Chicken Peanut Lettuce Wraps

Adapted from this recipe.

Ingredients

For stir fry sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
1 teaspoon sesame oil


For Peanut Chicken:
2 chicken breasts (about 3/4 lb. total), diced
8 leaves of greenleaf or iceburg lettuce
3 tablespoons canola oil (or oil of choice)
1 cup onion, diced
2 garlic cloves, minced
1 teaspoon soy sauce
1/4 cup peanuts, chopped

[1] For stir fry sauce: Mix all ingredients making sure to dissolve brown sugar. Set aside.

[2] Heat canola oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and 1 teaspoon soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and peanuts. Saute mixture for a few minutes and remove from heat.

[3] Spoon chicken mixture into individual lettuce leaves. Enjoy!


These were scrumptious, but be forewarned, it will stink up your kitchen! ;)

Self-Frosting Nutella Cupcakes

Cristin and I found this recipe on Pinterest from here. They were so yummy!

Ingredients:

1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
/2 cup Nutella, at room temperature

[1] Preheat the oven to 325F.

[2] In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.

[3] In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick. It needs to be in order to swirl in the Nutella!

[4] Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 21-24 minutes, or until springy to the touch.







I am a Nutella junkie, so we decided to add Nutella to the batter as well as putting a blob on top. The batter itself was super delish, but once the Nutella went in, they were stellar!

Stir Fry Soup

Cristin made this soup at her house tonight. It was super scrumptious and preparation was minimum.

Ingredients:

2 Tbsp. Italian dressing

1 lb. steak

1 carton chicken broth (32 oz)

2 celery stalks sliced
4 carrots sliced
1 and a 1/2 cups frozen corn
1/4 onion diced

1 can red kidney beans, rinsed

1 can Italian style diced tomatoes, undrained

2 c. macaroni noodles, uncooked

dash of oregano

[1] Place steak and dressing in a large pot and cook on medium heat until meat is cooked, stirring occasionally.

[2] Add broth, oregano, all veggies, beans and tomatoes to the pot and bring to a boil on high. Stir in macaroni. Reduce heat to medium and cook for 8-10 minutes. 8 - 1 c. servings.

Crock Pot Pork Loin

Jer's Aunt made this slow cooker pork at a family get-together in Bear Lake. It was so delicious, I had 3 helpings and had to have the recipe. It's super easy and great all by itself, on a bun or with rice and black beans in tortillas. Super yum!

Ingredients:

1 pork loin
1 cup brown sugar
1 can tomato sauce - 8 ounce
1 can El Pato tomato sauce - 8 ounce (in the Hispanic foods aisle)

[1] Throw it all in a crock pot. Put it on low for 5 hours.

[2] After 4 hours the pork should be ready to shred with a fork. It should pretty much fall apart with little effort. Most of the juice will be gone - mix up what there is left to coat the shredded pork.





That's it! Voilá! Perfect slow cooked pork loin.

Banana-Chocolate Chip Muffins

Muffin mix can be sooo expensive! But I love basically eating cupcakes for breakfast, so I finally found a terrific, from-scratch muffin recipe and thought I'd share. =) This should make 2 dozen muffins. (I use one of those cookie baller scoop thingies to measure out the amount I put in each cup.)

Ingredients:

2 ripe bananas
2 eggs
1 cup packed brown sugar
1/2 cup margarine, softened
1 tsp vanilla
2 1/4 cups flour
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1 cup chocolate chips (I used semi-sweet.)

Preheat oven to 350 degrees

[1] Mash bananas in a medium bowl. Add eggs, brown sugar, margarine and vanilla and beat until well blended.

[2] In a large bowl, combine flour, baking powder, cinnamon and salt. Make a well in the center of the dry ingredients. Pour in chocolate chips and the banana mixture. Stir just until blended.

[3] Spoon into greased muffin pan. Bake at 350 for 15-17 minutes. Remove from pan and let them cool. Enjoy them warm!



I think that the next time I make these I will add a third banana. They didn't have a strong banana taste and I think it would make them moister, too. Other than that, we loved these muffins! I made 18 regular ones and 12 mini muffins that the kids each had 4 of right away. Super fun morning snack!

Sweet and Sour Meatballs

I found the recipe for this sauce on Our Best Bites. Apparently most people know about this combination, but I'd never heard of it before so I tested it out at a New Year's Eve party. They were a huge hit! The meatball part is my own way to make plain meatballs. Super, super easy.

