Chicken Casserole

2 chicken tenders, cut into bite sized pieces and saute

1 cup milk
1 cup white rice
1 can condensed cream of chicken soup
1/2 tsp salt
Preheat oven to 350 F. In a medium bowl, combine the milk, rice, sourp and salt. Mix well. Pour mixture into a lightly greased baking dish. Add chicken. Cover dish and bake for 90 minutes, stirring every 30 minutes. Uncover and bake another 15 minutes.

The purpose of this lab was to make a meal for an elderly person. My group functioned very well. My sensory perception was it was it smelled like chicken noodle soup. To make this recipe healthier, I would use a healthier kind of rice. To make this recipe taste better, I would have added something spicy. Overall, I would give this lab a grade of a 100. My role in the lab was to stir the casserole while it was in the oven..

 

Omelet X'P

Ingredients:

1 egg per person

2 Tbsp. milk per person

1 Tbsp butter per person

Salt and pepper, to taste

Sautéed mushrooms and spinach, top with feta cheese

Sautéed onions and bell pepper, top with cheese and salsa

Preparation:

1. Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
2. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.
3. Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You're going to want to work up a sweat here. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs.
4. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
5. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
6. Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
7. Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
8. If you're adding any other ingredients, now's the time to do it. Spoon your filling across the center of the egg in straight line.
9. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.
10. Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.

The purpose of this lab was to make a healthy omelet for an elderly person. I learned how to flip an omelet. My group functioned very well. My sensory perception was it was crunchy. To make this recipe healthier, I would use a healthier cheese. To make this recipe taste better, I would have added something spicy. Overall, I would give this lab a grade of a 100. My role in the lab was to wash dishes.

Chicken Chipotle Salad :O

Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt


Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained


To prepare dressing, combine first 7 ingredients, stirring well.To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Banana Nut Muffins

1 ripe bananas
2 eggs
3/4 c. brown sugar
1/2 c. butter, melted
1 tsp. vanilla
1 c. whole wheat flour
1 1/4 c. all-purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. walnuts, roasted & chopped

Puree bananas.

Add eggs, sugar, butter and vanilla; mix well.

In large bowl combine remaining ingredients and add banana mixture. Stir in nuts.

Spoon into papered muffin pans.

Bake at 350 degrees for 25-30 minutes. Makes about 12 muffins.

Kitchen 1: Splenda as sugar

Kitchen 2: Margarine as fat

Kitchen 3: Applesauce as fat 

Ktichen 4: Truvia as sugar

Kitchen 5:Banana as fat

Kitchen 6: Honey as sugar

Black Bean Tacos XP

Ingredients
1/2 medium onion, chopped
1 garlic cloves, minced
1-1/2 teaspoons canola oil
1 can black beans, rinsed and drained
1/2 cup salsa
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 (6 inch) flour tortillas, warmed
1/4 cup shredded reduced-fat Cheddar cheese


In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, salsa and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling.

The purpose of this lab was to make a healthy meal for an adult. I learned how to mix ingredients in a skillet. My group functioned very well. My sensory perception was it was very spicy. To make this recipe healthier, I would use a healthier cheese. To make this recipe taste better, I would have used less chili powder. Overall, I would give this lab a grade of a 100. My role in the lab was combine the ingredients and prepare the tacos and I used my taco making skills. ;)

Homemade Granola XD

2 c oats
1/2 c coconut
1/2 c walnuts
1/4 c sunflower seeds
1/4 c sesame seeds
1/4 c wheat bran
1 tbsp cinnamon

1/4 c oil
1/4 c honey
2 tbsp vanilla

raisins or craisins

Mix all ingredients except raisins or crainsins and pour into a 9x13 casserole dish. Bake at 350 F stirring often until toasted. Stir in raisins

The purpose of this lab was to make a healthy snack/breakfast for an adult. I learned that the casserole dish is hot when you bring it out of the oven. My group functioned very well. My sensory perception was it smelled like honey. To make this recipe healthier, I would use healthier honey. To make this recipe taste better, I would have added more raisins and less walnuts. Overall, I would give this lab a grade of a 99.999. My role in the lab was to mix the granola in the oven and combine the ingredients and I used my mixing skills.

Chicken Parmesan ♫♪♥ -_-

Ingredients

2 medium garlic cloves, peeled and crushed

2 tablespoons extra-virgin olive oil

1 c tomato sauce

½ c diced tomatoes

1 tsp Italian seasoning

3 tbsp brown sugar

Salt and freshly ground pepper, to taste

2 large boneless, skinless chicken breasts (6 to 8 ounces each), halved crosswise

1 large egg

1/2 cup dry bread crumbs

1 bun per person

1/4 cup extra-virgin olive oil

1/2 cup grated part-skim mozzarella cheese

1/4 cup grated Parmesan cheese, plus extra for passing at the table

Directions

In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick. In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler to 500 F. Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put chicken on a wire rack set over a cookie sheet (this step helps breading stay put). Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and sauté until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. Transfer chicken to clean wire rack over cookie sheet. Top each with a portion of the cheese. Broil chicken, in oven, until cheese melts and is spotty brown. Place chicken, sauce and cheese in the sandwich and serve hot.

The purpose of this lab was to make a healthy meal for a teenager. I learned how to bread chicken. My group functioned very well. My sensory perception was it tasted like pizza. To make this recipe healthier, I would use less oil to fry the chicken. To make this recipe taste better, I would have used less sugar in the sauce. Overall, I would give this lab a grade of a 100. My role in the lab was to bread the chicken and slice the bread and I used my helping skills.