Braces Friendly Recipe: Week 45- Super Bowl Week

Hi everyone! We hope you have all had a great week so far. We know lots of you are getting ready for the Big Game on Sunday. Here are a few braces friendly recipes you can use for the festivities! 

You can see the original recipes posted here and here.

Game Day Pot Roast Quesadillas

Ingredients:

Quesadillas:
1 (3 to 3 1/2 pound) boneless beef chuck shoulder pot
    roast or bottom round rump roast *
1 medium onion, cut into quarters
3 cloves garlic, peeled
3/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
1 package gordita-style flour tortillas
1 cup cilantro, finely chopped

Creamy Horseradish Sauce:
1 1/2 teaspoons Dijon-style mustard
1 1/2 teaspoons horseradish
1/3 cup mayonnaise

Directions:

1. Cut beef pot roast into 4 even pieces. Place onion and garlic in 4 1/2 to 5 1/2 quart slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours or on LOW 9 to 9-1/2 hours, or until beef is fork-tender.
2. In a bowl, whisk mayonnaise, Dijon-style mustard and horseradish. Cover and refrigerate until needed for serving.
3. Remove beef; cool slightly. Shred beef with two forks. Remove cooking liquid and solids from slow cooker, reserving 1/2 cup cooking liquid. Place shredded beef and reserved liquid in slow cooker and set on LOW to keep warm while serving.
4. Heat tortillas in a low-temperature oven and arrange on a warmed platter. Serve buffet style for guests to build-their-own quesadillas by piling shredded beef on tortillas and garnishing with creamy horseradish sauce and chopped cilantro. Add salsa, sliced green onions and shredded cheese to the table and let people top their own!

*Chef's Tip
In a crunch for time? Substitute in a fully-cooked pot roast that is available in your local grocer's fresh meat case. Simply microwave the pot roast as instructed on package, shred and follow the rest of the directions above!

Football Cookies

Ingredients:

1 roll (16.5 ounces) Pillsbury Create 'n Bake refrigerated sugar cookies
1 container (1 pound) chocolate creamy ready-to-spread frosting
White decorating gel

Directions:

1. Heat oven to 350 degrees F. Freeze dough 30 minutes.
2. Cut dough into 1/4-inch slices. With floured fingers, shape each dough slice to form football. On ungreased cookie sheets, place slices 2 inches apart.
3. Bake 7 to 11 minutes or until set and golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4. Spread frosting over cookies. With white decorating gel, draw laces on each football.

If you test out our recipes, take a picture and share it with us on Facebook!

Braces Friendly Recipe: Week 44

Hi everyone! We hope you all had a great winter break, and are getting back into the swing of things. We want to wish all of the students who are taking their mid-terms this week the best of luck! This week's recipe is quick and easy one for all of you who are super busy. 

See the original recipe posted here.

Taco Twist Soup

Ingredients:

3 cups Garden Vegetable Broth
3 cups Fat Free & Lower Sodium Beef Broth
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
1 can black beans, rinsed and drained
1 can diced tomatoes, undrained
1 1/2 cups picante sauce
1 cup uncooked spiral pasta
1 small green pepper, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup shredded low-fat cheddar cheese
3 tablespoons reduced fat sour cream

Directions:

1. Sauté onion and garlic in oil in a large saucepan until tender.
2. Add broth, beans, tomatoes, picante sauce, pasta, green pepper and seasonings. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender, stirring occasionally.
3. Serve with cheese and sour cream.

We hope everyone enjoys this week's recipe. Don't forget to Like us on Facebook, and Follow us on Twitter. 

Holiday Series- Week 2

We hope everyone is enjoying their Winter Break, and are excited for the holidays, because we sure are. Our office has been painted for the holidays.

This week we are bringing you two holiday recipes that are great for breakfast or brunch!

You can see the original recipes here and here.

