Food for Thought – April 28, 2015

April showers should bring May flowers. They are most welcome after such a nasty winter.

The following chicken dinner is a great one-dish meal which takes little time.

Chicken Orzo Skillet

Serves: 4-6

2 Tbsp. vegetable oil

1 lb. boneless, skinless chicken breast, cut into 1/2-inch chunks

1 cup orzo pasta

2 tsp. minced garlic

2 cups water

3 cans (14.5 oz each) stewed tomatoes, undrained

1 can (16 oz.) cannellini or Great Northern beans, rinsed and drained

1 tsp. dried thyme

1 tsp. salt

1/2 tsp. black pepper

1 pkg. (16 oz.) frozen broccoli florets, thawed

In large skillet, heat oil over medium heat. Add chicken. Brown 4-6 minutes. Add orzo and garlic; saute 5-7 minutes or until orzo begins to brown. Add water, stewed tomatoes, beans, thyme, salt and black pepper.

Cover and cook 15 minutes, stirring occasionally. Add broccoli.

Cover and cook 5-10 minutes, or until broccoli and orzo are tender and chicken is no longer pink. Serve.

The following salad should be made ahead and would be good with the chicken.

Pineapple-Carrot Salad


1 pkg. (4 serving size) lemon-flavored gelatin

1 cup boiling water

1 can (20 oz.) crushed pineapple, drained, reserving 1 cup juice (see note)

1 tsp. grated orange peel

1 cup grated carrots

In large bowl, dissolve gelatin in boiling water. Add reserved pineapple juice and orange peel; mix well. Chill 8-10 minutes or until slightly thickened.

Stir in pineapple and carrots. Cover and chill in the bowl or pour into a gelatin mold and chill for at least 4 hours or until firm.

If using mold, dip bottom into warm (not hot) water a few seconds. Invert serving dish on top of container.

Hold both firmly together and turn over. shake gently until salad slips onto serving dish. Cover and chill until serving.

Note: If there is less than 1 cup juice, add cold water to yield 1 cup.

This last thought from Henry Van Dyke: “It is one mark of a friend that he makes you wish to be at your best while you are with him.”

Please send your recipes and recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]

Until next time,