Chicken is one of the most versatile and easy dinner dishes available. You can buy a big package of frozen chicken breasts to have on hand any time. Here are some ideas for quick chicken recipes that can become real family favorites.

1. Chicken Nuggets

The homemade version of these kid favorites is so much healthier than those offered by restaurants. Here’s how to make tasty ones at home.

Ingredients:
* Chicken breasts or strips (The number of breasts you’ll need depends on your family size – you will probably get 6 to 8 nuggets out of each breast. If you are using chicken breast strips, you can cut those into 2 or 3 nuggets each.)
* Plain yogurt
* Whole wheat flour
* 1 or 2 beaten eggs
* Seasoned whole wheat bread crumbs (you can make your own by grating up whole wheat bread and adding the seasonings of your choice)
* Melted butter or olive oil (or a combination)

Cut chicken breasts or strips into 1 to 1 1/2-inch pieces. Roll them in yogurt until they are coated (you can use a zip-top plastic bag to do this job if you like). Next roll the pieces in the flour, then the beaten egg, and finally the seasoned bread crumbs. Make sure to coat each piece thoroughly. Place pieces on parchment paper-covered baking sheets. Drizzle with melted butter and/or olive oil. Bake at 475 degrees F for 3 minutes, then reduce heat to 350 and bake for 10-12 minutes.

2. Sautéed Chicken

There are so many variations on the pan-sautéed chicken breast. Some professionals recommend pounding the chicken breasts to a uniform thickness between plastic wrap before cooking. Then sprinkle both sides of the chicken breasts with salt and pepper, heat some olive oil in your skillet on medium-high, and try some of these quick ideas.

Tomato Chicken

Place 4 chicken breasts in the skillet and sauté for 3 to 5 minutes on each side. Put the chicken on a warm plate or platter. Add 5 cloves of chopped garlic and sauté for a minute; then add 1 pint of cherry tomatoes into the garlic. Add 1/2 cup chicken broth and simmer 5 minutes. Then pour this sauce over the chicken.

Lemony Herbed Chicken

Sauté 4 chicken breasts as described above and remove to a warm plate or platter. To the hot skillet, add 3 tablespoons butter, 1 tablespoon minced onion, 1/2 teaspoon each of dried thyme and sage (1 teaspoon if using fresh). Stir for about half a minute, then stir in 2 tablespoons of lemon juice and cook for another half a minute. Pour over chicken.

Crunchy Coconut Chicken Fingers

Sprinkle 4 raw chicken breasts with salt and pepper and set aside. In one shallow dish, combine one egg with 1 cup buttermilk or plain yogurt. In another shallow dish, place 1 cup rice flour. In yet another shallow dish, place 1 1/2 cups unsweetened, flaked coconut. Dip chicken in flour, then buttermilk/yogurt mixture, then coconut. Place coated chicken in a medium-hot skillet in which you’ve heated 3 tablespoons oil. Cook 3 or 4 minutes per side.

Super-Fast Oven-Baked Chicken

Chunk up 4 chicken breasts into 1 or 2-inch pieces. Place them in a shallow baking dish coated in olive oil. To the dish, add chunked green pepper, onions, and whole, peeled garlic cloves. Drizzle with olive oil and 1/4 cup lemon juice; stir to coat. Sprinkle with salt and pepper, thyme, and sage. Bake at 500 degrees F for 12 to 15 minutes.

Original post can be found here: Quick Chicken Dinner Recipes

It is so much easier to try to be healthy during the summer than in the winter. Try some of the top summer nutrition tips for the whole family and see if you don’t lose weight and feel better. Of course, the trick is maintaining the loss when the cooler weather returns.

Use the summer months to bring the family back together. Sure, the family may be busy but there has been much research done about the benefits of eating together as a family. One of the things researchers found indicates families who eat their meals together generally have a healthier diet than those who do not.

Make a meal plan and stick to it. Get your whole family involved in choosing which meals you’ll eat during the week. Include them in every step of the process – planning, shopping, preparing and serving – so everyone has a say in what the family eats.

Another way to improve your diet during the summer is to turn off everything which could be a distraction during meal time. Turn off the television and let the answering machine catch any calls while you eat. The fewer distractions you have, the less you’re likely to eat and the easier it will be to recognize when you’re full.

Rather than drinking soft drinks, which have been proven not to be a healthy choice, drink plenty of ice water, iced tea and 100% fruit juices. Does this mean you can’t ever have another soft drink? Of course not; however, cutting back on them can help you lose weight, give you more energy and help you remain properly hydrated.

Fill your refrigerator with seasonal fresh fruits and vegetables. Take the extra time to pre-prepare a large salad which you can enjoy for several meals. Cut up celery sticks, carrot sticks and other vegetables to have with healthy dips. You may also want to cut up a refreshing fruit salad which includes your family’s favorite fruits.

