Chicken Cutlets

Much Easier and Healthier...

Boneless / Skinless Chicken Cutlets 

1 Zip Lock Bag 

2 Cups Bread Crumbs (seasoned or unseasoned)

Olive Oil 

Preheat Oven to 350 degrees 

Place chicken cutlets in Zip Lock Bag 

Add Bread Crumbs

Seal zip top and shake till chicken is covered with bread crumbs 

Remove Chicken from bag and place in oven proof dish 

Drizzle with olive oil (about 2 tablespoons) and bake for

15 minutes or until juices run clear and chicken is no longer pink inside

Lentil Soup

So Heart Warming...

5 Slices of Bacon
1 Medium Onion (chopped)
3 Cloves of Garlic (minced)
4 Carrots (peeled and chopped)
4 Stalks of Celery (washed and chopped)
1 Bag Lentils (picked over and rinsed)
1 Large Can Diced Tomatoes
1 32 oz. Can of Low Sodium Chicken Broth
Salt/Pepper

In a large pot cook bacon until crisp
Remove bacon and crumble, set aside
Drain off 1/2 of bacon grease and add onion and garlic
Cook over medium heat for 4-5 minutes
Add in carrots and celery season with salt/pepper
Cook for about 5-8 minutes or until vegetables are softened (stirring frequently)
Add lentils and stir
Add tomatoes and chicken broth
Re-season with salt/pepper
Bring to a boil, then cover and simmer till lentils are tender about 1 to 1 1/2 hours
Serve warm with a sprinkle of Parmesan Cheese

***Lentils tend to absorb liquid - more chicken broth or water may be added to maintain soup consistency during the simmering stage

Asparagus Risotto

Oven Baked...No More Stirring

1 Bunch Asparagus (cleaned and cut into 1/2 inch pieces)
1 Small Onion (diced)
Olive Oil
3/4 Cup Arborio Rice
1/4 Cup White Wine
1 1/2 Cup Hot Water
1 Cup Low Sodium Chicken Broth
Salt/Pepper
2 Tablespoon Unsalted Butter
Parmesan Cheese
Handful of Parsley (chopped)

Preheat Oven to 400 Degrees
Coat the bottom of Dutch Oven (or oven proof pot) with olive oil
Over medium heat add onions and cook till softened about 5 minutes
Add asparagus season with salt / pepper
Cook till softened about 3-4 minutes
Add the rice stirring to coat the grains with olive oil (add a tad more olive oil if needed)
Stir in the wine and cook till evaporated about 1 minute
Stir in water and broth
Reason with salt/pepper
Bring to a boil then cover with lid and transfer to oven
Bake for 15 minutes
After 15 minutes stir in remaining chicken broth and 1 tablespoon of butter
Re-cover and bake additional 10 minutes
Remove from oven
Cool for 5 minutes then stir in remaining butter, cheese and parsley

Corn Bread Panzanella Salad

An Excellent Side Dish For Any Dinner...

2 Cups Cornbread (cubed)
1/2 Cup Cherry Tomatoes (halved)
1/2 Cup Italian Fontina Cheese
1/2 Cup Cucumber (cubed)
Fresh Basil Leaves (chopped)
1/3 Cup Extra Virgin Olive Oil
1 Lemon (zested and juiced)
Salt / Pepper

In a large bowl combine all ingredients
Toss gently to combine
Serve immediately

Salad Dressing

Aunt Debbie's Famous Dressing...

3 Tablespoons of  Olive Oil
1 Tablespoon of White Vinegar
Salt/Pepper
1/2 Tablespoon Parmesan Cheese
1 Head Romain Lettuce (chopped)

In a small bowl whisk olive oil and vinegar together
Season with salt/pepper
Whisk in Parmesan cheese
Serve over romaine lettuce