Monday, June 21, 2010

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

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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 :).

15 comments:

  1. Delicious. I love all of the healthiness you add as well:) Hope his Father's Day was wonderful.

    ReplyDelete
  2. Oh what an amazing day of cooking.. I want those pancakes.. Happy Monday Poser..

    ReplyDelete
  3. I've never heard of strawberry pancakes. They sound good!!!

    Ok, now let's talk that casserole. I looked and your recipe is nearly identical to mine. However, I always use instant rice because I find the long cooking variety stays too hard. You don't have that problem?

    ReplyDelete
  4. those strawberry pancakes sound good.. but i am not getting up at 5 AM to make him breakfast everymorning..lol... he leaves at quarter after 6 to be at work 6:30.. no thank you.. a weekend meal when he is at home.

    ReplyDelete
  5. I am sorry but the banana rice custard sounds dreadful.

    The rest of the meal is yummy!

    ReplyDelete
  6. i'm really diggin' the thought of strawberry pancakes and the pita pockets.. both sound great!!

    ReplyDelete
  7. SO yummy mommas! I am here at work reading blogs and of course have to stop by yours and marvel at your cooking skills. MY lean cuisine.... yep not doing it for me LOL...... I still so hungry! :)

    ReplyDelete
  8. you are a cooking fool girlfriend. I could never keep up with you.

    ReplyDelete
  9. And yes, now I'm hungry LOL everything looks so yummy girlie!

    ReplyDelete
  10. All great recipes, they sound yummy! So much work involved.
    You are really great in the kitchen.

    ReplyDelete
  11. The Banana Rice Custard and the Strawberry Pancakes look great! I want to try them!!

    ReplyDelete
  12. I can tell you that I will try at least two of those recipes. I love food! LOL The strawberry pancakes sound so yummy!!

    ReplyDelete

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