MSM ~ Fathers Day All Day Meals

Technically I didn't make these all for Rick but I did make them ... hehe! I just thought it would be perfect way to show a whole day of recipes! Yes Rick didn't get a big fancy day of food, payback for mothers day ... lol :). I know I'm evil but he does get to eat these special treats like this every day.

BREAKFAST

Strawberry Pancakes by Rachel Ray - Nothing like homemade pancakes for breakfast. Who doesn't want to wake up to that goodness?

INGREDIENTS:

• 1-1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup milk
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon unsalted butter, melted, plus more for serving
• 2 cups sliced strawberries
• Pure maple syrup, for serving

DIRECTIONS:

1. In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a small bowl, whisk together the egg, milk and vanilla. Preheat a nonstick griddle over medium heat.

2. Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be thick and smooth. Fold in the strawberries.

3. Spoon the batter onto the griddle 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 3 minutes. Flip them with a spatula and cook until golden brown, about 2 minutes more. Serve with butter and maple syrup.

   ALEXIS NOTES: I did half whole wheat and white flour. I think I used to many strawberries so a little runny, I would add more flour next time.

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LUNCH:

Chicken Salad Pita Pockets - Rick loves chicken salad and will always buy it at the store for like $5.99 a pound!!! It kills me so I had to make a yummy version for him at home.

Chicken Salad Pita Pockets

4	boneless, skinless chicken breasts
2	tablespoons olive oil
1	cup nonfat Greek yogurt
2	tablespoons lemon juice
1/2	teaspoon ground cumin
1/4	teaspoon crushed red pepper flakes
1	red bell pepper , cored, seeded and chopped
1	3.8-ounce can sliced black olives, drained and chopped
1/2	red onion , diced
1/4	cup cilantro, chopped
1	15-ounce can garbanzo beans, rinsed and drained
4	whole wheat pita breads, cut in half
1/2	head bibb lettuce, leaves separated
1	tomato , sliced
	coarse salt and freshly ground pepper, to taste

Preheat oven to 350 degrees.

[1] Drizzle the chicken breasts with olive oil and season with salt and pepper. Place in a greased baking pan and cook for 12-15 minutes or until cooked through. Let cool and cut into cubes.

[2] Combine the yogurt, lemon juice, cumin and red pepper flakes in a small bowl; set aside. Combine chicken cubes, bell pepper, olives, onion, cilantro and garbanzo beans in a large bowl.

[3] Add yogurt mixture to chicken mixture; toss gently to coat. Line each pita half with 1 lettuce leaf and 1 tomato slice; add 1/2 cup chicken mixture to each pita half and serve.

ALEXIS NOTE: I didn't have any pita left but I found these amazing thin buns that are like a thin bread. The only way the boys will eat bread is these they have no crust and are thin. This turned out yummy, it needed a little extra seasoning.

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DINNER:

Chicken Rice and Green Bean Casserole - Ricks favorite at holidays is the green bean casserole dish. I came across this dish an had to try it out, how can you go wrong with chicken, cheese and fried onions! This was so yummy I wanted to keep going back over and over to get more!

Chicken Rice and Green Bean Casserole

Ingredients

- 10 3/4 ounces cream of mushroom soup - 2 cups milk - 1 cup white rice, uncooked (do not use instant rice) - 2 cups chicken, cooked and cut into bite sized pieces - 1 pound frozen green beans, slightly thawed - 4 ounces mushrooms, drained - 2 tablespoons pimentos, chopped - 1 cup shredded cheddar cheese (use more if desired) - 1 (2.8 oz. container) French fried onion rings (optional)

Directions

• Preheat oven to 350ºF.
• Coat the casserole dish with nonstick cooking spray.
• In a large sauce pan, combine milk, cream soup, and rice.
• Bring mixture to a boil.
• Reduce heat and add chicken, green beans, mushrooms, and pimentos.
• Stir to combine.
• Remove from heat and pour into the prepared casserole dish.
• Spread shredded cheese on top of the mixture. Sprinkle the onion rings (if desired) on top of the cheese.
• Bake uncovered for about 20 minutes.
• Remove from the oven and cover the casserole loosely with foil to prevent over-browning. Bake an additional 20 minutes.

ALEXIS NOTES: I used brown rice along with canned green beans and skipped the mushrooms. Next time I would add a little more milk and cook longer when using the brown rice.

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DESSERT

Banana Rice Custard - Since I'm on a HUGE rice kick why not use the banana and make up some yummy rice custard! I made a double batch to take some to the church youth dinner I was making.

Banana Rice Custard

3 medium bananas, fully ripened
1 tablespoon lemon juice
3 cups cooked rice
3 large eggs
1/2 teaspoon salt
3/4 cup granulated sugar
1 1/2 teaspoons grated lemon peel
2 cups milk
Nutmeg, sliced bananas and whipped cream for garnish (optional)

1. Mash bananas with fork; stir in lemon juice. Blend with rice in 2-quart baking dish.
2. Beat eggs; add salt, sugar, lemon peel and milk; stir into banana-rice mixture. Sprinkle with nutmeg.
3. Place baking dish in larger pan; half-filled with hot water.
4. Bake in 325°F (160°F) oven for 1 hour.
5. Chill thoroughly, at least four hours, before serving.
6. Serve with whipped cream and sliced bananas for garnish, if desired.

Makes 8 servings.

ALEXIS NOTES: I used the white rice because I wasn't sure how the brown would do I may try brown next time. I didn't have a lemon peel so I skipped that part. I also needed for it to cook a little longer.

Phew now that is what I call a day of recipes I hope you enjoyed and will try one or all of them :).