Seasonal Family-Friendly Recipes

1. Preheat oven to 350.
2. Cut each eggplant in half lengthwise. Scoop out pulp, leaving a ¼-inch-thick shell, and reserve pulp. Place eggplant halves, skin sides down, on a baking sheet coated with cooking spray; bake at 350 for 15 minutes.
3. Chop the reserved eggplant pulp into ½-inch pieces. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add reserved eggplant to pan, and sauté 8 minutes or until eggplant begins to brown. Place eggplant in a bowl.
4. Coat skillet with cooking spray. Add onion, and sauté 5 minutes or until tender. Stir in red and green bell peppers and the next 7 ingredients (through squash); sauté 6 minutes.
5. Return eggplant to pan. Stir in 1¼ teaspoons salt and black pepper; sauté for 5 minutes.
6. Remove from heat; stir in feta cheese and ¼ cup panko. Cool slightly.
7. Spoon about 1 cup eggplant mixture into each eggplant shell.
8. Combine remaining 1 cup panko, remaining 1 teaspoon oil, and remaining ¼ teaspoon salt. Sprinkle panko mixture evenly over stuffed eggplants.
9. Lightly coat with cooking spray. Bake at 350 for 20 minutes or until thoroughly heated and tops begin to brown. Sprinkle with parsley, if desired.

• Peel and press garlic.
• Measure herbs
• Crumble Feta cheese.
• Measure breadcrumbs.
• Pick parsley from the stem and tear into small pieces.

1. Pour the couscous grains into a small mixing bowl.
2. Combine the water, orange juice, and 2 tbsp. vinegar in a medium-size saucepan. Bring the liquid just to a boil.
3. Stir in the dried fruit, ginger, and 1/2 tsp. salt; pour immediately over the couscous. Cover the bowl and let it sit for 20 minutes.
4. When the couscous is ready, gently fluff it with a fork and toss with the pine nuts.
5. Add salt to season and an additional splash of vinegar to brighten the flavor.

• Measure couscous
• Measure water and orange juice
• Measure currants and raisins
• Fluff cooked couscous with a fork and add pine nuts

Nutrition (per serving): 251.7905 calories; 8.85536% calories from fat; 1.060405g total fat; 0mg cholesterol; 8.378802mg sodium; 443.576mg potassium; 4g carbohydrates; 3.696608g fiber; 16.86251g sugar; 50.87774g net carbs; 6.82372g protein.

Source: Susie Stern

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1. Arrange slices of avocado and tomato on a plate.
2. Sprinkle with chives, lemon juice, and coarse salt.

• Juice lemon
• Slice avocado, after an adult has removed the fruit from the skin
• Arrange slices on a plate.

Nutrition (per serving): 151.8827 calories; 112.3135% calories from fat; 13.39165g total fat; 0mg cholesterol; 8.543906mg sodium; 521.1894mg potassium; 4g carbohydrates; 6.283563g fiber; 1.252175g sugar; 3.043048g net carbs; 1.996284g protein.

Source: Used with permission from Simply Recipes http://simplyrecipes.com

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Chicken Salad With Almonds And Mango

For a light summer meal try this chicken salad. Kids will love the fruit and chicken combo with the crunch of almonds. When making a dressing use the best olive oil you can. For a more nutty flavor try adding a bit of nut oil such as walnut or hazelnut.

4 chicken breast halves, with bones and skin, about three pounds
Coarse Sea salt, finely ground
1/4 cup extra virgin olive oil
1/2 cup blanched, sliced toasted almonds
3 Tbs red wine vinegar
1 Tbs lemon juice
1 shallot, peeled and minced
Fresh cracked pepper
1 cucumber, peeled and cut into 1/2 inch cubes
1 large ripe mango, peeled and cut into 1/2 inch cubes
3 Tbs chopped fresh tarragon
10 cups spring mix

1. Place the chicken into a large, deep skillet. Add lukewarm water to cover and 1 tablespoon of salt. Bring to a boil over high heat. Reduce heat and simmer for approximately 15 minutes.
2. Remove the pan from the heat and set aside for about 20 minutes.
3. Drain the chicken and permit it to cool. Shred the tender meat, discarding skin, bones, fat and gristle. Place the shredded meat in a large mixing bowl.
4. Thoroughly combine the oil, the vinegar, lemon juice, shallot, and salt and pepper.
5. Pour over the shredded chicken. Add the cucumber, mango, tarragon, and spring mix, and toss to combine thoroughly.
6. Sprinkle with toasted almonds.
7. Serve immediately

• Help put the chicken in the warm water
• Wash and peel cucumber
• Peel the shallot
• Wash mango
• Wash, dry and pick tarragon off stems
• Pour spring mix out of bag

Nutrition (per serving): 555.7081 calories; 227.3579% calories from fat; 26.22944g total fat; 136.88mg cholesterol; 171.6951mg sodium; 1260.797mg potassium; 4g carbohydrates; 5.66365g fiber; 9.56175g sugar; 13.99406g net carbs; 61.27656g protein.