This is a recipe my 5 year old found and requested that we make. It turned out really delicious!
Serves: 2
Ingredients:
1/2 cup fresh or frozen strawberries
1/2 cup fresh or frozen pitted Bing cherries
1/4 cup fresh or frozen raspberries
1/2 cup apple juice
1/2 cup low-fat yogurt (plain works great!)
strawberry and raspberry for garnish (optional)
Directions:
1. Place the fruit in the base of a blender. Add the juice and yogurt.
2. Blend on low, stopping the blender to stir if necessary, until smooth. Increase to high for several seconds.
3. Divide the mixture between two glasses and top with fresh fruit.
Kitchen Tip: Buy frozen fruit for the smoothie. The fruit will be ripest and you won't need any ice cubes for a nice thick smoothie.
Recipe source: http://www.nickjr.com/recipes/berry-cherry-groovy-smoothie.jhtml
Aloha Chicken
ALOHA CHICKEN
Serves: 4
Ready in 30 mins or less
Ingredients:
4 boneless skinless chicken breast halves
1 Tbsp all-purpose flour
1 Tbsp oil
2 cans (8oz size) unsweetened pineapple chunks
1 tsp cornstarch
1 Tbsp honey
1 Tbsp light teriyaki sauce or light soy sauce
1/8 tsp black pepper
hot cooked rice
Directions:
Flatten chicken to 1/4 inch thickness. Place 1 tablespoon of flour in a large Ziploc bag; add chicken and shake to coat. In skillet over medium heat, brown chicken in oil for 3 to5 minutes on each side or until juices run clear. Remove and keep warm.
Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil 30 seconds or until thickened. Add pineapple chunks and chicken; heat through. Serve over rice. (We had it with brown rice and it was excellent!)
*Note: Next time I think I'd like to have a little bit more sauce so I may increase the amount of pineapple juice, cornstarch, honey, and teriyaki sauce to make more. It would probably be nice to have some to pour over the rice too.
source: www.cdkitchen.com
Serves: 4
Ready in 30 mins or less
Ingredients:
4 boneless skinless chicken breast halves
1 Tbsp all-purpose flour
1 Tbsp oil
2 cans (8oz size) unsweetened pineapple chunks
1 tsp cornstarch
1 Tbsp honey
1 Tbsp light teriyaki sauce or light soy sauce
1/8 tsp black pepper
hot cooked rice
Directions:
Flatten chicken to 1/4 inch thickness. Place 1 tablespoon of flour in a large Ziploc bag; add chicken and shake to coat. In skillet over medium heat, brown chicken in oil for 3 to5 minutes on each side or until juices run clear. Remove and keep warm.
Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil 30 seconds or until thickened. Add pineapple chunks and chicken; heat through. Serve over rice. (We had it with brown rice and it was excellent!)
*Note: Next time I think I'd like to have a little bit more sauce so I may increase the amount of pineapple juice, cornstarch, honey, and teriyaki sauce to make more. It would probably be nice to have some to pour over the rice too.
source: www.cdkitchen.com
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