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. 

Braces Friendly Recipe: Week 39

Happy Autumn Everyone! We hope you are all enjoying the cooler weather we've been having. This week we are bringing you a couple of great recipes that will come in handy with the cold front that's making its way into the Valley over the next few days.

Potato Leek Soup

Ingredients:

• 2 tablespoon(s) olive oil
• 3 medium leeks, cut into 1/4-inch slices
• 2 medium onions, roughly chopped
• 2 carrots, roughly chopped
• 2 stalk(s) celery, sliced
• 2 clove(s) garlic, sliced
• 2 quart(s) chicken broth
• 1 pound(s) white potatoes, peeled and cut into 1/4-inch pieces
• Salt
• Freshly ground pepper

Directions:

1. In a large skillet over high heat, heat oil. Add leeks, onions, carrots, celery, and garlic and stir to combine. Partially cover skillet, reduce heat to medium, and cook until carrots are tender, about 10 minutes.
2. Meanwhile, in a large pot over high heat, heat broth until boiling. Add potatoes and vegetables and stir to combine. Return to a boil; then reduce heat to low, cover, and simmer for 10 minutes. Remove from heat and season with salt and pepper.

You can see the original recipe here.

Classic Biscuits

Ingredients:

2 cups Gold Medal® all-purpose flour

1 tablespoon sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup shortening, butter or margarine

3/4 cup milk

 

Directions:

• 1 Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
• 2 Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
• 3 On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
• 4 Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
• 5 Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

You can see the original recipe here.

We hope you enjoy these recipes at home! If you have a recipe you'd like to see on our blog, or have photos of something you've made inspired by our recipes, please email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 38

Hi everyone! We hope you are all having a great week! School is in session and Fall is right around the corner, so we thought we'd bring you a few Autumn inspired recipes this week.

Creamy Corn and Potato Chowder

Ingredients:

• 2 tablespoons butter
• 1 large onion, finely chopped
• 1 rib celery, finely chopped
• 5 1/2 cups chicken stock
• 1 1/2 cups frozen corn kernels
• 1 large all-purpose potato, peeled and diced
• 1/2 to 3/4 teaspoon salt, to taste
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• Black pepper, to taste
• Fresh dill or parsley for garnish, chopped

Directions:

1. Melt the butter in a large saucepan or medium soup pot.
2. Stir in the onion and celery.
3. Partially cover the pan and cook the vegetables over moderate heat for 9 to 10 minutes, stirring occasionally.
4. Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil.
5. Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender.
6. In a small bowl, whisk together the cream and flour.
7. Stir the mixture into the soup with the pepper.
8. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes.
9. Serve hot, garnished with herbs.

You can see the original recipe here.

Country Apple Dumplings

Ingredients:

• 2 large granny smith apples, peeled and cored
• 2 (10 oz) cans refrigerated crescent roll dough
• 1 cup butter
• 1 1/2 cups white sugar
• 1 teaspoon ground cinnamon
• 12 oz Mountain Dew

Directions:

1. Preheat oven to 350 degrees F. Grease 9X13 inch pan.
2. Cut each apple into 8 wedges and set aside. Separate crescent rolls into triangles. Roll each wedge in crescent roll starting at the smallest edge. Pinch to seal and set in baking dish.
3. Melt butter in small sauce pan and stir in cinnamon sugar. Pour over dumplings. Pour Mountain Dew over dumplings. 
4. Bake for 35 to 45 minutes in preheated oven., or until golden brown. 

You can see the original recipe here.

We hope you enjoy this week's recipes. If you have recipe you'd like to see featured on our blog email Januari at januari@dunayortho.com, or message us on our Facebook page.

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 .