The Menu
Chicken and Vegetables with a Twist
Strawberry Spring Salad
Blackberry-Almond Oatmeal Bars
The Recipes
Chicken and Vegetables with a Twist
serves 6
This pasta dish is quick to make and filled with flavor and goodness.
http://www.landolakes.com
Pasta
6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)
Chicken & Vegetables
4 tablespoons Butter
2 teaspoons chopped fresh garlic
1 pound boneless skinless chicken breasts, cut into 1/2-inch cube
1 teaspoon dried thyme leaves
1 (12-ounce) bag frozen vegetable mixture (broccoli, carrots, water chestnuts and sugar snap peas)
1/2 small red bell pepper, cut into thin strips
1/2 cup shredded Parmesan cheese
Cook fusilli pasta according to package directions.
Drain; set aside. Keep warm. Meanwhile, melt 3 tablespoons Fresh Buttery Taste® Spread in 10-inch skillet until sizzling; add garlic, chicken and thyme. Cook over medium-high heat, stirring constantly, until chicken is no longer pink (5 to 8 minutes).
Stir in vegetables. Continue cooking, stirring occasionally, until vegetables are crisply tender (6 to 9 minutes). Stir in cooked fusilli, remaining Fresh Buttery Taste® Spread and Parmesan cheese.
Nutrition Facts (1 serving)
Calories: 310-Fat: 12g-Cholesterol: 50mg-Sodium: 140mg-Carbohydrates: 26g-Dietary Fiber: 3g-Protein: 27g
Strawberry Spring Salad
Cooking Light APRIL 1997
serves 8 (serving size: 2 cups salad and 1 teaspoon nuts)
h ttp://www.myrecipes.com/recipe/strawberry-spring-salad-10000000223673/
Dressing:
6 tablespoons white wine vinegar
6 tablespoons water
2 tablespoons honey
3 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Salad:
6 cups quartered strawberries
2 (10-ounce) bags Italian-blend salad greens (about 6 cups)
8 teaspoons toasted pine nuts
Combine first 6 ingredients, and stir well with a whisk.
Combine strawberries and greens. Add vinegar mixture; toss to coat. Sprinkle with nuts.
Per serving:
Calories: 98-Fat: 4.5g-(Saturated fat: 0.6g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 1.2g)-Protein: 4.5g-Carbohydrate: 14.3g-Fiber: 3.5g-Cholesterol: 0.0mg-Sodium: 76mg.
Blackberry-Almond Oatmeal Bars
makes 24
Bloggers Adam and Joanne Gallagher from Inspired Taste make delicious blackberry oatmeal bars great for an on-the-go breakfast or afternoon snack.
http://www.bettycrocker.com
www.inspiredtaste.net
1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned oats
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup plus 6 tablespoons cold unsalted butter, cut into pieces
1/2 cup sliced almonds
1 jar (10 oz) blackberry fruit spread
1 container (6 oz) fresh blackberries
1 Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray.
2 In large bowl, mix flour, oats, brown sugar, baking powder and salt. Work in butter pieces with fingers until mixture looks like coarse meal. Stir in almonds. Press half of the mixture in bottom of baking dish. Top with fruit spread and blackberries. Sprinkle remaining oat mixture over top; pat down lightly.
3 Bake 32 to 35 minutes or until golden brown. Cool on cooling rack at least 45 minutes. Cut into 6 rows by 4.
Tips:
For blueberry oatmeal bars, substitute blueberry fruit spread and fresh blueberries.
Freeze individually wrapped bars up to 1 month; thaw at room temperature before enjoying.
Chicken and Vegetables with a Twist
Strawberry Spring Salad
Blackberry-Almond Oatmeal Bars
The Recipes
Chicken and Vegetables with a Twist
serves 6
This pasta dish is quick to make and filled with flavor and goodness.
http://www.landolakes.com
Pasta
6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)
Chicken & Vegetables
4 tablespoons Butter
2 teaspoons chopped fresh garlic
1 pound boneless skinless chicken breasts, cut into 1/2-inch cube
1 teaspoon dried thyme leaves
1 (12-ounce) bag frozen vegetable mixture (broccoli, carrots, water chestnuts and sugar snap peas)
1/2 small red bell pepper, cut into thin strips
1/2 cup shredded Parmesan cheese
Cook fusilli pasta according to package directions.
Drain; set aside. Keep warm. Meanwhile, melt 3 tablespoons Fresh Buttery Taste® Spread in 10-inch skillet until sizzling; add garlic, chicken and thyme. Cook over medium-high heat, stirring constantly, until chicken is no longer pink (5 to 8 minutes).
Stir in vegetables. Continue cooking, stirring occasionally, until vegetables are crisply tender (6 to 9 minutes). Stir in cooked fusilli, remaining Fresh Buttery Taste® Spread and Parmesan cheese.
Nutrition Facts (1 serving)
Calories: 310-Fat: 12g-Cholesterol: 50mg-Sodium: 140mg-Carbohydrates: 26g-Dietary Fiber: 3g-Protein: 27g
Strawberry Spring Salad
Cooking Light APRIL 1997
serves 8 (serving size: 2 cups salad and 1 teaspoon nuts)
h ttp://www.myrecipes.com/recipe/strawberry-spring-salad-10000000223673/
Dressing:
6 tablespoons white wine vinegar
6 tablespoons water
2 tablespoons honey
3 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Salad:
6 cups quartered strawberries
2 (10-ounce) bags Italian-blend salad greens (about 6 cups)
8 teaspoons toasted pine nuts
Combine first 6 ingredients, and stir well with a whisk.
Combine strawberries and greens. Add vinegar mixture; toss to coat. Sprinkle with nuts.
Per serving:
Calories: 98-Fat: 4.5g-(Saturated fat: 0.6g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 1.2g)-Protein: 4.5g-Carbohydrate: 14.3g-Fiber: 3.5g-Cholesterol: 0.0mg-Sodium: 76mg.
Blackberry-Almond Oatmeal Bars
makes 24
Bloggers Adam and Joanne Gallagher from Inspired Taste make delicious blackberry oatmeal bars great for an on-the-go breakfast or afternoon snack.
http://www.bettycrocker.com
www.inspiredtaste.net
1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned oats
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup plus 6 tablespoons cold unsalted butter, cut into pieces
1/2 cup sliced almonds
1 jar (10 oz) blackberry fruit spread
1 container (6 oz) fresh blackberries
1 Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray.
2 In large bowl, mix flour, oats, brown sugar, baking powder and salt. Work in butter pieces with fingers until mixture looks like coarse meal. Stir in almonds. Press half of the mixture in bottom of baking dish. Top with fruit spread and blackberries. Sprinkle remaining oat mixture over top; pat down lightly.
3 Bake 32 to 35 minutes or until golden brown. Cool on cooling rack at least 45 minutes. Cut into 6 rows by 4.
Tips:
For blueberry oatmeal bars, substitute blueberry fruit spread and fresh blueberries.
Freeze individually wrapped bars up to 1 month; thaw at room temperature before enjoying.
