Thursday, April 10, 2008
We had these last night for dinner. The boys had a blast putting them together. Even Justin said he likes eating food that "looks like a cartoon".
Yield: Makes 4 servings
*4 hot dog buns--not split. (Sarah Lee's White French Rolls worked great!)
*16 thin slices cucumber or zucchini
*24 matchstick-size carrot strips, 1 inch long
*4 ripe olives or pimiento-stuffed olives (I used regular black olives)
*1 (10-ounce) package 93% lean ground turkey (I used beef)
*1-1/4 cups prepared reduced-fat spaghetti sauce
*1/2 cup chopped broccoli stems
*2 teaspoons prepared mustard
*1/2 teaspoon Worcestershire sauce*Dash salt
*Dash black pepper
*4 small pretzel twists
1.Hollow out hot dog buns. Use toothpick to make four holes in sides of each bun to attach "wheels." Use toothpick to make one hole in center of each cucumber slice; push carrot strip through hole. Press into holes in buns, making "wheels" on buns.
2.Cut each olive in half horizontally. Use toothpick to make two holes in one end of each bun to attach "headlights." Use carrot strips to attach olives to buns, making "headlights."
3.Spray large nonstick skillet with cooking spray. Cook and stir turkey in skillet over medium heat until no longer pink. Stir in spaghetti sauce, broccoli stems, mustard, Worcestershire, salt and pepper; heat through.
4.Spoon turkey mixture into hollowed-out buns. Press pretzel twist into ground turkey mixture, making "windshield" on each buggy.
I realized after I took the picture that I hadn't put the "windshield" on yet. Oops. Oh well.
Tuesday, April 8, 2008
Bake Time: 11 minutes
Prep Time: 10 minutes
Yield: Makes 5 servings
* 2 cups frozen mixed vegetables (carrots, potatoes, peas, celery, green beans, corn, onions and/or lima beans)
* 1 can (10-3/4 ounces) reduced-fat condensed cream of chicken soup, undiluted
* 8 ounces chopped cooked chicken
* 1/3 cup plain low-fat yogurt
* 1/3 cup water
* 1/2 teaspoon dried thyme leaves
* 1/4 teaspoon poultry seasoning or ground sage
* 1/8 teaspoon garlic powder
* 1 tube (10 biscuits) refrigerated buttermilk biscuits
1. Preheat oven to 400°F.
2. Remove 10 green peas from frozen mixed vegetables. Combine remaining vegetables, soup, chicken, yogurt, water, thyme, poultry seasoning and garlic powder in medium saucepan. Bring to a boil, stirring frequently. Cover; keep warm.
3. Press five biscuits into 3-inch circles. Cut each remaining biscuit into eight wedges. Place two wedges on top of each circle; fold points down to form ears. Roll one wedge into small ball; place in center of each circle to form pig's snout. Use tip of spoon handle to make indents in snout for nostrils. Place 2 reserved green peas on each circle for eyes.
4. Spoon hot chicken mixture into 5 (10-ounce) custard cups (I only had 4 custard cups, so I used a ceramic mug for the 5th and it worked just fine). Place one biscuit "pig" on top of each. Place remaining biscuit wedges around each "pig" on top of chicken mixture, twisting one wedge "tail" for each. Bake 9 to 11 minutes or until biscuits are golden.
As you can see, mine didn't turn out quite as cute as the photo in the book: