20 Minutes, Simple and Light: Lightened-Up Veal Piccata
August 23, 2010
I love Veal Piccata and realized that it can be lightened up tremendously, and it is oh so easy -only 20 minutes to prepare. This recipe also works great with chicken cutlets and sliced pork loin, both easily found in the grocery store. Both of these options come thinly sliced which eliminates having to pound the meat. I used egg whites for the liquid and a simple whole wheat flour mixture for the breading. Then, I lightly fried in olive oil. Serve these with a salad and a vegetable, and dinner is on the table in less than 30 minutes.
Lightened-Up Veal Piccata
Prep:
10 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
1/3 tablespoon whole wheat or all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 egg whites
1/4 cup plus 1 tablespoon fresh lemon juice, divided
11/2 pound veal cutlets
1/2 cup Italian seasoned breadcrumbs
3 tablespoons olive oil
1 cup chicken broth low-sodium chicken broth
2 tablespoons capers, drained and rinsed
Chopped fresh chives, lemon wedges, (optional)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 egg whites
1/4 cup plus 1 tablespoon fresh lemon juice, divided
11/2 pound veal cutlets
1/2 cup Italian seasoned breadcrumbs
3 tablespoons olive oil
1 cup chicken broth low-sodium chicken broth
2 tablespoons capers, drained and rinsed
Chopped fresh chives, lemon wedges, (optional)
Preparation
1. Combine flour, salt and pepper in a shallow dish. In a separate dish, combine egg whites and 1 tablespoon lemon juice. Place breadcrumbs in a third dish. Working with 1 cutlet at a time, dip cutlet in flour mixture, coating both sides, then in egg whites and dredge in breadcrumbs.
2. Heat oil in nonstick skillet over medium-high heat. Add cutlets and cook 2 to 4 minutes on each side or until lightly browned. Remove and keep warm.
3. Add broth, remaining lemon juice and capers; simmer 2 minutes, stirring constantly. Serve broth and capers over veal cutlets and garnish with lemon wedges and chives.
2. Heat oil in nonstick skillet over medium-high heat. Add cutlets and cook 2 to 4 minutes on each side or until lightly browned. Remove and keep warm.
3. Add broth, remaining lemon juice and capers; simmer 2 minutes, stirring constantly. Serve broth and capers over veal cutlets and garnish with lemon wedges and chives.
6 Responses to “20 Minutes, Simple and Light: Lightened-Up Veal Piccata”
Nancy says:
August, 23 2010at 01:09 pm
Beautiful picture. Looks delicious and can't wait to try it!!!
Charmian @Christie's Corner says:
August, 23 2010at 11:21 am
I'm so glad you mentioned swapping chicken or pork for the veal. Love that you've lightened the recipe up, too. Quick and healthy? Who could ask for more?
marla {family fresh cooking} says:
August, 25 2010at 05:51 am
I always prefer the lightened up version to anything heavy. Capers are one of my all time favorite ingredients. Great recipe!
Maria says:
August, 23 2010at 05:01 pm
Love the lightened up version!
Eilzabeth says:
August, 23 2010at 11:32 am
These look great as always! Can't wait for your upcoming cookbook!
Lisa says:
August, 23 2010at 11:33 am
Great weeknight recipe and love your photography!
Leave a Reply
Bistro Chicken Pasta Salad
August 08, 2010
I have been so fortunate to have made so many new friends lately that have been so helpful with my upcoming cookbook. A few weeks ago, I met Nancy Bynon, through a publisher friend of mine (thank you Sheila), and it was truly my lucky day. Nancy was one of the Editors of the “Tables of Content” cookbook for the Junior League of Birmingham. It’s an amazing cookbook-one of my all-time favorites, and many talented women of Birmingham worked hard to develop such a fabulous book. Nancy has been so wonderful to me by helping me test recipes and offering great suggestions. The night I met her, she was making a version of this recipe. It was delicious, and I told her my kids would love it. When I made it the other night, everyone was fighting over it. It is truly great and a perfect weeknight or weekend main-dish pasta salad. Thanks to all of you (you know who you are) who are have helped me out. One more month to go.