Start the grill. As long as the foods you cook on a grill aren’t burnt or look like charcoal, grilling lean meats is a great way to cook during the summer. Any fat in the meat will drop off the meat and that means it won’t go on your hips.

Prepare some of your foods in a crock pot. It will allow you to make a wonderful, healthful meal for your family without heating up your home. Just add the ingredients in the morning, set the temperature and leave it alone. When you return home at the end of the day the meal will be mostly prepared. Toss a quick salad and your family will be able to eat in no time.

These are a few of the top summer nutrition tips for the whole family. There are other things you can do, as well, but you can start with these. You could see results in the way you feel and the way you look before summer is over.

Original post can be found here: Top Summer Nutrition Tips for the Whole Family

With all of the health problems that arise from sugar and sugar alternatives, it is no wonder that many people are taking to natural sweeteners in their food. Using natural sweeteners such as honey, figs, apple juice and others helps to avoid chemicals that may be used in sugar and sugar alternatives. A list is provided below of some natural alternatives to use in replacement of a sugar product.

* Honey is one of the widest used natural sweeteners. Honey is made by bees and is sweeter than sugar, so reduce the amount of honey used in any recipes as a sugar substitute. Honey can be used in beverages, food and as a topping.

* Figs, in addition to being natural laxatives, are also great for sweetening foods. Figs are better cooked rather than raw.

* Concentrated apple juice is a great sweetener and can replace sugar in baking recipes and cooking. To replace sugar with concentrated apple juice, use ¾ cup for every cup of white sugar. Also reduce any liquid in a recipe, such as water, by 3 tablespoons as concentrated apple juice is liquid in form. Other concentrated juices can be used as well; just keep in mind that different flavors will affect the taste in your recipes.

* Molasses is a natural sweetener; however, it is not as sweet as sugar. When replacing sugar with molasses, use 1 1/3 cup of molasses per cup of granulated sugar. Molasses will impart strong flavor and dark color into your recipe.

* Maple syrup contains sucrose and glucose. Maple syrup is made from the sap of maple trees and is widely used as a sugar substitute. While it may not be as sweet as sugar, use only ¾ cup of maple syrup per cup of granulated sugar specified. As with concentrated apple juice, the maple syrup will liquefy the final product so be sure to decrease any liquids in the recipe by 3 tablespoons.

There are several natural sweeteners on the market that can be used in place of sugar and sugar substitutes. Feel free to experiment with different alternatives in recipes until you come up with a solution that works for you. When using a sugar alternative, be sure to account for any allergies such as allergies to honey.

Original post can be found here: Natural Alternatives to Sweeten Your Food and Your Life

It seems more and more you hear about people who have an allergy to wheat. If your child is one of those people, you know how important it is adjust their diet so they don’t have a problem. Since most store-bought goodies are made with wheat, here are some home-made wheat-free treats for lunch boxes.

Wheat-Free Brownies

These brownies are a great choice for children who love chocolate but can’t eat wheat. Ingredients include:

* 3/4 cup unsalted butter or margarine
* 3/4 cup sugar
* 5 separated eggs
* 6 ounces bittersweet chocolate
* 6 ounces finely ground almonds or almond flour
* Pinch of salt

In a bowl, cream together the butter and sugar, then add the egg yolks and mix thoroughly. Set this aside while you melt the chocolate over a double boiler or in a microwave-safe bowl. Allow this to cool some before adding it to the butter and sugar mixture. Stir in the almonds or almond flour.

Beat the egg whites until they become stiff but don’t allow them to dry out. Fold this into the other mixture. When the egg whites are completely incorporated, pour the mixture into a greased and floured 9” x 9” square pan. Bake these for 45 minutes in an oven preheated to 350 degrees Fahrenheit. Allow them to cool before you cut them up.

Wheat-Free Macaroon Cookies

Another great treat to tuck away in the lunch box is Wheat-Free Macaroon Cookies. Here’s what you’ll need:

* 4 egg whites (save the yolks for later use)
* 1/2 teaspoon salt
* 1 1/2 cups granulated sugar
* 2 cups shredded coconut
* 1 teaspoon vanilla extract

Preheat the oven to 350 degrees Fahrenheit. Beat together the egg whites and salt until stiff peaks form. Add the sugar, one tablespoon at a time, until the sugar is entirely dissolved. Add the remaining ingredients and gently combine; don’t beat them.

Place a sheet of parchment paper on the cookie sheet. Drop the mixture onto the paper by teaspoonfuls. Bake the cookies for 20 minutes. Remove from the oven and allow the cookies to cool for a while before you remove them from the cookie sheet. After they’ve cooled a while, remove them to a wire rack to finish cooling.

Peanut Butter Cookies

Does your child love peanut butter cookies but hasn’t been able to eat them lately? These easy to make Flourless Peanut Butter Cookies will bring a smile to your child’s face. The following ingredients are needed:

* 1 cup crunchy peanut butter
* 1 egg
* 1/2 cup rolled oats
* 1/2 cup granulated sugar
* 1/4 cup chocolate chips
* 1 teaspoon vanilla extract

Preheat the oven to 325 degrees Fahrenheit. Put all of the ingredients in a large bowl and mix it together. Make small or large balls of the dough. Place them on cookie sheets and then flatten them with a fork. Bake them for 20 minutes, remove from the cookie sheets, and allow them to cool.

