Bringing the flavor back to dinnertime
- Pamplin Media
- Central Oregonian - Features
Between carpool, soccer practice and music lessons, the school year leaves little time for parents to make mouthwatering family meals. In fact, it’s often difficult to wrangle everyone together – let alone get them excited about dinner.
The secret to reviving family dinnertime? Make meals so fun and flavorful, they won’t want to leave the table. Start with these simple, delicious tips from Lawry’s:
Flavorful favorites. When schedules are crammed, it’s time to revisit family favorites that everyone at the table can agree on – like chicken. To take it over the top, pair this all-time classic with another delicious staple. With a blend of seven vibrant herbs and spices, Lawry’s Seasoned Salt is the secret weapon of your spice cabinet, adding that unmistakable zing your family craves. Whether you’re serving up drumsticks or tenders, chicken seasoned with Lawry’s is an instant hit.
Have fun with it. Meals should be as much about family fun and togetherness as they are about food – so make tonight’s dinner a special one. Try making simple, playful changes to your routine: host themed nights like Tex-Mex or Italian or serve breakfast for dinner. Sprinkle hash browns and eggs (any style!) with your favorite spice blend to take your breakfast staples to the next level.
Keep it simple. Need a flavorful dinner on the table in less than thirty minutes? A durable skillet is your best friend. Whether it’s a quick stir-fry or bold Southwest Skillet Chicken and Rice, one-dish meals provide amped up flavor and cut down on prep and cleaning, freeing you up to enjoy more time around the table with your family.
For more flavorful recipes, visit www.lawrys.com.
Whole Wheat Tortilla Apple Crepes
6 - 8 8-inch whole wheat tortillas
1 can apple pie filling
4 large eggs
1/2 cup low-fat milk
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon powdered sugar for garnish
Whisk eggs, milk, vanilla, cinnamon and nutmeg thoroughly in a bowl large enough to dip tortillas.
Heat non-stick skillet on medium-high.
Dip one tortilla in the French toast batter, coating thoroughly on both sides.
Place the tortilla in the heated skillet and cook to a golden brown on both sides.
Wrap tortillas in tin foil and place in a warm oven until all tortillas have been battered and cooked.
Fill finished crepe with apple pie filling.
Dust with powdered sugar and serve.
Crispy Whole Wheat Tortilla BBQ
1 8-inch whole wheat tortilla per pizza
1 Rotisserie chicken*, skin and bones removed, shredded in bite size pieces
1/2 ounce red onion, diced
1 ounce BBQ sauce
3 ounces partial skim mozzarella cheese
1/2 ounce mild green chiles, diced (fresh or frozen preferred)
5-6 sprigs fresh cilantro chopped
Pre-heat oven to 350 degrees.
Place tortilla on a baking sheet and bake for 3-4 minutes, or until slightly crispy.
Remove from oven and top with BBQ sauce, cheese, desired amount of chicken, diced onions and diced green chiles.
Place back in oven for approximately 10 minutes, or until cheese is completely melted.
Remove from oven and top with fresh chopped cilantro.
Cut in to quarters and serve.
*One full rotisserie chicken will make as many as six pizzas. After you've used the desired amount of chicken on your pizza, wrap and save leftovers or make additional pizzas.
Southwest Skillet Chicken
2 teaspoons chili powder
2 teaspoons Lawry's Seasoned Salt
1 1/2 pounds boneless skinless chicken breast halves
1 tablespoon oil
1 can (15 ounces) black beans, drained and rinsed
1 can (14 1/2 ounces) petite diced tomatoes, drained
1 cup frozen corn
1 cup instant white rice
1 cup water
Mix chili powder and seasoned salt in small bowl. Sprinkle chicken with 1 teaspoon seasoning mixture.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 minutes per side or until lightly browned.
Stir in beans, tomatoes, corn, rice, water and remaining seasoning mixture. Bring to boil. Reduce heat to low; cover and simmer 5 minutes, or until chicken is cooked through and rice is tender. Let stand 5 minutes.
Cut chicken into serving size pieces. Fluff rice mixture with fork before serving.