Bistro Chicken Pasta Salad
Prep:
20 minutes
Cook:
12 minutes
Yield:
4 to 6 servings
Ingredients
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
1 garlic clove, minced
3 cups penne pasta, cooked
3 boneless, skinless chicken breasts, grilled or cooked, cut into cubes
1/2 cup crumbled feta cheese
1/4 cup grated fresh Parmesan cheese
1/4 cup diced purple onion
1/4 cup chopped sun-dried tomatoes
1/4 teaspoon ground oregano
1/4 teaspoon freshly ground pepper
1/2 cup freshly chopped basil
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
1 garlic clove, minced
3 cups penne pasta, cooked
3 boneless, skinless chicken breasts, grilled or cooked, cut into cubes
1/2 cup crumbled feta cheese
1/4 cup grated fresh Parmesan cheese
1/4 cup diced purple onion
1/4 cup chopped sun-dried tomatoes
1/4 teaspoon ground oregano
1/4 teaspoon freshly ground pepper
1/2 cup freshly chopped basil
Preparation
1. Whisk together balsamic vinegar, Dijon, olive oil and garlic in a small bowl. Set aside.
2. Combine pasta and next 7 ingredients in a large bowl, tossing gently. Stir in balsamic vinaigrette and basil, tossing gently. Serve immediately or chill.
2. Combine pasta and next 7 ingredients in a large bowl, tossing gently. Stir in balsamic vinaigrette and basil, tossing gently. Serve immediately or chill.
7 Responses to “Bistro Chicken Pasta Salad”
marla {family fresh cooking} says:
August, 09 2010at 10:31 pm
Thanks for the fresh & light pasta salad recipe. My kids love everything pasta & it is good that this one has the chicken in it too :) xo
Jon E. Lewis says:
August, 09 2010at 09:46 am
I had to give the kids a smack down to get to this.
Jon
Angie says:
August, 09 2010at 09:31 am
I was already fretting about what to make for dinner tonight-now I know! Thanks for a great, easy dinner!
Charlotte says:
August, 10 2010at 01:55 pm
Hi Alison,
I recently started following your blog and I love it! I have referred several friends to it. I was hoping you can suggest a recipe for a main dish that freezes well. I have a friend who just had a preemie and will be going back and forth to the hospital until her daughter is big enough to go home. I wanted to drop off a dish that they could either cook right away or freeze if needed. Any suggestions would be appreciated.
Thank you!
Charlotte
Cookin' Canuck says:
August, 10 2010at 01:28 pm
The bowl you served this salad in is so pretty. This pasta salad is right up my alley - full of all sorts of goodies to pump up but the flavor, but so easy to put together.
Angie says:
August, 10 2010at 11:32 am
Yummy and easy weeknight meal.Think it would be even better if had time to chill completely before serving
Alison Lewis says:
August, 10 2010at 11:37 am
Glad you enjoyed it! Yes, it was good several days later as I polished it off yesterday! I appreciate your comments so very much!
Leave a Reply
Cool and Fresh: Greek Chicken Salad and Ingredients, Inc. T-Shirt Give-Away
August 01, 2010
We have been eating a lot of cold dishes lately since it is beyond hot here in Alabama. I love trying new versions of chicken salad, and this Greek Chicken Salad is so easy and so flavorful. I used rotisserie chicken to make this recipe even easier. Serve on lettuce leaves or in a pita for a really simple main-dish.
T-Shirt Giveaway:
Enter for a chance to win an Ingredients, Inc. T-shirt by leaving a comment below telling me what’s your favorite cold-main dish and/or your favorite grilled cheese sandwich. I will select a random winner on Wednesday August 4th.
Greek Chicken Salad
Prep:
25 minutes
Yield:
4 servings
Ingredients
1/4 cup freshly squeezed lemon juice
1 clove garlic, minced
1/8 teaspoon freshly ground pepper
2 tablespoons olive oil
21/2 cups chopped cooked chicken
1/2 cup red bell pepper
1/2 cup green bell pepper
3 tablespoons sliced, pitted kalamata olives
3 tablespoons diced purple onion
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh Italian parsley
Lettuce and sliced tomatoes, optional
1 clove garlic, minced
1/8 teaspoon freshly ground pepper
2 tablespoons olive oil
21/2 cups chopped cooked chicken
1/2 cup red bell pepper
1/2 cup green bell pepper
3 tablespoons sliced, pitted kalamata olives
3 tablespoons diced purple onion
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh Italian parsley
Lettuce and sliced tomatoes, optional
Preparation
1. In a small bowl, whisk together lemon juice, garlic, pepper and olive oil. Set aside.
2. In a large bowl, combine chicken, bell peppers, olives and purple onion. Add feta and parsley, toss gently. Add dressing, toss to coat. Serve on lettuce leaves with tomatoes, if desired.