Cinnabon Clone

Ingredients:

1 cup warm milk (110 degrees F/45 degrees C)

 2 eggs, room temperature

 1/3 cup margarine, melted

 4 1/2 cups bread flour

 1 teaspoon salt

 1/2 cup white sugar

 2 1/2 teaspoons bread machine yeast

 1 cup brown sugar, packed

 2 1/2 tablespoons ground cinnamon

 1/3 cup butter, softened

 1 (3 ounce) package cream cheese, softened

 1/4 cup butter, softened

 1 1/2 cups confectioners' sugar

 1/2 teaspoon vanilla extract

 1/8 teaspoon salt

Directions:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Cinnamon Pumpkin Waffles

Ingredients:

1 cup whole wheat flour

 1/4 cup wheat germ

 1/3 cup white sugar

 1 teaspoon ground cinnamon

 1 teaspoon pumpkin pie spice

 1/2 teaspoon ground nutmeg

 1/2 teaspoon salt

 1 tablespoon baking powder

 3/4 cup milk

 1/2 cup pumpkin puree

 2 tablespoons melted butter

 2 tablespoons olive oil

 1/2 cup unsweetened applesauce

 1 egg

 1 egg white

Directions:

Preheat a waffle iron according to manufacturer's instructions. Combine flour, wheat germ, sugar, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder in a bowl. Set aside.

Beat together milk, pumpkin puree, butter, oil, applesauce, whole egg, and egg white. Stir flour mixture into the pumpkin mixture.

Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp, 5 to 7 minutes.

We wish you all a very Happy Holiday, and hope you enjoy this week's recipes!

Braces Friendly Recipe: Holiday Series- Week 1

While everyone is getting ready for Winter Break, and the Holiday Season we know you are probably looking for some new Holiday recipes that are braces friendly. This is the first week in a three week series of braces friendly Holiday themed recipes. We hope you all enjoy!

You can find the original recipe here.

Big Soft Ginger Cookies

Ingredients:

 2 1/4 cups all-purpose flour

 2 teaspoons ground ginger

 1 teaspoon baking soda

 3/4 teaspoon ground cinnamon

 1/2 teaspoon ground cloves

 1/4 teaspoon salt

 3/4 cup margarine, softened

 1 cup white sugar

 1 egg

 1 tablespoon water

 1/4 cup molasses

 2 tablespoons white sugar

Directions:

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

We hope you all enjoy this recipe! If you have a recipe you'd like to see on our blog, email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Thanksgiving Edition

Thanksgiving is only a day away, and everyone here at the office is so excited! Take a look at our awesome Thanksgiving window paintings.

This week our recipe is a Thanksgiving favorite, and is super easy to make. Even the kids can help with this one. 

Honey Orange Cranberry Sauce

Ingredients:

1 cup orange juice

1/2 cup honey

Zest of 4 oranges

1 12 ounce package of cranberries

Directions:

1. Over medium heat, dissolve the honey in the orange juice.

2. Zest the oranges directly into the mixture.

3. Add cranberries and cook, uncovered, until most of the cranberries have popped and the sauce has thickened quite a bit (it'll continue to thicken as it cools). It takes about 10-15 minutes. You don't even have to stir the berries.

4. Pour sauce into an airtight container and store in the refrigerator for up to a week.

We hope you enjoy the recipe, and have a very Happy Thanksgiving.

Braces Friendly Recipe: Week 41

Hi Everyone! We hope everyone has had a great week so far. This week's recipe is just the trick for coffee and chocolate lovers.

This week's recipe can be found in Pamela and Brenda Waterman's "The Braces Cookbook", (pg 73).

Mocha Swirl Brownies

Ingredients:

-Base:

 1 large (20-23 oz) package brownie mix

 As called for in mix: eggs, oil, water

-Topping:

 1 (8 oz) package cream cheese, softened

 1/3 cup sugar

 1 egg

 1 1/2 teaspoons instant coffee granules

 1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Bake for 35 to 38 minutes.

In a large bowl, stir together the brownie mix according to the package directions. Grease a 9'X13" pan and pour in the brownie batter. Set pan aside.

In a small bowl, with an electric mixer, combine the cream cheese, sugar, 1 egg, coffee granules, and vanilla. Beat until thoroughly mixed, though bits of cream cheese will still show. Spoon the topping onto the unbaked brownie batter. Use a knife to swirl the topping over and partly into the brownie batter, just so you see a nice half-mixed effect.

Bake at 350 degrees for 35 to 38 minute, so the topping is thoroughly set. Makes 2 dozen.

If you have a recipe that you'd like to see on our blog, email Januari at januari@dunayortho.com.

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 34

We hope everyone had a safe and fun Fourth of July last week, and is ready for this weekend! We have a fun recipe that everyone is sure to enjoy.

