|
Here! Eat This |
|
WRLR 98.3 FM |
|
Previous Recipes |
|
Agenda 091511 – Listeners Multiple Choice
Getting Tipsy –
Healthier. Many commercially-prepared foods are full of salt, artificial ingredients, preservatives and unhealthy fats. By making your own meals, you can control what goes into them and use quality ingredients like brown rice instead of white rice or organic vegetables instead of conventional.
Inexpensive. While a frozen meal may be cheaper than a restaurant bill, it's still more expensive than cooking from scratch. If you prepare your own meals with whole ingredients, you can save $100 a month or more.
Time Savers. Making your own meals doesn’t have to be time-consuming. Set aside one day a month to cook a few recipes and you will have enough meals to last for weeks on end. You can even make cooking a social event by inviting some friends and sharing recipes—you’ll get to try something new while you chitchat with your buddies.
Eco-Friendly. Frozen entrees are packed in plastic and cardboard that usually ends up in landfills. When you make and package your own foods, you can decrease your impact on the planet by using glass or plastic containers over and over again with little to no waste.
Full of Variety. Prepackaged frozen meals don’t offer any flexibility—what you buy is what you get. While you might like some of the ingredients in the meal, not everything is going to appeal to you. But by creating your own, everything will be up to your taste level and standards—and you can change the menu, ingredients, and combinations any time!
The choice is yours. Preparing freezer-ready meals isn't a difficult task. To get started, use these meal-preparation and storage tips. The containers you use to store your meals in should be both microwave- and freezer-safe. Both glass and plastic may work well, if they meet these standards (all glass and plastic containers are different). Another option is large freezer bags. Certain foods will freeze well in a bag, and can then be defrosted in the refrigerator, placed in a microwave-safe container, and then reheated.
History – History of the TV Dinner:
A TV dinner (also called a frozen dinner, freezer meal, microwave meal, or ready meal) is a prepackaged frozen or chilled meal which usually comes in an individual package. It requires very little preparation and contains all the elements for a single-serving meal.
The term TV dinner is a generalized trademark originally used for a brand of packaged meal developed in 1953 for C.A. Swanson & Sons (The name in full was TV Brand Frozen Dinner). In the United States the term is now synonymous with any prepackaged dinner purchased frozen in a supermarket and heated at home, though Swanson stopped using the name "TV Dinner" in 1962.
The original TV Dinner came in an aluminum tray and was heated in an oven (like those found on airline service food). Most frozen food trays are now made of microwaveable material, usually plastic. Each item was placed in its own compartment. The trays proved to be useful: the entire dinner could be removed from the outer packaging as a unit; the aluminum tray could be heated directly in the oven without any extra dishes; and one could eat the meal directly out of the same tray. The product was cooked for 25 minutes at 425 °F and fit nicely on a TV tray table. The original TV Dinner sold for 98 cents, and had a production estimate of 5,000 dinners for the first year.
One reason how TV Dinners got their name was their early packaging featured the image of a TV set. Another reason would be that many families would eat these in front of a TV set. Much has changed since the first TV Dinners were marketed. For instance, a wider variety of entrées such as fried chicken, Salisbury steak, Mexican and Pasta combinations have been introduced. Competitors such as Banquet began offering prepackaged frozen dinners. Other changes include:
1960 – Swanson added desserts (such as apple cobbler and brownies) to a new four-compartment tray.
1969 – The first TV breakfasts were marketed (pancakes and sausage were the favorites). Great Starts Breakfasts and breakfast sandwiches (such as egg and Canadian bacon) followed later.
1973 – The first Swanson Hungry-Man dinners were marketed; these were larger portions of its regular dinner products. 1986 – The first microwave oven–safe trays were marketed.
Appetizer – Crescent Wrapped Drumsticks
Ingredients: 8 chicken drumsticks 1/4 cup butter, cubed 1/2 cup barbecue sauce 1 tube (8 ounces) refrigerated crescent rolls 1 egg, lightly beaten 2 teaspoons grated Parmesan cheese 2 teaspoons Italian seasoning 2 teaspoons sesame seeds, toasted
Directions: Remove and discard skin from drumsticks. In a large skillet, melt butter over medium heat; stir in the barbecue sauce. Add drumsticks. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until a meat thermometer reads 180°, turning occasionally. Remove chicken from pan; cool slightly.
