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.

Braces Friendly Recipe: Week 33

It's almost Friday! We hope everyone is ready for this scorcher of a weekend! This week's recipe will be a great one for breakfast this weekend. 

Here is a link to this week's recipe.

Whole Grain Banana Muffins

Ingredients:

3/4 c whole wheat pastry flour

1/2 c whole wheat flour

1 c oat bran

1/4 c sugar

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup raisins

1/2 c nonfat yogurt

1/4 c low fat sour cream

1/4 c unsweetened applesauce 

1/4 c maple syrup

2 teaspoons egg whites

1 teaspoon vanilla extract

3 small ripe bananas, mashed

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin.
2. In a large bowl, whisk together whole wheat flours, oat bran, sugar, baking powder, and salt. Stir in raisins. In another bowl, mix together yogurt, sour cream, applesauce, maple syrup, egg whites, vanilla, and bananas. Pour yogurt mixture into flour mixture, and mix just enough to combine. Spoon batter into muffin cups.
3. Bake muffins in preheated oven for 15 to 20 minutes. Remove from oven, and transfer muffins to a wire rack to cool.

The recipe originally had chopped nut in it, but I removed them to make them braces friendly.

If you have recipe you'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 23

We hope everyone is having a great week so far (and that you've all been able to stay out of that horrible wind!). 

Make sure you check out our newly redesigned website (www.dunayortho.com)!!! It has some great new features!

This week's recipe comes from www.recipegoldmine.com

Cheese Tortellini Caesar Salad

Serve with your favorite warm bread and cool glasses of Perrier water.

Preparation Time: 10 mins

Servings: 8

1 package (9 ounces) BUITONI Refrigerated Three Cheese
    Tortellini, prepared according to package directions, chilled
1 bag ready-to-use romaine lettuce
3/4 cup Creamy caesar salad dressing
1/3 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1 cup diced fresh tomatoes
1 cup Caesar-style croutons

COMBINE pasta, lettuce, dressing and cheese in medium bowl. Toss to coat; top with tomatoes and croutons. Season with ground black pepper.

Recipe and photograph courtesy of Nestle and meals.com.

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

Braces Friendly Recipe: Week 22

Hi everyone! We hope you are having a great week so far!

This week's recipe comes from www.recipegoldmine.com

Grilled Buffalo Chicken Strips

Prep Time: 30 Min
Total Time: 1 Hr
Makes: 10 servings

2 tablespoons butter or margarine, melted
1/4 cup original cayenne pepper sauce or red pepper sauce
1 tablespoon honey
1/2 teaspoon celery seed
1/2 teaspoon salt
1 package (1 pound) chicken breast tenders (not breaded)
1/2 cup blue cheese dressing

1. In medium bowl, mix butter, pepper sauce, honey, celery seed and salt. Remove 2 tablespoons sauce mixture; set aside. Add chicken to remaining sauce mixture; stir to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours.

2. Meanwhile, soak ten 10- to 12-inch wooden skewers in water 30 minutes.

3. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from
marinade; discard marinade. Thread each chicken tender on a skewer.

4. Cover and grill chicken over medium heat 8 to 10 minutes, turning once and brushing frequently with reserved sauce mixture, until no longer pink in center. Discard any remaining sauce mixture.

Serve chicken with blue cheese dressing.

Soak wooden skewers in water for at least 30 minutes before using so they don’t char during grilling.

Recipe and photograph courtesy of Pillsbury. Used with permission.

Read more at http://www.recipegoldmine.com/grillpoultry/grilled_buffalo_chicken_strips.html#jSV46EAyzVG3IzuT.99

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

Braces Friendly Recipe: Week 19

Happy Tuesday everyone! We hope everyone is enjoying this wonderful weather that we are having. This week's we are featuring two recipes that will be great to use for a barbecue or picnic this weekend.

Bow Tie Pasta Salad

16 ounces uncooked bow ties, rotini, ziti or other shaped pasta
1 (16 ounce) bag frozen mixed broccoli, cauliflower and carrots
1 cup Italian, creamy Italian or favorite dressing
1 bunch scallions, thinly sliced
1 cup pitted ripe olives, halved

Cook pasta and vegetables according to package directions; drain. Combine pasta and vegetables with remaining ingredients in large bowl. Cover and chill until ready to serve.

For variety, add sliced salami, cheese cubes, cooked chicken, turkey or cooked seafood to the salad.

Makes 8 side-dish servings. 
Read more at http://www.recipegoldmine.com/saladpasta/bow-tie-pasta-salad.html#o8zoBiO7Ov4jzAfw.99 

Ham and Cheese Pasta Salad

8-12 ounces spiral macaroni, cooked
1/2 bag frozen peas
1/2 cup onion, chopped
3/4 cup cheese, shredded
1 jar ranch dressing
Bacon bits
Pepper

Put peas into a colander. Drain macaroni over peas. Mix all together. Refrigerate overnight. 
Read more at http://www.recipegoldmine.com/saladpasta/ham-cheese-pasta-salad.html#Vs3OvsqeKJUWlGUV.99 

We hope everyone enjoys this week's recipes. If anyone has a recipe or photo they'd like to see featured on our website email Januari at januari@dunayortho.com.