Q. I cut up chicken and cooked it last night. My husband ended up bringing home dinner. Any ideas or healthy recipes that are kid friendly also. Thanks!
A. I have made this with chicken before...
Leftover Turkey Soup
Recipe Rating: * * * * *
Prep Time: 10 min
Total Time: 30 min
Makes: 6 servings, 1 cup each
1/2 cup chopped onion
1 medium carrot, sliced
1 stalk celery, sliced
1 Tbsp. oil
2 cans (14-1/2 oz. each) chicken broth
2 cups water
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
2 cups cubed cooked turkey
1/2 cup bite-sized pasta, uncooked
COOK onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until crisp-tender, stirring occasionally.
STIR in chicken broth, water and dressing mix. Bring to boil.
ADD turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.
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Our Favorite Chicken Salad
Recipe Rating: * * * *
Prep Time: 5 min
Total Time: 5 min
Makes: 2 servings
1 cup shredded cooked chicken (3 oz.)
1/2 cup sliced celery
1 Tbsp. KRAFT Mayo Real Mayonnaise
1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
MIX chicken, celery, mayo and sour cream. Serve with TRISCUITS Crackers or on a sandwich roll.
----------
Dijon Chicken Salad Sandwich
Recipe Rating: * * * *
Prep Time: 15 min
Total Time: 15 min
Makes: 8 servings
4 cups chopped cooked chicken
1-1/2 cups chopped celery
1/2 cup KRAFT Mayo Real Mayonnaise
1/4 cup GREY POUPON Dijon Mustard
2 Tbsp. lemon juice
1/8 tsp. ground black pepper
8 lettuce leaves
16 slices rye bread
MIX chicken, celery, mayo, mustard, lemon juice and pepper until well blended.
PLACE 1 lettuce leaf on each of 8 bread slices.
COVER evenly with the chicken salad; top with remaining bread slices.
----------
I like to add cooked chicken to Zatarain's boxed rice. I especially like to add it to the Jambalaya and Red Beans and Rice. It's a one pot meal.
I also shred it and simmer it with salsa and use it for tacos, burritos, or nachos.
My husband shreds it and then sautes some onions until tender, adds bbq sauce and the chicken. He simmers it until everythig is hot and then makes a sandwich with it.
Leftover Turkey Soup
Recipe Rating: * * * * *
Prep Time: 10 min
Total Time: 30 min
Makes: 6 servings, 1 cup each
1/2 cup chopped onion
1 medium carrot, sliced
1 stalk celery, sliced
1 Tbsp. oil
2 cans (14-1/2 oz. each) chicken broth
2 cups water
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
2 cups cubed cooked turkey
1/2 cup bite-sized pasta, uncooked
COOK onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until crisp-tender, stirring occasionally.
STIR in chicken broth, water and dressing mix. Bring to boil.
ADD turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.
----------
Our Favorite Chicken Salad
Recipe Rating: * * * *
Prep Time: 5 min
Total Time: 5 min
Makes: 2 servings
1 cup shredded cooked chicken (3 oz.)
1/2 cup sliced celery
1 Tbsp. KRAFT Mayo Real Mayonnaise
1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
MIX chicken, celery, mayo and sour cream. Serve with TRISCUITS Crackers or on a sandwich roll.
----------
Dijon Chicken Salad Sandwich
Recipe Rating: * * * *
Prep Time: 15 min
Total Time: 15 min
Makes: 8 servings
4 cups chopped cooked chicken
1-1/2 cups chopped celery
1/2 cup KRAFT Mayo Real Mayonnaise
1/4 cup GREY POUPON Dijon Mustard
2 Tbsp. lemon juice
1/8 tsp. ground black pepper
8 lettuce leaves
16 slices rye bread
MIX chicken, celery, mayo, mustard, lemon juice and pepper until well blended.
PLACE 1 lettuce leaf on each of 8 bread slices.
COVER evenly with the chicken salad; top with remaining bread slices.
----------
I like to add cooked chicken to Zatarain's boxed rice. I especially like to add it to the Jambalaya and Red Beans and Rice. It's a one pot meal.
I also shred it and simmer it with salsa and use it for tacos, burritos, or nachos.
My husband shreds it and then sautes some onions until tender, adds bbq sauce and the chicken. He simmers it until everythig is hot and then makes a sandwich with it.
Any suggestions of tofu dinner recipes that are kid-friendly?
