Baked Lemon Chicken Kid’s Menu for 5
The Menu
Baked Lemon Chicken
Seared Greens
Three-Grain Pilaf
Easy Rhubarb Strawberry Crisp
The Recipes
Baked Lemon Chicken
Serves: 5
Your children will like this! The lemon slices on these chicken pieces look like circus wheels. Ask your child to help you top the chicken with the lemon slices before it goes into the oven.
1 3-1/2 pound chicken, skinned, cut into 10 pieces
¼ tsp salt
¼ pepper
1-1/2 thinly sliced garlic cloves (or 1 tsp. garlic powder)
4 fresh thyme sprigs (or 1 tsp dried thyme)
3 cups thinly-sliced onions
1-1/2 cups chicken stock or water
¼ cup lemon juice
1 lemon, sliced into 10 slices, seeds removed
1. Combine salt, pepper, garlic, and thyme.
2. Lay chicken pieces into an 11" x 13" baking pan. Sprinkle seasonings over chicken.
3. Combine onions, stock, and lemon juice in a sauce pan. Heat to a boil.
4. Pour hot lemon mixture around chicken. Top each chicken piece with a lemon slice.
5. Bake for 30 minutes at 400 degrees F. until golden brown and juices are clear colored.
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Seared Greens
Serves: 6
You don't have to cook greens like kale or collards a long time! Lightly cooked, they retain a shiny green color, and are still chewy enough to have texture. They also keep more vitamins.
1-1/2 pound of kale or collards
2 Tbsp olive or vegetable oil
4 cloves of chopped garlic
1 cup of water
¼ tsp salt
1 tsp black pepper
Tbsp cider vinegar
1. Clean the greens thoroughly and cut stems away. Dry well and tear into salad pieces or slice across the leaf into 1/2" pieces.
2. In a large deep pot or skillet with a cover, sauté garlic in oil. Add greens in pan with 1 cup water, cover; steam for 4 minutes.
3. Uncover, stir constantly until greens shrink. Add salt and pepper and continue to stir on high until mixture is thoroughly wet. Sprinkle cider vinegar. Cover; turn off heat; let stand until ready to serve.
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Three-Grain Pilaf
Serves: 6
Orzo is pasta that looks like rice. Barley adds a nutty flavor. Together, with the rice, the three make an exciting grain dish.
1 medium onion, minced
½ cup peppers, green or red or both
1 oz vegetable oil (or butter)
½ cup golden raisins
¼ cup chopped fresh parsley
½ cup pearled barley
5 cups chicken broth (or water with one bouillon cube)
1 cup converted rice
½ cup dry orzo pasta
3 bay leaves
½ cup chopped nuts such as pine, almonds or walnuts (optional)
Seasonings to taste
Preheat oven to 350 degrees F.
1. Sauté onion and peppers in oil or butter for 5 minutes. Remove from heat. Add raisins and parsley; set aside.
2. Cook barley in 5 cups of stock or water for 20 minutes, covered, then add rice and cook for 15 minutes. Add orzo and bay leaves. Cook covered for another 5 minutes.
3. Remove bay leaves. Fold in sautéed vegetables and nuts (optional). Add seasonings (not too much salt
Serve.
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Easy Rhubarb Strawberry Crisp
If you are using fresh rhubarb, discard the leaves. If the fresh stalks are a little tough to cut, you can peel them like a carrot with a vegetable peeler.
Serves: 8
2 cups fresh or frozen rhubarb, cut into 1" pieces.
2 cups fresh strawberries, quartered
2 Tbsp lemon juice
Topping
1 cup topping dry oatmeal (regular or instant)
½ cup flour
½ cup brown sugar
½ cup white sugar
¼ cup margarine (1/4 stick)
1 tsp cinnamon
Extra Topping (optional)
1 pint vanilla Lowfat frozen yogurt
¼ cup honey
1. The adult preheats oven to 350 degrees F. In a large bowl, let the kids measure and combine oatmeal, flour, sugars, margarine, and cinnamon. Let them mix until the butter is soft and everything is well combined and crumbly. (Make sure everyone's hands are very clean
2. Have the kids place the fruit in a pie pan or 8" baking dish. Sprinkle with lemon juice. Cover evenly with the oatmeal topping.
3. The adult bakes the crisp for 25 to 30 minutes, until the fruit is bubbling and the kitchen smells delicious!
4. When crisp comes out of oven, let it tool for 10 minutes or more, cut into 8 pieces. Let each child top each serving with a scoop of frozen yogurt. Drizzle honey over the top of ice cream. Enjoy!
