Buffalo Style Chicken Pizza

Does your family like pizza? Mine does. But ordering takeout can be expensive and the pizza tends to be high in fat and sodium. So for your next pizza night, try Buffalo Style Chicken Pizza. It’s simple and quick to make.

The recipe calls for wheat flatbread, which can be found in the deli or bread section of your local grocery store. Flatbread, which is similar to pita bread but is a little thicker, is usually sold in packages of four. The bread is about five inches across so it’s perfect for an individual pizza. If you cannot locate flatbread, pita works well as well as pre-baked individual pizza shells. Toasted English muffins would also work.

Any type of cooked chicken works well in this recipe. Pick up a roasted chicken at your grocery store’s deli; any flavor will work. I have used lemon pepper as well as barbeque with great results. Remove the skin and bones and chop the chicken. You will have approximately 4 cups. You will use 2 cups in this recipe so you can save the remainder for another meal or freeze for future use. A lock-top plastic freezer bag works well; just make sure that you label it with the name of the product and the date. Use within 3 days if refrigerated or 3 months if frozen for best eating quality. Instead of using a deli roasted chicken, the next time you grill chicken, add a few more breasts to use in this recipe. Two large or three medium size breasts will yield around 2 cups. Like the deli chicken, any flavor of marinade seems to work with this recipe. I have used teriyaki, chili and lime and other marinades. If using grilled chicken, plan to use it within three days of grilling.

The pizza does have a little "kick" to it since it uses hot pepper sauce. For most people, the pizza is not hot - it just has a good flavor. But keep in mind that different brands of hot pepper sauce have different degrees of "kick" so plan accordingly.

To lower the fat and sodium content, use less cheese. I suggest using both kinds (Cheddar and mozzarella) but reduce the total amount. You might try 3/4 cup of each to start. No one will miss it.

Serve the pizza with carrot and celery sticks and other fresh veggies along with your favorite low-fat salad dressing and fresh fruit (I like berries) for dessert. I hope that you enjoy Buffalo Style Chicken Pizza as much as my family.

Spicy Shrimp Spinach Salad

Do you stay busy and on the run? If so, then this is the meal for you, it is quick and easy, but also cost effective. The best part is that it tastes great too! I have made this dish numerous times and passed the recipe to friends and family. Since everyone enjoyed the recipe and thought it was delicious, I thought I would share it with you.

When you think of shrimp money comes to mind, but for this recipe you can use small shrimp or large, depending on your budget. Shrimp is packed full of nutrients such as protein and contains vitamin B-12, omega 3’s, iron, and niacin. The second main ingredient, spinach, is a wonderful dark leafy vegetable that also has a lot of nutritional value. For example, spinach is a good source of folate, iron, and vitamins K, A, & C. Just keep in mind the longer you cook the spinach, you lose more nutrients. Adding the tomatoes adds more nutrients and color to the plate. You can change this recipe by adding avocados or anything that you find savory.

Remember these tips when preparing this dish:

• Defrost the shrimp in the refrigerator or under cool running water for no more than 20 minutes.
• If you’re making this dish for a large crowd and will not be using the shrimp immediately after cooking, place it in the refrigerator until time to put it in the salad.
• Rinse spinach under cool running water and pat dry with paper towel.

This dish is simple, fast, nutritious, and scrumptious. Feel free to add other ingredients and if you serve this to someone who does not like spinach, you can substitute the spinach with whole grain noodles.

I would like to give special thanks to Danielle Hammond, RD. Extension Assistant, Expanded Food and Nutrition Education Program and Amanda Scott, RD, LD, MS. Program Specialist with Expanded Nutrition with the Nutrition and Food Science Department with Texas AgriLife Extension Service for their time, support and input to make this project successful.

Try a Skillet Meal for Dinner Tonight!

Hi!

This skillet meal is a new recipe I was given a few months ago and I have made it quite often since then. It is quick and easy to make and wonderful when you need to take an item to a new mom or a sick friend.

I made this recipe at my mother’s home several weeks ago. She told me via phone call last night that she has since enjoyed the skillet dinner four more times! My mom is a very good cook. She cooks for herself and often freezes extra portions for another meal.

Here are some hints for those who can’t eat the whole skillet dinner or you just don’t want to eat the same thing two days in a row!

• First, remember to check your freezer and be sure it is set to the recommended temperature of 0 F or lower.

• Put the cooled food into an appropriate container that is designed for freezing.

