Food Swings: Saturday Family Dinner
Two- Mustard Chicken and Cheesecake Fruit Wraps
Growing up I had a real sense of family on the weekends. Typically my brothers and I spent most of the afternoons helping my mom prepare a family dinner- and missing out was not tolerated. Weekdays were crazy: weekend dinners were our time to regroup, recharge and reconnect as a family, so meals were always homemade and served at the table. Here’s one of my favorite dinners from mom, two- mustard chicken and cheesecake fruit wraps for dessert.
For the chicken, you will need:
1/4 cup Dijon mustard
2 tablespoons of coarse-grained mustard
2 tablespoons of honey
4-6 boneless, skinless chicken breasts
- Preheat oven to 375 and coat a 13X9 pan with cooking spray. Wash and pat dry chicken; in a small bowl mix honey and both mustards, then coat chicken on both sides. Bake for 25-35 minutes or until thickest part of chicken is 170 degrees.
Serve with potatoes and vegetables of your choice.
For the Cheesecake Fruit Wraps, you will need:
4 ounces low-fat cream cheese, room temp
2 teaspoons sugar
1/8 teaspoon vanilla
flour tortillas (whole wheat or white)
10-12 strawberries, thinly sliced
1/2 small cantaloupe, thinly sliced
3 thinly- sliced kiwi
2 bananas, thinly sliced
In a small bowl mash together cream cheese, sugar and vanilla until smooth, spread over tortilla. Arrange sliced fruit on one side of the tortilla and fold as you would a burrito, tucking the sides in as you roll. Freeze for ten minutes, cut in half and serve.
