Braces Friendly Recipe: Week 37 Back to School Edition

Hello Everyone! We hope you are all enjoying the last week of summer vacation. With school starting on Monday, I thought an easy Crock Pot recipe would be helpful to busy moms.


Go here to see the original posting. (http://recipegoldmine.com/crockpotcass/chicken-stuffing-casserole.html)

Chicken Stuffing Casserole 

4 to 6 boneless chicken breasts

1 small box stovetop stuffing for chicken

1 (10 oz) package frozen chopped broccoli

1 can broccoli cheese soup 

1/2 cup chicken broth

Lightly butter bottom of crock pot, and place chicken on bottom.

Mix together remaining ingredients, place on top of chicken, and cook on LOW for 6-7 hours.

If you have a recipe you'd like to see featured, email Januari at januari@dunayortho.com.

4 to 6 boneless skinless chicken breasts 1 small box Stove Top Stuffing for chicken 1 (10 ounce) package frozen chopped broccoli, thawed 1 can broccoli with cheese soup 1/2 cup chicken broth Lightly butter a 3 1/2-quart crock pot and place chicken on the bottom. Mix together the remaining ingredients, and place on top of chicken. Cover and cook on LOW for 6 to 7 hours. - See more at: http://recipegoldmine.com/crockpotcass/chicken-stuffing-casserole.html#sthash.ILg2qtaA.dpuf
Read more at http://recipegoldmine.com/crockpotcass/chicken-stuffing-casserole.html#lg6gr8rws0cEQZMt.99

4 to 6 boneless skinless chicken breasts 1 small box Stove Top Stuffing for chicken 1 (10 ounce) package frozen chopped broccoli, thawed 1 can broccoli with cheese soup 1/2 cup chicken broth Lightly butter a 3 1/2-quart crock pot and place chicken on the bottom. Mix together the remaining ingredients, and place on top of chicken. Cover and cook on LOW for 6 to 7 hours. - See more at: http://recipegoldmine.com/crockpotcass/chicken-stuffing-casserole.html#sthash.ILg2qtaA.dpuf
Read more at http://recipegoldmine.com/crockpotcass/chicken-stuffing-casserole.html#lg6gr8rws0cEQZMt.99

Braces Friendly Recipe: Week 36

Hi everyone! We hope everyone is having a great week so far. As the summer is quickly coming to a end, and the new school year is quickly approaching, every one's lives are getting very busy. Which is why we chose this particular recipe for this week. It is a personal recipe of Januari's and it is a crowd pleaser.  

Meat and Four Cheese Lasagna

Ingredients:

1 box no boil lasagna noodles

1 jar marinara sauce (or other favorite red sauce)

1 cup hot water (to add to sauce)

1 16 oz package part skim ricotta cheese

2 cups shredded mozzarella cheese

1 cup shredded Parmesan cheese

1/2 cup grated Parmesan cheese

dash of milk (will be added to cheese mixture)

1 lb ground turkey or lean beef

seasonings: salt, pepper, garlic powder, onion powder, dried basil, dried parsley, and dried thyme- all to personal taste. Can omit any seasoning for personal preference or allergy. 

Directions:

1. Preheat oven to 350 degrees.

2. In saucepan cook ground turkey or beef thoroughly. Season with salt, pepper, garlic powder, and onion powder while cooking. Once cooked through, add jar of marinara and cup of hot water. Heat until boiling.

3. While sauce is heating, in a medium-large bowl mix ricotta, 1 cup mozzarella, 1/2 cup shredded Parmesan, and 1/2 grated Parmesan. Add a dash or two of milk to help combine mixture. Add garlic powder, onion powder, parsley, thyme, and basil to taste. 

4. Once sauce is brought to a boil, turn off flame. In a 13" x 9" glass or ceramic casserole dish ladle enough sauce to cover bottom of dish. Add a layer of no boil lasagna noodles (usually 3 across depending on brand). Do not over lap noodles. Spoon cheese mixture onto noodles and spread evenly. Continue to add sauce, noodles, and cheese mixture until gone. The last layer on top should be sauce. 

5. Sprinkle remaining cup of shredded mozzarella and shredded Parmesan on top of lasagna. Tent with aluminum foil. Bake for 45 minutes. Remove foil, and bake an additional 15 minutes to brown the cheese. Allow to rest on counter for 5 minutes before serving. 

The lasagna can be prepared ahead of time and stored in the refrigerator for up to 24 hours.

(Best if served with garlic bread.)

Garlic Bread

Ingredients:

1 loaf french bread from grocery store

1 stick salted butter softened (not melted)

garlic powder and parsley to taste

grated Parmesan cheese

Directions:

1. Cut french bread lengthwise.

2. Mix butter, garlic powder, and parsley. Spread half of mixture onto each half of bread with a soft spatula. Sprinkle with grated Parmesan cheese.

3. Put halves of bread back together, and wrap in aluminum foil. Add to the oven last 15-20 minutes lasagna is cooking.

For maximum braces friendliness, do not eat heels of garlic bread, and cut or rip into bite sized pieces.

We hope everyone enjoys this week's recipes, and if you have a recipe you'd like to see featured on our blog, email Januari at januari@dunayortho.com .

Braces Friendly Recipe: Week 35

Happy Thursday everyone! We hope everyone has been having a great summer! School is just around the corner, and this week's recipe is a great one for these last few weeks of summer.

The original recipe can be found here.

PB&J Muffins

Ingredients:

No Stick Cooking Spray
2 cups all purpose flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup creamy peanut butter
1/3 cup vegetable oil
1/2 jam or preserves of your choice
1/4 cup sugar

Directions:

1. Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.
2. Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar. Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.

If anyone has a recipe they'd like to see featured on our blog, email Januari at januari@dunayortho.com.