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.

Stir-Fry Vegetables :'/

1/2 tsp salt
2 cups water
1 cup rice

2 tablespoons canola oil
1 red bell pepper, cored, seeded, and julienned
1 yellow bell pepper, cored, seeded, and julienned
1/2 cup thinly sliced onion
¼ cup mushrooms
1 cup small broccoli florets
8 ounces firm tofu, cut into large chunks
1 clove garlic, minced
1/2 cup soy sauce
1 cup fresh mung bean sprouts
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 tablespoons sesame oil


Directions
Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the broccoli, tofu, garlic, and soy sauce. Cook, stirring, constantly for 2 minutes. Add the sprouts, black pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
Stir in sesame oil and remove from heat. Serve immediately.

The purpose of this lab was to make a healthy meal for a teenager. I learned how to chop mushrooms. My group functioned very well. My sensory perception was it smelled like an Asian Restaurant. To make this recipe healthier, I would not use the butter. To make this recipe taste better, I would have used more sesame sauce and less onions. Overall, I would give this lab a grade of a 100. My role in the lab was to watch the rice and chop the vegetables and I used my stir-frying skills.

Oatmeal Raisin Cookieeeees!!!!! ☺☻

Ingredients
1/4 cup butter, softened
1/4 cup white sugar
1/4 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/3 cups rolled oats
1/4 cup raisins


Directions
1. Preheat oven to 375 degrees F
2. In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

The purpose of this lab was to make a healthy snack for a teenager. I learned how to cut butter into sugar. My group functioned very well. My sensory perception was it smelled very good (LIKE CINNAMON). To make this recipe healthier, I would use a anything to replace the butter. To make this recipe taste better, I would have used more raisins. Overall, I would give this lab a grade of a 100! My role in the lab was to place the cookies on the cookie sheet and to take them out of the oven and I used my cookie making skills ;).

Octopus and Shells! Arrrrrgggh! P(

1/2 lb pasta shells
1 tbsp butter
1 tbsp flour
1/2 c milk
1/2 c cheese
salt and pepper


Hotdogs
5 c water



This is such a fun and easy lunch to make for your kids, and it looks so cute, they'll love it!

Take a hot dog and cut it in half. Then take a sharp knife and cut up the length of the hot dog, leaving about an in at the rounded end for the head. Keep rotating and cutting until you have 8 legs. Boil water in a medium saucepan and drop the cut octopuses into the boiling water and cook until hot. Serve over shells and cheese!

Prepare about 1/2 lb. shells pasta according to directions. While the noodles are cooking, prepare the cheese sauce in a medium saucepan by melting 1 tbsp. butter over medium heat. Add 1 tbsp of flour and mix until completely blended. Pour in ½ cup of milk and stir well. Keep stirring until thickened, then add 1 cup of shredded cheese. Season with salt and pepper to taste. Add cooked pasta and stir until pasta is coated, and serve. Enjoy!
 

The purpose of this lab was to make a healthy meal for a child. I learned how to make an octopus out of a hotdog. My group functioned very well. My sensory perception was it was very cheesy. To make this recipe healthier, I would use a healthier kind of hotdog or whole wheat macaroni. To make this recipe taste better, I would have used less cheese and add salt. Overall, I would give this lab a grade of 99 +1 ;). My role in the lab was to make my octopus and I used my carving skills.

Funny Face Pizza *<]:•{>

1 whole grain tortilla
1/2 cup pizza sauce]
1 cup shredded mozzarella cheese
pepperoni, black olive slices, green or red bell pepper slices and or mushrooms
1/3 cup cheddar cheese

1. Preheat oven to 425 F. Spray baking sheet with nonstick cooking spray; set aside.
2. Place disk on prepared baking sheet. Spread 1/4 cup sauce on each disk. Sprinkle with mozzarella cheese. Decorate with toppings as desired to create faces. Sprinkle with cheddar cheese to resemble hair.
3. Bake 10 minutes or untill cheese is just melted and bottom of pizzas are light brown.

The purpose of this lab was to make a healthy meal for an infant. I learned how to bake a pizza. My group functioned very well. My sensory perception was it was very colorful and was fun to make. To make this recipe healthier, I would not use pepperoni. To make this recipe taste better, I would have used a variety of vegetables. Overall, I would give this lab a grade of 100. My role in the lab was to make my pizza and I used my creativity skills.

Chicken, Brown Rice & Green Beans ☺

½ chicken breast per person
¾ cup Italian Dressing
1 T oil

1 cup Brown Rice
2 cups water
½ t oil
½ t salt

Green Beans
2 cups water
Salt
Oil

Thaw chicken and marinade in Italian Dressing. While chicken is marinating, put 2 cups water to boil with salt and oil. Upon boiling, add rice. Bring back to a boil and then turn to Med-low and simmer covered for 25 minutes.

While rice is cooking, snap ends of green beans off and wash them in the colander. After washing put the beans into a glass bowl with 2 cups water, salt and oil to taste cover with plastic wrap. Vent the plastic wrap by poking twice with a fork. Steam in microwave, checking every 4 minutes for tenderness and rich green color.

While beans are steaming, coat skillet with 1 T oil and place chicken in skillet to cook until 170 F internal temperature and the meat is fully white with no pink liquid.

DO NOT REUSE THE MARINADE AS A SAUCE. You may reserve part of the dressing to use as a sauce for your plate but it must come from your kitchen’s ¾ c of dressing. You can not reuse it.

Plate chicken with rice and beans.

