Fuss-Free Summertime Meals the Kids will Love
Haley Duff shares some sweet summertime recipes
ROANOKE – Mom, Writer & Actress Haley Duff shares some simple recipes you can try in the Kitchen or on the grill this summer. Plus, how you can stay ahead of those inevitable messes.
Southern Style Green Beans
Sautee onion in 1 TB of butter or olive oil till translucent. Add pancetta and toss for 1-2 minutes. Add green beans & diced potatoes. Add brown sugar, cayenne, pinch of salt & black pepper. Bake for 10 minutes at 350 to ensure the potatoes are cooked all the way through.
2 bags of Libby’s green beans
1/2 a yellow onion, diced
1/2 c pancetta
8-10 small potatoes
1/4 c brown sugar
Small sprinkle of cayenne
Salt & Pepper to taste
Mixed Veggie & Chicken Quesadilla
Microwave Libby’s iced vegetable pouch according to package. Warm a cast iron skillet to medium heat. Add a small pad of butter to skillet. Place tortilla flat. On one side of tortilla, layer, jack cheese, mixed vegetables, grilled chicken (diced) & diced red bell pepper. Fold over other side of tortilla and warm till tortilla is slightly browned and cheese has melted.
1 Libby’s Mixed Vegetable pouch
1/2 c jack cheese, shredded
1/3 of a bell pepper, diced
1 small grilled chicken breast, diced
Pea Pesto Salmon
Drizzle oil & sea salt across 2 filets of salmon and bake at 400 in an oven proof dish for approx 15 minutes (cook time depends of size of filet). In a food processor or high powered blender, combine Libby’s peas, basil, flat leaf parsley, pine nuts, pecorino, garlic, olive oil, lemon & kosher salt. Use till chunky texture is achieved. Layer across salmon filet.
*I served mine with forbidden rice. Cook according to directions on package.
1 Libby’s sweet pea pouch
2 salmon filets
1 c basil
1/2 c Flat leaf parsley
1/2 c pinenuts
1/4 c pecorino cheese
1/4 c olive oil
1/4 c lemon
2 cloves garlic
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