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.
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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.
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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.
