Simplifying Getting Family Dinner to Your Table!

Transcription

1 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 20 Min Cook 25 Min Formal Teriyaki Bowtie Chicken Pasta & with Vegetable Sausage Rice and Bowl a Green Salad with with Home Fresh Made Fruit Side Vinaigrette (for 2) (for 4) Teriyaki Chicken & Vegetables Ingredients 12 Ounces Chicken Thigh Meat 1 Bunch Broccolini (can substitute with broccoli or asparagus) 2 Carrots, to Julien 1/2 Red Bell Pepper, to Julien 1/2 Cup Snow Peas 1/4 Yellow Onion, to Julien 1/4 Cup Soy Sauce 1/8 Cup Brown Sugar 1/2 Tablespoon Fresh Ginger Root, to Grate 1/2 Tablespoon Freeze Dried Minced Garlic 1 Teaspoon Cornstarch 1/2 (5.5 Ounce) Can Pineapple Juice 1 Tablespoon Sesame Oil 1/2 Teaspoon Sesame Seeds 1 Tablespoon Butter Ground Black Pepper to Taste Approximately 520 calories per normal serving *Ingredients make two generous servings. Brown Rice Ingredients 3/4 Cup Medium Grain Brown Rice 1/2 (14.5 Ounce) Can Chicken Broth 1 1/2 Tablespoons Water 1/2 Teaspoon Olive Oil Approximately 240 calories per normal serving *Ingredients make two generous servings. 2 Fuji Apples Fresh Fruit Side Ingredients Approximately 60 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 Teriyaki Bowtie Pasta Chicken with & Vegetable Sausage and Rice a Bowl Green Salad with with Home Fresh Made Fruit Vinaigrette Side (for 2) (for 4) 1 2 Prepare Vegetables: Wash vegetables. Peel carrots, cut into 3 lengths, and then slice/julienne. Remove stem & seeds from 1/2 bell pepper and slice/julienne. Julienne 1/4 of 1 yellow onion. Cut ends off of stems of 1 bunch broccolini and discard. Peel & grate fresh ginger until you have 1/2 Tbsp. 3 Make Teriyaki Sauce: 4 Combine 1/4 cup soy sauce, 1/8 cup brown sugar, 1/2 Tbsp. freeze dried minced garlic, 1/2 Tbsp. fresh grated ginger, 1 tsp. cornstarch, and 1/2 (5.5 oz.) can pineapple juice to a mixing bowl. Mix teriyaki sauce mixture. Steam the 5 6 Vegetables: In a medium sauce pan (one that will be at least 3/4 full when all prepped vegies are added & has a tight lid), add 1/4 water. Add broccolini first, then red pepper, yellow onion, carrots, and lastly snow peas. Over medium high heat steam vegetables until lid feels very hot. Reduce heat to medium low and set timer for 10 min. Prepare Chicken: With your sharpest knife, trim any fat from chicken. Dice chicken thighs meat into bite size pieces. Season liberally with ground black pepper, don t salt. Cook Brown Rice: In a small sauce pan, add 1/2 tsp. olive oil (you provide) and 3/4 cup brown rice. Sauté rice over medium high heat until rice barely starts to brown. Add 1/2 (14.5 oz.) can chicken broth, and 1 1/2 Tbsp. water, stir and bring to a boil. Once boiling, stir, reduce heat to a low simmer and add the pan lid. Set timer for 20 minutes. Cook Chicken: Heat medium sauté pan over medium high heat. Once pan is hot, add 1 Tbsp. sesame oil and quickly coat entire pan and immediately add the diced chicken thigh meat. 7 Add Teriyaki Sauce: Brown chicken thigh meat, and prior to their being fully cooked, add the teriyaki sauce mixture. Continue to stir meat over medium high heat. Once the teriyaki sauce begins to thicken, reduce heat to low. Add lid & move to a back burner. 8 Enjoy! Rice should now be done and the vegetables al dente! Place vegetables into a serving bowl and add 1 Tbsp. butter. Add the teriyaki chicken to separate serving bowl and sprinkle with sesame seeds. Prepare Fuji apples to your liking and enjoy your Delicious meal!

