Easy Recipes and Advice from Food Network's Claire Robinsonby ModernMom Staff
We spoke with Claire Robinson, star of Food Network’s “5 Ingredient Fix,” about some of her favorite simple-to-make recipes. Below are some of her recipes as well as some of her pro chef advice on working your way around the kitchen.
Liven Up a Sandwich
In order to make an ordinary sandwich more exciting, Claire reveals that a hearty and nutritious bread – like Oroweat Sandwich Thins® – is the base to any great sandwich. She suggests thinking about texture when it comes to sandwich making - think creamy and crunchy. One of her favorite sandwiches is her take on a toasted Reuben (see below for recipe).
What Can I Feed My Kids?
Claire suggests something she likes to call “dessert pizza.” Take a thin slice of bread and top it with nutella and sliced strawberries. Your kids will love it! For a kid that refuses to “eat healthy,” Claire suggests tricking them – just a little. Make the Nutella and strawberries combination above, which is filled with healthy natural fat, and label it a “dessert pizza.” Make a healthy chicken sandwich with fresh veggies, but call it a ”burger.” Kids won’t be able to resist anything called a “pizza” or “burger.” Claire also thinks it’s important for moms to cook, even if her cooking skills don’t go way beyond making a fantastic sandwich. The nutritional habits that you are exposing your kids to now is shaping their eating habits for the rest of their lives.
Make a Three-Layer Turkey Reuben
What you’ll need: 1 Arnold or Oroweat Sandwich Thins® roll, 1 tbs. Thousand Island dressing, 1 slice Swiss cheese, 3 oz. thinly sliced smoked turkey, 2 tbs. sauerkraut, and salt and pepper to taste. Spread half the tablespoon of Thousand Island dressing on each half of the Sandwich Thins® roll. Top the bottom half with the cheese, then the turkey and last the sauerkraut. Finish with a pinch of salt and pepper, and add the top half of the Sandwich Thins® roll, thousand island side down. Bake for 5 to 7 minutes until the sandwich is warmed through and slightly toasted.
Make a Mushroom and Spinach Mini Pizza
What you’ll need: 4 Oroweat whole weat sandwich thins®, 4 sundried tomatoes packed in oil, 1 cup fresh ricotta cheese, 8 ounces chopped mushrooms, 1 cup baby spinach leaves, and salt and pepper to taste. Prepare: Preheat oven to 350° F. Toast bread halves to light golden. In a skillet, heat 1 tablespoon of the oil from the marinated sundried tomatoes over medium heat. Add mushrooms and cook until soft and moisture is released (about 5 to 7 minutes) and season with salt and pepper. Meanwhile, pulse 5 sundried tomatoes with 2 teaspoons of their oil in food processor until smooth and add ricotta. Spread approximately 2 tablespoons of the sundried tomato and ricotta mixture on top of each toasted Sandwich Thins® half. Top with a few baby spinach leaves and divide mushrooms between each. Place pizzas on a baking sheet and bake for 3 to 5 minutes to heat and infuse all the flavors.