Q. I'm curious to try making some tofu dinner dishes, but I'd like this to go over well with the kids. Any suggestions or ideas of tofu dishes that the kids won't shun? (or is this an impossible task?)
Thanks.
Thanks.
A. When I wrote an article on tofu recipes for kids for a national magazine some years ago, I used my friends' children (as well as my children's friends) as guinea pigs. My own children, after all, had cut their teeth, so to speak, on tofu dishes and so the "T" word didn't faze them. I was surprised at how open most kids were to trying these new tofu dishes. They didn't have as many preconceived notions about the white stuff as many adults do. The result was a plethora of kid-pleasing recipes that my own sons and their friends still ask for. The real trick here was not in getting them to eat these dishes, but in getting them to share them with their parents!
--------------------------------------------------------------------------------
Tofu Basics Parents always welcome new options for healthy eating, and tofu is a superb food to add to the repertoire of growing children. It’s high in easily digestible protein, low in fat, and is a good source of calcium, iron, and B vitamins. To increase your chances of kid-pleasing results, prepare tofu simply, combining it with other mild or familiar flavors. Here’s a brief lexicon of the most common tofu varieties:
Silken tofu: Available in 16-ounce tubs or 12.3 ounce aseptic packages, this type of tofu is very soft and smooth. It’s great pureed and used as a base for soups (“Creamy” Corn Chowder), dressings and dips, and sauces (Macaroni and Cheese With Secret Silken Tofu Sauce). It also makes an ideal dessert puddings or pie filling (Miniature Chocolate Pudding Pies). This may be the best type of tofu to use when you need to “sneak” it into your child’s meal!
Soft tofu: This comes in 16-ounce tubs and is good for using crumbled, as in faux scrambled egg recipes or imitation “egg salad” or patties (Tofu Patties). Finely crumbled, this is also a good substitute for ricotta cheese (Vegetable Lasagna). Like silken tofu, soft tofu can also be pureed and used as a soup or sauce base, with a somewhat heftier consistency.
Firm or extra firm tofu: Again, available in 16-ounce tubs, and also fresh in chunks or cakes, use this when you want the tofu to hold its shape. Firm tofu is ideal for use in stir fries, stews, and as cutlets or nuggets (Baked Tofu Nuggets).
Baked marinated tofu: Of the tofu varieties listed here, this one is the most difficult, alas, to get in supermarkets. Look for this chewy, dense, and flavorful form of tofu in natural foods stores. Sliced, diced, or (with effort) crumbled, it can be used as a chicken or tuna substitute in stir fries, sandwiches, casseroles, and tortilla dishes (“Chicken”-Style Tofu Fajitas).
--------------------------------------------------------------------------------
"Chicken"-Style Tofu Fajitas
Makes: 8 fajitas (2 fajitas per serving)
In this super-easy, nearly-instant tortilla recipe, chewy baked tofu stands in for chicken. Letting the kids make their own fajitas becomes part of the fun!
8 fajita-size (6- to 7-inch) flour tortillas
10- to 12-ounce package baked tofu, cut into strips
Prepared salsa, your favorite brand
1 cup plain low-fat organic yogurt or soy yogurt
2 cups finely shredded lettuce
1 cup grated cheddar cheese or cheddar-style nondairy cheese, optional
Wrap the entire batch of tortillas in foil and warm in a preheated 400-degree oven or toaster oven.
Place the tofu strips on a plate and microwave briefly until well warmed, about 3 minutes.
Spread a little salsa and yogurt down the center of each tortilla, then arrange a few tofu strips over them. Sprinkle with some lettuce, and if desired, a little cheese. Roll up snugly and eat out of hand.
--------------------------------------------------------------------------------
Baked Tofu Nuggets
Makes: 4 to 6 kid-sized servings
These breaded nuggets become firm and chewy as they bake. Kids enjoy dipping them into their favorite sauce.
16-ounce tub firm or extra firm tofu
3 tablespoons wheat germ
2 tablespoons cornmeal
1 teaspoon seasoned salt
Marinara or barbecue sauce (warmed), or ketchup
Preheat the oven to 400 degrees.
Cut the tofu into 3/4-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, then cut into 3/4-inch dice. Combine the wheat germ, cornmeal, and seasoned salt in a mixing bowl. Add the tofu chunks and stir gently until evenly coated.