2. In a large bowl, combine chicken, bell peppers, olives and purple onion. Add feta and parsley, toss gently. Add dressing, toss to coat. Serve on lettuce leaves with tomatoes, if desired.
18 Responses to “Cool and Fresh: Greek Chicken Salad and Ingredients, Inc. T-Shirt Give-Away”
Amy Nabors says:
August, 01 2010at 07:30 pm
What a delicious looking chicken salad. My favorite cold dish is the Sassy Scotty chicken salad from The Chicken Salad Chick in Auburn. It's not very healthy so I have to limit myself but I love it. I'm not a big fan of grilled cheese though.
The Food Hunter says:
August, 01 2010at 09:05 pm
I love grilled chicken salads. Eat them for dinner at least once per week. Can't wait to try this one. Mmm...grilled cheese...American w/ tomato slices.
Kevin says:
August, 01 2010at 11:32 pm
Naengmyeon cold noodles make a great chilled main for the summer!
Angie says:
August, 02 2010at 11:06 am
Sliced Heirloom tomatoes, fresh mozzarella, drizzle of EVOO and balsamic vinegar, fresh basil and a little S&P-game on!!! Cant beat it for a fantastic, light summer supper! Add a chilled glass of chardonnay.........aaahhhhh.
Brett says:
August, 02 2010at 01:04 pm
My favorite cold dish is my wife's chicken salad sandwiches on croissants. I love the creamy, chunky chicken w/ the crunch of the celery and the sweetness of the grapes. Usually it's accompanied w/ a tomato and cuke salad. I think I like it so much because it was first served to me as a surprise picnic at a James Taylor concert. Whenever she plans something that is in any way outdoorsy, she mixes up a batch.
Julie Davis says:
August, 02 2010at 03:07 pm
I have been eating a ton of pasta with pesto and feta cheese.
Mimi Fowlkes says:
August, 02 2010at 06:26 pm
Fav grilled cheese: this one is easy!!! Here is how I build it: 2 slices 100% whole grain seeded wheat bread from publix (without a doubt the best store-bought bread in my area), 1 thin slice homegrown tomatoe, 1 icecream scoop of my "secret" pimento cheese(grated extra sharp cheddar and white cheddar-equal parts,chopped pimentoes, toasted and chopped pecans, a bit of grated onion,jalepeno and a dollop of mayo and cream cheese-all combined by hand. Spread half of cheese mix on one side, sandwich in the tomatoe and follow with the remainder on the other bread slice. Spray with olive oil pam and grill, panini style. OMG DEEElish!First time I have ever given out this pimento cheese recipe but you deserve it, Allison!
Margo says:
August, 03 2010at 02:44 pm
My favorite go-to recipe is a salad. But not just any salad. The lettuce must be romaine. The sunflower seeds must be roasted and the dressing must be Ceasar. Any other additions are optional, but it is good just like that. I'm excited to be entered in your contest!
LilSis says:
August, 03 2010at 05:37 pm
I love your recipe for this Greek Salad!
One of my favorites is a huge chopped Cobb salad loaded with grilled chicken, crispy bacon, sliced boiled eggs, chopped tomato, crumbled blue cheese and ripe avocado. Pure perfection!
Carrie Perialas says:
August, 02 2010at 10:33 am
My favorite summer dish is cucumbers, tomatoes, red onions and feta, sprinkled with red wine vinegar. Some days that's dinner!
Mimi Fowlkes says:
August, 02 2010at 06:18 pm
Fav cold main dish: thai chicken salad made with cellophane noodles, ginger and cilantro (published on my own Facebook Page called Meri's cafe. Allison, you can request to be my facebook friend and find the recipe! I made your pork w/ peach salsa last night for 6 in my neighborhood. Paired it with: your boursin-tomato bites for app, corn custard, roasted asparagus and fennel, and finally frozen lemon-pecan meringue pie. It was a great menu and I will use it again in the mountains of Highland, NC next weekend! I really want your t-shirt AND your cookbook. PLEASE keep up the great work!
