’s Make A Meal. MENUMENU Desserts Main Dishes Side Dishes

Sesame Asparagus

• Ingredients• 1 pound  fresh asparagus spears, trimmed  • 2 tablespoons  reduced-sodium soy sauce• 1/4 teaspoon  toasted sesame oil

•   Sesame seeds, toasted

Directions

Page 12: Let’s Make A Meal. MENUMENU Desserts Main Dishes Side Dishes

Sesame Asparagus• Directions• 1. In a covered large saucepan, cook asparagus

in boiling water for 1 minute. Using tongs, transfer asparagus to a large bowl of ice water. Let stand for 2 minutes. Drain well and pat dry with paper towels. Place asparagus in a large resealable plastic bag.

• 2. In a small bowl, whisk together soy sauce and sesame oil; pour over asparagus. Seal bag. Chill for 1 to 4 hours. Drain, discarding soy sauce mixture. To serve, sprinkle asparagus with sesame seeds.

Ingredients

Page 13: Let’s Make A Meal. MENUMENU Desserts Main Dishes Side Dishes

DESSERTS

Red, White and Blue Parfaits

Calories 129 Total Fat 3 g

Chocolate Chip-Ice Cream

Calories 410 Total Fat 23g

RECIPE

RECIPE

Page 14: Let’s Make A Meal. MENUMENU Desserts Main Dishes Side Dishes

Red, White and Blue Parfaits

• Ingredients• 1 8-ounce carton  vanilla low-fat yogurt  • 1/4 teaspoon  almond extract or 1/2

teaspoon vanilla• 1/2 of an 8-ounce container  frozen light

whipped dessert topping, thawed• 3 cups  fresh raspberries and/or cut-up

fresh strawberries  • 3 cups  fresh blueberries 

Directions

Page 15: Let’s Make A Meal. MENUMENU Desserts Main Dishes Side Dishes

Red, White and Blue Parfaits

• Directions• 1. In a large bowl, stir together yogurt and

almond extract or vanilla. Fold in whipped topping.

• 2. To serve, in six 12-ounce glasses or dessert dishes, alternate layers of the berries with layers of the yogurt mixture. Makes 6 servings.

• Make-Ahead DirectionsPrepare parfaits as directed through Step 2. Cover and chill for up to 1 hour.

Ingredients

Page 16: Let’s Make A Meal. MENUMENU Desserts Main Dishes Side Dishes

Chocolate Chip-Ice Cream

• Ingredients• 1 pouch (1 lb 1.5 oz)   Betty Crocker®

chocolate chip cookie mix• 1/2 cup   butter or margarine, softened• 1   egg• 1 bottle (7.25 oz)   chocolate topping that

forms hard shell• 1 container (1.5 quart)   chocolate chip-

cookie dough ice cream (6 cups)Directions

Page 17: Let’s Make A Meal. MENUMENU Desserts Main Dishes Side Dishes

Chocolate Chip-Ice Cream• Directions• 1. Heat oven to 375 degrees F. Spray bottom and sides of 13x9-inch pan

with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms.

• 2. On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.

• 3. Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.

• 4. Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or until chocolate is set.

• 5. Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate-topped crust.

• 6. Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.

Ingredients