Arrange the tofu on a lightly oiled non-stick baking sheet. Bake for 15 minutes, stirring once or twice during this time, or until golden and firm. Serve at once with sauce of your choice for dipping or topping.
--------------------------------------------------------------------------------
Macaroni and Cheese with a Secret Silken Tofu Sauce
6 to 8 kid-sized servings
The same children I tested this on 5 years ago still request this each and every time they come to my house for dinner. This basic macaroni and cheese is rich and comforting. Using pureed silken tofu as a base for the sauce gives the kids a good dose of soy goodness.
10 to 12 ounces elbow macaroni (or other short pasta shape such as cavatappi)
12.3-ounce package silken tofu
2 tablespoons nonhydrogenated margarine
1 1/2 cups firmly packed organic grated cheddar cheese or cheddar-style nondairy cheese
Salt to taste
Cook the macaroni in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, puree the tofu until perfectly smooth in a food processor or blender. Transfer to a medium sauce pan and add the margarine and cheese. Slowly bring to a gentle simmer, stirring often, then cook over low heat until the cheese is thoroughly melted.
Combine the cooked macaroni and sauce in a serving container and stir together. Season with salt to taste and serve at once.
VARIATION: Bake in a casserole dish at 400 degrees for 20 to 30 minutes, or until the top is golden and crusty.
--------------------------------------------------------------------------------
Creamy Corn Chowder
Makes: 8 kid-sized servings, or about 6 average servings
Pureed silken tofu is a superb base for creamy soups, such as chowders. It provides substance without the need for thickening. The mild, familiar flavors will entice kids of all ages to enjoy a soothing bowl of soup.
1 1/2 tablespoons light olive oil
1 medium onion, finely chopped
1 large celery stalk, diced
2 medium carrots, peeled and thinly sliced
2 medium-large potatoes, peeled and finely diced
1/2 teaspoon ground cumin
2 vegetable bouillon cubes
3 cups cooked fresh or thawed frozen corn kernels
12.3-ounce package silken tofu, well pureed in a food processor or blender
Low-fat milk, rice milk, or soy milk, as needed
Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until golden. Add the carrots, potatoes, bouillon cube, and cumin, plus just enough water to cover. Bring to a simmer, then cover and simmer gently until the vegetables are tender, about 25 to 30 minutes.
Stir in the corn kernels and pureed tofu. Add just enough milk to give the soup a medium-thick consistency. Season with salt and pepper and simmer for another 10 minutes over very low heat.
If time allows, let the soup stand off the heat for an hour or so before serving, then heat through as needed. Remove the bay leaves before serving.
--------------------------------------------------------------------------------
Miniature Tofu Chocolate Pudding
Serves: 4
Silken tofu is a great base for pudding—it has just the right consistency, and it spares you from bothering with a flour-thickened milk sauce, which tends to scorch and lump.
16-ounce tub silken tofu
3/4 cup semi-sweet chocolate chips
3 to 4tablespoons maple syrup, or to taste
1 teaspoon pure vanilla extract, optional
Puree the tofu in a food processor or blender until completely smooth. Transfer to a small saucepan and add the chocolate chips. Cook over medium low heat, stirring often, until the chocolate chips have melted. Stir in the maple syrup and optional vanilla.
Allow to cool completely, then serve at room temperature.
for more ideas go to
http://vegkitchen.com/index.htm
--------------------------------------------------------------------------------
Tofu Basics Parents always welcome new options for healthy eating, and tofu is a superb food to add to the repertoire of growing children. It’s high in easily digestible protein, low in fat, and is a good source of calcium, iron, and B vitamins. To increase your chances of kid-pleasing results, prepare tofu simply, combining it with other mild or familiar flavors. Here’s a brief lexicon of the most common tofu varieties:
Silken tofu: Available in 16-ounce tubs or 12.3 ounce aseptic packages, this type of tofu is very soft and smooth. It’s great pureed and used as a base for soups (“Creamy” Corn Chowder), dressings and dips, and sauces (Macaroni and Cheese With Secret Silken Tofu Sauce). It also makes an ideal dessert puddings or pie filling (Miniature Chocolate Pudding Pies). This may be the best type of tofu to use when you need to “sneak” it into your child’s meal!
Soft tofu: This comes in 16-ounce tubs and is good for using crumbled, as in faux scrambled egg recipes or imitation “egg salad” or patties (Tofu Patties). Finely crumbled, this is also a good substitute for ricotta cheese (Vegetable Lasagna). Like silken tofu, soft tofu can also be pureed and used as a soup or sauce base, with a somewhat heftier consistency.
