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Published Thursday, February 02, 2012 in Close-Up

What's Cooking in Coweta

From Staff Reports

closeup@newnan.com

Enjoy these recipes for an easy chicken bake, family-friendly frozen pina coladas, and a healthy rice bowl dish:

CREAMY AND HEALTHY CHICKEN AND HAM BAKE

By Barbara Wetherington

1 can condensed reduced-sodium cream of chicken soup

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1/2 cup light sour cream

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1 pound chicken breast tenders (not the breaded ones)

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1 package (2 1/2 ounces)thinly sliced smoked

ham, coarsely chopped

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1 teaspoon dried parsley flakes

Heat oven to 325°F. Spray a 2-quart glass baking dish (8-inch square) with cooking spray. In a small bowl, mix soup and sour cream. Arrange the chicken in the baking dish. Top with the ham. Spoon the soup mixture evenly over the top.

Bake uncovered about 1 hour or until chicken is no longer pink in the center. Sprinkle with the parsley flakes.

• • •

FAMILY-FRIENDLY PINA COLADA FROSTIES

By Barbara Wetherington

1 (12-ounce) container frozen whipped topping, thawed

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1 (15-ounce) can cream of coconut

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1 (8-ounce) can crushed pineapple, well drained

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1 (6-ounce) jar red maraschino cherries, drained and chopped

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1/2 cup sweetened flaked coconut

Line 12 muffin cups with paper baking cups.

In a large bowl, combine whipped topping and cream of coconut. Mix until well blended. Add crushed pineapple, cherries, and coconut.

Spoon into the baking cups, cover, and freeze for at least 3 hours before serving.

Delicious and very pretty.

• • •

ORANGE CHICKEN AND VEGETABLE RICE BOWL

From USA Rice Federation

Servings: Makes 6 servings.

Ingredients:

2 Tablespoons vegetable oil

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1 pound skinless, boneless, chicken breasts, cut into strips

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2 cups broccoli florets

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2 carrots, thinly sliced

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1 medium onion, sliced

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1 each yellow and red bell peppers, sliced

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1 tablespoon grated fresh ginger

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14 ounce low-sodium chicken broth

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1/2 cup orange juice

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1 Tablespoon grated orange zest

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3 Tablespoons soy sauce

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2 Tablespoons cornstarch

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3 cups hot cooked brown rice

Preparation:

In a large skillet or wok, heat 1 tablespoon of oil; add in chicken and stir fry until lightly browned; remove and set aside. In same skillet, heat remaining oil; stir fry vegetables and ginger 4-5 minutes, or until vegetables are tender crisp. Combine chicken broth, orange juice and zest, soy sauce and cornstarch in bowl and stir until smooth. Add to skillet, stirring constantly. Boil 1 to 2 minutes or until thickened. Stir in chicken and cook until heated through. Spoon over or toss with warm rice.