Chicken Piccata

CHICKEN PICCATA

I got this recipe from a weight watcher magazine, and I couldn't believe how good it was!!

4 (6oz) skinless, boneless chicken breast halves

1/2 tsp black pepper

1/4 tsp salt

1/2 c. egg substitute

1 cup Italian-seasoned panko (Japanese breadcrumbs)

1 Tbsp olive oil, divided

1 Tbsp minced shallots

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

2 Tbsp fresh lemon juice

1 Tbsp capers

2 tsp chophped fresh parsley, divided

Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper evenly, dip in egg sub. ; and dredge in panko.

Heat 1 1/2 tsp oil in a large non-stick skillet over med-high heat. Add half of chicken; cook 3 min on each side or until done. remove chicken from pan; keep warm. repeat precedure with remaining oil and chicken. Add shallots to pan, saute 1 min or until tender. Add broth, lemon juice, and capers. Increase heat to high, and cook 1 min. stir in 1 tsp parsley. Spoon sauce evenly over chicken. Sprinkle with remaining 1 tsp parsley.

I served this with angel hair pasta and put some of the sauce on the noodles. Then I served broccoli as a side dish. My whole family enjoyed it (which is saying a lot!)

Unstuffed Peppers

This I learned from a friend who is way into health foods, so I am proud to present a dinner that is not only healthy for you, but also tastes great!!!

Unstuffed Peppers

1 lb ground turkey (sometimes I cheat and use ground beef)

1 pkg sweet peppers (they sell this at walmart they are just small red, yellow, and orange peppers, but you don't have to use all of them, just put in how many you would like)

1/2-1 cup traditional ragu sauce (be careful, you don't want to make it soupy)

garlic salt (season to taste)

salt (season to taste)

pepper (season to taste)

brown the ground turkey/beef in skillet, add diced peppers, and ragu sauce. Season to taste and voila!! I love to serve this with brown rice to keep with the healthy theme.

Taste Rating: 4 (I make this a lot, and my kids love it!!)

Difficulty Rating: 2.5 (it is quick and easy!!)

Deviled Roasted Potatoes

Deviled Roasted Potatoes

from Cuisine at Home: weeknight meals

Makes 3 cups

Total time: 35 minutes

Whisk Together:

2 T. olive oil

2 T. dry mustard

1 T. white vinegar

2 t. kosher salt

1/2 t. dried dill weed

1/4 t. cayenne

1/4 t. black pepper

Add; Toss:

1 lb. red potatoes, quartered

Now before I give the instructions I would like to tell my variations to this recipe. I only use about 1 T of dry mustard and only do a scant 1/4 t. of the cayenne and black pepper. This recipe has a kick, so this will cut it down a bit. I also cut my potatoes into smaller pieces, probably just slice at one more angle. But I love this recipe, it is full of flavor!

Preheat oven to 450 degrees; line a baking sheet with foil and coat with nonstick spray. Whisk together all ingredients (except potatoes) in a large bowl.

Add potatoes and toss until coated. Place potatoes in a single layer on prepared pan and roast for 25-30 minutes, or until potatoes are tender when pierced. (if you cut them smaller you might want to go with 20-25 min, but still they are ready when they are tender.)

Taste Rating: 4.5

Difficulty Rating: 2

(the hardest part of this is cutting potatoes, because even clean up is easy with the foil protecting your baking sheet!!!)