Simplifying Getting Family Dinner to Your Table!

Transcription

1 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 40 Min Risotto with and a Green Formal BowtieChicken Pasta with Sausage Steamed Side (for 2) (for 4) Salad with HomeBroccoli Made Vinaigrette Chicken Risotto Ingredients 2 Boneless Skinless Chicken Breasts 1/4 Yellow Onion 6 White Mushrooms 1 Teaspoon Freeze Dried Minced Garlic 2 Tablespoons Curly Parsley 3/4 Cup Arborio Rice 1/2 Cup White Grape Juice 2 1/2 tsp. Better than Bouillon Chicken Base 2 1/2 Cups Water 1 Teaspoon Balsamic Vinegar 2 Tablespoons Salted Butter 1/4 Cup Fresh Grated Parmesan Cheese Salt and Pepper to Taste Approximately 550 calories per normal serving *Ingredients make two generous servings. Steamed Broccoli Ingredients 1 Head Fresh Broccoli Approximately 120 calories per normal serving *Ingredients make two generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -

2 Formal Bowtie Pasta Chicken with Risotto Sausage with and a Green Salad with Steamed Home Made Broccoli Vinaigrette Side (for (for 2) 4) 1 2 Prep and Sauté Vegetables: Dice 1/4 yellow onion. Wash 6 mushrooms and cut off the ends. Slice mushrooms into 1/4 thick slices. Melt 1 Tbsp. butter in a large sauté pan over medium high heat. Once melted, sauté mushrooms and onion together until onions are translucent. Remove from pan, reserving for later. 3 Begin Simmering 4 Chicken Stock: In a medium sauce pan, bring 2 1/2 cups of water to a boil, stir in 2 1/2 tsp. chicken base and reduce to a low simmer until base is dissolved. Will be used in 1/2 cup increments in future steps. Brown the Chicken Breasts: To the previously used pan, add 1 Tbsp. salted butter to the sauté pan. After salting and peppering the chicken breasts, add meat to the sauté pan. Quickly brown both sides of the chicken breast. (1-2 Min. per side) Will finish cooking later. Add Arborio Rice: Once chicken is browned and pan is still over medium high heat, add 3/4 cup Arborio rice around the chicken breasts, sauté for about 2 minutes. Next, deglaze the pan by adding 1/2 cup white grape juice, 1/2 cup of the simmering chicken stock from the sauce pan, 1 tsp. balsamic vinegar, and 1 tsp freeze dried minced garlic to sauté pan. Bring to a boil and then reduce heat to medium. Cook Arborio Rice: 5 THIS IS THE MOST 6 IMPORTANT PART OF THE MEAL. Once the liquid is absorbed into rice, add another 1/2 cup of the simmering chicken stock to sauté pan and flip the chicken breasts over. Once this chicken stock is absorbed (about 5 min), add another 1/2 cup of chicken stock and flip chicken again. Repeat 2 more times. (using all 2 1/2 cups of broth). Broccoli and Parsley: While the rice and chicken are cooking, cut florets off the stems of the broccoli and rinse clean. Add broccoli to an appropriate sized sauce pan with a lid and add 1/2 of water at bottom of the pan. Cook over medium-high heat until lid feels hot, then reduce heat to simmer. Remove 2 Tbsp. parsley from stems and finely chop. 7 Finish the Risotto: When the last 1/2 cup of stock is added to the rice, flip the chicken one final time and add the sautéed onions, mushrooms, & fresh chopped parsley to sauté pan and cook over medium heat until stock is absorbed the final time. 8 Serve and Enjoy: The broccoli should now be al dente, drain and add to a serving bowl. Stir most of the 1/4 cup parmesan cheese into risotto. Once melted, plate risotto on serving platter and top with chicken breasts. Garnish with remaining parmesan cheese and Enjoy!

3 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 40 Min Risotto with and a Green Formal BowtieChicken Pasta with Sausage Steamed Side (for 4) (for 4) Salad with HomeBroccoli Made Vinaigrette Chicken Risotto Ingredients 4 Boneless Skinless Chicken Breasts 1/2 Yellow Onion 12 White Mushrooms 2 Teaspoons Freeze Dried Minced Garlic 1/4 Cup Curly Parsley 1 1/2 Cups Arborio Rice 1 Cup White Grape Juice 5 Teaspoons Better than Bouillon Chicken Base 5 Cups Water 2 Teaspoons Balsamic Vinegar 4 Tablespoons Salted Butter 1/2 Cup Fresh Grated Parmesan Cheese Salt and Pepper to Taste Approximately 550 calories per normal serving *Ingredients make four generous servings. Steamed Broccoli Ingredients 2 Heads Fresh Broccoli Approximately 120 calories per normal serving *Ingredients make four generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -

