Another school year is officially winding down. What will the children do all summer? I suggest spending some time together in the kitchen. Kids need to learn to cook to successfully go out on their own and take excellent care of themselves.
Invest in some kitchen time with your kids or grandkids this summer. Try my Quinoa Chicken Stir Fry, packed with fresh goodness and protein and for dessert, Frozen Banana Pops.
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See you soon!
Quinoa Chicken Stir Fry
¾ cup quinoa rinsed
1 ½ cups plus 2 tablespoons chicken stock divided
3 tablespoons olive oil
1 ½ pounds chicken cut into cubes
1 tablespoon Worcestershire sauce
¼ cup soy sauce
½ teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon crushed red pepper
1 onion cut into wedges
2 cloves garlic pressed
1 red bell pepper cubed
1 bunch broccoli cut into florets
1 cup peas
Salt and pepper to taste
Place quinoa and 1 ½ cups chicken stock in a sauce pan. Bring to a boil and then reduce heat, simmering for about 15 minutes or until liquid is absorbed. Meanwhile, heat olive oil in a skillet over medium high heat; add chicken that has been seasoned with salt and pepper. Cook chicken until brown about 4 minutes, turn to brown other side about 4 more minutes. Deglaze pan with remaining stock, Worcestershire and soy sauce. Add spices, garlic and vegetable to pan cook for another 6-7 minutes. Add quinoa and toss to mix well.
Frozen Banana Pops
3 ripe bananas
1 ½ cups 60% cocoa chocolate
¼ cup chopped peanuts and other sprinkles
12 pop sticks
Cut each banana into 4 chunks. Push pop stick into each banana chunk. Freeze bananas. Melt chocolate in the microwave in 30 second intervals stirring in between. Dip frozen bananas into chocolate and place on waxed paper lined baking sheet. Sprinkle each dipped banana with peanuts. Store in the freezer.