There’s no doubt a family’s diet changes when a wheat allergy is discovered. Your child can still enjoy these and other wheat-free treats for lunch boxes. Be prepared, however – these treats are so good, you may be making them often.

Original post can be found here: Wheat-Free Treats for Lunch Boxes

Ingredients:
2 pints fresh strawberries, hulled and halved
4 tbsp sugar
2 cups whipping cream, whipped
4oz cream cheese, softened at room temperature
1 good quality pound cake, shop-bought
½ cup seedless raspberry jelly, melted

Instructions:
Add 2 tbsp of sugar to the sliced strawberries and mix gently.

In a separate bowl, mix a further 2 tbsp of sugar into the softened cream cheese. Fold the whipped cream into the cream cheese mixture.

Cut the pound cake into 1/3inch thick slices and place them in a glass bowl. Spread the raspberry jelly on top. Layer with the strawberries and cream cheese mixture. Repeat layering – finish with a layer of the cream cheese.

This is a lovely summer dessert.

Original post can be found here: Yummy Strawberry Trifle Dessert

Serves 2

Ingredients:
1 eggplant, sliced
3 gloves garlic, skin left on but tips cut off
1 medium zucchini, sliced
2 big tomatoes, cut into wedges
1 medium red onion, cut into wedges
1 tsp dried Herbs de Provence
1/2 green chilli, chopped (or less if you prefer)
3 ½ fl oz olive oil
Fresh lemon juice
7oz feta cheese, crumbled

Instructions:
Preheat the oven to 400 degrees Fahrenheit.

Place all the vegetables and chilli in a roasting pan. Stir in the herbs and olive oil. Bake in the oven for about 30 minutes, stirring occasionally. Discard garlic.

Add a squeeze of lemon juice and sprinkle the crumbled feta cheese on top. Place under a grill for a few minutes until cheese begins to soften.

Serve immediately.

Original post can be found here: Spicy Ratatouille with Feta Cheese

Serves 4

Ingredients:
4 ½ cups of vegetable broth (preferably low-sodium)
4 tsp olive oil
1 cup Arborio rice
2 onions, chopped
1 garlic clove, minced
4 small zucchini, diced
1 red bell pepper, seeded and diced
2 tbsp fresh basil, minced
2 tbsp fresh oregano, minced
4 tsp Parmesan cheese, grated
Freshly ground pepper

Instructions:
Bring the vegetable broth to a boil, reduce the heat and keep simmering.

In a non-stick saucepan, heat the oil. Sauté the onions and garlic until soft. Add the rice and stir for about one minute until well coated.

Add the zucchini, pepper and 1 ½ cups of the broth. Stir constantly until the broth is absorbed. Slowly add more of the broth, about ½ cup at a time. Once absorbed, repeat the procedure until all the broth has been used. Keep on stirring. The rice should be tender in about 20 minutes. Once all the broth is absorbed, stir in the fresh herbs, cheese and season.

Serve immediately.

Original post can be found here: Risotto with Red Pepper and Zucchini

Serves 1-2

Ingredients:
½ cup watermelon, cut into cubes and seeds removed
½ cup honeydew melon, cut into cubes
1 cup cantaloupe, cut into cubes
½ mango, cut into cubes
2 tsp lime juice
1 tsp honey
5 fresh mint leaves, chopped
2 ice cubes

Instructions:
Combine all ingredients in a blender and blend until nice and smooth.

A superhealthy and delicious smoothie.

Original post can be found here: Melon Smoothie with Mint

Serves 2

Ingredients:
½ small cucumber, finely diced
½ green pepper, finely diced
1 scallion, finely chopped
1 tbsp lemon juice
1 tbsp olive oil
½ tsp soy sauce
Bunch of fresh parsley, finely chopped

Instructions:
Combine all ingredients in a bowl. Mix gently. Season with black pepper and enjoy as a side dish with meat.

Original post can be found here: Green Salsa

Serves 1

Ingredients:
3.5-5oz salmon fillets (ideally organic)
2 tbsp fresh lime juice
2 tsp fresh ginger, grated
½ tsp Thai fish sauce
A few sprigs of fresh fennel

Instructions:
Preheat oven to 300 degrees F.

Cut squares of aluminium foil for each fillet. Place the fillet skin side down onto the foil and fold it loosely into an open parcel.

Mix together the lime juice, ginger and fish sauce in a little bowl and pour over the fillets. Sprinkle with the fresh fennel. Close the parcels and bake in the oven for about 10-15 minutes or until the fish is cooked through.

Enjoy!

Original post can be found here: Fish Parcels Thai-Style