It's a good thing when your kids enjoy the taste of chicken, because you can be assured that they are receiving a good dose of protein whenever they eat it.Try to offer them chicken prepared in different ways at mealtimes. Let them get accustomed to the different tastes, in addition to curried and stewed chicken.
Baked and broiled or barbecue are good ways as well–you can include a small amount of chicken in a vegetable stir-fry and serve it as a one dish meal with steamed rice.
If you bake chicken on a Sunday for lunch you can remove the cooked breast meat and refrigerate it for the next day when to use for sandwiches, or a pasta vegetable salad or potato and chicken salad.
That way there is no wastage of chicken and you are including it in healthy, delicious, and easy meals.Also remember to balance the protein with complex carbohydrates and vegetables in meals for your kids, this way you know you are serving them healthy food!
Oven Fried Chicken
Although the preparation time for this dish seems a little involved, it can be prepared ahead of time and refrigerated until ready to cook, the cooking time is mostly unattended. Serve this with mashed potatoes and a fresh green salad.
INGREDIENTS
1 chicken 2-3 pounds, cut into serving pieces
1/2 cup plain yogurt
3 cloves garlic, minced
1 tbs fresh thyme, finely chopped
1/2 tsp freshly ground black pepper
3 tbsps grated Parmesan cheese, or your choice of cheese
2 cups fine breadcrumbs
1/4 cup minced fresh parsley
1 tsp salt
METHOD
Pat the chicken pieces dry. In a medium sized bowl combine the yogurt, garlic, thyme, black pepper.
Combine the breadcrumbs, Parmesan cheese, parsley and salt set aside.
Dip the chicken in the yogurt mixture; ensure all pieces are evenly coated. Then roll in crumb mixture.
Place the chicken pieces on a rack and let stand uncovered in the refrigerator for about 20 minutes. This helps the breading to stick.
Preheat oven to 375 degrees.
Transfer chicken to a greased baking sheet, bake uncovered for about 30 minutes or until cooked thoroughly.
Serves 4 to 6
Chicken and
potato salad
INGREDIENTS
8 cups diced peeled cooked potatoes, about 10 potatoes
1 cup low fat mayonnaise
1 tbs wine vinegar
1 tbs Dijon mustard
1 1/2 tsp salt
1 tsp freshly freshly ground black pepper
2 sweet peppers chopped
2 pimento peppers chopped
1/4 cup chopped celery
1 cup chopped chives
2 cups steamed green peas or green beans
1 cooked chicken breast, cut into cubes
METHOD
Combine mayonnaise with vinegar, mustard, salt, and pepper.
Add chopped peppers, celery, chives and peas.
Fold in chicken and potatoes.
Mix well and taste and adjust seasonings.
Cover and refrigerate until ready to serve.
Serves 10 to 12
