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 26- Mother's Day Edition

We hope everyone is having a great week so far. This week's recipe is a great one for Mother's Day Brunch!

Blueberry Ricotta Coffee Cake

Servings: 6

1 cup flour
1/2 cup oat bran
1/2 cup plus 2 tablespoons light brown sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (8 ounces) Wisconsin Ricotta Cheese
1/2 cup plain yogurt
2 eggs, beaten
1/4 cup butter, melted
1/2 teaspoon vanilla
1/2 cup fresh or frozen blueberries
1/2 cup whipping cream, whipped
1 cup thick blueberry yogurt

Preheat oven to 350°F. Stir together all dry ingredients, except 2 tablespoons brown sugar; set aside.

Mix Ricotta, yogurt, eggs, melted butter, vanilla, and blueberries. Stir into dry ingredients until just mixed. Pour into buttered 8 x 8 inch pan. Sprinkle with remaining 2 tablespoons brown sugar.

Bake until just firm to the touch, about 40 minutes. When cool, mix whipped cream and blueberry yogurt. Spoon over individual servings of coffee cake.

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

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

Website Redesign!

Hi everyone! We wanted to let you know that our website has a new design! 

Check out all of our "Fun Stuff" where we have our past Events photos, and Contest winners.

We also have a new Testimonials section! Head on over and take a look around!!

 www.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

If anyone has a recipe they'd like to see featured on our blog, or photos of something they've made inspired by our blog, email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 24

Happy Tuesday everyone! We hope everyone is having a great week so far. This week we chose a cake recipe that is sure to please the whole family!

Cherry Limeade Cake

Prep Time 25 Minutes
Total Time 2:15 Hrs:Mins

Makes 12 servings

Cake:
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups lemon-lime soda
1/3 cup vegetable oil
3 egg whites
1 tablespoon grated lime peel
1 box (4-serving size) cherry-flavored gelatin
1 cup boiling water

Frosting:
1 container (12 ounces) Betty Crocker® Whipped fluffy white frosting
Maraschino cherries, if desired
Lime peel twists, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan.). Spray bottom only of 13 x 9-inch pan with baking spray with flour.

2. In large bowl beat cake mix, soda, oil, egg white and 3 teaspoons of the lime peel with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into prepared pan.

3. Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.

4. Meanwhile, stir gelatin into boiling water, stirring for 2 minutes to completely dissolve gelatin. Poke cake every inch with tines of meat fork or table knife. Pour cherry mixture slowly over cake, allowing mixture to fill holes in cake. Cool completely, about 1 hour longer.

5. In small bowl, mix frosting, lime juice, and remaining 1 teaspoon grated lime peel. Spread evenly over cake. Top each serving with cherry and lime twists.

Recipe and photograph courtesy of © 2010 ®/TM General Mills. Used with permission.

We hope everyone enjoys this week's recipe! 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 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.