Fall REAL Menu Plan on Sale Now

My newest venture with get Real for kids is seasonal menu plans check it out and look forward to trying new recipes each week. 

If you struggle to get dinner on the table this could be the solution for you.  Angelle, family wellness coach and Dr. Sue, holistic pediatrician from get Real for Kids have check out all of the recipes and they agree they are both nutritious and delicious!  They even have a team of families that test each recipe for taste, kid friendliness and speed and ease of preparation.

Season's Eatings,
Chef Jackie

Prepping Video and Citrus Steamed Chicken

Please check out the new prepping video I did with Angelle and Dr. Sue from Get REAL for kids . This video will definitely help you get ready for the busy fall season.

Oven Steam Chicken and Vegetables is one of the easiest dishes you can make any time of year but especially right now when there are so many seasonal vegetables to choose from.  I made the one in the picture with zucchini and summer squash.

Oven Steamed Citrus Chicken and Vegetables Uncooked

Oven Steamed Citrus Chicken and Vegetables Cooked

Oven Steamed Citrus Chicken and Vegetables

Butter for coating pan
2 Tbs olive oil
1 ½ Tbs fresh basil, chiffonade (role up several basil leaves and then chop)
¼ tsp Celtic sea salt
¼ tsp fresh ground pepper
4 boneless skinless chicken breast halves
2 cups mushrooms, sliced or 4 carrots peeled and sliced thinly
1 medium zucchini, cut into match stick size pieces
1 yellow squash, cut into match stick size pieces
2 lemons, limes or oranges sliced (or any combination)

 

1. Preheat oven to 375°.

2. Butter the inside of an oven-safe casserole dish.

3. In a bowl combine oil and basil.

4. Season both sides of chicken with salt and pepper.

5. Put vegetables on the bottom of the casserole dish.  season with salt and pepper. Top with chicken.

6. Pour oil/basil mixture over the top of the chicken. Top with citrus slices.

7. Bake in a covered casserole dish for 30-35 minutes until chicken reaches 160° degrees on an instant read thermometer.

Chef Notes:

Great additions include shredded carrot, snap peas, sliced leeks or green onions, summer squash, asparagus.

Serve with cooked brown rice, barley or quinoa.

Southwest Oven Steamed Chicken- Omit basil and use cilantro, jalapeno and limes.

Servings: 4

Oven Temperature: 375°F

Author: Chef Jackie
Web Page: preplike@chef.blogspot.com

 

Comments:

For more great REAL recipes and E-cookbooks go to Get REAL for Kids.

Plan to Shop Video and Meatball Muffin Cups Recipe

I have made another video with Get Real for Kids.  The video is called plan to shop and will give you great ideas on how to save time and money on you next shopping trip.

As school approaches I start thinking about what recipes and can double or triple and freeze and which ones will work great in a lunch box.  Meatball Muffin Cups is one of our favorites it makes an awesome freezer meal, is very versatile, reheats quickly and travels well in the lunch box.  I have made this recipe so many different ways such as; taco, cheeseburger, chicken Parmesan and BBQ.  I have even made breakfast ones using turkey breakfast sausage with apples and cheddar.

Meatball Muffin Cups
½ cup tomato basil sauce or spaghetti sauce
¼ cup onion, chopped
½ Tbs honey or sucanat
½ tsp Celtic sea salt
¼ tsp fresh ground pepper
½ tsp oregano or basil, dried
1 grated carrot or zucchini
2 tsp parsley
1 clove garlic, chopped
½ cup oatmeal
2 eggs
1 1/2 lb ground turkey, chicken or pasture raised ground beef or turkey sausage

Topping sauce
1 cup tomato basil sauce or spaghetti sauce
2 tsp sucanat or honey

1. Preheat oven to 350 degrees.
2. Line muffin tin with paper cups
3. Combine all ingredient except sauce for topping.
4. Form mixture into 12-15 large balls and place in paper lined muffin tin.
5. Combine ingredients for topping sauce; top each meatball muffin with 1 tablespoon topping sauce.
6. Bake 20-30 minutes.

Yield: 12-15 muffins

Author: Chef Jackie White
Copyright: Prep Like a Chef

Author Notes
Allergen Info:
Casein free
Gluten free-use gluten free oats
Comments:
Serve with additional tomato sauce, steamed green beans and mashed potatoes.
Cheese would make a great addition. Either add it to the meat mixture or place it on top at the end of cooking.
Freezer tip
Cool Meatball Muffins and remove from papers then place on a wax lined cookie sheet. Freeze until solid then put into a freezer safe container. Reheat in a steam basket to retain moisture.

Meatball may also be frozen in their raw state in the paper muffin cups. Do not top with tomato sauce until ready to cook. Freeze the sauce in a small freeze safe container and store with the meatball muffin container.

Look Mom I'm on TV! Plus Melon Chicken Salad Recipe

As many of you know I write E-cookbooks for Get Real For Kids ; this website helps families bring the "REAL" back to the meal.  They focus on family favorites and kid friendly foods that are both nutritious and delicious. We recently made a video talking about weekly menu planning.  Be sure to check it out!

I hail from a town that takes pride in their melons; so much that our Melon Festival is this weekend!  In honor of the festivities please enjoy this delicious recipe.

Grilled Chicken and Cantaloupe Salad

4 boneless skinless chicken breast halves ½ tsp sea salt ½ tsp fresh ground pepper 1 jalapeno pepper Juice of 2 limes 2 Tbs olive oil 1 garlic clove minced 2 tsp soy sauce 1 celery stalk 1 cucumber seeded and sliced into half moons 1 small cantaloupe into 1 inch cubes ½ pint grape tomatoes halved 2 Tbs basil or cilantro, chopped 6 cups of spring mix (about 3 ounce) or chopped romaine

Citrus Chicken Season chicken with salt and pepper Wearing gloves remove seeds and ribs of jalapeno pepper, mince In medium bowl stir in the juice from 1 lime, garlic, soy sauce and 1 teaspoon of jalapeno. Add chicken and marinate at room temperature turning once. Remove chicken from marinade and grill over medium heat. About 5 minutes on each side or till juice run clear and a thermometer read 160 when inserted to the thickest part of meat. Let meat rest 5 minutes. Cut chicken into ½ inch diagonal strips against the grain of the meat Toss chicken with prepared salsa Divide spring mix on 4 plates and top with chicken and salsa Prepare Melon Salsa while chicken marinates Cut celery on an angel making ¼ thick crescent moon slices Toss celery and cucumber with melon, tomatoes, basil, remaining jalapeno and juice of other lime in a medium bowl. Set aside.  Serve with chicken over a bed of greens.

Yield: 4-6