Friday, May 14, 2010

Yummy Recipes For Your Picky Eater!


IT'S DINNER TIME! You’re exhausted from a long, hard day. Your kids are excited about being together and the noise level has reached new heights! There is one question that is going through your weary mind: “What am I going to make for dinner?”
If you are like most Moms, this question can cause anxiety. Indeed, there are many options. But as a tired mother you want something healthy, something tasty and ultimately you want something FAST!
The trouble is, most parents taste varies tremendously from their offspring and no one wants to be a short order cook! Here are some great recipes from Cooking Light Magazine that have been tested and family approved:

HONEY AND SPICE-GLAZED PORK CHOPS
Makes 4 servings

1/4 cup honey
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Cooking Spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Combine first 5 ingredients in a bowl.

2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned.

3. Reduce heat to medium-low; add honey mixture. Cook 10 minutes or until done, turning pork once.

Little Nipper Tip: The honey mixture is delicious! Serve over a bed of rice and your choice of vegetable for a completely yummy meal!


CHICKEN IN WHITE WINE SAUCE
Makes 4 Servings

2 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon paprika
¼ teaspoon black pepper
4 (4-ounce) skinned, boned chicken breast halves
1 teaspoon olive oil
½ cup fat-free, less-sodium chicken broth
½ cup dry white wine
4 teaspoons grated Parmesan cheese

Preheat oven to 350 degrees. Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture. Heat oil in an ovenproof skillet over medium heat. Add chicken; cook 2 minutes on each side or until browned. Add broth and wine. Bring to a boil; remove from heat. Cover and bake at 350 degrees for 30 minutes or until chicken is done. Sprinkle with cheese.

Little Nipper Tip: Use good quality olive oil!


BEEF STIR-FRY
Makes 4 Servings

3 tablespoons lite soy sauce, plus more for serving
1 tablespoon cornstarch
1 tablespoon dry sherry or Chinese rice wine (optional)
1 teaspoon sugar
1-1/4 lbs. sirloin steaks, thinly sliced across the grain
1 teaspoon peanut oil
1 teaspoon Oriental sesame oil
2 teaspoons fresh ginger, minced
1 clove garlic, minced
1 cup scallions, chopped
6 ounces mushrooms, sliced
6 ounces spinach, washed, tough stems discarded

Combine first 4 ingredients in a jar with a tight fitting lid. Shake vigorously. Place sliced beef in a mixing bowl. Pour soy sauce mixture over beef and toss to coat. Heat peanut oil and sesame oil in a wok or heavy nonstick skillet over high heat. Stir-fry ginger and garlic 45 seconds. Add meat and marinade and stir-fry 2 minutes or until beef begins to brown. Add scallions and mushrooms and stir-fry 2 minutes or until scallions are softened. Add spinach and stir-fry another 45 seconds. Season with pepper to taste. Serve with additional soy sauce.

Little Nipper Tip: Buy jarred ginger and garlic to save time!


GRILLED PORK TENDERLOIN WITH APPLE-GINGER SAUCE
Makes 4 Servings

¾ cup apple jelly
2 tablespoons minced peeled fresh ginger
2 tablespoons cider vinegar
½ teaspoon salt
½ to 1 teaspoon crushed red pepper
½ teaspoon black pepper
2 garlic cloves, peeled
1 (1-pound) pork tenderloin trimmed
Cooking spray

1. Prepare grill.

2. Place first 7 ingredients in a blender or food processor; process until smooth.
Insert a meat thermometer into thickest portion of pork. Place pork on grill rack coated with cooking spray; grill 16 minutes or until thermometer registers 160 degrees (slightly pink), turning pork occasionally. Place pork on a platter, and let stand 5 minutes. Serve pork with sauce.

Little Nipper Tip: Unless your child likes spicy food I would only use ¼ teaspoon of crushed red pepper!

Check out more recipes on www.CookingLight.com

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