V1-2 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 20 Min Cook 25 Min andcucumber a Green Salad (for(for 4) 2) Chicken Salad Ingredients 2 Chicken Breasts 1/2 English Cucumber 1/3 Cup Plain Greek Yogurt 1/3 Cup Mayonnaise 2 Tablespoons Crumbled 1/4 Cup Franks Regular Hot Sauce 2 Tablespoons Brown Sugar 2 Tablespoons Butter 3 Cups Chopped Romaine Lettuce 1 Egg 1/4 Cup Flour (in gallon plastic bag) 1/2 Cup Bread Crumbs (in gallon plastic bag) Approximately 670 calories per normal serving *Ingredients make two generous servings. Variety Rice Ingredients 2/3 Cup Thyme and Seasons Variety Rice 1 Cup Chicken Broth 1/3 Cup Water (you provide) 1/4 Teaspoon Salt (you provide) 2 Packets Soy Sauce Approximately 175 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 -http://thefamilydinnerproject.org
V1-2 and Cucumber a Green Salad (for 2) 1 Prepare the Cucumber: 2 Wash the English cucumber. Quarter half of the English cucumber length wise and then slice into fairly thin slices. Place cucumber slices from the 1/2 cucumber in a medium mixing bowl. 3 Make the Cucumber Dressing: To cucumbers in mixing bowl add 1/3 cup plain Greek yogurt, 1/3 cup mayonnaise, 1/8 cup crumbled blue cheese and stir these ingredients until well mixed. Preheat Oven to 350 Degrees 4 Beat one egg in a mixing bowl. Once chicken chunks are coated evenly with flour, remove them from the bag with a slotted spoon and coat with Eggs. Once coated with egg, add the chicken chunks to the bag containing bread crumbs. Again, LEAVING AIR IN THE BAG, work around until chicken is evenly coated. Cut the Chicken: Cut the chicken breasts into chunks, bite size type pieces or a bit larger and put it in the bag containing the 1/4 cup flour. LEAVING AIR IN THE BAG, work chicken around in bag until coated. 5 Bake the Chicken: 6 After wiping a baking sheet down with olive oil or a non-stick spray (provided by you), layout the chicken chunks on the baking sheet evenly, separating them so there is only one layer of chicken. Make the Sauce: In a small sauce pan over medium heat, combine 1/4 cup Franks regular hot sauce, 2 Tbsp. brown sugar, and 2 Tbsp. butter. Bring to a boil while constantly stirring. At the first sign of a boil remove from heat. Check the chicken and ensure the chicken is fully cooked. Drizzle chicken with sweet and spicy sauce, work chicken around to coat in sauce and add to large serving/mixing bowl. Cook the Rice: To a sauce pan or small stock pot, add 1 cup of chicken broth, 1/3 cup water, 1/4 tsp. salt and 2/3 cup Thyme & Seasons variety rice. Stir and set to boil over high heat. Once boiling, reduce heat to low and cover with lid. Simmer for 15 minutes. Rice will turn purple while cooking. Place in oven and set timer for 12-15 minutes. 7 Bread the Chicken: 8 Build your Salad & Serve Meal: Plate the chopped romaine, add the sweet and spicy chicken to the bed of lettuce, top with the cucumber & blue cheese dressing. Add variety rice either onto your salad or enjoy as a side with soy sauce. Enjoy your Delicious Family Dinner!
V1-4 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 20 Min Cook 25 Min andcucumber a Green Salad (for(for 4) 4) Chicken Salad Ingredients 4 Chicken Breasts 1 English Cucumber 2/3 Cup Plain Greek Yogurt 3/4 Cup Mayonnaise 1/4 Cup Crumbled 1/2 Cup Franks Regular Hot Sauce 1/4 Cup Brown Sugar 1/4 Cup Butter 6 Cups Chopped Romaine Lettuce 2 Eggs 1/2 Cup Flour (in gallon plastic bag) 1 Cup Bread Crumbs (in gallon plastic bag) Approximately 670 calories per normal serving *Ingredients make four generous servings. Variety Rice Ingredients 1 1/4 Cups Thyme and Seasons Variety Rice 1 (14.5 oz.) Can Chicken Broth 2/3 Cup Water (you provide) 1/2 Teaspoon Salt (you provide) 4 Packets Soy Sauce Approximately 175 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 -http://thefamilydinnerproject.org
V1-4 and Cucumber a Green Salad 1 Prepare the Cucumber: 2 Wash the English cucumber. Quarter the English cucumber length wise and then slice into fairly thin slices. Place cucumber slices in a medium mixing bowl. 3 Make the Cucumber Dressing: To cucumbers in mixing bowl add 2/3 cup plain Greek yogurt, 3/4 cup mayonnaise, 1/4 cup crumbled blue cheese and stir these ingredients until well mixed. Preheat Oven to 350 Degrees 4 Beat two eggs in a mixing bowl. Once chicken chunks are coated evenly with flour, remove them from the bag with a slotted spoon and coat with Eggs. Once coated with egg, add the chicken chunks to the bag containing bread crumbs. Again, LEAVING AIR IN THE BAG, work around until chicken is evenly coated. Cut the Chicken: Cut the chicken breasts into chunks, bite size type pieces or a bit larger and put it in the bag containing the 1/2 cup flour. LEAVING AIR IN THE BAG, work chicken around in bag until coated. 