Ingredients:

2 pounds ground beef
2 slices of bread
2 eggs
Heinz Chili Sauce (12 oz)
grape jam (18 oz)

Preheat oven to 350 degrees

[1] Take 2 pounds of thawed ground beef and mix in 2 eggs and 2 pieces of shredded bread. You can pop the bread in a food processor if you like, but I just shred it by hand. 2 pounds of ground beef makes about 30 meatballs the size of a ping pong ball. Put the meatballs in 2 casserole dishes or cookie sheets with a high lip. Bake for 20 minutes at 350.

[2] While the meatballs are baking, mix the chili sauce and grape jam in the crock pot and set it to low.

[3] Once meatballs are ready, add them to the sauce in the crock pot and cook on low setting for 2-4 hours.



Great on hoagie rolls with some thinly sliced provolone cheese. Yum!

Chicken and Stuffing

Probably my favorite meal my Dad made while I was growing up and my favorite meal to make for my family today. So easy and delicious!

Ingredients:

1 can cream of chicken
1 can cream of celery or mushroom (I alternate, though I think I prefer the cream of mushroom.)
8 oz sour cream
6 chicken breasts
1 package of stuffing (the package I get is 6 oz)
1/2 stick of butter

Directions: Preheat oven to 350.

[1] Boil chicken until cooked through. Save pot of chicken stock (you'll need a cup of stock in a minute.) Cut chicken into desired size - I do bite-sized just for the ease of feeding children. Arrange chicken in a 13x9 casserole dish.

[2] In a bowl, mix sour cream, can of cream of chicken and can of cream of celery. Pour mixture over chicken in casserole dish.

[3] Evenly pour package of stuffing over chicken and sauce. (Traditionally my family used the cubed stuffing and this is what Cristin still likes, but recently I've decided I like the chicken-flavored crumb stuffing by Stove Top. Again, it seems easier for the kids to eat and the chicken flavoring is delicious on it. But this part is up to you - find one you like and stick with it!)

[4] Melt butter and drizzle over top of stuffing. Get one cup of chicken stock from pot you boiled the chicken in and also pour over top of stuffing.

[5] Bake at 350 degrees for about 35-40 minutes.


You'll have left-overs with 2 adults and 2 kids, but when Cristin and I make this to share between our families there is just barely enough for 4 adults and 3 kids.



Super quick and easy, and I've never seen anyone not like this dish. Hope you enjoy it, too!

Garlic-Parm-Cracker Chicken

Sorry for the huge hiatus, everyone.
Let's jump right back in!





I did some combining of recipes and made Ritz Cracker chicken but added the Garlic Bread Seasoning from Our Best Bites to the crackers that I crushed up. It was so moist and delicious and super easy.

Garlic Bread Seasoning ingredients:

1/2 c. powdered Parmesan cheese

2 tsp. Kosher salt

2 Tbsp. garlic powder

2 tsp. oregano

2 tsp. basil

2 tsp. marjoram

2 tsp. parsley

[1] Combine ingredients in a jar (preferably one with a sprinkle top) and shake.

Ingredients needed for chicken:

2 eggs (beaten)
1 1/2 cups crushed Ritz Crackers
1/2 stick of butter
6 chicken breasts

[1] Pre-heat oven to 375 degrees, place eggs in one bowl, combine cup of crushed Ritz and Garlic Bread Seasoning in a separate bowl.

[2] Dip each chicken breast in egg and then dredge in cracker/seasoning mix. Place in casserole dish.

[3] Cut in butter into pieces and arrange around chicken breasts.

Bake 35-40 minutes.

I added enough of the Garlic Bread Seasoning to look evenly mixed with the crackers. You should have some extra - use the left overs to make some garlic bread!
I served the chicken with rice and green beans. My 3-year-old loved it - he had seconds of the chicken. Enjoy!

Ryan's Chicken Alfredo Pizza

(And Natalie's)

Makes 2 pie pans of pizza

Sauce:

1 cup parmesan cheese
1 pint heavy whipping cream (use just a little less than the whole pint, Ryan eyeballs it)
1/4 tsp salt
1/4 tsp pepper
3 tbsp fresh chopped parsley
chopped garlic until you can smell it in the pot (that's literally what Ryan told me)

Mix all ingredients in a sauce pan and simmer on stove top until well combined and cheese has melted.