The Menu
Baked Lemon Chicken
Seared Greens
Three-Grain Pilaf
Easy Rhubarb Strawberry Crisp
The Recipes
Baked Lemon Chicken
Serves: 5
Your children will like this! The lemon slices on these chicken pieces look like circus wheels. Ask your child to help you top the chicken with the lemon slices before it goes into the oven.
1 3-1/2 pound chicken, skinned, cut into 10 pieces
¼ tsp salt
¼ pepper
1-1/2 thinly sliced garlic cloves (or 1 tsp. garlic powder)
4 fresh thyme sprigs (or 1 tsp dried thyme)
3 cups thinly-sliced onions
1-1/2 cups chicken stock or water
¼ cup lemon juice
1 lemon, sliced into 10 slices, seeds removed
1. Combine salt, pepper, garlic, and thyme.
2. Lay chicken pieces into an 11" x 13" baking pan. Sprinkle seasonings over chicken.
3. Combine onions, stock, and lemon juice in a sauce pan. Heat to a boil.
4. Pour hot lemon mixture around chicken. Top each chicken piece with a lemon slice.
5. Bake for 30 minutes at 400 degrees F. until golden brown and juices are clear colored.
------------------------
Seared Greens
Serves: 6
You don't have to cook greens like kale or collards a long time! Lightly cooked, they retain a shiny green color, and are still chewy enough to have texture. They also keep more vitamins.
1-1/2 pound of kale or collards
2 Tbsp olive or vegetable oil
4 cloves of chopped garlic
1 cup of water
¼ tsp salt
1 tsp black pepper
Tbsp cider vinegar
1. Clean the greens thoroughly and cut stems away. Dry well and tear into salad pieces or slice across the leaf into 1/2" pieces.
2. In a large deep pot or skillet with a cover, sauté garlic in oil. Add greens in pan with 1 cup water, cover; steam for 4 minutes.
3. Uncover, stir constantly until greens shrink. Add salt and pepper and continue to stir on high until mixture is thoroughly wet. Sprinkle cider vinegar. Cover; turn off heat; let stand until ready to serve.
------------------------
Three-Grain Pilaf
Serves: 6
Orzo is pasta that looks like rice. Barley adds a nutty flavor. Together, with the rice, the three make an exciting grain dish.
1 medium onion, minced
½ cup peppers, green or red or both
1 oz vegetable oil (or butter)
½ cup golden raisins
¼ cup chopped fresh parsley
½ cup pearled barley
5 cups chicken broth (or water with one bouillon cube)
1 cup converted rice
½ cup dry orzo pasta
3 bay leaves
½ cup chopped nuts such as pine, almonds or walnuts (optional)
Seasonings to taste
Preheat oven to 350 degrees F.
1. Sauté onion and peppers in oil or butter for 5 minutes. Remove from heat. Add raisins and parsley; set aside.
2. Cook barley in 5 cups of stock or water for 20 minutes, covered, then add rice and cook for 15 minutes. Add orzo and bay leaves. Cook covered for another 5 minutes.
3. Remove bay leaves. Fold in sautéed vegetables and nuts (optional). Add seasonings (not too much salt
Serve.---------------------------------
Easy Rhubarb Strawberry Crisp
If you are using fresh rhubarb, discard the leaves. If the fresh stalks are a little tough to cut, you can peel them like a carrot with a vegetable peeler.
Serves: 8
2 cups fresh or frozen rhubarb, cut into 1" pieces.
2 cups fresh strawberries, quartered
2 Tbsp lemon juice
Topping
1 cup topping dry oatmeal (regular or instant)
½ cup flour
½ cup brown sugar
½ cup white sugar
¼ cup margarine (1/4 stick)
1 tsp cinnamon
Extra Topping (optional)
1 pint vanilla Lowfat frozen yogurt
¼ cup honey
1. The adult preheats oven to 350 degrees F. In a large bowl, let the kids measure and combine oatmeal, flour, sugars, margarine, and cinnamon. Let them mix until the butter is soft and everything is well combined and crumbly. (Make sure everyone's hands are very clean
2. Have the kids place the fruit in a pie pan or 8" baking dish. Sprinkle with lemon juice. Cover evenly with the oatmeal topping.
3. The adult bakes the crisp for 25 to 30 minutes, until the fruit is bubbling and the kitchen smells delicious!
4. When crisp comes out of oven, let it tool for 10 minutes or more, cut into 8 pieces. Let each child top each serving with a scoop of frozen yogurt. Drizzle honey over the top of ice cream. Enjoy!