The purpose of this lab was to make a healthy meal for a breastfeeding woman. I learned how to cook rice. My group functioned very well. My sensory perception was it smelled like barbeque. To make this recipe healthier, I would not have fried the chicken. To make this recipe taste better, I would have cooked the rice entirely. Overall, I would give this lab a grade of 100. My role in the lab was to watch the rice and make the green beans and I used my cooking skills.

Taco Turkey Wraps :{(

1 tbsp sour cream
1 tsp taco seasoning
1 whole wheat tortilla

2 slices of Turkey
1 slice of Mexican, colby or american cheese
3 tbsp Salsa


Mix the sour cream and seasoning together in a bowl. Spread it onto your tortilla. Lay turkey and cheese on the tortilla. Roll up and slice into bite sized pieces. Dip in salsa and enjoy.

The purpose of this lab was to make a healthy snack for a breastfeeding woman. I learned how to roll a wrap. My group functioned very well. My sensory perception was it looked very colorful. To make this recipe healthier, I would not use taco seasoning or use less. To make this recipe taste better, I would have heated the wrap. Overall, I would give this lab a grade of 100. My role in the lab was to roll my wrap and I used my rolling skills. ;)

Olive Pesto Pasta (I forgot to put it 1st)

1/2 box whole wheat thin spaghetti

1 tsp olive oil
pinch salt
5 cups water


2 Tbsp Olive Oil, halved
1/2 cup walnuts
3 cloves garlic, minced
2 cups baby spinach, torn
1 tsp dried basil
1/2 cup mozzarella cheese


Red pepper garnish


Boil water with olive oil and salt, add pasta. Cook the pasta until al dente 7-8 minutes.

Heat oil in nonstick skillet, add nuts and toast 3-4 minutes stirring constantly. Add garlic, spinach, basil, salt and pepper and cook for 3 minutes. Stir in pasta and addition 1 tbsp olive oil and toss. Sprinkle mozzarella on top. Serve warm. Serves 2, Less than 500 calories per serving.

The purpose of this lab was to make a healthy meal for a pregnant woman. I learned how to cook pasta. My group functioned ok. My sensory perception was it looked really good. To make this recipe healthier, I would not use oil. To make this recipe taste better, I would add salt. Overall, I would give this lab a grade of 100. My role in the lab was to cook the pasta and I used my pasta making skills. :D

Veggie Soup :P

1 teaspoon olive oil
1 clove garlic, minced
3 cups chicken broth
1 cup uncooked pasta
1 can mixed vegetables
1 can washed kidney beans
1/2 cup canned diced tomatoes
1/4 teaspoon salt
Shredded Parmesan Cheese


In a saucepan, saute garlic in oil. Add broth; bring to a boil. Add pasta; reduce heat. Simmer, uncovered, for 10 minutes or until pasta is tender. Add the beans, tomatoes, vegetables, and salt. Cook 5 minutes longer or until heated through. Serve with a sprinkle of cheese.


The purpose of this lab was to make vegetable soup. I learned how to make broth. My group functioned well. My sensory perception was that it had a lot of salt. To make this recipe healthier, I would have used less salt. To make this recipe taste better, I would not have put so much salt. Overall, I would give this lab a grade of 98. My role in the lab was dishwasher and I used my cleaning skills.

Antoxidant Smoothie :/

1 cup frozen bluberries
1 cup frozen raspberries
1 cup acai berry juice (such as Bom Dia Acai Berry with Cacao)
1/2 cup nonfat vanilla yogurt (such as Stonyfield)
1 Tsp. unsweetened dark chocolate cocoa powder


Combine all ingredients in a blender. Mix until smooth.
Serves 2.
Per serving: 257 calories, 3 g fat (1 g saturated), 3 mg cholesterol, 54 g carbohydrate, 7 g fiber, 8 g protein, 2% Vitamin A, 51% Vitamin C, 13% calcium, 9% iron

The purpose of this lab was to make a healthy smoothie. I learned nothing new. My group functioned very well. My sensory perception was it didn't taste very good. To make this recipe healthier, I would have used fresh fruits. To make this recipe taste better, I would have used a little bit of sugar. Overall, I would give this lab a grade of 99! My role in the lab was to help get the ingredients and I used no new skills.

Chicken Quesadillas... :{)

1 skinless, boneless chicken breast, diced

1 tsp seasoning

3 tsp vegetable oil, separated

2 Tbsp peppers, diced

2 Tbsp onion, diced

4 flour tortillas

1 c shredded cheese

Directions:

Dice the raw chicken. Grease a skillet with the 1 tsp oil. Toss the chicken with the seasoning and then spread it into the skillet. Cook until the chicken pieces are no longer pink in the center, about 5 minutes.

While chicken is cooking dice onion and jalapenos on a separate cutting board.

Heat the 1 tsp oil in a large saucepan over medium heat. Stir in peppers, onion, and cooked chicken. Cook and stir until the vegetables have softened, about 10 minutes.



Layer half of each tortilla with the chicken and vegetable mixture then sprinkle with the cheese. Fold the tortillas in half and place one by one into a greased skillet, cook until golden brown and cheese is melted.



The purpose of this lab was to make a meal for a pregant woman. I learned how much food a pregnant woman needs to eat. My group functioned very well. My sensory perception was that there was alot of cheese. To make this recipe healthier, I would use healthier ingredients.To make this recipe taste better, I would have added more condiments to the chicken. Overall, I would give this lab a grade of 100!!!!!!!!My role in the lab was to make the quesadillas and I used my flipping skills.