4 Formal Bowtie Pasta Chicken with Risotto Sausage with and a Green Salad with Steamed Home Made Broccoli Vinaigrette Side (for (for 4) 4) 1 2 Prep and Sauté Vegetables: Dice 1/2 yellow onion. Wash 12 mushrooms and cut off the ends. Slice mushrooms into 1/4 thick slices. Melt 2 Tbsp. butter in a large sauté pan over medium high heat. Once melted, sauté mushrooms and onion together until onions are translucent. Remove from pan, reserving for later. 3 Begin Simmering 4 Chicken Stock: In a medium sauce pan, bring 5 cups of water to a boil, stir in 5 tsp. chicken base and reduce to a low simmer until base is dissolved. Will be used in 1 cup increments in future steps. Brown the Chicken Breasts: To the previously used pan, add 2 Tbsp. salted butter to the sauté pan. After salting and peppering the chicken breasts, add meat to the sauté pan. Quickly brown both sides of the chicken breast. (1-2 Min. per side) Will finish cooking later. Add Arborio Rice: Once chicken is browned and pan is still over medium high heat, add 1 1/2 cups Arborio rice around the chicken breasts, sauté for about 2 minutes. Next, deglaze the pan by adding 1 cup white grape juice, 1 cup of the simmering chicken stock from the sauce pan, 2 tsp. balsamic vinegar, and 2 tsp freeze dried minced garlic to sauté pan. Bring to a boil and then reduce heat to medium. Cook Arborio Rice: 5 THIS IS THE MOST 6 IMPORTANT PART OF THE MEAL. Once the liquid is absorbed into rice, add another 1 cup of the simmering chicken stock to sauté pan and flip the chicken breasts over. Once this chicken stock is absorbed (about 5 min), add another 1 cup of chicken stock and flip chicken again. Repeat 2 more times. (using all 5 cups of broth). Broccoli and Parsley: While the rice and chicken are cooking, cut florets off the stems of the broccoli and rinse clean. Add broccoli to an appropriate sized sauce pan with a lid and add 1/2 of water at bottom of the pan. Cook over medium-high heat until lid feels hot, then reduce heat to simmer. Remove 1/4 cup parsley from stems and finely chop. 7 Finish the Risotto: When the last cup of stock is added to the rice, flip the chicken one final time and add the sautéed onions, mushrooms, & fresh chopped parsley to sauté pan and cook over medium heat until stock is absorbed the final time. 8 Serve and Enjoy: The broccoli should now be al dente, drain and add to a serving bowl. Stir most of the 1/2 cup parmesan cheese into risotto. Once melted, plate risotto on serving platter and top with chicken breasts. Garnish with remaining parmesan cheese and Enjoy!

5 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 40 Min Risotto with and a Green Formal BowtieChicken Pasta with Sausage Steamed Side (for 6) (for 4) Salad with HomeBroccoli Made Vinaigrette Chicken Risotto Ingredients 6 Boneless Skinless Chicken Breasts 3/4 Yellow Onion 18 White Mushrooms 1 Tablespoon Freeze Dried Minced Garlic 3/8 Cup Curly Parsley 2 1/4 Cups Arborio Rice 1 1/2 Cups White Grape Juice 7 1/2 tsp. Better than Bouillon Chicken Base 7 1/2 Cups Water 1 Tablespoon Balsamic Vinegar 6 Tablespoons Salted Butter 3/4 Cup Fresh Grated Parmesan Cheese Salt and Pepper to Taste Approximately 550 calories per normal serving *Ingredients make six generous servings. Steamed Broccoli Ingredients 3 Heads Fresh Broccoli Approximately 120 calories per normal serving *Ingredients make six generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -

6 Formal Bowtie Pasta Chicken with Risotto Sausage with and a Green Salad with Steamed Home Made Broccoli Vinaigrette Side (for (for 6) 4) 1 2 Prep and Sauté Vegetables: Dice 3/4 yellow onion. Wash 18 mushrooms and cut off the ends. Slice mushrooms into 1/4 thick slices. Melt 3 Tbsp. butter in an extra large sauté pan over medium high heat. Once melted, sauté mushrooms and onion together until onions are translucent. Remove from pan, reserving for later. 3 Begin Simmering 4 Chicken Stock: In a medium sauce pan, bring 7 1/2 cups of water to a boil, stir in 7 1/2 tsp. chicken base and reduce to a low simmer until base is dissolved. Will be used in 1 1/2 cup increments in future steps. Brown the Chicken Breasts: To the previously used pan, add 3 Tbsp. salted butter to the sauté pan. After salting and peppering the chicken breasts, add meat to the sauté pan. Quickly brown both sides of the chicken breast. (1-2 Min. per side) Will finish cooking later. Add Arborio Rice: Once chicken is browned and pan is still over medium high heat, add 2 1/4 cups Arborio rice around the chicken breasts, sauté for about 2 minutes. Next, deglaze the pan by adding 1 1/2 cups white grape juice, 1 1/2 cups of the simmering chicken stock from the sauce pan, 1 Tbsp. balsamic vinegar, and 1 Tbsp. freeze dried minced garlic to sauté pan. Bring to a boil and then reduce heat to medium. Cook Arborio Rice: 5 THIS IS THE MOST 6 IMPORTANT PART OF THE MEAL. Once the liquid is absorbed into rice, add another 1 1/2 cups of the simmering chicken stock to sauté pan and flip the chicken breasts over. Once this chicken stock is absorbed (about 5 min), add another 1 1/2 cups of chicken stock and flip chicken again. Repeat 2 more times. (using all 7 1/2 cups of broth). Broccoli and Parsley: While the rice and chicken are cooking, cut florets off the stems of the broccoli and rinse clean. Add broccoli to an appropriate sized sauce pan with a lid and add 1/2 of water at bottom of the pan. Cook over medium-high heat until lid feels hot, then reduce heat to simmer. Remove 3/8 cup parsley from stems and finely chop. 7 Finish the Risotto: When the last 1 1/2 cups of stock is added to the rice, flip the chicken one final time and add the sautéed onions, mushrooms, & fresh chopped parsley to sauté pan and cook over medium heat until stock is absorbed the final time. 8 Serve and Enjoy: The broccoli should now be al dente, drain and add to a serving bowl. Stir most of the 3/4 cup parmesan cheese into risotto. Once melted, plate risotto on serving platter and top with chicken breasts. Garnish with remaining parmesan cheese and Enjoy!