Weelicious Recipes: Turn Leftovers Into Lunch For Your Kids (Access Hollywood Live)
First Published: September 27, 2012 1:05 PM EDT Credit: Access Hollywood
LOS ANGELES, Calif. -- Catherine McCord – author of “Weelicious: One Family, One Meal” – stopped by Access Hollywood Live with some great recipes and tips on how to turn last night’s dinner into today’s lunch for your kids!
Un-fried Chicken Tenders
(Makes 4 servings)
1 cup Italian bread crumbs
1/4 teaspoon kosher salt
1/4 teaspoon paprika
1/4 teaspoon garlic powder
2 tablespoons all-purpose flour
1 pound chicken tenders*
Olive or canola oil spray
1. Preheat oven to 375 degrees F and spray a baking sheet with olive or canola oil spray.
2. Whisk the bread crumbs, salt, paprika, garlic powder, and flour in a shallow bowl.
3. In a separate bowl, whisk the eggs with 2 tablespoons of water.
Tip: This can also be done with pounded boneless, skinless chicken breasts.
Sweet Broiled Salmon
(Makes 4 servings)
2 tablespoons honey or agave nectar
2 tablespoons low-sodium soy sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or cider vinegar
Four 4- to 6-ounce salmon fillets, skinned, rinsed, and patted dry
Toasted sesame seeds, for garnish (cook them briefly in a dry pan over low heat)
1. Place the honey, soy sauce, ginger, and vinegar in a bowl and whisk to combine
2. Place the salmon fillets in a glass bowl and top with the marinade.
3. Marinate for 15 minutes on the counter (or up to 3 hours in the fridge).
4. Preheat the broiler.
5. Lay the fillets on a foil-lined sheet pan, place in the middle rack of the oven, and broil for about 8 minutes, longer if the fillets are more than 1.5 inches thick, taking care that they don’t burn. The salmon will be just cooked through and the sauce is golden and bubbly.
6. Sprinkle the fish with toasted sesame seeds and serve.
Tip: If you want to cut down on clean up, you can pour the marinade in a Ziploc bag with the fish and marinate.
Veg-wee (Veggie) Burgers
(Makes 4 burgers or 8 mini burgers)
1/2 cup bulgur wheat
One 15-ounce can pinto beans, rinsed and drained
1/2 cup grated Monterey Jack cheese
1/2 cup grated carrot
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon canola or vegetable oil
Accompaniments: bread, pita or hamburger buns, lettuce, tomato, ketchup, mustard, mayonnaise, avocado, pickles
1. Place the bulgur wheat and 1 cup water in a small pot. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes, or until the water is absorbed. The bulgur will be slightly al dente. Set aside to cool.
2. Place the pinto beans in a food processor and puree.
3. In a large bowl, combine the beans, cheese, carrot, salt, garlic, onion powder, and cooked bulgur and mix thoroughly.
4. Evenly divide the mixture and form it into patties.*
5. Heat the oil in a large sauté pan over medium heat and cook the burgers for 3 minutes on each side.
6. Serve with your desired accompaniments.
The patties can be frozen on a baking sheet for 1 hour and placed in a large zip-top bag or individually wrapped and frozen. When ready to eat, defrost and then cook.
For more, visit Weelicious.com.
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