5 Bake the Chicken: 6 After wiping a baking sheet down with olive oil or a non-stick spray (provided by you), layout the chicken chunks on the baking sheet evenly, separating them so there is only one layer of chicken. Make the Sauce: In a small sauce pan over medium heat, combine 1/2 cup Franks regular hot sauce, 1/4 cup brown sugar, and 1/4 cup butter. Bring to a boil while constantly stirring. At the first sign of a boil remove from heat. Check the chicken and ensure the chicken is fully cooked. Drizzle chicken with sweet and spicy sauce, work chicken around to coat in sauce and add to large serving/mixing bowl. Cook the Rice: To a sauce pan or small stock pot, add 1 (14.5 oz.) can of chicken broth, 2/3 cup water, 1/2 tsp. salt and 1 1/4 cups Thyme & Seasons variety rice. Stir and set to boil over high heat. Once boiling, reduce heat to low and cover with lid. Simmer for 15 minutes. Rice will turn purple while cooking. Place in oven and set timer for 12-15 minutes. 7 Bread the Chicken: 8 Build your Salad & Serve Meal: Plate the chopped romaine, add the sweet and spicy chicken to the bed of lettuce, top with the cucumber & blue cheese dressing. Add variety rice either onto your salad or enjoy as a side with soy sauce. Enjoy your Delicious Family Dinner!
V1-6 Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 20 Min Cook 25 Min andcucumber a Green Salad (for(for 4) 6) Chicken Salad Ingredients 6 Chicken Breasts 1 1/2 English Cucumbers 1 Cup Plain Greek Yogurt 1 1/8 Cups Mayonnaise 3/8 Cup Crumbled 3/4 Cup Franks Regular Hot Sauce 3/8 Cup Brown Sugar 3/8 Cup Butter (6 Tablespoons) 9 Cups Chopped Romaine Lettuce 3 Eggs 3/4 Cup Flour (in gallon plastic bag) 1 1/2 Cups Bread Crumbs (in gallon plastic bag) Approximately 670 calories per normal serving *Ingredients make six generous servings. Variety Rice Ingredients 2 Cups Thyme and Seasons Variety Rice 3 Cups Chicken Broth 1 Cup Water (you provide) 3/4 Teaspoon Salt (you provide) 6 Packets Soy Sauce Approximately 175 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 -http://thefamilydinnerproject.org
V1-6 and Cucumber a Green Salad (for 6) 1 Prepare the Cucumbers: 2 Wash the English cucumbers. Quarter 1 1/2 of the English cucumbers length wise and then slice into fairly thin slices. Place cucumber slices in a medium mixing bowl. 3 Make the Cucumber Dressing: To cucumbers in mixing bowl add 1 cup plain Greek yogurt, 1 1/8 cups mayonnaise, 3/8 cup crumbled blue cheese and stir these ingredients until well mixed. Preheat Oven to 350 Degrees 4 Beat tthree eggs in a mixing bowl. Once chicken chunks are coated evenly with flour, remove them from the bag with a slotted spoon and coat with Eggs. Once coated with egg, add the chicken chunks to the bag containing bread crumbs. Again, LEAVING AIR IN THE BAG, work around until chicken is evenly coated. Cut the Chicken: Cut the chicken breasts into chunks, bite size type pieces or a bit larger and put it in the bag containing the 3/4 cup flour. LEAVING AIR IN THE BAG, work chicken around in bag until coated. 5 Bake the Chicken: 6 After wiping a baking sheet down with olive oil or a non-stick spray (provided by you), layout the chicken chunks on the baking sheet evenly, separating them so there is only one layer of chicken. Place in oven and set timer for 12-15 minutes. 7 Make the Sauce: In a small sauce pan over medium heat, combine 3/4 cup Franks regular hot sauce, 3/8 cup brown sugar, and 6 Tbsp. butter. Bring to a boil while constantly stirring. At the first sign of a boil remove from heat. Check the chicken and ensure the chicken is fully cooked. Drizzle chicken with sweet and spicy sauce, work chicken around to coat in sauce and add to large serving/mixing bowl. Bread the Chicken: Cook the Rice: To a sauce pan or small stock pot, add 3 cups chicken broth, 1 cup water, 3/4 tsp. salt and 2 cups Thyme & Seasons variety rice. Stir and set to boil over high heat. Once boiling, reduce heat to low and cover with lid. Simmer for 15 minutes. Rice will turn purple while cooking. 8 Build your Salad & Serve Meal: Plate the chopped romaine, add the sweet and spicy chicken to the bed of lettuce, top with the cucumber & blue cheese dressing. Add variety rice either onto your salad or enjoy as a side with soy sauce. Enjoy your Delicious Family Dinner!