September 19, 2012

Virgin Vs Extra Virgin.. A Tale In Parenting

Oh shit! Too much information!
 (All images were from a forwarded email.)

September 18, 2012

Cheesy Chicken and Rice Florentine

While the rice florentine portion of this 30 minute meal was delicious the chicken was the standout component. My 4 year old gobbled his piece up while picking around the spinach in his rice. Another delicious recipe from the Rice-A-Roni and Noodle-Roni: Recipes For Busy Cooks cookbook. 

Stars of the Show:
  • 1 package (6.9 oz) Rice-A-Roni Chicken Flavor
  • 1/4 cup dry breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1/4 cup milk
  • 4 skinless, boneless chicken breast halves
  • 1/4 cup olive oil or vegetable oil
  • 1 package (10 oz) frozen chopped spinach, thawed, well drained - I used fresh spinach.
And Action:

Prepare Rice-A-Roni as package directs.

While Rice-A-Roni is simmering, combine breadcrumbs and cheese. Beat together egg and milk in separate dish. Coat chicken in crumb mixture, dip into egg mixture, then coat agin with crumb mixture.

In second large skillet, heat oil over medium heat. Add chicken and cook 6 minutes on each side or until golden brown and no longer pink inside.

Stir spinach into rice; heat through. Serve rice topped with chicken.

Nutritional Information Per Serving:
Calories: 560
Total Fat: 25g
Saturated Fat: 5g
Sodium: 1075mg
Carbohydrates: 44g
Fiber: 3g
Protein: 39g
Vitamin A: 118%
Vitamin C: 32%
Calcium: 22%
Iron: 38%

September 17, 2012

Lemon-Garlic Chicken And Rice

When I first started this blog my mama was so supportive. I received a surprise package and inside it was loaded with cookbooks. In that stack was a Rice-A-Roni and Noodle-Roni: Recipes For Busy Cooks cookbook. At the time convenience cooking wasn't that necessary since I was an at home mama. Now that I work a full time job meals that come together in 30 minutes or less are very helpful to avoid turning to fast food. 

While I don't prefer to cook using boxed mixes because of the sodium content I don't mind every once in a while. I once only thought of Rice-A-Roni as a side dish. This cookbook has changed that thinking. Seasoned chicken is browned in a skillet then simmers with the rice as it cooks. Before serving red bell peppers (forgot to buy one) and lemon peel are stirred into the rice. 

This was absolutely flavorful and enjoyed by everyone. Definitely a keeper recipe for a busy work night. Just serve with a tossed salad. 

Rice-A-Roni And Noodle-Roni: Recipes For Busy Cooks
Makes 4 servings

Stars of the Show:
  • 4 skinless, boneless chicken breast halves
  • 1 tsp paprika
  • salt and pepper (optional)
  • 2 tbsp butter
  • 2 garlic cloves, minced
  • 1 package (6.9 oz) Chicken Flavor Rice-A-Roni
  • 2 tbsp lemon juice
  • 1 cup red or green bell pepper, chopped
  • 1/2 tsp grated lemon peel

Sprinkle chicken with paprika, salt, and pepper.

In a large skillet, melt butter over medium-high heat. Add chicken and garlic, cook 2 minutes on each side until browned. Remove from skillet, set side, reserve drippings. Keep warm.

In the same skillet, saute rice-vermicelli mix in reserved drippings over medium heat, until vermicelli is golden brown. Stir in 2 1/4 cups water, lemon juice, and contents of seasoning packet. Top rice with chicken, bring to a boil over high heat.

Cover, reduce heat. Simmer 10 minutes. Stir in red bell pepper and lemon peel.

Cover and continue to simmer 10 minutes or until liquid is absorbed, rice is tender and chicken is no longer pink inside.

Nutritional Information Per Serving:
Calories: 360
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 70mg
Vitamin A: 41%
Vitamin C: 87%
Sodium: 850mg
Carbohydrates: 39g
Dietary Fiber: 2g
Protein: 33g
Calcium: 4%
Iron: 22%

September 09, 2012

Maintaining A Healthy Level Of Insanity

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