JUICY ORANGE CHICKEN'This dish is so simple to make that I can put it together at the last minute and have dinner on the table in no time,' writes the author in 'Jenifer Lang Cooks for Kids.' 4 chicken thighs 4 medium carrots, peeled and sliced into 1/4-inch rounds 1 cup orange juice 2 tablespoons reduced-sodium soy sauce
Place the chicken thighs in a skillet or pan just large enough to hold them comfortably without crowding. Sprinkle in the sliced carrots. Pour in the orange juice and soy sauce and shake the pan a few times to distribute the liquid. Bring to a boil over high heat, then lower the heat to medium-low and simmer, covered, for 20 minutes. Remove the lid and raise the heat to high; cook for 7 minutes, shaking the pan a few times to move the chicken and vegetables and prevent sticking. The sauce should be thick and syrupy. Serve when cool enough to eat.
SPINACH WITH PEARS 'The flavors complement each other deliciously,' writes Rena Coyle in 'Baby Let's Eat!'
3/4 lb. fresh spinach, thoroughly rinsed and stems removed 2 ripe pears, peeled, cored, and coarsely chopped
Rinse the spinach leaves one last time, shake off the excess water, and place leaves in a heavy medium saucepan. Add the pears, cover, and steam over medium-high heat for 6 minutes. Transfer the pears and spinach to a blender or food processor. Process 1 minute, adding 1 teaspoon of water, if needed, to make the puree smoother or thinner. Freeze any puree that you are not using right away. Makes 1 1/2 cups. Freezes for two months.