Tonya says:
August, 03 2010at 06:47 am
My 13 year old aspiring chef daughter has perfected Summer Pasta.. tomatoes and basil from the garden with fresh mozzarella, olive oil, garlic, and penne pasta. She makes it constantly and it is heaven!
Dana says:
August, 02 2010at 07:03 pm
I love a good salad topped with grilled chicken on top. Throw some celery, feta and fresh strawberries on it and I am in Heaven.
Wished I lived in your house so I could try all of these recipes!! I would love to be a taste tester.
Nancy says:
August, 04 2010at 08:23 pm
This looks awesome and healthy. Thanks for sharing.
Christine says:
August, 02 2010at 09:49 am
You hit upon my favorite cold summer dish -- a Greek salad! When I have stuffed grape leaves on hand, I love to make a 'platter' with the salad, add warm pita bread for dipping/scooping, black olives, hard-boiled egg, and cheese chunks too. Of course, if we have hummus or falafel, that makes it perfect!
Angie says:
August, 02 2010at 09:12 am
Chicken salad and fruit. Love, love in the summer time and any time really!!!! I like a plain ol' grilled cheese on good white bread. Some times I add ham or turkey!!!
Elizabeth says:
August, 02 2010at 08:52 am
I really like cabbage salads and pasta salads in the summer! Grilled cheese is great anytime!
marla {family fresh cooking} says:
August, 02 2010at 09:02 am
Alison, this is a great summer salad. My favorite too is a greek chicken salad with feta:
http://www.familyfreshcooking.com/2010/06/03/greek-salad-with-sundried-tomatoes-feta-and-olives/
Love grilled cheese as well!!
Your giveaway rocks! Sign me up :)
Leave a Reply
My Top 13 Dinnertime Quick Tips
June 27, 2010
I spent the past few days in Park City, Utah at EVO, a social media conference for women, and it was an amazing thing. I will tell you more about it this week with photos, etc. I realized I’m not alone being a social media junkie, addicted to twitter. Twitter is a wonderful thing (for too many reasons to mention at the moment), but every day I meet new and interesting people and find great blogs and websites. I was fortunate enough to meet Christine from http://quickmealhelp.com on twitter, and she asked me to do a guest post on my tips on how I get dinner on the table when I’m an extremely busy entrepreneur and mom with 3 children. Here are some of my favorite tips I shared with her. Check out her site (above) for 20 minute recipes and wonderful information. Here’s the link to my guest post http://www.quickmealhelp.com/blog/10062113-quick-dinner-ideas-alison-lewis-ingredients-inc http://www.quickmealhelp.com/blog/10062113-quick-dinner-ideas-alison-lewis-ingredients-inc
TOP DINNERTIME TIPS:
1. I like to purchase chicken cutlets or thinly slices boneless pork loin chops because they cook much quicker.
2. I get my kids involved in making dinner and helping out. (See my Fresh Basil and Red Pepper Tuna Salad)
3. I like to purchase already peeled and deveined shrimp or frozen shrimp that has been peeled and deveined. (See my Shrimp-Dill Salad)
4. I love to cook with shelled edamame beans. (See my Edamame Corn Salad)
5. I use rotisserie chicken a ton when recipes call for chopped, cooked chicken. (See my Tortellini Chicken Salad)
6. I love to grill a lot. It’s quick and easy. If I can’t get outside, I love my grill pan over the stove.
7. I used ready-made pizza crusts alot and purchase lots of fresh vegetables, good tomato sauce, pesto and fresh herbs for toppings.
8. Panini makers and slow cookers are a life saver.
9. I like to prep while my kids are at school so my nights aren’t so crazy (of course, in summer, that’s not so easy).
10. I use precut carrots and bagged, washed greens.
11. I make very organized grocery lists.
12. When I grill salmon, steak or chicken, I grill extra for a main-dish salad the next night.
13. When I purchase hamburger (beef or turkey meat), I buy extra to also make a meatloaf for another night.
3 Responses to “My Top 13 Dinnertime Quick Tips”
Cookin' Canuck says:
June, 28 2010at 09:19 am
Alison, it was great to meet you at EVO!
