Pick of the week....

I have decided to do something different this week.  Rather than an overview of meals, I have chosen (along with most of my kids), our pick of the week and its recipe.   I wrote last week about making small changes to improve your health and your families.  Trying one recipe seems more manageable then trying a week's worth.  As always, if you'd like to see more I am happy to share our other meals.

Last week we loved our Italian night, Risotto with Chicken, Zucchini and Onions.   You can take a short cut with this meal and buy a rotisserie chicken rather than roasting 3-4 chicken breasts.  If you have young children and they love pasta, chances are they will love risotto!

Ingredients you will need:

olive oil
large sweet onion
2 garlic cloves
1 large or 2 small zucchinis
4 cups chicken broth and 2 cups water (if you have any white wine in fridge it adds great flavor if you add 1/2 cup as well)
3-4 skinless chicken breasts or a rotisserie chicken (optional-you can keep this meatless too)
arborio rice
salt & pepper to taste

Heat 2 tablespoons oil in large pot and saute chopped onion and garlic.  Once softened add chopped zucchini and saute a few more minutes.  Follow the directions on the arborio rice bag next.  Add 1 cup of rice to pot and stir so it does not burn.  Slowly add 1/2 -1 cup of broth at a time until liquid is absorbed.  Continue to add the broth until you have used all of it.  This is the labor some part because you need to be standing next to the stove stirring constantly so the rice does not burn or stick.  This is where involving your kids comes in handy.  Have them help you stir and add the broth.  Once all liquid is absorbed turn off heat and let stand for a few minutes.  Shred the cooked chicken and mix through pot or leave separately and let people add it to the top of their risotto.  Sprinkle fresh Parmesan cheese on top and enjoy.  Serve with a mixed green salad and you have your self a meal.
The nice thing about risotto is you can change up your vegetables each time you make it.  With fall approaching you can use butternut squash or pumpkin.  You can substitue chicken with shrimp.  Many possibilities.

I find when involving my kids when cooking they are excited to eat what they have helped prepare.  Letting them use a butter knife to cut zucchini, measure the broth, stir the rice, and grate the cheese are all easy ways they can be involved.  My oldest son, now 15 years old, has been helping me since he was a little boy.  He now can not help make dinners because of sports and homework, but he has a love for cooking and is taking advanced culinary in high school.  On weekends he can cook for all of us which is a special treat!  Start them young and they will develop a love for good foods and be excited about helping.

I would love hearing if you like this format rather than an overview of meals.  Constructive criticism is appreciated!

Best,

Donna