• Don’t forget to label the container with the name of the item, packaging date, and any other information you might find helpful. Then, you can be sure and use the item in a timely manner.

• Proper cooling, air removal, moisture-vapor-resistant packaging, and a tight seal will help guard against freezer burn. While a food with freezer burn is safe to eat, the quality is lower.

I hope you enjoy “Bethany’s Skillet Chicken and Rice Casserole” as much as my family has!

Donna

Cooking with Venison

The venison stir fry demonstrated is actually a recipe my husband and I create. We are both avid hunters; so therefore, there is always venison in the freezer. In fact, venison is the only type of meat we eat, so we are always looking for new ways to prepare venison. Venison is a good source of protein, while, unlike most meats, it tends to be fairly low in fat, especially saturated fat. Four ounces of venison supplies 68.5% of the daily value for protein for only 179 calories and 1.4 grams of saturated fat. In fact the American Heart Association has endorsed venison as a heart healthy red meat, and when properly handled, processed, and prepared, it tastes every bit as good as the finest cuts of beef. Since venison has less fat, recipes like stews or meatballs made with ground venison are good choices because they prevent it from drying out. Avoid steaks in restaurants; they are frequently cooked in butter in order to keep the meat juicy. Broil or roast the tender cuts such as roasts and chops. Slowly cook the less tender cuts by braising or cooking in liquid as demonstrated in this recipe. Listed below are some suggestions on cooking with venison meat. I hope you enjoy this recipe as much as my family does. Happy Cooking!

· Use ground venison meat instead of beef when making lasagna.
· Add a new twist to your chili con carne by using ground venison meat instead of beef.
· What better way to spend a summer evening than to grill venison kabobs. Simply skewer marinated
cubes of venison steak and your favorite vegetables and grill in the oven or on the barbeque.
· Make your own venison jerky, it is delicious and easy to make. Cut venison steaks into ¼ inch thick
slices, marinate overnight in salt and spices of your choice, arrange on aerated roasting rack and bake at
150°F for 6 hours.
· Warm up on a cold winter night by combining venison steak pieces, vegetables, spices and broth and
make a hearty stew.

Picky Eaters? Vacation Time? What to do?

When families are on vacation what a better time than that to expand on the ‘same old’ dinner time meal? Often times on vacation, new foods are introduced at restaurants and other people’s homes. If you have a picky eater in your family try some of these tips to get through meals.

• Most often, while you are on vacation, you are not the one cooking, therefore you are more relaxed. Family members pick up on this relaxed mood and know that the pressure is off. Afterall, when you take out the “I’ve been slaving over this dinner and you are going to eat it” factor, your anticipations go way down.


• When people try new foods, their environment is associated with that food. Think about the last time you tried a new food—were you with good friends? Having a good time? I remember I took a very picky eater with me on a trip recently. Everything she eats has to be done a certain way and any alternative of is just ‘yucky’ to her. When we got home, she was so excited to tell her mother that now she eats mustard with her turkey sandwiches instead of mayonnaise or salad dressing. This youth has worked hard to educate her palate during her 4-H foods and nutrition years and she has introduced many new foods into her diet—all while on trips with good friends and while having a great time!


• Sometimes there is added stress at home during meal times with sports practices, cleaning up the kitchen, doing homework, getting the kids to bed on time, and preparing everything for the next day. While on vacation, you have the perfect setting to try new foods.
  
  Expanding a picky eaters palate:


• Try introducing new foods by letting your picky eater try a taste from your plate. This way money is not wasted if they don’t like it.


• Choose restaurants that have foods you know your picky eater will like. If there is something familiar on the menu, they will more than likely try something new and different when on vacation than when at home.


• Don’t introduce picky eaters to new foods when they are tired, in an unpleasant mood, and hungry. Instead, wait until everyone has had a fun experience and then take them to a new eating establishment where some foods might seem familiar but different. Even foreign foods can be adapted to fit your picky eaters taste.


• Watch your own attitude and feelings in front of the picky eater. If they see you being picky and rejecting certain foods, they will pick up on it and know that it is acceptable to do the same. Don’t fight with them on it. When they are ready, your picky eater will introduce new foods into their menu. Be patient!
  
  Want to get your kids involved in foods and nutrition? Join Texas 4-H! Every county in the state of Texas has a 4-H & Youth Development Program, call your Texas AgriLife Extension Office today and find out how to join and get involved.