Menu: A sweet meal
Going home for Easter was great, wasn’t it? Your grandma made her famous cheesy mashed potatoes, your dad carved up a mouth-watering ham, and some rabbit left you so much chocolate that the average individual would need a year to consume it all.
But you’re not an average individual, are you? No, you not only have a sweet tooth, you’ve got an entire set full of molars and incisors just begging for more treats. And this week’s menu has just the cure for your cravings. Not only are cinnamon-kissed chicken and Oreo mousse fantastic comfort foods that will take you back to the family table, but these recipes are cheap and easy to make. Could life get any sweeter?
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CINNAMON-KISSED CHICKEN
What you’ll need:
1/2 teaspoon ground cinnamon
1 tablespoon dark brown sugar
1 teaspoon fresh orange zest
1/2 cup red wine vinegar salad dressing
1 lb. skinless, boneless chicken breasts, cut into 1/2-inch-wide by 4-inch-long strips
What to do:
In a large non-stick skillet, mix the cinnamon, brown sugar, orange peel slivers, and salad dressing. Add the chicken pieces and cook over medium heat for three to four minutes. Turn the chicken pieces over and cook for an additional two to three minutes. Chicken will be white and not translucent when fully cooked. Serve warm. Yields four servings.
OREO MOUSSE
What you’ll need:
1.5 oz. sugar-free chocolate instant pudding mix, dry
12 oz. container fat-free whipped topping
4 reduced-fat Oreos, crushed (set one aside and crush it individually)
What you’ll do:
Combine the pudding and whipped topping together for about two minutes by hand with a spatula until well mixed. Stir in the cookie crumbs of 3 cookies. Put into individual dessert cups. If you don’t have dessert cups, wide-mouth glasses work great. Sprinkle remaining cookie crumbs on top. Serve chilled. Yields six servings.
— by Melea Andrys
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