Chef Rob makes something the kids will just love: chicken, pineapple and ham skewers. Registered Dietitian Rebecca Turner will demonstrate some easy ways to make snacking healthier. We travel to Collins, Mississippi to visit Mitchell Farms. Our guest is the Director of Nutrition Education April Catchings from the Office of Child Nutrition.
Full Episode
Recipes
CHICKEN SKEWER WITH PINEAPPLE, CARROT AND HAM:
Ingredients:
3 oz chicken breast cut into 6 squares
2 oz fresh pineapple cut into 1” squares with rind removed
2 oz centercut ham cut into 1” squares
2 tbspn carrot cut in small circles
2 wood skewers
2 oz no salt teriyaki (Bragg) or similar product
3 oz vegetable stock salt free
½ tspn garlic powder
½ tspn onion powder
¼ tspn black pepper
1 tspn paprika
COOKING INSTRUCTIONS FOR CHICKEN SKEWERS
Make skewers: Place one piece of chicken, then pineapple, then ham, then carrot and repeat. Make 2 skewers exactly the same. Mix teriyaki with stock and use as a marinade. Pour marinade over the skewers and mix all seasoning in a small bowl. Dust the skewers with the seasoning and place in a skillet with zero fat spray and grill until chicken cooks white and pineapple is tender.
BROWN RICE PREPARATION
Ingredients:
¼ cup brown rice
½ cup vegetable stock salt free
COOKING INSTRUCTIONS FOR RICE
Heat rice and stock in pan covered for 20 minutes and fluff with fork then serve
BANANA CHIPS PREPARATION
Ingredients:
½ banana cut into silver dollar pieces 1/8” thick
½ lemon squeeze over all banana slices
¼ tspn cinnamon
12 tspn sugar substitute: sucralose
COOKING INSTRUCTIONS FOR BANANA CHIPS
After tossing banana chips in lemon mix cinnamon and sugar substitute and sprinkle evenly over banana slices. Place in skillet with zero fat spray and lightly brown for 1 ½ minutes per side. Don’t overcook or banana chips will fall apart. Remove to serve
PLATING ENTRÉE:
Place rice in center of plate. Angle skewers to one side of plate and to the opposite. Place banana chips around the rice in a circle to make the plate appealing and serve!!