I love your dinnertime tips. We also grill a lot, which helps to put a healthy and tasty meal on the table in record time. My kids are also my best sous chefs and taste-testers.
Alison Lewis says:
June, 28 2010at 09:24 am
It was great meeting you too! That food workshop was a blast! My kids are great taste-testers as well so I appreciate you pointing that out. I'm glad someone else is lucky enough to have that because kids have brilliant minds and surprise me daily!
Maria says:
June, 28 2010at 05:04 pm
So glad we were able to meet in person. Come back to Utah anytime:)
Leave a Reply
Weeknight Favorite Main-Dish: Lemon Chicken over Pasta
May 23, 2010
I made this Lemon Chicken over Pasta for a healthy project I’ve been working on. My assistant, Alatia, loved it. She said the most difficult part of this simple recipe was squeezing the lemons. I love to use chicken cutlets, which are thinner than boneless chicken breasts, because they take less time to cook (which is great for anyone with limited time). The chicken turns out so flavorful. Be sure to use the extra marinade to pour over the noodles. This is a great weeknight recipe idea that even younger kids will love.
Lemon Chicken over Pasta
Prep:
15 minutes
Cook:
16 minutes
Yield:
4 to 6 servings
Ingredients
2/3 cup fresh lemon juice
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh basil
1/4 teaspoon freshly ground pepper
4 (4-ounce) boneless, skinless chicken breasts
8 ounce whole-wheat angel hair pasta, cooked according to package directions omitting the salt
Fresh basil leaves, shredded Parmesan (optional)
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh basil
1/4 teaspoon freshly ground pepper
4 (4-ounce) boneless, skinless chicken breasts
8 ounce whole-wheat angel hair pasta, cooked according to package directions omitting the salt
Fresh basil leaves, shredded Parmesan (optional)
Preparation
1. In a small bowl, combine lemon juice, olive oil, garlic, rosemary, basil and pepper. Pour half lemon mixture over chicken in a large resealable plastic bag and refrigerate at least 1 hour. Cover remaining lemon mixture and set aside for later use.
2. Preheat broiler. Remove chicken from marinade; discard marinade. Place chicken on a lightly greased baking sheet. Broil 5 1/2 inches from heat 8 to 10 minutes each side, turning once or until an instant-read thermometer registers 165°F. Slice chicken and serve over pasta. Drizzle with remaining lemon mixture. Garnish with basil leaves and Parmesan, if desired.
2. Preheat broiler. Remove chicken from marinade; discard marinade. Place chicken on a lightly greased baking sheet. Broil 5 1/2 inches from heat 8 to 10 minutes each side, turning once or until an instant-read thermometer registers 165°F. Slice chicken and serve over pasta. Drizzle with remaining lemon mixture. Garnish with basil leaves and Parmesan, if desired.
One Response to “Weeknight Favorite Main-Dish: Lemon Chicken over Pasta”
KATHRYN N. says:
June, 11 2010at 09:41 am
Made this the other night and the entire family happily ate it. It was a great light, fresh dish for summer. Thanks.
Leave a Reply
Oh So Easy Family Favorite: Tortellini, Chicken and Feta Salad
May 18, 2010
It means so much to me when people tell me how much they love my site (so to those of you who tell me that, thank you!) I ran into my friend, Adelaide, at my daughter’s recital a week or so ago, and she told me how she told her entire tennis team about me, and how they are all now subscribing and cooking from my blog. She even gave me an idea for a recipe that she and her good friend, Sissy Bice, had made. She showed me a photo on her phone that Sissy took of the finished dish. It seems I’m not only giving recipes and ideas, but I’m inspiring friends to be creative. I couldn’t wait to make this Tortellini, Chicken and Feta Salad for my family because these are all ingredients that they love. This recipe is so easy. Feel free to steam or blanch the asparagus and use feta or goat cheese. I love using rotisserie chicken as it makes dinner a snap. Thanks again to Adelaide and Sissy. Hope more of you will share ideas soon, Alison
Tortellini, Chicken and Feta Salad
Prep:
20 minutes
Cook:
9 minutes
Yield:
4 servings
Ingredients
1 bunch asparagus, trimmed
1 (9-ounce) package whole wheat tortellini
2 cups chopped, cooked chicken (1 rotisserie chicken)
1 (12-ounce) package mixed salad greens
1 cucumber, sliced
2 roma tomatoes, sliced
1/3 cup chopped fresh basil
1/3 cup reduced-fat crumbled feta cheese
1/4 teaspoon freshly ground pepper
Balsamic vinegar and olive oil
Pine nuts, toasted (optional)
1 (9-ounce) package whole wheat tortellini
2 cups chopped, cooked chicken (1 rotisserie chicken)
1 (12-ounce) package mixed salad greens
1 cucumber, sliced
2 roma tomatoes, sliced
1/3 cup chopped fresh basil
1/3 cup reduced-fat crumbled feta cheese
1/4 teaspoon freshly ground pepper
Balsamic vinegar and olive oil
Pine nuts, toasted (optional)
Preparation
1. Preheat oven to 350F. Place asparagus on a lightly greased baking sheet. Season with sea salt, if desired. Bake 6 to 8 minutes or until tender and crisp; refrigerate and set aside.
