In The Kitchen

Salads and more salads… I guess that means bathing suit weather is approaching. Yikes!
When you’re prepping the salads, check your market’s vegetable case for already cut/shredded prepared veggies. It will save you time and energy, and make things easier for you. Take advantage of today’s more conveniently prepared foodstuffs…that includes the chicken that you can buy already de-boned and skinned.
It may cost a bit more, but it will help you prepare your meals with a smile. Enjoy!

BROWN RICE AND VEGETABLE SALAD

2 C. cooked brown rice
½ C. shredded carrots
½ C. shredded, unpeeled zucchini
2 Tbsp. finely chopped onions
2 Tbsp. lemon juice
1 Tbsp. plus 1 tsp. vegetable oil
1 Tbsp. dried parsley flakes

In a medium bowl, combine rice, carrots, zucchini and onions. Toss. In a small bowl, combine remaining ingredients. Pour over rice. Toss to blend. Season to taste.

CARROT SLAW

2 C. shredded carrots (Can buy store-bought shredded carrots.)
½ C. green pepper, minced
¼ C. onions, minced
1 small, sweet apple, unpeeled, shredded
¼ C. plus 2 Tbsp. raisins
2 Tbsp. vegetable oil
2½ Tbsp. vinegar
¼ tsp. celery seed
¼ tsp. salt
¼ tsp. dry mustard
4 tsp. sugar

In a medium bowl, combine carrots, green pepper, onions, apple and raisins. Toss.

In a small saucepan, combine remaining ingredients. Bring to a boil over medium-high heat. Remove from heat. Pour over salad. Toss to blend. Chill and serve cold.

MIDDLE EAST EGGPLANT SALAD

2 Tbsp. vegetable oil
3 C. eggplant, pared and cubed
½ C. chopped onions
½ C. chopped green pepper
1 clove garlic, crushed
½ C. chopped fresh tomato
2 Tbsp. wine vinegar
1 Tbsp. parsley flakes
Season to taste

Heat oil in large nonstick pan over medium-high heat. Add eggplant, onions, green pepper and garlic. Cook until eggplant is brown, stirring frequently.
Place mixture in bowl. Add remaining ingredients. Toss. Chill. Serve cold.

ORANGE BARBECUE CHICKEN

1 8-oz. can tomato sauce
3 Tbsp. orange marmalade
1 tsp. vinegar
1/8 tsp. garlic powder
1 Tbsp. minced onion flakes
1 tsp. Worcestershire sauce
2 pounds boneless, skinless chicken

Preheat oven to 350°F.
In a small bowl, combine all ingredients, except the chicken. Let mixture stand for about 15 minutes.

Place chicken in a shallow baking pan that has been sprayed with nonstick cooking spray. Spread half of sauce over chicken. Bake uncovered, 1 hour, basting with sauce several times. Heat any remaining sauce and serve with chicken.

APRICOT-GLAZED CHICKEN

1¼ lbs. boneless chicken parts, skin removed
¼ C. French dressing
2 Tbsp. apricot spread
1 Tbsp. minced onion flakes
1 packet instant beef flavored broth mix
2 Tbsp. plus 2 tsp. vegetable oil
2 Tbsp. water

Preheat oven to 350°F.
Place chicken in prepared shallow pan. In a small bowl, combine remaining ingredients, mixing well. Spread sauce over chicken. Bake, uncovered for about 1 hour.

SAUTEED PINEAPPLE

¼ fresh ripe pineapple, skin removed
2 tsp. margarine
¼ tsp. cinnamon
2 tsp. sugar
Slice pineapple into 1-inch slices. Melt margarine in a small nonstick skillet over medium-high heat. Saute pineapple in margarine, turning frequently, until lightly browned on both sides. Remove from pan.

Combine sugar and cinnamon and sprinkle evenly on pineapple. (Serve with some vanilla ice cream or pound cake or BOTH! Yum!!!)