Click here to view the original posting of this recipe.

Baked Mozzarella Bites

Ingredients

• 1/3 cup panko (Japanese breadcrumbs)
• 3 (1-ounce) sticks part-skim mozzarella string cheese
• 3 tablespoons egg substitute
• Cooking spray 
  Click to see savings
  
• 1/4 cup lower-sodium marinara sauce

Preparation

1. 1. Preheat oven to 425°.
2. 2. Heat a medium skillet over medium heat. Add 1/3 cup panko to pan, and cook for 2 minutes or until toasted, stirring frequently. Remove from heat, and place the panko in a shallow dish.
3. 3. Cut mozzarella sticks into 1-inch pieces. Working with one piece at a time, dip cheese in egg substitute; dredge in panko. Place cheese on a baking sheet coated with cooking spray. Bake at 425° for 3 minutes or until the cheese is softened and thoroughly heated.
4. 4. Pour the marinara sauce into a microwave-safe bowl. Microwave at HIGH 1 minute or until thoroughly heated, stirring after 30 seconds. Serve with mozzarella pieces.

Phoebe Wu, Cooking Light 

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

Braces Friendly Recipe: Week 32

Happy Tuesday everyone! We hope everyone is have a great week!

This week's recipe comes from www.recipegoldmine.com, and is a great way to "bake" with out having to heat up the house by using the oven.

Cheesecake in a Jar

Hands-on time: 20 mins. to 30 mins.
Baking time: 60 mins. to 2 hrs 30 mins.
Total time: 5 hrs 30 mins. to 8 hrs 50 mins.

Yield: seven 1/2-pint cheesecakes

Crust:
1 cup graham cracker crumbs
1 tablespoon sugar

Filling:
2 pounds cream cheese, at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
2 teaspoons vanilla
2 large eggs, at room temperature
3/4 cup cream, half & half, or whole milk

Tips from our bakers
The slow cooker method works well for almost any cheesecake batter. Imagine a buffet of your favorite flavors, each in a perfect little jar!
Cheesecakes will stay fresh in their jars in the fridge for up to a week.

1) To make the crust: Blend together the graham cracker crumbs and sugar. Place 2 tablespoons in the bottom of each of seven 1/2-pint canning jars, such as Mason jars. Press down lightly. Set the jars aside.

2) To make the batter: Place the softened cream cheese into the bowl of your mixer. Beat on medium-high speed for 2 minutes, to aerate and remove any lumps. Be sure to scrape the bowl at least twice.

3) Stop the mixer, scrape the bowl, and add the sugar and cornstarch. Beat on medium speed for 2 more minutes. Stop again, scrape, and add the vanilla, eggs, and cream. Beat for 2 more minutes on low speed.

4) Prepare a 7- to 8-quart slow cooker for baking. Place the crust-filled jars into the pot. Fill each jar 3/4 full of cheesecake batter, taking care not to drip any down the outsides of the jars.

5) Place the canning lid of each jar on lightly. This is to prevent water from dripping into the cheesecake while you fill the crock pot. Carefully pour warm water into the crock pot around the jars. The water level should come 3/4 of the way up the sides of the jars. When you're done pouring, remove the jar lids and set aside for later.

6) Cover the slow cooker and cook on high for 1 to 2 hours. All slow cookers are different, so the times may vary quite a bit. The cheesecakes are done when the centers are no longer jiggly or wobbly, and a knife inserted into the cake about 1/2" from the edge comes out clean.

7) Turn off the slow cooker and allow the cheesecakes to rest for about 20 minutes to cool slightly before handling. Remove the jars and place on the counter to cool for another hour before sealing and placing in the fridge to chill for several hours, or overnight.

9) To serve, simply open the jar, top with fresh berries, chocolate chips, hot fudge, or whipped cream, and dive in with a long-handled spoon. These are very rich cakes, so one jar will feed two people; or any leftovers can be refrigerated for serving later.

Yield: seven 1/2-pint cheesecakes, about 14 servings.

Read more at http://www.recipegoldmine.com/cakecheeseswe/cheesecake-jar.html#bezITDwe0UosbjLI.99 - See more at: http://www.recipegoldmine.com/cakecheeseswe/cheesecake-jar.html#sthash.epWsi8V7.dpuf

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

Braces Friendly Recipe: Week 31

Happy Tuesday everyone! We hope everyone is having a great week so far. We wanted to remind everyone that our 4th Annual Summer Party is coming up, next Saturday, June 22, 2013. Please RSVP by next Thursday June 20th if you plan on attending.