Dough:

3 tsp sugar
3/4 tsp salt
3 tsp shortening
1 cup boiling water
2 1/4 tsp dry yeast (1 packet)
6 tsps water
3 cups flour

Mix sugar, salt, shortening in the cup of boiling water. Stir until everything combines in the water. Let cool.
Soften yeast in 6 tsps water. Add to sugar mixture once softened.
Add 1 1/2 cups flour and mix until smooth. Add remaining flour and knead. Put towel over bowl and allow 1 hour to rise.

Preparing the pizza and chicken:

You will need a bottle of olive oil, a bottle of Italian dressing and 1 cup or more of grated mozzarella cheese.

Preheat oven to 400 degrees.
Soak chicken in Italian dressing in a ZipLock bag for 15 minutes (or longer). Grill and the cut into bite-sized chunks.
Coat pizza pan with olive oil. Form dough in pan. Glaze top of dough with olive oil. Fill dough generously with alfredo sauce. Add chicken chunks. Finish with mozzarella on top. (The more, the better, in our opinion.)
Bake on lowest rack for 20-25 minutes until cheese on top is the color brown that you prefer.

Melon and Strawberry Salad

Prep time: 10 minutes

3	cups strawberries, hulled and sliced
2	cantaloupe , cut into cubes
3	cups green grapes
6	sprigs fresh mint
	SAUCE
1	cup plain yogurt
3	tablespoons honey

[1] Mix the yogurt and honey in a small bowl. Place strawberries, melon and grapes in individual bowls, drizzle with yogurt sauce. Garnish with sprigs of mint and serve.

Apparently, strawberries are out of season, because I couldn't find ANY. Thus, I used blueberries instead, which I though complemented the cantaloupe and grapes nicely. (Just one plastic carton of them.) I don't like yogurt, never have, and the honey really wasn't enough to cover up the yogurt-y taste, so I added some powdered sugar on top. Yum!
PS. The mint garnish is completely unnecessary.



per serving: 195 calories; 4 grams protein; 3 grams total fat; 3 grams fiber; 1 grams saturated fat; 43 grams carbohydrates; 8 mgs cholesterol; 53 mgs sodium
4 weight watcher points

Prosciutto Stuffed Chicken Breasts

Prep time: 10 minutes
Cook time: 35-40 minutes

6	boneless, skinless chicken breasts
6	slices prosciutto
6	slices provolone cheese
1/2	cup fresh basil, chopped
1/3	cup butter, melted
1	cup panko bread crumbs
	heavy-duty round toothpicks

Preheat the oven to 350 degrees.

[1] Place the chicken between two sheets of plastic wrap and using a meat mallet, pound the chicken breasts thin. Season with salt and pepper and top each breast with a slice of the proscuitto, a slice of cheese and basil. Gently roll up into a log and secure tightly, using several toothpicks.

[2] Place the melted butter in a shallow dish and the breadcrumbs on a plate.

[3] Dip the chicken rolls in the melted butter and then roll in the breadcrumbs.

[4] Place the chicken rolls in a baking pan and cover with foil. Bake for 20 minutes and remove the foil. Bake for an additional 15-20 minutes or until browned and bubbly. Remove the toothpicks and serve.

Sooooo.... I didn't have a mallet or the toothpicks, so I decided to just put the prosciutto, cheese and bread crumbs on top of the chicken. I mixed the butter with the bread crumbs and basil before hand and smushed them on top. It was dang tasty, so maybe next time I will do the whole hammer thing.

per serving: 380 calories; 42 grams protein; 20 grams total fat; 0 grams fiber; 11 grams saturated fat; 6 grams carbohydrates; 130 mgs cholesterol; 617 mgs sodium
9 weight watcher points

Crusty Lemon Bread

Prep and cook time: 10 minutes

1	baguette
3	tablespoons butter, room temperature
1	tablespoon zest of lemon
1/2	teaspoon coarse salt

Preheat broiler.

[1] Slice baguette vertically in half. In a small bowl, mix together butter, zest and salt. Brush butter mixture on cut sides of bread and place on a baking sheet. Broil until hot, about 5-10 minutes.

