Walnut-Chicken Salad from Southern Living

I love to make salads for dinner, and this southern-style salad makes a great main-dish dinner or weekend lunch. The walnut coating on the chicken cutlets is delicious paired with buttermilk, honey and basil. Feel free to use almonds or pecans instead of the walnuts, and if you’re short on time, use your favorite jarred salad dressing.

 

Walnut Chicken Salad

Prep: 15 minutes

Cook: 6 minutes

Yield: 4 servings

Ingredients

4  chicken cutlets

3  tablespoons nonfat buttermilk

3/4 cup  finely ground walnuts

1/2  cup  fine, dry breadcrumbs

1/2  teaspoon salt

2  tablespoons olive oil

6  cups  torn mixed salad greens

4  cups  torn fresh spinach

1  cup  (4 ounces) shredded colby-Monterey Jack cheese blend

16  cherry tomatoes, cut in half

Buttermilk-Honey Dressing

Preparation

1. Brush buttermilk evenly over chicken.

2. Combine walnuts, breadcrumbs, and salt in a shallow dish; dredge chicken in mixture.

3. Pour oil into a large skillet; place over medium-high heat until hot. Add chicken, and cook 3 minutes on each side or until golden. Remove from heat; cool slightly. Cut chicken crosswise into thin slices.

4. Combine salad greens and spinach, and arrange on each of 4 individual plates. Sprinkle with cheese, and top with tomato halves and chicken. Serve with Buttermilk-Honey Dressing on the side.

Buttermilk-Honey Dressing

Prep: 5 minutes

Yield: 1 cup

Ingredients

1/3  cup  honey

1/3  cup  nonfat buttermilk

1/4  cup  chopped fresh basil

2  tablespoons lemon juice

1/2  teaspoon pepper

Preparation

1. Combine all ingredients in a small bowl, stirring well with a wire whisk.

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Chicken Scaloppine over Broccoli Rabe from Cooking Light

I developed this recipe for Cooking Light a few years ago for their “20 minute meals” column. Using chicken cutlets saves a lot of cooking time. With only 318 calories and 7 grams of fat, this chicken and broccoli combination is light and flavorful. This recipe used broccoli rabe, which has 6- to 9-inch stalks and clusters of tiny broccoli-like buds. It can be found in the produce sections usually from fall through spring, but if you can’t find broccoli rabe, feel free to use regular broccoli.

 

Chicken Scaloppine

Prep: 10 minutes

Cook: 10 minutes

Yield: 4 servings 

Ingredients

1 tablespoon  olive oil

1/3  cup  Italian-seasoned breadcrumbs

1/4  teaspoon black pepper

4  (6-ounce) skinless, boneless chicken breast cutlets

1/2  cup  dry white wine

1/2  cup  fat-free, less-sodium chicken broth

3  tablespoons fresh lemon juice

1 tablespoon butter

1  pound  broccoli rabe (rapini), cut into 3-inch pieces

2  tablespoons chopped fresh parsley

2  tablespoons capers, rinsed and drained

4  lemon slices (optional)

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat.

2. Combine breadcrumbs and pepper in a shallow dish; dredge chicken in breadcrumb mixture. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.

3. Add wine, broth, juice, and butter to pan, scraping pan to loosen browned bits. Stir in broccoli rabe; cover and cook 3 minutes or until broccoli rabe is tender. Stir in parsley and capers. Serve chicken over broccoli rabe mixture. Garnish with lemon slices, if desired.

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Using a rotisserie chicken is a life-saver for so many wonderful quick dinner recipes. I created this recipe since my 3 kids love Caesar Salads, and sometimes a delicious sandwich and a salad or side is all they want for dinner. The simple mixture of low-fat mayonnaise, garlic, fresh parsley, lemon juice and Parmesan create an incredibly flavorful spread for these sandwiches. In twenty minutes, dinner can be done, but this recipe is also great to serve for lunch on the weekends.

 

Caesar Salad Sandwiches

Prep: 20 minutes

 Yield: 4 servings

Ingredients

1/2 cup low-fat mayonnaise

2 cloves garlic, minced

1/3 cup chopped fresh parsley

11/2 teaspoons Dijon mustard

2 tablespoons fresh lemon juice

1 teaspoon grated lemon rind

3/4 cup freshly grated Parmesan cheese

2 cups thinly sliced, cooked chicken (I used rotisserie chicken)

1 (16-ounce) loaf Ciabatta bread (or French or Italian bread)

Romaine lettuce leaves

Tomatoes, purple onion (optional)

Preparation

1. Combine first 7 ingredients in a medium mixing bowl. Spread mayonnaise mixture evenly over cut sides of bread. Top evenly with chicken and lettuce; serve immediately. Top with tomatoes and purple onion, if desired.

Love This Lasagna Soup

March 2, 2009

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If you love lasagna, you will love this soup. All of my favorite ingredients, spinach, sausage and tomatoes and cheese, fill this soup, and it is so quick and easy. Using the mini farfalle noodles works perfect in this recipe as they truly look like mini lasagna noodles. My family was wowed by the soup. Serve with a salad and some fresh crusty bread, and dinner is on the table in no time.

