This is a quick and healthy weeknight meal. (About 30 minutes start to finish). Big kids like to help make it too- notice AJ-Beans hands in the photos…
- 1 package whole-grain pasta
- 1 jar pasta sauce (homemade or store-bought)
- 1 package chicken tenders (or chicken breasts sliced into strips)
- 1/4-1/3 cup Flour, seasoned with salt & pepper
- 1/4 cup Egg whites
- 1/2 cup Whole Wheat Panko (Ian’s brand is really tasty)
- Fresh Parmesan cheese
Preheat oven to 425 degrees.
Put a pot of water on to boil for your pasta.
Whip together a quick tomato sauce:
- 1 28 oz. can crushed tomatoes
- Spices (Sprinkle of Garlic Salt, 2 Pinchs Red Pepper Flakes, Dash of Basil).
- Handful of spinach
Let simmer at least 20 minutes, tasting and readjusting seasonings as needed.
While it simmers, prepare your chicken:
Dredge the tenders in flour….
Then egg whites…
Then Panko crumbs.
Place triple-dipped nugglets on a oil sprayed broiler pan.
Spray all with olive oil.
Bake about 10-12 minutes or until browned and crunchy, flipping once through if needed (I had to hit broil the last 2 minutes a side).
Dish up pasta with sauce, chicken tenders on side and sprinkle with fresh Parmesan or Romano cheese. Serve with a big green salad…
This is a yummy, 3 ingredient recipe that makes a lovely grilled chicken perfect for a crisp romaine salad or in a pita or flatbread.
Continue reading “Grilled Curry Chicken”
This summer, our friends were kind enough to share some fresh Mahi Mahi they caught. Yum! A typical summer dinner at our house is grilled veggies and protein like boneless chicken breasts. This was an extra special treat! A little spicy citrus seasoning and some simple zucchini from the garden paired perfectly.
Continue reading “Simple Summer Dinner: Grilled Mahi Mahi & Garden Zucchini”
Quesadillas are one of our favorite go-to quick and easy lunches or dinners. We always have tortillas on hand for wraps, fajitas and quesadillas. They are so versatile, just look in your fridge and use whatever leftovers you have on hand!
Continue reading “Quick Fix: Quesadillas…Heaven in a tortilla.”
After a few days of company and large meals, mom made a simple supper of sweet sauteed peppers and onions on a spicy pepperjack chicken breast.
Sauté peppers and onions (we were out of mushrooms! ; ( with a bit of olive oil and garlic salt…
Sauté thin sliced chicken breasts in a separate pan in olive oil about 2-4 minutes per side.
When almost done, add a slice of pepperjack cheese to melt. Toast your whole wheat burger bun….
Serve with a fresh garden salad.
After supper, sit on the porch with a mammabear cookie, a cup of coffee and watch the sunset across the meadow…
The garden is overflowing with zucchini and yellow squash so I created this veg & bean casserole with a corn masa crust. The husband named it Cass-amalé because of the topping reminiscent of tamalé filling; so clever! It’s a perfect dish for sharing and can be made with anything you have on hand, sweet potatoes, acorn squash, greens…
Continue reading “Cassamalé”
Creamy and nutty, hummus is a versatile spread that can be dressed up like in this recipe with sweet roasted red peppers and roasted garlic or kept simple with just the basics; beans, olive oil and a few spices. You can use it as a dip for veggies and pita chips or slathered on a sandwich with avocado and crunchy veggies.
Continue reading “Roasted Garlic & Red Pepper Hummus”