Very, very quick to do - especially since I bought a pre-sliced baguette.
(An extra 60 cents well spent.)
I melted the butter for about 15 seconds in the microwave because it was easier to brush on melted than just at room temperature.
If you like lemon, you will love this bread!



per serving: 227 calories; 6 grams protein; 8 grams total fat; 2 grams fiber; 4 grams saturated fat; 33 grams carbohydrates; 15 mgs cholesterol; 391 mgs sodium
5 weight watcher points

Summer Bow Tie Pasta

Prep & cook time: 35 minutes
Serves 4 people

10	ounces bow tie pasta
4	tablespoons olive oil
1/2	sweet onion , diced
1	yellow bell pepper , cored and diced
1	teaspoon garlic, minced
1/4	cup white wine
4	tomatoes , cored and diced
1/4	teaspoon crushed red pepper flakes
	coarse salt and freshly ground pepper, to taste
1/4	cup fresh basil, thinly sliced
1/2	cup Parmigiano Reggiano cheese, grated

[1] Cook pasta in large pot of boiling salted water until tender but still firm to the bite. Drain.

[2] While pasta cooks, heat the oil in a heavy skillet over medium high heat. Add onion, bell pepper and garlic and saute until soft, about 5 minutes. Add wine, scraping up any brown bits; simmer until almost evaporated, about a minute. Add tomatoes and crushed red pepper flakes.

[3] Reduce heat to low and simmer until sauce is thickened and reduced slightly, about 15 minutes. Gently fold in basil and pasta (along with more olive oil if needed to moisten). Remove from heat.

[4] Serve pasta warm, topped with Parmesan.

Super easy, quick and delicious! The kids weren't huge fans, but everyone else had second helpings. I grated fresh parmesan cheese - yum! Next time the only thing I would change is that I would cook the vegetables first and then cook the pasta so the pasta stays warmer for when I serve it.



per serving: 394 calories; 13 grams protein; 15 grams total fat; 4 grams fiber; 3 grams saturated fat; 51 grams carbohydrates; 9 mgs cholesterol; 163 mgs sodium
8 weight watcher points

Open-Faced Turkey Burgers with Basil Mayo

Prep time: 10 minutes
Cook time: 15 minutes

2 1/2	pounds ground turkey
1/3	cup mayonnaise
1/3	white onion , diced
6	slices of Muenster cheese
1	loaf Italian bread, cut into 4 slices on the bias
1	1/2 head red leaf lettuce
2	tomatoes , cored and sliced
	BASIL MAYONNAISE
3/4	cup mayonnaise
3/4	cup fresh basil
1 1/2	tablespoons lemon juice

Heat the grill to medium-high

[1] In a small bowl, blend the basil mayo ingredients. Place in the fridge until ready.

[2] Mix together the turkey, onion, mayonnaise (for the burgers) in a bowl. Gently form into patties. Grill the burgers, until cooked though 7-8 minutes per side. During the last 2 minutes of grilling, top the burgers with cheese and place the bread on the grill to toast.

[3] Arrange lettuce leaves and tomatoes on the bread, top with the burgers and a dollop of basil mayonnaise.

We found that the meat didn't stick together very well with just the mayo, so next time I would add an egg to keep things melded better. I loved the basil mayo. I actually found fresh basil at the grocery store this time! Super quick recipe and I gotta say Muenster cheese is the best. Mmmmm.



per serving: 623 calories; 34 grams protein; 46 grams total fat; 3 grams fiber; 11 grams saturated fat; 19 grams carbohydrates; 149 mgs cholesterol; 642 mgs sodium
16 weight watcher points

Grilled Chicken Salad

Prep and cook time: 30 minutes

1	10.5 ounce jar marinated feta cheese cubes in oil with herbs and spices
2	tablespoons fresh oregano, chopped
2	tablespoons red wine vinegar
6	boneless, skinless chicken breasts
1	red onion , peeled, and cut into1/2-inch wedges
6	ounces fresh spinach
4	tomatoes , in assorted colors, cut into wedges
2	cups grape tomatoes
1/2	cup kalamata olives, pitted, halved

Prepare grill to medium-high heat.

[1] Drain oil from feta into a small bowl. Whisk in oregano and vinegar.

[2] Brush chicken and onion wedges with a little olive oil;. Grill chicken until cooked through, 7 to 8 minutes per side, and onion until tender, 3 to 4 minutes per side. Transfer to cutting board; let rest 5 minutes.

[3] Meanwhile, arrange spinach on large platter. Combine tomatoes, olives, and feta in large bowl. Toss with enough dressing to coat generously. Arrange on platter with spinach.

[4] Thinly slice chicken; arrange chicken and onion wedges on platter. Drizzle chicken and spinach with more dressing and serve.

