October 10th 2005
Dine Without Whine's Free Weekly Newsletter
An Extension of our Menu Planning Service
www.dinewithoutwhine.com
Publisher ~ Christine Steendahl
If you enjoy this
newsletter, please tell your friends about it! They can sign-up here:
http://www.dinewithoutwhine.com/Menu-Plan-/free-newsletter.htm
This Issue:
A Personal Note
Sponsor Of The Week
Chicken Nuggets Recipe
A Special Offer
Dried Herbs / Fresh Herbs A Personal Note
Hello! Well we made it
through our big weekend with Dane's first birthday and baptism. Above is a
picture of our big one year old! Isn't he cute? He isn't quite walking yet (he
takes 4-7 steps so he's very close) - he is our latest walker of all three boys;
but boy can he climb! I am a bit worried how busy he is going to be when he is
walking!
I am all signed up to
substitute with the school district now. On Monday I went in for a long morning
consisting of an interview, paperwork, a short class on how to use the subfinder
phone and internet system, fingerprinting, pictures for my id badge and drug
testing. WHEW! I haven't worked for almost five years so I forgot what it was
like! Already on Tue. evening my phone was ringing off the hook with job
offers. I haven't accepted any yet, but my mom needs a substitute aide in her
class on Thursday so she is planning to request me and that will be my first
job. Whoo Hooo! We'll see how it goes.
In the meantime (now don't
laugh) I am learning to drive my husband's stick shift car. Yup...it is sad to
admit that I have never learned that skill. He wants me to drive his car so he
can keep my SUV with the carseats since he will have all the kiddo's. Luckily
we are living out in the country at the moment so I have lots of room to
practice. I haven't ventured into town yet, but since I will most likely have
to drive it to work tomorrow I guess I better get brave today!
I hope everyone is enjoying
the fall weather. It is just beautiful here! Have a great week and
enjoy this week's Chicken Nuggets Recipe!
Christine
Sponsor of the Week
This week's
sponsor is Happy Mail for Kids. I love this concept - what a great way to
make your little one feel special. It would make a great Christmas gift
for a neighbor, grandchild, niece/nephew etc.
Kids Love to Get
Mail! Crafts, recipes, poems, stickers galore, surprises, coloring sheets
and a personalized letter all addressed and mailed to your child. Please
take a moment to visit
http://www.happymailforkids.ca
Recipe of the Week
Exerted from this week's family friendly menu plan
and convenient grocery shopping list. Try our Menu Planning Service at no
charge for the first week.
For more information visit
www.dinewithoutwhine.com
Oven Fried Chicken Nuggets
Recipe
Makes 6 servings
~ Health Conscious Recipe ~
2 pounds boneless skinless chicken breast halves
3/4 cup cornflakes cereal
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1/3 cup buttermilk
Cooking spray
Serve with Ketchup, BBQ, Honey, or Low-Fat Ranch
1. Heat oven to 400°. Line jelly roll pan, 15 1/2 X 10 1/2 X 1 inch, with
aluminum foil.
2. Remove fat from chicken. Cut chicken into 2-inch pieces.
3. Place cereal, flour, salt, paprika and pepper in blender. Cover and blend on
medium speed until cereal is reduced to crumbs; pour into bowl.
4. Place chicken and buttermilk in heavy-duty resealable plastic food storage
bag. (or tupperware) Seal bag and let stand 5 minutes, turning once.
5. Dip chicken into cereal mixtrue to coat. Place in pan. Spray chicken with
cooking spray.
6. Bake uncovered about 30 minutes or until crisp and chicken is no longer pink
in center. Serve with sauce of choice.
NUTRITION INFORMATION
Calories 270
Fat 6g
Cholesterol 90mg
Sodium 670mg
Carbohydrate 20g
Fiber 1 g
Protein 35g
Other recipe's in this week's Menu Plan include:
Slow Cooker Vegetable Beef Stew
Festive Broccoli and Corn
Jumbo Stuffed Shells
Zesty Mozzarella Chicken
Sweet and Sour Pork
Cheeseburger Skillet Dinner
Fruit Delight Salad
Ham and Cheese Calzones
Bacon N' Egg Wraps
Apple Danish
Oatmeal Coconut Cookies
Brownie Pudding Cake
Special Offer
YUM! Don't those sound good? I would like
to offer you a special gift this week. If you purchase a 3, 6, or 12
month subscription to Dine Without Whine you may take 25% off your purchase
price by using coupon code 15D0 on the subscription page. The above menu
starts today, so why not get started? Wouldn't it be great to know what is
for dinner every night this week without a lot of thought and daily grocery
store trips? The coupon expires on the 16th. ENJOY!
Tips, Articles, and/or Product Recommendations
Dried Herbs / Fresh Herbs
Herbs are what changes basic foods
into flavored dishes. They are the secondary seasonings that develop and extend
the natural flavors of our raw materials. Herbs compliment and enrich taste
without adding any calories or fat.
Herbs have subtle and delicate
flavors. Prolonged cooking causes them to lose their fragrance and their flavor.
Add the your herbs near the end of the cooking time. The flavors develop very
quickly. They shouldn't cook in liquids for more than about an hour.
Fresh herbs are perishable and
proper storage can prolong their lives rather nicely. Store bunches under
refrigeration with their stems in water. Loose leaves are best kept in the
coldest part of a refrigerator in perforated bags. Some moisture is good for
fresh herbs. Too much moisture promotes decay. Shake them as dry as possible
before storing. It's a good idea to crumple a paper towel and put it into the
bag under the herbs. It absorbs excess moisture and lengthens the useful life of
the herbs.
When substituting dried herbs for fresh, let your
taste be your guide. The usual rule is one-third as much dried herb as fresh.
For example, if your recipes calls for 1 tablespoon chopped fresh parsley, use
only 1 teaspoon dried chopped parsley. You will find that dried herbs will lose
their flavor with prolonged storage so taste for additional seasoning. It
is recommended you replace any dried herbs you have in your pantry at least once
a year.
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