Check out this fun little snack sheet!
4 medium sized chicken breasts
Sandwich Thins/bagel thins (found in the bread isle of your local grocery store)
Seasonings: Salt, pepper, honey dijon mustard
Put one medium sized pan on medium/high heat and spray with cooking spray, unless the pan is nonstick. In that case cooking spray is not needed. Take one large orange and firmly roll it on a flat surface. Cut it in have and squeeze it into your pan. Rolling the orange on a flat surface helps release the juices, so you get as much as you possibly can out of the fruit.
Salt and pepper the four pieces of chicken breast (trimmed) and add it to the pan as well. Let the chicken cook fully through in the orange juices. While cooking pay attention to when you will need flip your chicken breasts. Once they have changed color about half way up, turn them over to let them finish cooking on the other side.
After you remove the chicken from the heat let them rest for a few minutes so the juices settle and each piece remains tender and moist.
Slice the chicken breasts into strips and layer them on your bagel/sandwich thins. These thins come in a variety of flavors like multi-grain, wheat and white. They are easily toasted, so feel free to do so if preferred.
Blanket a bed of lettuce on top of the chicken strips and slice one apple thinly to layer on as well. Take the top slice of the bagel/sandwich thin and spread honey dijon mustard evenly. If you do not like honey dijon mustard replace it with a condiment that you prefer.
Enjoy and make sure you check out the snack of the week coming soon!
This week is inspired by a family member of mine who has recently started to live a healthier life style. She’s really has encompassed the idea that there are healthy alternatives to everything. Not every pan needs to be greased and not everything that’s sweet calls for sugar cubes.
Many times we grease pans, not just for flavor, but to prevent our food from sticking. There are other ways to cook food without it sticking. Investing in non-stick pans can really help reduce the amount of grease that is cooked within a dish. If you still want to use an oil or fat to flavor your dish you have the ability to use less with a non-stick pan. This way you don’t have to sacrifice the flavor you’re looking for, while still making the dish a bit more heart healthy.
Cooking spray is always a good alternative. Use this and get your flavor by crusting your dish with herbs. Pouching your dish can be great as well. Cooking a meal in liquids like broths and juices can add tons of flavor and keep a meal juicy and succulent.
Replace candy with a healthier alternative. Fruits have natural sugars making them a great way to satisfy a sweet tooth without digging through the candy dish. Fruits also bake well and their juices can bring a new dimension to a dish by pouching with it.
Get ready for a new recipe coming up soon!
Baby Carrots are a cheap and healthy grab-and-go snack. Per serving there is only 40 calories and 0 fats/cholesterol. A 16 oz bag is very affordable, containing 6 servings and averaging around $2.00 a bag. Carrots get their orange coloring from carotene, which metabolizes into Vitamin A. A lack of this vitamin can negatively effect our vision. Carrots can help us to keep our eyes as sharp as possible. They are also rich in dietary fibers, minerals, and antioxidants.
Look out for new posts coming up in the next week!
The worst thing we can do in terms of budgeting is to let what we buy go to waste. Throwing out food without using it in its entirety, no matter how cheap or expensive, is always costly. There is no valid reason as to why we should throw the last few tablespoons of peanut butter, or let that last piece of chicken go uncooked past it’s expiration date. Each year the average American throws out 253 pounds of food. So combined, we are tossing away an of averages of 1.3 billion pounds of possible dinners into our trash cans a year. That ends up being a lot of money and a lot of food that could have been eaten.
So, why don’t we cut down that number. First things first, only buy what you can eat. If you don’t drink a gallon of milk a week, buy a smaller jug. This goes for any item that may expire in a short period of time.
Many times we buy jarred foods like peanut butter, mayonnaise, jams/jellies, mustard, and even fruits. Everyone of us has thrown away the last bit at some point, but these items cost money and you’re going to have to buy a new jar. So, before you do, use up that last morsel. If you are worried about making room in the fridge or cabinet, put the remains of the product in a small tupperware container.
Bread is also often wasted when it doesn’t have to be. Bread is not like dairy products. You can use it after the date on the bag, especially with big brand companies. Many times these loafs are double wrapped, keeping them fresh longer. If you’re still skeptical on using it after the date printed, freeze it to stop it from going stale until it’s needed or make croutons! Cut up the bread, toast them in the oven or toss them in a pan with some olive oil and seasonings. Once they are crisp, store them in a bag and use them for a salad.
Many times we may forget to cook meats before the expiration date is up. Whether it’s beef, chicken or pork, the expiration date is always important to pay attention to. Before it goes bad, make sure you cook it! Even if it’s not that night’s dinner, you can prepare it and store it as a quick dinner for later in the week. Like the bread, freezing meat is a good option. Divide the package into dinner portions and freeze them separately in freezer bags. This way, when it’s time thaw the meal, you are only taking out what you need.
Look out for some great recipes and snacks coming up soon!
Statistics from this source
Outside in summer, inside in winter, mini pizzas grill up fast and tasty.
Winner of the Next Food Network Star, Melissa d’Arabian knows how to budget. On her show, 10 Dollar Meals she explore great ways to eat inexpensively. Here’s just one great recipe she’s premiered on here show!
Vodpod videos no longer available.
Check out the full recipe on foodnetwork.com
1 1/2 lb Chicken
2 1/2 cups of crushed corn flakes
4-6 Russet Potatoes
1/2 cup milk
2 tbsp butter
Seasonings: salt, pepper, cayenne pepper, garlic
Preheat oven to 350 degrees. Take crushed cornflakes and pour into a bowl. Take the 2 eggs and crack them in a separate bowl. Then mixed them thoroughly to create an egg wash. Remove chicken from the package and trim if it isn’t a pre-trimmed cut of meat.
Dip the chicken in the egg wash and drizzle each piece with honey. Sprinkle them with salt and pepper. One the chicken is covered in the egg, honey and seasoned, coat them with the crushed corn flakes and distribute them evenly on a baking sheet. Put the baking sheet of prepared chicken in the oven for 20 minutes or until cooked through. To give the chicken a kicked, lightly sprinkle each piece with cayenne pepper.
In a large pot boil water on high. Wash and peal the russet potatoes. You can use a different type of potato if you prefer. Chop the potatoes into quarter pieces to shorten the cook time. Add potatoes to the boiling water and remove when tender.
Use a hand mixer or potato masher and mash the potatoes until they are at your desired texture. Mash in 2 tablespoons of butter, garlic powder, salt and pepper. Add these seasonings to your liking and serve.