I ended up pan-frying the chicken breasts until they were cooked through because none of the boys were available for grilling last night. :) They were super moist and juicy - I just sprayed both sides and the pan with some olive oil cooking spray and cooked them about 8 minutes on each side, flipping occasionally. I cooked the onions while the chicken was resting.. they tasted great in the chicken drippings that were left in the pan.
Now, I didn't bother with getting different colored tomatoes - I just used the grape tomatoes (which I cut in half) and some vine-ripened tomatoes cut into wedges.
If you don't know what kalamata olives taste like then you will probably be surprised by what a strong flavor they have. Personally, I love they way they taste, but Mark and Cristin thought they were too overwhelming, so next time I may just throw regular olives in. (And pretty much forget about a kid eating them.)
I didn't "arrange on a platter", as you can tell from the pictures. I just put the spinach in one bowl, the tomato-feta-olive mixture in another bowl and the chicken and onions on a plate and let everyone build their own salad. Overall this was a very fresh, flavorful dish!



per serving: 396 calories; 61 grams protein; 11 grams total fat; 3 grams fiber; 5 grams saturated fat; 11 grams carbohydrates; 162 mgs cholesterol; 647 mgs sodium
8 weight watcher points

Thyme-Corn Muffins

Prep time: 20 minutes
Cook time: 20 minutes

olive oil cooking spray
1	cup all purpose flour
1	cup yellow cornmeal
1/2	cup sugar
1 1/2	teaspoons baking powder
1/4	teaspoon baking soda
1/4	teaspoon coarse salt
1	teaspoon dried thyme
3	ear(s) fresh corn, cooked and kernals removed
1	cup buttermilk
1	large egg , lightly beaten
1/4	cup canola oil

Preheat oven to 375 degrees.

[1] Lightly coat a standard 12-cup muffin tin with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, thyme, and 1 cup corn.

[2] Combine buttermilk, egg, and oil in a small bowl. Add to flour mixture, and stir until just combined.

[3] Spoon batter into muffin cups or a muffin tin, filling three-quarters full. Top with remaining 2 tablespoons corn and the thyme.

[4] Bake until tops are golden and a toothpick inserted into centers comes out clean, 15 to 17 minutes. Let cool in tin on a wire rack for 5 minutes. Turn out muffins onto rack. Serve warm or at room temperature. Muffins can be stored in an airtight container for up to 2 days.

Okay, I gotta admit, I didn't actually make these. Turns out Cristin didn't have Baking Powder or Baking Soda at her house... at least, none that we could find in her pantry!
So, we improvised and used a low-fat Marie Callender's mix that she had hanging around. I did add a can of corn to the mix, for fanciness, though. I will make these one day and let ya'll know how they actually turn out!

per serving: 218 calories; 4 grams protein; 7 grams total fat; 2 grams fiber; 1 gram saturated fat; 36 grams carbohydrates; 22 mgs cholesterol; 197 mgs sodium
5 weight watcher points

Potato Salad with Buttermilk-Bacon Dressing

Prep and cook time: 25 minutes

6	bacon slices
3	pounds small new potatoes, cut into 1-inch pieces
6	ear(s) fresh corn, kernels removed
6	green onions , chopped
3/4	cup buttermilk
1/3	cup mayonnaise
1 and 1/2	tablespoons red wine vinegar

[1] Place potatoes in a large saucepan, cover with water, cook over high heat until potatoes are tender, but not falling apart, about 15 minutes. Drain and set aside.

[2] In a medium skillet over medium heat, cook bacon until crisp, cool on paper towels. Set skillet aside. Cook corn in skillet over medium heat until lightly browned. Set corn aside.

[3] Crumble bacon into a large mixing bowl; add buttermilk, mayonnaise and vinegar. Add reserved corn, potatoes and onions to bowl, toss gently. Refrigerate until ready to serve.

I did not, I repeat, DID NOT cut the kernels off of 6 ears of corn. Instead we estimated 2 cans of sweet whole kernel corn would be about right... and it was perfect! Just drain the can and dump it in. Much easier. I also added a couple extra pieces of bacon, because can you ever have enough bacon? This was a super delicious potato salad and I will absolutely make this for a family party or something as soon as I can!




per serving: 302 calories; 7 grams protein; 15 grams total fat; 5 grams fiber; 3 grams saturated fat; 37 grams carbohydrates; 17 mgs cholesterol; 218 mgs sodium
6 weight watcher points

Baked Barbecue Chicken

Prep time: 15 minutes
Cook time: 20 minutes

3	tablespoons vegetable oil
6	boneless, skinless chicken breasts
1 1/2	teaspoons coarse salt
1	teaspoon black pepper
1/2	yellow onion , chopped
1 1/2	teaspoon garlic, minced
1 1/2	cup ketchup
1 1/2	cup tomato sauce
1/3	cup maple syrup
3	tablespoons Dijon mustard
3	tablespoons Worcestershire sauce
1 1/2	teaspoon hot sauce

Preheat oven to 325 degrees

[1] Heat oil in skillet over medium heat. Sprinkle chicken with salt and pepper. Saute chicken in oil until browned on both sides. Remove chicken to a large casserole dish. Add onion to pan and saute until golden brown, about 5 minutes. Add garlic and cook for one more minute.

