By Melinda Hill
What’s for dinner tonight? For many of us planning meals, shopping and preparing food is something that we enjoy. We may have learned from our moms or grandmothers, or maybe another family member served as the model for us as we learned the basics of measuring and reading a recipe and then the timing of how to put it all together in a meal. Who taught you how to cook? That would be a great conversation around the dinner table tonight.
The Supplemental Nutrition Assistance Program –Education (SNAP-Ed) has an exciting opportunity coming up this year for hands-on cooking classes to those who qualify (if you receive SNAP benefits, participate in WIC or the free and reduced lunch programs). If you would like to…
· Prepare delicious, new recipes in a fun setting
· Learn to get your family excited about healthy eating
· Learn tricks to buy healthy food on a budget
· Take home free groceries after each lesson
· Receive a guide with 60+ delicious, low-cost family-friendly recipes
…then this might be for you!
This course is free to adults over 18 and will be held on Tuesdays, June 7, 14, 21, 28 and July 5 and 12 from 11:00 a.m. to 1:00 p.m. at Central Christian Church. To find out more please contact Darcy Becker at the office 330-264-8722 or e-mail: firstname.lastname@example.org
Now, back to the question—what’s for dinner tonight? Why not try the following recipe:
Baked Flaked Chicken
2 pounds boneless chicken pieces
3 cups cornflakes cereal
1/3 cup whole wheat flour
½ t. salt
¼ t. ground black pepper
2 large eggs
¼ cup nonfat milk
Non- stick cooking spray
Preheat oven to 375 degrees. Remove skin, if any from chicken pieces. If you are working with large chicken breasts, cut in half lengthwise for a faster cooking time. Trim any excess fat. In a medium bowl, crush cornflakes. In a second medium bowl, mix flour, salt and black pepper. In a third medium bowl, add eggs and milk and beat with a fork. Dip each chicken piece into flour, then egg mixture, then cornflakes. Each piece should be fully coated with flakes. Lightly coat the baking sheet with non-stick spray. Place chicken pieces on sheet, evenly spaced. Spray pieces lightly with cooking spray. Bake for 20-25 minutes or until internal temperature reaches 165 degrees.
If you like spicy foods try adding ½ tsp. to 1 tsp. of any one of the following: paprika, chili powder, thyme rosemary or oregano to the flour mixture above. If you are using bone-in chicken, adjust cooking time to 35-45 minutes. Be sure it still reaches a safe internal temperature of 165 degrees. If cornflake crust browns too quickly, before the chicken is fully cooked, cover loosely with aluminum foil.
Consider serving your chicken with a colorful vegetable. You could make a salad or steam some broccoli while the chicken is baking. Try fruit for dessert. Want to learn more? Give us a call at 330-264-8722
If your group or business would like to assist with donations to continue these classes, we’d love to talk with you as well. Cooking is more than just reading a recipe, it’s the opportunity to work together in the kitchen and learn skills for life!
Melinda Hill is an OSU Extension Family & Consumer Sciences educator and may be reached at 330-264-8722.