2. Cook tortellini according to package directions; drain and let cool.
3. Top lettuce with chicken, tortellini, cucumber, tomato, basil and feta. Drizzle with vinegar and oil and season with pepper to taste. Top with pine nuts, if desired.
2. Cook tortellini according to package directions; drain and let cool.
3. Top lettuce with chicken, tortellini, cucumber, tomato, basil and feta. Drizzle with vinegar and oil and season with pepper to taste. Top with pine nuts, if desired.
One Response to “Oh So Easy Family Favorite: Tortellini, Chicken and Feta Salad”
natalie says:
May, 19 2010at 10:12 am
would love to see some new main course dinner recipes. thanks! nat
Leave a Reply
Easy, Healthy Appetizer or Main-dish Recipe: Pork Lettuce Wraps
May 11, 2010
This recipe was featured on NBC 13 Daytime Alabama for I Can’t Believe It’s Not Butter this week. My kids love lettuce wraps so this is perfect to serve at my house and only 3.5 grams of fat. It’s also very economical, only $6.93 for the recipe or $1.73 per serving. Feel free to substitute steak, chicken or shrimp for the pork in this recipe.
Pork Lettuce Wraps
Prep:
15 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
2 tablespoons honey
21/2 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 teaspoon grated fresh ginger
1 pound pork tenderloin or boneless skinless chicken breasts, thinly sliced
1 tablespoon I Can't Believe It's Not Butter!® Spread
1 cup shredded carrots
2 cloves garlic, chopped
3 large green onions, diagonally sliced
1 (8 ounce) can sliced water chestnuts, drained and cut into strips
8 Boston or iceberg lettuce leaves
21/2 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 teaspoon grated fresh ginger
1 pound pork tenderloin or boneless skinless chicken breasts, thinly sliced
1 tablespoon I Can't Believe It's Not Butter!® Spread
1 cup shredded carrots
2 cloves garlic, chopped
3 large green onions, diagonally sliced
1 (8 ounce) can sliced water chestnuts, drained and cut into strips
8 Boston or iceberg lettuce leaves
Preparation
1. Combine honey, soy sauce, vinegar and ginger in glass bowl; add pork and toss to coat. Cover and marinate 30 minutes in refrigerator.
2. Remove pork from marinade, reserving marinade. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in a large nonstick skillet over medium-high heat and cook pork, stirring occasionally, 4 minutes or until pork is done. Stir in carrots, stirring occasionally, 2 minutes or until crisp-tender. Stir in garlic, scallions and water chestnuts and cook, stirring frequently, 1 minute. Serve in lettuce wraps.
2. Remove pork from marinade, reserving marinade. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in a large nonstick skillet over medium-high heat and cook pork, stirring occasionally, 4 minutes or until pork is done. Stir in carrots, stirring occasionally, 2 minutes or until crisp-tender. Stir in garlic, scallions and water chestnuts and cook, stirring frequently, 1 minute. Serve in lettuce wraps.
No Responses to “Easy, Healthy Appetizer or Main-dish Recipe: Pork Lettuce Wraps”
Leave a Reply
Kid Approved: Balsamic Penne Pasta Salad
April 18, 2010
My daughter, Leigh, begged me to make penne pasta salad that she saw a friend bring to school. She called to find out what was in it, and she made up this recipe herself for Balsamic Pasta Salad. This recipe is a breeze, and the kids absolutely loved it. Feel free to add chicken or turkey and top with fresh basil and Parmesan cheese.