Firm or extra firm tofu: Again, available in 16-ounce tubs, and also fresh in chunks or cakes, use this when you want the tofu to hold its shape. Firm tofu is ideal for use in stir fries, stews, and as cutlets or nuggets (Baked Tofu Nuggets).
Baked marinated tofu: Of the tofu varieties listed here, this one is the most difficult, alas, to get in supermarkets. Look for this chewy, dense, and flavorful form of tofu in natural foods stores. Sliced, diced, or (with effort) crumbled, it can be used as a chicken or tuna substitute in stir fries, sandwiches, casseroles, and tortilla dishes (“Chicken”-Style Tofu Fajitas).
--------------------------------------------------------------------------------
"Chicken"-Style Tofu Fajitas
Makes: 8 fajitas (2 fajitas per serving)
In this super-easy, nearly-instant tortilla recipe, chewy baked tofu stands in for chicken. Letting the kids make their own fajitas becomes part of the fun!
8 fajita-size (6- to 7-inch) flour tortillas
10- to 12-ounce package baked tofu, cut into strips
Prepared salsa, your favorite brand
1 cup plain low-fat organic yogurt or soy yogurt
2 cups finely shredded lettuce
1 cup grated cheddar cheese or cheddar-style nondairy cheese, optional
Wrap the entire batch of tortillas in foil and warm in a preheated 400-degree oven or toaster oven.
Place the tofu strips on a plate and microwave briefly until well warmed, about 3 minutes.
Spread a little salsa and yogurt down the center of each tortilla, then arrange a few tofu strips over them. Sprinkle with some lettuce, and if desired, a little cheese. Roll up snugly and eat out of hand.
--------------------------------------------------------------------------------
Baked Tofu Nuggets
Makes: 4 to 6 kid-sized servings
These breaded nuggets become firm and chewy as they bake. Kids enjoy dipping them into their favorite sauce.
16-ounce tub firm or extra firm tofu
3 tablespoons wheat germ
2 tablespoons cornmeal
1 teaspoon seasoned salt
Marinara or barbecue sauce (warmed), or ketchup
Preheat the oven to 400 degrees.
Cut the tofu into 3/4-inch-thick slices. Blot well between clean tea-towels or several layers of paper towel, then cut into 3/4-inch dice. Combine the wheat germ, cornmeal, and seasoned salt in a mixing bowl. Add the tofu chunks and stir gently until evenly coated.
Arrange the tofu on a lightly oiled non-stick baking sheet. Bake for 15 minutes, stirring once or twice during this time, or until golden and firm. Serve at once with sauce of your choice for dipping or topping.
--------------------------------------------------------------------------------
Macaroni and Cheese with a Secret Silken Tofu Sauce
6 to 8 kid-sized servings
The same children I tested this on 5 years ago still request this each and every time they come to my house for dinner. This basic macaroni and cheese is rich and comforting. Using pureed silken tofu as a base for the sauce gives the kids a good dose of soy goodness.
10 to 12 ounces elbow macaroni (or other short pasta shape such as cavatappi)
12.3-ounce package silken tofu
2 tablespoons nonhydrogenated margarine
1 1/2 cups firmly packed organic grated cheddar cheese or cheddar-style nondairy cheese
Salt to taste
Cook the macaroni in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, puree the tofu until perfectly smooth in a food processor or blender. Transfer to a medium sauce pan and add the margarine and cheese. Slowly bring to a gentle simmer, stirring often, then cook over low heat until the cheese is thoroughly melted.
Combine the cooked macaroni and sauce in a serving container and stir together. Season with salt to taste and serve at once.
VARIATION: Bake in a casserole dish at 400 degrees for 20 to 30 minutes, or until the top is golden and crusty.
--------------------------------------------------------------------------------
Creamy Corn Chowder
Makes: 8 kid-sized servings, or about 6 average servings
Pureed silken tofu is a superb base for creamy soups, such as chowders. It provides substance without the need for thickening. The mild, familiar flavors will entice kids of all ages to enjoy a soothing bowl of soup.
