Family meals that offer flavor and nutrition | New

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As kids and parents find themselves busy schedules filled with sports, homework, and weekday activities, it can be difficult to come up with a nutritious and easy meal plan. Building a menu that fuels active spirits without spending hours in the kitchen is a common goal for many families.

These recipes require minimal preparation and require ingredients on hand, such as favorite dairy products, that provide the nutrients people of all ages need to grow and maintain a strong body and mind.

Whether you enjoy it together in the morning before starting the day or mix it with breakfast for dinner, this sustainable frittata is called ‘sustainable’ because you can use leftover cheese, vegetables, ham, sausage and more to recycle the ingredients you already have. at hand. For customizable fun for the kids, opt for the Ground Chicken Taco Salad and top with your family’s favorite toppings.

Visit milkmeansmore.org to find other great recipes to bring your loved ones together.

Ground Chicken Taco Salad

Recipe courtesy of Megan Gundy of “What Megan’s Making” on behalf of Milk Means More

Preparation time: 15 minutes

Cooking time: 15 minutes

Servings: 4

Bandage:

1 cup of plain Greek yogurt

1/3 cup buttermilk, plus extra (optional)

1 tablespoon of freshly squeezed lime juice, plus a supplement (optional)

3 tablespoons of chopped cilantro

2 tablespoons taco seasoning

Salad:

2 pounds boneless, skinless chicken breasts

2 tablespoons taco seasoning

2 tablespoons of olive oil

1 leaf lettuce, chopped

1 avocado, cut into bite-sized pieces

1 cup black beans, drained and rinsed

1 cup of corn

1 pint of grape or cherry tomatoes, chopped

1 cup grated cheese (Monterey Jack or Mexican)

tortilla strips or crushed tortilla chips, for garnish

To make the dressing: In a small bowl, combine yogurt, buttermilk, lime juice, cilantro and taco seasoning until blended. Taste and adjust the lime juice and cilantro as needed. If the dressing is too thick, add buttermilk 1 teaspoon at a time until desired consistency is reached. Refrigerate until ready to serve.

To make a salad: Season the chicken on both sides with the taco seasoning. Heat a large skillet over medium-high heat and add olive oil. Add the chicken to the pan and cook on both sides until the outside is golden brown and the chicken is cooked through. Remove to a cutting board and cut into strips.

On a large plate, pile of chopped lettuce. Sprinkle the chicken on top. Add the avocado, beans, corn, tomatoes and grated cheese. Drizzle top with dressing and sprinkle with tortilla strips or crushed tortilla chips.

Sustainable frittata

Recipe courtesy of Jenn Fillenworth of “Jenny With the Good Eats” on behalf of Milk Means More

Preparation time: 5 minutes

Cooking time: 20 minutes

Servings: 8

12 eggs, beaten

1/4 cup whole, half and half or heavy cream

1/2 teaspoon of salt

2 cups grated cheese, any variety

3 cups of assorted cooked vegetables and pre-cooked meats

fresh herbs, for garnish (optional)

Preheat the oven to 450 F.

Preheat a cast iron skillet or ovenproof skillet over medium heat.

In a large bowl, combine the eggs, milk and salt then add the grated cheese.

Add the cooked vegetables and meats to the pan to heat through. Once the vegetables have softened, add the egg mixture to the pan and scramble. Let stand over medium heat for 1 minute.

Carefully transfer to the oven and bake for 10-15 minutes. The frittata is ready when the eggs have set. Remove from the oven and garnish with fresh herbs.

Source: United Michigan Dairy Industry

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