3 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 20 Min Cook 25 Min Formal Teriyaki Bowtie Chicken Pasta & with Vegetable Sausage Rice and Bowl a Green Salad with with Home Fresh Made Fruit Side Vinaigrette (for 4) (for 4) Teriyaki Chicken & Vegetables Ingredients 24 Ounces Chicken Thigh Meat 2 Bunches Broccolini (can substitute with broccoli or asparagus) 4 Carrots, to Julien 1 Red Bell Pepper, to Julien 1 Cup Snow Peas 1/2 Yellow Onion, to Julien 1/2 Cup Soy Sauce 1/4 Cup Brown Sugar 1 Tablespoon Fresh Ginger Root, to Grate 1 Tablespoon Freeze Dried Minced Garlic 2 Teaspoons Cornstarch 1 (5.5 Ounce) Can Pineapple Juice 2 Tablespoons Sesame Oil 1 Teaspoon Sesame Seeds 2 Tablespoons Butter Ground Black Pepper to Taste Approximately 520 calories per normal serving *Ingredients make four generous servings. Brown Rice Ingredients 1 1/2 Cups Medium Grain Brown Rice 1 (14.5 Ounce) Can Chicken Broth 3 Tablespoons Water 1 Teaspoon Olive Oil Approximately 240 calories per normal serving *Ingredients make four generous servings. 4 Fuji Apples Fresh Fruit Side Ingredients Approximately 60 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 Teriyaki Bowtie Pasta Chicken with & Vegetable Sausage and Rice a Bowl Green Salad with with Home Fresh Made Fruit Vinaigrette Side (for 4) (for 4) 1 2 Prepare Vegetables: Wash vegetables. Peel carrots, cut into 3 lengths, and then slice/julienne. Remove stem & seeds from bell pepper and slice/julienne. Julienne 1/2 of 1 yellow onion. Cut ends off of stems of 2 bunches broccolini and discard. Peel & grate fresh ginger until you have 1 Tbsp. 3 Make Teriyaki Sauce: 4 Combine 1/2 cup soy sauce, 1/4 cup brown sugar, 1 Tbsp. freeze dried minced garlic, 1 Tbsp. fresh grated ginger, 2 tsp. cornstarch, and 1 (5.5 oz.) can pineapple juice to a mixing bowl. Mix teriyaki sauce mixture. Steam the 5 6 Vegetables: In a medium sauce pan (one that will be at least 3/4 full when all prepped vegies are added & has a tight lid), add 1/4 water. Add broccolini first, then red pepper, yellow onion, carrots, and lastly snow peas. Over medium high heat steam vegetables until lid feels very hot. Reduce heat to medium low and set timer for 10 min. Prepare Chicken: With your sharpest knife, trim any fat from chicken. Dice chicken thighs meat into bite size pieces. Season liberally with ground black pepper, don t salt. Cook Brown Rice: In a medium sauce pan, add 1 tsp. olive oil (you provide) and 1 1/2 cups brown rice. Sauté rice over medium high heat until rice barely starts to brown. Add 1 (14.5 oz.) can chicken broth, and 3 Tbsp. water, stir and bring to a boil. Once boiling, stir, reduce heat to a low simmer and add the pan lid. Set timer for 20 minutes. Cook Chicken: Heat large sauté pan over medium high heat. Once pan is hot, add 2 Tbsp. sesame oil and quickly coat entire pan and immediately add the diced chicken thigh meat. 7 Add Teriyaki Sauce: Brown chicken thigh meat, and prior to their being fully cooked, add the teriyaki sauce mixture. Continue to stir meat over medium high heat. Once the teriyaki sauce begins to thicken, reduce heat to low. Add lid & move to a back burner. 8 Enjoy! Rice should now be done and the vegetables al dente! Place vegetables into a serving bowl and add 2 Tbsp. butter. Add the teriyaki chicken to separate serving bowl and sprinkle with sesame seeds. Prepare Fuji apples to your liking and enjoy your Delicious meal!