This week's recipe comes from www.allrecipes.com, and it will be great with all the summer fruit that is available!

Peach Berry Cobbler

Ingredients:

1 cup all purpose flour

1/2 cup white sugar

1 1/2 teaspoons baking powder

1/2 cup milk

1/4 cup butter, softened

1/4 cup packed brown sugar

1 tablespoon cornstarch

1/2 cup cold water

3 cups fresh peaches- peeled, pitted, and sliced

1 cup fresh blueberries

1 tablespoon butter

1 tablespoon lemon juice

2 tablespoons coarse granulated sugar

1/4 teaspoon ground nutmeg or cinnamon

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder. Mix in milk and 1/4 cup butter until smooth.
3. In a medium saucepan, stir together the brown sugar, cornstarch, and water. Mix in the peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in 1 tablespoon butter and lemon juice. Continue cooking until the butter melts. Pour into a 1 1/2 quart ungreased baking dish. Evenly spoon batter in mounds over the hot fruit. In a small bowl, mix the coarse sugar and nutmeg, and sprinkle over the batter.
4. Place the baking dish on a shallow baking pan in the preheated oven. Bake cobbler for about 35 minutes, or until bubbly and a toothpick inserted into the crust comes out clean.

Serve warm with vanilla ice cream.

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

Braces Friendly Recipe: Week 30

We hope everyone has had a great week! School's out, and Summer is finally here! Congratulations Class of 2013!!!!

This week's recipes comes from www.allrecipes.com.

Refreshing Watermelon Salad

Ingredients:

3 cups chopped watermelon

1 cup chopped cucumber

1/2 crumbled feta cheese

2 tablespoons chopped fresh mint

2 tablespoons balsamic vinaigrette dressing

Mix all ingredients together in serving dish.

Strawberry Feta Salad

Ingredients:

1 (5 oz.) bag of mixed baby greens

1 cup sliced fresh strawberries

1/2 cup crumbled feta cheese

1/4 cup balsamic vinaigrette dressing

Mix everything together in serving dish. Add dressing right before serving.

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

Braces Friendly Recipe: Week 29

Happy Thursday everyone! It's almost the weekend, and we have a great new recipe for you to try out with your family and friends.

This week's recipe come's from the Food Network's Alton Brown.

Swedish Meatballs

Ingredients

• 2 slices fresh white bread
• 1/4 cup milk
• 3 tablespoons clarified butter, divided
• 1/2 cup finely chopped onion
• A pinch plus 1 teaspoon kosher salt
• 3/4 pound ground chuck
• 3/4 pound ground pork
• 2 large egg yolks
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup all-purpose flour
• 3 cups beef broth
• 1/4 cup heavy cream

Directions

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.  


If you'd like to see the instructional video, check it out here, and click on the picture. 

If you would like to see your recipe featured on our blog, email Januari at januari@dunayortho.com. 

Happy Memorial Day! Braces Friendly Recipe: Week 28

Happy Memorial Day!!!

We hope everyone is having a great week so far. Our recipe this week will be perfect for everyone's busy Memorial Day weekend!

Jello No-Bake Mini Cheesecakes

Makes: 6 servings, two mini cheesecakes each

1 package (11.1 ounces) JELL-O No Bake Cheesecake
5 tablespoons margarine or butter, melted
2 tablespoons sugar
1 1/2 cups cold milk

MIX Crust Mix, margarine and sugar until well blended. Spoon evenly into 12 paper-lined medium muffin cups; press crust mixture firmly onto bottoms of cups.

BEAT milk and Filling Mix with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. (Filling will be thick.) Spoon evenly into prepared cups.

REFRIGERATE at least 1 hour. Store leftover cheesecakes in refrigerator.

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.

Jazz It Up
Top with raspberries, blueberries or sliced strawberries just before serving.

Variation - No-Bake Cappuccino Cheesecake Cups

Prepare crusts in paper-lined muffin cups as directed. Add 2 teaspoons MAXWELL HOUSE Instant Coffee granules to the milk; stir until dissolved. Add to the Filling Mix along with 1/4 teaspoon ground cinnamon; continue as directed.

