This post is sponsored by Florida Department of Citrus.

I love working with the Florida Department of Citrus because I love love Florida Orange Juice. We always have some in our refrigerator and I try to drink a glass each day! I love the taste, there's nothing like it! Not only am I getting my much needed Vitamin C, I'm also getting potassium and folate, without any added sugar.

I'm so excited to share this recipe with you for this spinach salad made with an orange-ginger dressing, of course I used Florida Orange Juice in the dressing! I topped the salad off with a panko-crusted chicken breast. It's so so good and better yet, you can even make it ahead of time while you're meal prepping for lunches or dinners during the week!

First, we're going to make the orange-ginger salad dressing! Put some Florida Orange Juice into a jar.

PS and by the way, did you know that drinking a glass of 100% orange juice gives you one of your daily recommended servings of fruit? (That's an 8-ounce glass!)

Add the soy sauce, olive oil, salt and pepper to the jar with Florida Orange Juice.

Next grate the ginger and add it. Close the jar and shake it really well. I love making salad dressings this way!

Then, add the honey to taste. Depending on your preference!

Close the jar and shake it again to make sure it's mixed all the way! And then put it in the refrigerator.

Cut the chicken length-wise into cutlets. You'll now have four pieces.

I put Florida Orange Juice into the egg mixture!

Dip the chicken into the egg-OJ mixture and then into the panko breadcrumbs.

It's really really easy!

Cook in a nonstick skillet with olive oil and they look golden brown delicious like this! (Be sure to let that chicken rest before slicing it.)

You can use a grater to grate the carrot or after you have peeled it, you can peel long strips and then cut them up for your salad. I love serving carrot this way in salads!

Put the salad together. You can totally toss the dressing into the spinach salad. You can add sliced almonds if you want to!

And then top with the chicken but be sure to add that amazing orange-ginger dressing to the chicken too!

It's an easy meal to make and I know your family and friends will LOVE it! Perfect for summer and a wonderful way to use the Florida Orange Juice you have in your refrigerator!

For more information about Florida Orange Juice along with recipes and videos, be sure to visit the Florida Department of Citrus' website! And follow them on Instagram and check out the hashtag #AmazingInside!

Be sure to check out my other recipes where I use Florida Orange Juice!

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Spinach Salad with Panko Chicken and Orange-Ginger Dressing Recipe

Ingredients

Orange-Ginger Dressing

• 1/3 cup Florida Orange Juice
• 1 teaspoon low sodium soy sauce
• 2 Tablespoons olive oil
• 2 teaspoons grated ginger
• pinch of black pepper
• 1/8 teaspoon salt
• 1/4 to 1/2 teaspoon honey

Chicken

• 1 pound boneless skinless chicken breast about 2
• 1 large egg beaten
• 1 Tablespoon Florida Orange Juice
• 1 1/2 cups panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• olive oil

Salad

• 5 ounces baby spinach
• 1 carrot peeled and grated or shredded with a peeler
• sliced almonds

Instructions

Orange-Ginger Dressing

• Place all of the dressing ingredients (except the honey) into a jar that has an airtight lid. Put the lid on tightly and shake. Add the honey to taste. Close the jar again and shake until the honey is mixed in. Place the jar in the refrigerator while you're prepping the rest of the salad.

Chicken

• Add 1 large egg and Florida Orange Juice to a shallow dish. Beat egg and orange juice together.
• In another shallow dish, add the panko breadcrumbs along with salt and pepper.
• Prep chicken. I like to cut the chicken lengthwise so it makes two cutlets. Now you'll have four pieces.
• Add chicken to the dish with the egg mixture. Flip chicken over so it's covered in the egg mixture.
• Dip the chicken in the panko breadcrumb mixture. Shake off any excess and keep covering the chicken with breadcrumbs until it's cover. Fip over and repeat. Repeat with all of the pieces of chicken.
• Heat 2 tablespoons of olive oil in a nonstick skillet on medium high for 3 minutes. Add two pieces of chicken and cook for 4 to 5 minutes. Turn the chicken and add more olive oil if needed and cook for another 3 to 4 minutes. Remove chicken and place on a paper towel lined plate.
• Lower heat if necessary. Wipe pan with a paper towel. Add 2 tablespoons of olive oil to the skillet. Cook the remaining pieces of chicken as directed above. Let the chicken cool and rest at least 4 to 5 minutes before cutting.