5 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 20 Min Cook 25 Min Formal Teriyaki Bowtie Chicken Pasta & with Vegetable Sausage Rice and Bowl a Green Salad with with Home Fresh Made Fruit Side Vinaigrette (for 6) (for 4) Teriyaki Chicken & Vegetables Ingredients 36 Ounces Chicken Thigh Meat 3 Bunches Broccolini (can substitute with broccoli or asparagus) 6 Carrots, to Julien 1 1/2 Red Bell Peppers, to Julien 1 1/2 Cups Snow Peas 3/4 Yellow Onion, to Julien 3/4 Cup Soy Sauce 3/8 Cup Brown Sugar 1 1/2 Tablespoons Fresh Ginger Root, to Grate 1 1/2 Tablespoons Freeze Dried Minced Garlic 3 Teaspoons Cornstarch 1 1/2 (5.5 Ounce) Cans Pineapple Juice 3 Tablespoons Sesame Oil 1 1/2 Teaspoons Sesame Seeds 3 Tablespoons Butter Ground Black Pepper to Taste Approximately 520 calories per normal serving *Ingredients make six generous servings. Brown Rice Ingredients 2 1/4 Cups Medium Grain Brown Rice 1 1/2 (14.5 Ounce) Cans Chicken Broth 4 1/2 Tablespoons Water 1 1/2 Teaspoons Olive Oil Approximately 240 calories per normal serving *Ingredients make six generous servings. 6 Fuji Apples Fresh Fruit Side Ingredients Approximately 60 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 Teriyaki Bowtie Pasta Chicken with & Vegetable Sausage and Rice a Bowl Green Salad with with Home Fresh Made Fruit Vinaigrette Side (for 6) (for 4) 1 2 Prepare Vegetables: Wash vegetables. Peel carrots, cut into 3 lengths, and then slice/julienne. Remove stem & seeds from 1 1/2 bell peppers and slice/julienne. Julienne 3/4 of 1 yellow onion. Cut ends off of stems of 3 bunches broccolini and discard. Peel & grate fresh ginger until you have 1 1/2 Tbsp. 3 Make Teriyaki Sauce: 4 Combine 3/4 cup soy sauce, 3/8 cup brown sugar, 1 1/2 Tbsp. freeze dried minced garlic, 1 1/2 Tbsp. fresh grated ginger, 3 tsp. cornstarch, and 1 1/2 (5.5 oz.) cans pineapple juice to a mixing bowl. Mix teriyaki sauce mixture. Steam the 5 6 Vegetables: In a large sauce pan (one that will be at least 3/4 full when all prepped vegies are added & has a tight lid), add 1/4 water. Add broccolini first, then red pepper, yellow onion, carrots, and lastly snow peas. Over medium high heat steam vegetables until lid feels very hot. Reduce heat to medium low and set timer for 10 min. Prepare Chicken: With your sharpest knife, trim any fat from chicken. Dice chicken thighs meat into bite size pieces. Season liberally with ground black pepper, don t salt. Cook Brown Rice: In a medium sauce pan, add 1 1/2 tsp. olive oil (you provide) and 2 1/4 cups brown rice. Sauté rice over medium high heat until rice barely starts to brown. Add 1 1/2 (14.5 oz.) cans chicken broth, and 4 1/2 Tbsp. water, stir and bring to a boil. Once boiling, stir, reduce heat to a low simmer and add the pan lid. Set timer for 20 minutes. Cook Chicken: Heat large sauté pan over medium high heat. Once pan is hot, add 3 Tbsp. sesame oil and quickly coat entire pan and immediately add the diced chicken thigh meat. 7 Add Teriyaki Sauce: Brown chicken thigh meat, and prior to their being fully cooked, add the teriyaki sauce mixture. Continue to stir meat over medium high heat. Once the teriyaki sauce begins to thicken, reduce heat to low. Add lid & move to a back burner. 8 Enjoy! Rice should now be done and the vegetables al dente! Place vegetables into a serving bowl and add 3 Tbsp. butter. Add the teriyaki chicken to separate serving bowl and sprinkle with sesame seeds. Prepare Fuji apples to your liking and enjoy your Delicious meal!