[2] Decrease heat to medium low. Slowly add ketchup, tomato sauce, maple syrup, mustard, Worcestershire and hot sauce, scraping bits up from bottom of pan. Simmer for 5 minutes. Pour over chicken in casserole dish. Bake for 20 minutes, until cooked through, basting twice during cooking time.

I am not a fan of cooking things in oil... my poor forearms!
The chicken was super moist, but I don't know if I'd go to the trouble of making this barbecue sauce again. Cristin said she really liked it, though.
I did not baste the chicken, since the sauce basically covered it in the casserole dish anyways.




per serving: 312 calories; 30 grams protein; 6 grams total fat; 2 grams fiber; 1 gram saturated fat; 38 grams carbohydrates; 68 mgs cholesterol; 2156 mgs sodium
6 weight watcher points

Parmesan-Crusted Turkey Cutlets

Prep and cook time: 30 minutes

1 1/2	pound turkey cutlets, skinless and boneless
2	tablespoon Dijon mustard
1	cup panko bread crumbs
3/4	cup Parmesan cheese, grated
3	tablespoons Italian parsley, chopped
	coarse salt and freshly ground pepper, to taste
3	large eggs , beaten
	olive oil cooking spray

Preheat oven to 425 degrees.

[1] Set a wire rack on a baking sheet and coat the rack with cooking spray. Brush both sides of the turkey breast cutlets with mustard. In a pie plate or another shallow dish, combine the breadcrumbs, Parmesan, parsley and salt and pepper.

[2 In another bowl, whisk the egg(s) until frothy. Dip each cutlet into the egg, then in the breadcrumb mixture. Place the cutlets on the prepared rack over the baking sheet.

[3] Coat the top of each cutlet with cooking spray and bake for 15-20 minutes until the crumb coating is golden brown and crisp.

I think 'panko' is a brand of bread crumb? I don't really know, but we just used the Western Family bread crumbs Cristin had in her pantry already. Once again, I didn't feel the need to over season with salt and pepper. The bread crumb/parmesan cheese mixture on the turkey was really, really yummy. If you don't want to spend the extra cash on the turkey cutlets, I think this recipe would work exactly as well on chicken. In fact, that's probably what I would use next time. (Though the turkey was super tender and moist and delicious!)
I didn't realize I'd need the wire rack, so I didn't bring mine over to Cristin's house. I ended up just cooking the turkey straight on the cookie sheet. They turned out just dandy that way.
We definitely will add this one to our 'favorites' list!





per serving: 270 calories; 35 grams protein; 9 grams total fat; 1 gram fiber; 4 grams saturated fat; 11 grams carbohydrates; 199 mgs cholesterol; 438 mgs sodium
6 weight watcher points

Baby Broccoli with Lemon and Dill

Prep and cook time: 20 minutes

1 1/2	cup vegetable broth
2	tablespoon fresh dill, snipped
2	tablespoon zest of lemon , finely grated
2	teaspoon olive oil
	coarse salt and freshly ground pepper, to taste
2	bunch baby broccoli
3	tablespoons butter

[1] In a large skillet, combine the broth, dill, lemon zest, oil and salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 5 minutes

[2] Add broccoli and butter to the skillet. Cover and cook over medium heat for 6 to 8 minutes or until broccoli is tender. Drain the broccoli and transfer to a serving bowl.

We had chicken broth in the house, so we just used that instead of vegetable broth. It didn't seem to make the broccoli taste chicken-y or anything like that.
Ryan said he could taste the dill, but to me this broccoli just tasted like steamed broccoli with butter. This dish didn't take much time and was a hit with even the kids!





per serving: 94 calories; 4 grams protein; 6 grams total fat; 3 grams fiber; 4 grams saturated fat; 8 grams carbohydrates; 15 mgs cholesterol; 233 mgs sodium
2 weight watcher points