Toothwhale

Mango baked chicken

 

I grew up seeing mangoes hang heavily from backyard branches. Their sticky juice ran down my dad's arms as he peeled them, and my mom turned their mashed pulp into mango bread. When I saw this Publix Apron's Simple Meals recipe for mango baked chicken, it reminded me of home.

The recipe as it's written has the chicken bake for 20 minutes covered plus 8-10 minutes uncovered at 425 degrees. I appreciate that fast is one of the goals of Publix Apron's recipes, but that cooking time felt overly optimistic to me for thick chicken breasts. I increased the time to 30 minutes plus 15 minutes, but I still thought the chicken needed more time. Plus, my coconut was a little overtoasted. Next time I make mango baked chicken, I'll do what I recommend here and bake it longer at a lower temperature.

Mango baked chicken is tropically delicious. I served it with fragrant rice and steamed green beans, but it also would be nice with a salad piled with avocado and sprinkled with a citrusy vinaigrette.

 

Ingredients:

4 boneless, skinless chicken breasts

1/4 teaspoon kosher salt

8-ounce can pineapple rings in juice, drained

1 1/2 cups bottled mango smoothie

1/2 cup shredded coconut

1/2 cup sliced almonds

1 teaspoon lime zest

 

Directions:

Preheat oven to 375 degrees.

Arrange chicken in a baking dish and season with kosher salt. Top each breast with a pineapple ring. Pour smoothie over chicken.

Sprinkle chicken with coconut, almonds, and lime zest. Cover dish with foil and bake for 45 minutes.

Remove foil and bake for an additional 10 minutes. Serve chicken with sauce.

Fiesta turkey bake

 

A pasta bake made with turkey is easy fall comfort food. Make it now with thick sliced turkey from the deli, and after Thanksgiving with turkey leftovers. I used Boar's Head Ovengold turkey this time. I also used Campbell's Healthy Request Cream of Chicken Soup. I didn't add the optional green chilies because my kids don't like spicy, but I think the Fiesta Turkey Bake would have been even better with them. This pasta bake was simple to make and a hit with everyone at my house. The recipe is from Mueller's.

 

Ingredients:

12 oz. tri-color rotini

1 can (10.75 oz.) cream of chicken soup

1/2 cup milk

1 1/2 cups (6 oz.) shredded Mexican four-cheese blend, divided

1 1/2 cups (about 1/2 lb.) diced cooked turkey

1 can (11 oz.) Mexican style corn with bell peppers, drained

1 can (4.5 oz.) chopped green chilies, optional

 

Directions:

Preheat oven to 375 degrees.

Cook and drain rotini according to package directions.

Combine soup, milk, and 1 cup cheese in large bowl.

Stir in pasta, turkey, corn, and chilies, if using.

Spoon into 11x7 baking dish.

Sprinkle with remaining 1/2 cup cheese.

Bake uncovered for 25 minutes or until heated through.

 

Find more mouthwatering recipes at A Southern Fairytale.

Pear and granola muffins

 

The Seasonal Ingredient Map at Epicurious.com says pears are among the fruits and vegetables at their peak in October in Tennessee, so it's no wonder that pears are looking and tasting good to me now. I always enjoy them as they are, but I did remember that my sister shared a recipe a couple months ago for pear and granola muffins. The recipe is another from the P90X workout program's nutrition plan. I'm not trying to get ripped; I just like muffins, especially ones with fruit in them.

These pear and granola muffins are a breakfast muffin. They're only slightly sweet and the whole wheat flour gives them a healthy heft. Bake them on Sunday and eat them on-the-go on hectic Monday and Tuesday mornings.

Ingredients:

3/4 cup pear nectar

2 egg whites

2 Tbsp. vegetable oil

1 Tbsp. lemon juice

1 tsp. grated lemon peel

1 cup whole wheat flour

1 cup all-purpose flour

2/3 cup packed brown sugar

1/2 cup granola

1 Tbsp. baking powder

1/2 tsp. salt

1/2 tsp. nutmeg

1 1/4 cup chopped fresh pear

 

Directions:

Preheat oven to 350 degrees.

Whisk first five ingredients together in a large bowl.

Stir flour and sugar in a medium bowl until no sugar lumps remain.

Mix in granola, baking powder, nutmeg, and salt. Add pear and toss to coat. Stir flour mixture into egg mixture until blended. Batter will be thick. Divide among 10 muffin cups.

Bake for 20 minutes.

Oatmeal apple cookies

 

Apples are a joy of fall. Crisp and juicy, tart or sweet, there are so many ways to enjoy eating the many varieties. For these oatmeal apple cookies, I used the Quaker Oats Vanishing Oatmeal Raisin Cookies recipe and substituted apples for raisins.

 

Ingredients:

2 sticks butter, softened

1 cup packed light brown sugar

1/2 cup sugar

2 eggs

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 cups old fashioned oats

2 cups peeled and diced apple (I used two medium McIntosh apples.) 

Ingredient note: The online recipe calls for 1 stick plus 6 tablespoons butter and 3/4 cup brown sugar -- healthing it up a bit, I suppose.

 

Directions:

Preheat oven to 350 degrees.

In a large bowl, beat together butter and sugars until creamy.

Add eggs and vanilla and beat well.

Combine flour, baking soda, cinnamon and salt in medium bowl. Add to butter mixture and mix well.

Add oats and apples and mix well.

Drop tablespoonfuls of dough onto ungreased cookie sheets.

Bake 10 to 12 minutes or until golden brown.

Cool slightly on cookie sheet; remove to wire rack.

Recipe makes about 4 dozen cookies.

 

Apples inspire crafts and activities and children's books, too. Amy at Let's Explore shared the ways her family was Exploring Apples last fall, and Allison at No Time for Flash Cards' Recycled Apple Craft is red and "green" apple art.