Balsamic Penne Pasta Salad
Prep:
15 minutes
Cook:
10 minutes
Yield:
6 to 8 servings
Ingredients
8 ounces penne pasta
1 (11-ounce) can Mexicorn, drained
11/2 cup diced green bell pepper
1 cup diced red bell pepper
1 cup diced yellow pepper
1/4 teaspoon freshly ground pepper
1 cup light balsamic vinaigrette dressing (we used Paul Newmans)
Chopped fresh basil, shredded Parmesan cheese (optional)
1 (11-ounce) can Mexicorn, drained
11/2 cup diced green bell pepper
1 cup diced red bell pepper
1 cup diced yellow pepper
1/4 teaspoon freshly ground pepper
1 cup light balsamic vinaigrette dressing (we used Paul Newmans)
Chopped fresh basil, shredded Parmesan cheese (optional)
Preparation
1. Cook pasta according to package directions. Drain and chill.
2. Toss pasta with corn and next 5 ingredients. Chill at least 1 hour. Top with fresh basil and Parmesan, if desired.
2. Toss pasta with corn and next 5 ingredients. Chill at least 1 hour. Top with fresh basil and Parmesan, if desired.
No Responses to “Kid Approved: Balsamic Penne Pasta Salad”
Leave a Reply
New Ways with Chicken: 20 Minutes to Easy Chicken with Olive Tapenade
March 17, 2010
One of my Birmingham friends, Adelaide, made my day on Sunday when she told me that she cooks her way through my blog every week. I appreciate that more than I can say, and I know since she is a mother of 4 girls, it’s not always easy to get dinner on the table. This simple recipe for Chicken with Olive Tapenade is so good and only 20 minutes start to finish. If you don’t feel like going outside to grill, use a grill pan or large skillet over the stove. My youngest son, Zachary loves olives, so this is one of his favorites. Use the leftover tapenade to top crostini, a salad or on shrimp, pork or a burger.
Chicken with Olive Tapenade
Prep:
10 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
1 (8-oz) jar pitted kalamata olives, drained (11/2 cups)
1/2 (7-oz) jar pimiento-stuffed olives, drained (3/4 cup)
1/4 cup shredded Parmesan cheese
5 tbsp. olive oil, divided
2 garlic cloves
1 tsp. pepper, divided
1/2 tsp. kosher salt
11/4 lb. boneless, skinless chicken breasts (about 4 chicken breasts)
Vegetable cooking spray
1/2 (7-oz) jar pimiento-stuffed olives, drained (3/4 cup)
1/4 cup shredded Parmesan cheese
5 tbsp. olive oil, divided
2 garlic cloves
1 tsp. pepper, divided
1/2 tsp. kosher salt
11/4 lb. boneless, skinless chicken breasts (about 4 chicken breasts)
Vegetable cooking spray
Preparation
1. Preheat grill to medium heat.
2. Process olives, Parmesan, 3 tablespoons olive oil, garlic and 1/2 teaspoon pepper in a blender or food processor until smooth, stopping once to scrape down sides; set aside.
3. Sprinkle salt and remaining 1/2 teaspoon pepper over chicken; drizzle with remaining 2 tablespoons olive oil. Grill chicken on a lightly greased grill rack coated with cooking spray over medium heat 5 minutes on each side or until chicken is done. Serve with Olive Tapenade.
2. Process olives, Parmesan, 3 tablespoons olive oil, garlic and 1/2 teaspoon pepper in a blender or food processor until smooth, stopping once to scrape down sides; set aside.
3. Sprinkle salt and remaining 1/2 teaspoon pepper over chicken; drizzle with remaining 2 tablespoons olive oil. Grill chicken on a lightly greased grill rack coated with cooking spray over medium heat 5 minutes on each side or until chicken is done. Serve with Olive Tapenade.
One Response to “New Ways with Chicken: 20 Minutes to Easy Chicken with Olive Tapenade”
Meal Makeover Mom Janice says:
March, 18 2010at 09:47 am
I confess that I typically buy my tapenade but, yikes, how easy is this to make yourself! We finally have some grilling weather here in Boston so I'll add this to my weekend menu. Sounds great!