1 1/2 tablespoons light olive oil
1 medium onion, finely chopped
1 large celery stalk, diced
2 medium carrots, peeled and thinly sliced
2 medium-large potatoes, peeled and finely diced
1/2 teaspoon ground cumin
2 vegetable bouillon cubes
3 cups cooked fresh or thawed frozen corn kernels
12.3-ounce package silken tofu, well pureed in a food processor or blender
Low-fat milk, rice milk, or soy milk, as needed
Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until golden. Add the carrots, potatoes, bouillon cube, and cumin, plus just enough water to cover. Bring to a simmer, then cover and simmer gently until the vegetables are tender, about 25 to 30 minutes.
Stir in the corn kernels and pureed tofu. Add just enough milk to give the soup a medium-thick consistency. Season with salt and pepper and simmer for another 10 minutes over very low heat.
If time allows, let the soup stand off the heat for an hour or so before serving, then heat through as needed. Remove the bay leaves before serving.
--------------------------------------------------------------------------------
Miniature Tofu Chocolate Pudding
Serves: 4
Silken tofu is a great base for pudding—it has just the right consistency, and it spares you from bothering with a flour-thickened milk sauce, which tends to scorch and lump.
16-ounce tub silken tofu
3/4 cup semi-sweet chocolate chips
3 to 4tablespoons maple syrup, or to taste
1 teaspoon pure vanilla extract, optional
Puree the tofu in a food processor or blender until completely smooth. Transfer to a small saucepan and add the chocolate chips. Cook over medium low heat, stirring often, until the chocolate chips have melted. Stir in the maple syrup and optional vanilla.
Allow to cool completely, then serve at room temperature.
for more ideas go to
http://vegkitchen.com/index.htm
What are good ideas for healthy treats to bring to school?
Q. This is my son's first year of school and his teacher asks that when treats are brought in, they are healthy for the most part. No cupcakes, etc. My son's first day to bring a snack to school is next week and I can't think of anything creative for him to bring. Someone already brought the 'butterfly' treat, where you place a clothespin between a ziploc bag of snacks. Are there any other ideas anyone has used before or knows of that are healthy and cute? Thanks!
A. Kids are so cute at this age!!! Here are some ideas you might find acceptable:
1. Jello shapes: the original recipe is on their website, but it calls for a couple of boxes of jello and about half of the liquid. This makes an extra stiff batch that holds up well when cut in shapes with cookie cutters. Serve with animal crackers and whipped cream.
2. Rice krispy treats: you can make these using puffed brown rice and granola. Cut into shapes with cookie cutters and add mini chocolate chips or craisins as an extra treat.
3. Ice cold orange sections with a drizzle of raspberry syrup
4. Nutella spread on whole wheat bread and cut with cookie cutters
5. Trail mix baggies, ties with rafia
6. Celophane bags filled with mini box of raisins, M&M's, peanuts, and granola
7. String cheese and bread sticks or pretzel sticks tied with a piece of fruit bark.
8. Mini bagels spread with lowfat cream cheese and sprinkles with cinnamon
9. Baked potato or vege chips with lowfat ranch dressing
10. Fresh fruit parfaits: small plastic cups layered with non-fat strawberry yogurt, granola, fresh fruit
11. Fresh veges and dip: cucumbers, grape tomatos, mini carrots, jicama, brocolli florets and ranch dressing.
12. Mini peanut butter cookie sandwiches filled with nutella and raisins
1. Jello shapes: the original recipe is on their website, but it calls for a couple of boxes of jello and about half of the liquid. This makes an extra stiff batch that holds up well when cut in shapes with cookie cutters. Serve with animal crackers and whipped cream.
2. Rice krispy treats: you can make these using puffed brown rice and granola. Cut into shapes with cookie cutters and add mini chocolate chips or craisins as an extra treat.
3. Ice cold orange sections with a drizzle of raspberry syrup
4. Nutella spread on whole wheat bread and cut with cookie cutters
5. Trail mix baggies, ties with rafia
6. Celophane bags filled with mini box of raisins, M&M's, peanuts, and granola
7. String cheese and bread sticks or pretzel sticks tied with a piece of fruit bark.
8. Mini bagels spread with lowfat cream cheese and sprinkles with cinnamon
9. Baked potato or vege chips with lowfat ranch dressing
10. Fresh fruit parfaits: small plastic cups layered with non-fat strawberry yogurt, granola, fresh fruit
11. Fresh veges and dip: cucumbers, grape tomatos, mini carrots, jicama, brocolli florets and ranch dressing.
12. Mini peanut butter cookie sandwiches filled with nutella and raisins
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