Separate crescent dough into eight triangles; place in a lightly greased 15-in. x 10-in. x 1-in. baking pan. Brush dough with some of the beaten egg; sprinkle with cheese and Italian seasoning.
Place meaty portion of each drumstick at the tip of each triangle, with bony portion extended beyond one long side of triangle. Wrap drumstick in dough; place seam side down. Brush with remaining egg; sprinkle with sesame seeds. Bake at 375° for 13-15 minutes or until golden brown and a meat thermometer reads 180°. Yield: 4 servings (2 drumsticks each).
Salad – Radiance Fruit Salad
Ingredients: Salad: 1/3 cantaloupe, cut into 3/4-inch chunks (about 2 cups) 1 (16 ounce) container strawberries, quartered (about 3 cups) 5 medium kiwis, peeled and cut into 3/4-inch chunks (about 2 1/2 cups)
Dressing: 3 tablespoons honey 3 tablespoons fresh lime juice 1 teaspoon lime zest 3 tablespoons finely chopped fresh mint leaves
Directions: Place all of the fruit into a large bowl. In a small bowl, whisk the honey, lime juice, zest, and mint. Right before serving, pour the dressing over the fruit and toss gently to combine
Put it on the Side – Broccoli with a Zip
Ingredients: 5 cups fresh broccoli florets 2 tablespoons butter, melted 4 teaspoons soy sauce 2 teaspoons brown sugar 1/2 teaspoon minced garlic
Directions: Place broccoli in a large microwave-safe bowl. Combine the remaining ingredients; pour over broccoli. Cover and microwave on high for 3-4 minutes or until tender. Serve with a slotted spoon. Yield: 4 servings.
Main Course – Tangy Pork Tenderloins
Ingredients: 2 pork tenderloins (1 pound each) 2/3 cup honey 1/2 cup Dijon mustard 1/4 to 1/2 teaspoon chili powder 1/4 teaspoon salt
Directions: Place pork tenderloins in a large resealable plastic bag or shallow glass container. In a bowl, combine the remaining ingredients; set aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate for at least 4 hours, turning occasionally. Drain and discard marinade. Grill pork, covered, over indirect medium heat for 8-9 minutes on each side or until meat juices run clear and a meat thermometer reads 160°-170°. In a saucepan, warm the reserved sauce; serve with pork. Yield: 6 servings.
Dessert – Pretzel Gelatin Dessert Recipe
Ingredients: 2 cups crushed pretzels 3/4 cup butter, melted 2 tablespoons sugar
Filling: 1 package (8 ounces) Cream Cheese (softened or cubed), softened 1 cup sugar 1 carton (8 ounces) frozen whipped topping, thawed
Topping: 2 packages (3 ounces each) strawberry gelatin 2 cups boiling water 1/2 cup cold water
Directions: In a large bowl, combine the pretzels, butter and sugar. Press into an un-greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool completely.
In a large bowl, beat cream cheese and sugar until smooth. Stir in whipped topping. Spread over pretzel crust. Cover and refrigerate until chilled.
For topping, in a small bowl, dissolve gelatin in boiling water. Add cold water; chill until partially set. Carefully pour over filling. Cover and refrigerate for 4-6 hours or until firm. Cut into squares. Yield: 12-16 servings.
Lighten UP!!! Turkey or Chicken Stove top Casserole over Toast
Ingredients: 1 1/2 cups chicken broth
Directions: In a large nonstick saucepan, heat 1/4 cup of the chicken broth over medium-high heat until it simmers. Add the celery, onions and bell pepper and cook until the vegetables are tender-crisp, about 4 to 5 minutes. Reduce heat to low, allowing the mixture to cool slightly.
In a medium bowl, add the turkey or chicken cubes and flour. Toss gently until the flour coats the meat. Add to the vegetables and broth, cooking over low heat for about 5 minutes. Increase heat to medium high and slowly add the remaining broth, wine, parsley, rosemary and black pepper. Cook and stir until the sauce thickens slightly. To serve, spoon 1/4 of the casserole over each piece of toast. Nutritional Analysis per serving:
|
|
Contact us at: here.eatthis@yahoo.com |
|
Click here to listen to the episode |