Leave a Reply
Low-Fat Asian: Easy Thai Noodle (Pad Thai)
February 21, 2010
My kids love Thai food, and one of their favorite restaurants in Birmingham is Surin West. They love to order the Pad Thai (or Thai noodle) which is flavored to perfection. This is a light variation that is similar to their recipe. Don’t be intimidated by the long ingredient list. This recipe is low-fat and healthy and a great weeknight dinner choice.
Thai Noodles (Pad Thai)
Prep:
20 minutes
Cook:
15 minutes
Yield:
4 servings
Ingredients
1/4 cup fresh lime juice, divided
2 (6-ounce) skinless, boneless chicken breast halves, cut into 3/4-inch cubes
8 ounces uncooked rice noodles
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
11/2 teaspoons chili paste with garlic
1/4 teaspoon salt, divided
4 teaspoons vegetable oil, divided
3 tablespoons thinly diagonally sliced green onions
1 teaspoon grated peeled fresh ginger
1 teaspoon minced garlic
1/2 cup torn fresh basil
1/4 cup finely chopped shallots
Toasted peanuts (optional)
2 (6-ounce) skinless, boneless chicken breast halves, cut into 3/4-inch cubes
8 ounces uncooked rice noodles
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
11/2 teaspoons chili paste with garlic
1/4 teaspoon salt, divided
4 teaspoons vegetable oil, divided
3 tablespoons thinly diagonally sliced green onions
1 teaspoon grated peeled fresh ginger
1 teaspoon minced garlic
1/2 cup torn fresh basil
1/4 cup finely chopped shallots
Toasted peanuts (optional)
Preparation
1. Combine 2 tablespoons juice and chicken in a bowl. Let stand 15 minutes.
2. Cook noodles according to package directions. Drain well.
3. Combine remaining 2 tablespoons juice, brown sugar, fish sauce, soy sauce and chile paste. Stir in 1/8 teaspoon salt.
4. Heat a large wok or skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Remove chicken from juice; discard juice. Add chicken to pan; stir-fry 4 minutes or until done. Transfer to large bowl; sprinkle with remaining 1/8 teaspoon salt. Add remaining 1 tablespoon oil to pan. Add green onions, ginger, and garlic; stir-fry 45 seconds or just until golden. Add noodles; cook 30 seconds, tossing well. Stir in brown sugar mixture. Add chicken; cook 30 seconds. Place 1 1/4 cups noodle mixture on each of 4 plates. Top each with 2 tablespoons basil and 1 tablespoon shallots. Top with toasted peanuts, if desired.
2. Cook noodles according to package directions. Drain well.
3. Combine remaining 2 tablespoons juice, brown sugar, fish sauce, soy sauce and chile paste. Stir in 1/8 teaspoon salt.
4. Heat a large wok or skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Remove chicken from juice; discard juice. Add chicken to pan; stir-fry 4 minutes or until done. Transfer to large bowl; sprinkle with remaining 1/8 teaspoon salt. Add remaining 1 tablespoon oil to pan. Add green onions, ginger, and garlic; stir-fry 45 seconds or just until golden. Add noodles; cook 30 seconds, tossing well. Stir in brown sugar mixture. Add chicken; cook 30 seconds. Place 1 1/4 cups noodle mixture on each of 4 plates. Top each with 2 tablespoons basil and 1 tablespoon shallots. Top with toasted peanuts, if desired.
2 Responses to “Low-Fat Asian: Easy Thai Noodle (Pad Thai)”
Betsy says:
April, 15 2010at 01:17 pm
This is so yummy!! This is one of my favorite dishes at Surin and I think this one is even better. The sweet and spicy of the sauce is more flavorful.
Tracy says:
March, 16 2010at 03:07 pm
Love this recipe! I make it with just a few adjustments/additions:
* I add shrimp as well as chicken, adding it into the wok the last minute of cooking the chicken.
* I use grapeseed oil in place of the vegetable oil.
* For the topping, I add a little shredded coconut in with the chopped peanuts. I toast both, as well as the TBSP of shallots, in a skillet for a few minutes to bring out the flavor - love the crunch that it adds!
* I serve with lime wedges - I like to squeeze a little extra on mine.
YUM!