February 2011 Recipes (archive–not being used)

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For the Week of February 28
Since we are still getting a little cold weather here is a yummy soup my kids helped me prepare and even liked!

Corn Chowder1 onion
1 1/2 cups fresh or frozen corn
1 large carrot
3/4 lb of potatoes (3-4) potatoes
1 tsp olive oil
3 sprigs thyme
3 sprigs parsley
1 bay leaf
5 cups vegetable stock
1 3/4 cups milk
Salt and pepper to taste
Have your kids help peel the carrots and potatoes. Cut the potato into small pieces, thinly slice the carrot, and slice the onion into small pieces.

Heat the oil in a large saucepan. Add the onion, heat on medium heat for 8 minutes stirring occasionally.

Next add the corn, carrot, potatoes, and herbs to the onions. Cook for 2 minutes. Add the stock and bring to a boil.

Reduce heat to medium-low. Cover with a lid and cook for 15 minutes, stirring occasionally. Add milk and cook for a further 5 minutes.

Scoop out some of the vegetables and blend in the blender until smooth for a thicker consistency.

My husband likes to have some sort of meat with dinner so I bought a rotisserie chicken to cut up and serve with the soup on top or on the side. The kids liked having French bread to dip in the soup as well.


Please keep sending in those recipes!
Brooke Denby

For the week of February 21
This week we have a wonderful dinner recipe to share.

From the kitchen of Megan Helmbrecht:
This recipe has been passed around my family and friends for years. It’s healthy, filling, easy to make and tastes great. You can make this as spicy or mild as you want by using different picante sauces and/or pinto beans with or without jalapeños. Sometimes I like to add black beans or corn to change it up a bit. Enjoy!

Chicken Chili Stew

3 whole chicken breasts (1.5 lbs.)
1 T. vegetable oil
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, chopped
2 cans diced tomatoes
1 can pinto beans, drained (15 oz.)
1 c. picante sauce (I use medium)
1 t. chili powder
1 t. cumin
½ t. salt
Cheddar and sour cream

Cut chicken in bite sizes. Cook in pan with oil, onion, pepper and garlic until chicken is no longer pink. Throw rest in. Simmer 20 minutes. Top with cheese and sour cream

Tip of the week
Rotisserie chicken is an easy and delicious addition to any soup or casserole. Also on those nights when you don’t have time to cook, serve rotisserie chicken and a vegetable with rice or make a simple taco with cheese and the fixings your family loves.

Thanks Megan for a great recipe! Can’t wait to try it!
Brooke Denby

For the week of February 14
This week we have received 2 lunch box ideas that I wanted to share with you:

From the Kitchen of Dawn Robson:
I give my daughter a small Tupperware container of cherry tomatoes for lunch. She also likes hardboiled eggs once in a while for lunch. And both kids like something sweet (who doesn’t) so I make up my own cookie dough and freeze it by the teaspoonful. That way I can make them each a fresh cookie each day for lunch, I know what ingredients I’ve used and the cookies are about a quarter the size of the store bought variety. So far, I’ve had no complaints.

From the Kitchen of the Massoudian Family:

Cream cheese and cucumber sandwichbread
cream cheese
You can add walnuts, tomato, or celery as well.

Tip of the week
Slice and wash fruits and vegetables when you get them so they are easily accessible to you and your kids!

For the Week of February 7

This week I wanted to start with lunchbox ideas. My kids circle the days they want to eat in the cafeteria which is always helpful on hectic mornings.

My first tip would be to try and have as many of the food groups as possible. So I always make sure to have a protein, fruit & or vegetable, dairy and of course the crunchy carb kids love. Here is my list at the grocery store that makes it easy for me during the week.

  • Baby carrots- they love the kind with ranch
  • Unsweetened applesauce- switch it up with different flavors
  • Mozzarella string cheese
  • Turkey or ham
  • Peanut butter and jelly
  • Sunchips
  • Honest kids juice pouches (10 or less of sugar added)

So as you can see I always get pretty basic things but try to keep them healthy and filling.

Here is an easy lunchbox recipe that is a little take on the peanut butter and jelly sandwich.

Peanut Butter Fruit Wrap
1 whole wheat tortilla
Peanut butter or other nut spread
Spread peanut butter on a tortilla and add your child’s favorite fruit and wrap it up like a taco.Add a cheese stick or yogurt and a few chips. If I am feeling nice I will give them a small sweet. 🙂
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