 

Lasagna Soup

Prep: 15 minutes

Cook: 30 minutes

Yield: 8 cups

Ingredients

1 pound mild Italian sausage

1 cup diced onion

1 cup diced carrots

1 (8-ounce) package sliced fresh mushrooms

2 garlic cloves, minced

4 cups low-salt, fat-free chicken broth

1 (141/2-ounce) can diced tomatoes with basil and oregano

1 (15-ounce) can tomato sauce

1/2 teaspoon dried Italian seasoning

1 cup mini farfalle pasta (piccolini) “Barilla” makes it

2 cups fresh spinach

2 cups freshly grated Asiago cheese

1/2 cup freshly grated Parmesan cheese

Fresh basil, (optional)

Preparation

1. Brown sausage in a large Dutch over medium-high heat. Add onions and carrots; sauté 3 minutes. Stir in mushrooms and garlic; saute 3 minutes more.

2. Add chicken broth, diced tomatoes, tomato sauce and Italian seasoning; bring to a boil. Add pasta and simmer until cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted. 

3. Place 1/4 cup Asiago cheese into each bowl; pour soup on top garnish with Parmesan cheese. Garnish with basil, if desired.

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Five-spice powder is a spice used often in Chinese cooking, but it’s a mixture of cinnamon, cloves, fennel seed, star anise and szechuan peppercorns. It is now commonly found in all grocery stores in the spice section and yields lots of unique but delicious flavors. If you don’t eat pork, this recipe works great with thinly sliced chicken breasts. Serve with rice, Asian noodles or steamed broccoli and a salad for a complete weeknight meal.

 

Five-Spice Pork

Prep:  5 minutes

Cook: 10 minutes

Yield: 4 servings

Ingredients

2 cloves garlic, minced

1 tablespoons dark brown sugar

1/4 cup low-sodium soy sauce

1/4 to 1/2 teaspoon Chinese five spice powder

2 tablespoons honey

11/2 pounds thinly sliced boneless pork loin chops

Ingredients

1. Whisk together first 5 ingredients in a medium bowl; pour over pork. Marinate 30 minutes to 1 hour, if desired. Cook in a large lightly greased saute pan over medium-high heat 3 minutes on each side or until desired degree of doneness.

Fresh Tomato-Pesto Pizza from Cooking Light

It’s pizza night at my house, so I thought I would share this recipe. With only 240 calories and 9 grams of fat, you can’t go wrong. Feel free to add cooked chicken or shrimp on this pizza. And if you want a shortcut, purchase jarred pesto in the grocery store. I love using Mama Mary’s crust or Boboli, which work great on busy weeknights (which is always at my house with 3 kids, especially during baseball season).

 

Tomato-Basil Pizza

Prep: 15 minutes

cook: 12 minutes

Yield: 8 servings

Ingredients

FOR THE PESTO:

4  cups basil leaves

2  garlic cloves

1/4  cup  fat-free, less-sodium chicken broth

1  tablespoon grated fresh Parmesan cheese

1  tablespoon olive oil

FOR THE PIZZA:

1  (1-pound) pizza crust (such as Boboli or Mama Marys)

3  cups  chopped seeded tomato (about 2 pounds)

3  garlic cloves, thinly sliced

1  cup  (4 ounces) shredded mozzarella cheese

1/4  cup  thinly sliced basil leaves

Preparation

1. Preheat oven to 475°.

2. To prepare pesto, place 4 cups basil leaves and 2 garlic cloves in a food processor, and pulse 5 times or until coarsely chopped. With processor on, add broth, Parmesan, and oil through food chute; process until well-blended.

3. To prepare pizza, place pizza crust on a baking sheet. Spread pesto over crust, leaving a 1/2-inch border; top with the tomato, garlic slices, and mozzarella. Bake at 475° for 12 minutes or until the cheese melts. Sprinkle with 1/4 cup basil. Cut the pizza into 8 wedges.

Oven-Fried Chicken from Sunset

Who doesn’t love fried chicken? Developing a good oven-fried chicken recipe is not an easy task, but I am very happy with this version. Using nonfat buttermilk and egg whites works perfectly with the mixture of flour and cornmeal. If you want to add herbs, you can combine dried seasonings or finely chopped fresh herbs into the flour mixture. Also, if you want to speed up the cooking process a bit, purchase chicken cutlets or chicken tenders which are smaller and thinner. This is a family-favorite that’s great anytime of the year.

 

Oven-Fried Chicken

Prep: 10 minutes

Cook: 40 minutes

Yield: 4 servings

Ingredients

1  cup  nonfat buttermilk

2  large egg whites, beaten

1  cup all-purpose flour

1/3  cup cornmeal

1  teaspoon kosher salt, divided

3/4  teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/4  teaspoon ground red pepper

3  chicken breast halves, skinned (about 11/4 pounds)

3  chicken drumsticks, skinned (about 3/4 pound)

2 tablespoons  canola oil

Cooking spray

Preparation

1. Preheat oven to 425°.

2. Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, garlic powder, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.

3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.