Recipe and photograph courtesy of Kraft Foods.


We hope everyone enjoys this week's recipe, and has a safe Memorial Day Weekend! If you have a recipe you'd like to see featured on our blog, or a photo of something you have made inspired by our blog, email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 27

Happy Tuesday everyone! We hope you all are finding a way to stay cool with the triple digit temperatures out there. This week we are bringing you two new recipes that are great for those soft food days for when you first get your braces on, or after a major adjustment. 

Recipe #1

Key Lime Banana Smoothie

It's smooth sailing with tropical beverages for two. Being ready in 10 minutes makes them that much better.

1 container (6 ounces) Yoplait® Original 99% Fat Free
    Key lime pie yogurt
1 ripe banana, sliced
1/2 cup milk
1 tablespoon lime juice
1/4 teaspoon dry lemon lime-flavored soft drink mix
    (from 0.13-ounce package)
1 cup vanilla frozen yogurt

Place all ingredients except frozen yogurt in blender. Cover; blend on high speed until smooth.

Add frozen yogurt. Cover; blend until smooth.

For the best banana flavor, choose bananas that have flecks of brown on the skin. Bananas that are too green will not be as sweet or flavorful.

Decorate the rim of each glass with a fresh slice of lime.

Recipe and photograph courtesy of Betty Crocker. Used with permission.

Recipe #2

Coconut Pineapple Gelatin Dessert

This gorgeous Coconut Pineapple Gelatin Dessert is really simple to make and packed with fresh flavors. Garnish with pineapple chunks and shredded coconut.

1 (20 ounce) can pineapple chunks in juice, chunks cut in half and
    juice reserved
1 (13.5 fluid ounces) can light coconut milk
1 (14 ounces) can NESTLÉ LA LECHERA 50% Less Sugar Sweetened
    Condensed Dairy Product
3 (7 grams each) envelopes unflavored gelatin
3/4 cup cold water
1 cup flaked coconut, divided

COMBINE reserved pineapple juice, coconut milk and La Lechera in large bowl; mix well.

SPRINKLE gelatin over water in small, microwave-safe bowl. Microwave for 30 seconds or until dissolved. Add dissolved gelatin to La Lechera mixture; mix well. Add pineapple chunks (reserve 1 tablespoon for garnish) and 3/4 cup coconut; mix well. Pour mixture into large serving bowl. Refrigerate for at least 4 hours or until set.

GARNISH with reserved pineapple chunks and remaining 1/4 cup coconut before serving.

Recipe and photograph courtesy of Nestle and meals.com.

Both of this week's recipes come from www.recipegoldmine.com. If you have a recipe that you'd like to see featured on our blog, email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 25

Good afternoon! We hope everyone is having a great week so far. This week's recipe is an easy one that will be great for the middle of a hectic week.

Chicken Tortilla Casserole

Servings: 8

12 ounces boneless, skinless chicken breasts,
    cut into bite-size pieces
3/4 cup chopped onion
1 tablespoon butter
1 can (15 ounces) tomato sauce
2 cans (4 ounces each) mild chopped green chiles
1 tablespoon chili powder
1 teaspoon cumin
1 cup sour cream
1 cup (4 ounces) shredded Wisconsin Cheddar cheese
1 1/2 cups (6 ounces) shredded Wisconsin Monterey
    Jack cheese, divided
5 flour tortillas (10 inch)
2 cups whole kernel corn, drained 

Lightly grease a 2 quart casserole dish. In a large skillet over medium heat, sauté chicken and onion in butter for 8 minutes, stirring occasionally. Stir in tomato sauce, chiles, chili powder and cumin. Simmer over low heat for 15 minutes.

Meanwhile, in a medium bowl, combine sour cream, Cheddar cheese and 1 cup of the Monterey Jack cheese. Place one tortilla in casserole dish; cover with 1/5 of the chicken mixture, 1/2 cup corn and 1/4 of the sour cream mixture. Repeat layers three more times. On top of last tortilla, place remaining chicken mixture and 1/2 cup Monterey Jack cheese. Bake at 375 degrees F for 35 minutes until light brown and bubbly.

Recipe and photograph courtesy of 2008 Wisconsin Milk Marketing Board, Inc. 

This recipe comes from www.recipegoldmine.com

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