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In The Kitchen

In The Kitchen

Spring is here, or so the calendar tells us. That means we’re looking for even more easy “stuff” to prepare in the kitchen. And we’re also looking for some waistline-friendly suggestions. I think we answer both with this month’s recipes…. P.S. I never said “Blonde Brownies” are waistline-friendly. However, if you enjoy them judiciously, one bite at a sitting, they just might help you stay honest. Honest!! Enjoy!

CRISPY BALSAMIC CHICKEN
1 lb. carrots, thinly sliced
2 tsp. extra virgin olive oil
1 C. panko (Japanese bread crumbs)
1¼ lbs. skinless, boneless chicken cutlets, sliced thin
1 Tbsp. Dijon mustard
½ C. plus 1 Tbsp. balsamic vinegar
5 oz. baby arugula
½ C. fresh basil leaves, torn

Preheat oven to 450°F. On baking pan, toss carrots with oil, salt and pepper. Roast 8-10 minutes until tender. Transfer to large bowl.

Place panko on large plate. In separate plate toss chicken with mustard and pepper until well coated. Coat chicken with panko making sure panko sticks to chicken.

Place chicken on baking pan used to bake carrots and bake 12-14 minutes until chicken is cooked.

In a 1-quart saucepan, heat ½ C. vinegar and salt & black pepper to boiling. Reduce heat and simmer 8 to 10 minutes until liquid is syrupy. Add carrots, arugula, basil and remaining vinegar. Toss to mix. Serve salad with chicken.

CRUNCHY SESAME CHICKEN SALAD
4 C. shredded rotisserie chicken
1 pkg. (16 oz.) coleslaw mix
2 C. chow mein noodles
1 pkg. (8 oz.) fresh sugar peas
1 C. shredded carrots
1¼ C. Asian toasted sesame dressing
3 scallions, sliced

In large bowl, toss chicken, coleslaw, noodles, sugar peas and carrots with dressing until evenly coated. Top with sliced scallions and serve!

BLONDE BROWNIES WITH WHITE CHOCOLATE & CRANBERRIES
1¼ C. flour
1 tsp. baking powder
1½ C. brown sugar
½ C. butter, melted
1 egg
1 tsp. vanilla extract
1 C. white chocolate chips
1 C. dried cranberries

Preheat the oven to 350°F. Prepare a baking pan, 8x8x2-inches.

Whisk together flour and baking powder. Combine brown sugar and butter in large bowl. Mix until fully incorporated. Add egg, vanilla and flour mixture and continue mixing until thoroughly mixed. Fold in chocolate chips and cranberries.

Pour batter into prepared pan and bake for 35-40 minutes or until edges are firm and starting to pull away from sides of pan.

Cool before serving.

YOGURT & FETA CHEESE DIP
1½ C. Greek yogurt
½ C. Feta cheese, crumbled
2 Tbsp. chopped fresh dill
1 Tbsp. lemon juice
2 tsp. white wine vinegar
1 Tbsp. minced garlic
Dash of hot sauce, if desired

In a bowl, combine the yogurt, cheese, dill, lemon juice, hot sauce and garlic. Salt and pepper to taste. Mix until smooth. Let the dip rest for 30 minutes before serving. Serve with veggies, pita bread or anything else for dipping.

EASY PEEZY VEGGIE QUICHE
1 lb. frozen veggies
3 eggs
¾ C. milk
½ tsp. dried herbs
½ tsp. salt ¼ tsp pepper
2 C. grated cheese
1 prepared 9” pie shell

Preheat oven to 375°F.
Thaw and warm frozen veggies. Be sure to drain them well. Whisk together eggs, milk, herbs, salt and pepper. Spread layer of grated cheese on bottom of frozen pie shell. Top with veggies, then egg mixture. Top with remaining grated cheese. Bake until set in center, 30-40 minutes.

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linda@theuptightsuburbanite.com

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