Dr. Oz Shake
If your kids are lucky enough to have a blender, here is a quick, healthy shake I saw demonstrated on the Dr. Oz Show.
Makes one shake.
1 cup whatever kind of milk you like to use
1 big handful spinach
1 scoop protein powder (I like Spirutein)
1 Tbsp. peanut or almond butter
Blend, blend, blend. This will look like an olive green milk shake but will taste like a delicious peanut butter banana shake.
Simple Stir-fried Omelette
It’s good for kids to have plenty of staples and condiments on hand. This recipe couldn’t be faster for breakfast or a late night snack, economical, too. It is from Kylie Kwong’s “Simple Chinese Cooking.” She suggests serving this with rice and chili sauce on the side.
Serves two to four.
1/4 cup julienned scallions
1 Tbsp. julienned fresh ginger
2 tsp. light soy sauce
1 tsp. sea salt (optional, I find this too salty)
1/4 cup vegetable oil
2 tsp. oyster sauce
1 tsp. malt vinegar
1/2 tsp. sesame oil
2 Tbsp. additional julienned scallions for garnish
Combine eggs, scallions, ginger, soy sauce, and salt in a bowl and beat lightly until just combined.
Heat oil in wok or frying pan until surface seems to shimmer slightly. Pour egg mixture into wok and leave to cook for 30 seconds without stirring. Using a spatula, fold egg mixture over onto itself and leave to cook another 30 seconds. Fold over again and leave for 20 seconds or until almost set. Repeat process again, then transfer to serving platter.
Spoon over combined oyster sauce, vinegar, and sesame oil. Garnish with extra scallions and serve immediately.
Granny’s Chicken in a Bag
Maybe your kids would like to get ambitious and cook a whole bird. This recipe has been in Seasons by the Sea before but bears repeating. All you need are a skillet, a chicken, and some Bisquick.
Serves four to six, depending on the size of the chicken. Small is best.
1 chicken, must be of high quality, please
1 cup Bisquick biscuit mix
1 Tbsp. salt
1 tsp. black pepper
Preheat oven to between 450 and 500.
Place chicken, biscuit mix, and salt and pepper in a big bag. Shake. Remove from bag. Place coated chicken in cast iron skillet just big enough to hold it. Bake one hour. No basting required. Serve with rice and salad.