Salad

• Prep salad. Clean the spinach, peel the outer peel off the carrots. Using a grater or peeler, grate or peel the carrot. Mix in with spinach. Add sliced almonds and toss.
• Using a sharp knife, cut the chicken into slices and serve on top of the salad.
• Add the desired amount of dressing to your salad.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Spinach Salad with Panko-Crusted Chicken and Orange-Ginger Salad Dressing appeared first on The Little Kitchen.

Macaroni and cheese is my favorite…absolute favorite. And cauliflower, probably one of my favorite vegetables. I'm completely obsessed and love to eat it raw.

So when Horizon^® approached me to make a recipe with their mac & cheese, I was excited! Their box mac & cheese is really good and you can feel good about eating it. I thought long and hard about the recipe and then thought, cauliflower would be perfect to hide in Horizon^® Pasta Shells and white cheddar macaroni & cheese!

This recipe is really quick and easy to make. First bring a pot of water to boil. Add the cauliflower florets and cook for just one minute. Remove with a slotted spoon. This is optional, you can also add the cauliflower straight to the mac & cheese if you like it crunchy (like I do).

But if you want to really truly hide the veggies, boil them for one minute. Then, boil the macaroni in the same water, no need to change it out.

Drain the water and add the butter, cheese powder packet and milk (I increased the milk to 1/2 cup). Mix well.

Then, add the cream cheese and sharp white cheddar.

It's nice and creamy.

Add the cauliflower.

Now you can't even see it!

Spray a baking dish with cooking spray and add the mac & cheese. Use a spatula to smooth it out and level the top.

Sprinkle the panko breadcrumb mixture on top.

Bake for 15 to 17 minutes.

And then you have this creamy goodness. I'm absolutely in love with this recipe. It's really easy to make and it's fast; super convenient to use Horizon Mac & Cheese and you can feel good about enjoying it.

Be sure to try out the Horizon MAC-N-ATOR tool, it's an online tool where you can take the ingredients that you have in your kitchen and it creates a recipe for you (which includes Horizon Mac & Cheese).

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Baked Cauliflower Macaroni & Cheese Recipe

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 to 6

Ingredients

• 1 1/2 cups cauliflower or frozen, be sure to thaw it, cut into small florets
• 1 box Horizon® Pasta Shells and White Cheddar Cheese
• 4 Tablespoons unsalted butter divided
• 1/2 cup reduced fat milk
• 2 ounces cream cheese
• 1/3 cup shredded sharp white cheddar cheese
• 2/3 cup plain panko breadcrumbs
• cooking spray

Instructions

• Bring a pot of water to a boil. Heat oven to 375 degrees F.
• Add cauliflower florets to the pot and boil for one minute. Remove with a slotted spoon.
• Add pasta shells and follow instructions on the Horizon package except add 1/2 cup milk instead of 1/4 cup.
• After draining the macaroni, add cream cheese and cheddar cheese and mix well until combined and cheese is melted. Add cauliflower and mix. Taste and add salt & pepper if needed.
• Melt 2 tablespoons butter. In a small bowl, mix together panko breadcrumbs, melted butter, 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Spray a ceramic or glass baking dish with cooking spray. Add macaroni and cheese into baking dish. Use a rubber spatula to smooth out the top. Pour breadcrumb mixture over the top.
• Bake for 15 to 17 minutes at 375 degrees F, until the breadcrumbs are golden brown.

Enjoy Horizon Mac & Cheese as a versatile meal and keep your family happy.  Try different vegetables in the dish to promote alternative uses of Horizon products or let your imagination take over.

Horizon is a pioneer in the organic industry.  Every choice they make is carefully considered with National Organic Program (NOP) guidelines in mind.  Horizon Mac & Cheese is made with these guidelines and the happy family in mind.  For more information, visit Horizon’s website for more information.

Disclosure: This post is sponsored by Horizon. The opinions and text are all mine.

The post Baked Cauliflower Macaroni & Cheese appeared first on The Little Kitchen.

This is a great twist on fried zucchini. Instead of your standard breadcrumbs, you use panko breadcrumbs. I saw this recipe demonstrated by Giada De Laurentiis on Food Network several years ago and had to try it. It's definitely a winner.

Click here for the original recipe from Giada De Laurentiis (Food Network)

It's pretty simple. Since there's only two of us, I usually just halve this recipe but still use two eggs.

This is very good with spaghetti and meatballs, a good way to get another veggie in when you're having pasta. Yes, I know it's a fried one but you won't be able to resist these.

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