When you’ve had a long day and just want to decompress, take a few minutes to get this going, and have a glass of wine while you wait!
2 boneless skinless chicken breasts (not the frozen ones with added salt!)
1/4 c 1% milk
1 c whole wheat bread crumbs
1/2 c no salt marinara
4 T Parmesan, fresh grated
Preheat oven to 400F. Line a cookie sheet or lasagne pan with parchment.
Mix egg and milk together in a pie plate.
Put crumbs in another pie plate.
Dip each piece of chicken in egg wash, then in crumbs, patting to coat. Place in pan and put in the oven.
After 30 minutes, turn chicken over. In 15 more minutes, spread marinara on top of each chicken breast and grate on Parmesan.
Bake 3-5 minutes until cheese melts.
Healthy choices are made out by some to be complicated. They are all about giving up things we love. Instead, let’s think about how we can simplify what we eat.
We have half a leftover roast chicken in the fridge. (Learn to roast it yourself to avoid the excessive salt of the store’s rotisserie version). More on that another day. We also have some beef ragu, some chickpeas, and a selection of seasonal, local veg. This week I’ll post as we work through healthy easy ways to use it all up, and save money, too.
Although we aren’t vegetarians or vegans, I might add that a plant based diet is definitely healthier, IF WE MAKE GOOD CHOICES. So you’ll also see lots of meatless options.
Let’s start with lunch. Frozen whole wheat roti are warmed in the oven for 5 minutes, and stuffed with this mixture (for two):
1 diced tomato
1 chicken breast, diced, skin removed
1 T/15ml light mayo (not salad dressing, avoid added sugar)
1 T/15ml Dijon mustard
Serve with a glass of milk or nut milk.
So we are always searching for inspiration. This week we were researching a variety of Jamie Oliver recipes. Today we adapted the Hit ‘N’ Run Panbaked Chicken. We used what we had…carrots, parsnips, olives for extra flavour…and it was beyond awesome. Experiment and make your own veggie combos. We guarantee it will be tremendous.
In an effort to use up last year’s batch of canned tomatoes before the new ones are ripe, we made a huge pot of marinara on the weekend. Some has gone to the freezer, but the mother of all sauces is so versatile, it’s getting used in all kinds of dishes. Yesterday, pizza toast for lunch. Then on a stroll to Plank Road for a chicken breast big enough for two, we spotted these luscious two-colour egg noodles. They went perfectly with the chicken…which we cooked in a 400F oven for about 40 minutes. Here’s what was in the pot: 1 boneless, skinless chicken breast, 1 carrot and one yellow bell pepper, diced. Five large white mushrooms, quartered. 1 cup/250ml of marinara. Cover and bake.
We took a well-deserved day off on Friday, golfing in beautiful Northumberland. Then we visited friends in Kingston and took the slow road home through Prince Edward County, including a few winery stops and a delicious lunch at East and Main in Wellington.
By the time we arrived home, though, all we wanted was a simple meal and a rest. This is what we cooked up: a stalk of celery, a small onion and a garlic scape, sautéed with a diced chicken breast. To that we added a splash of wine and a couple of diced fresh tomatoes. With a few ribbons of basil from the garden, it was a relaxing and satisfying meal. There’s no place like home.
Yesterday we had a typical Canadian spring shock to the system. After days of gloriously mild weather, it turned very chilly, gray, and windy. Since we spent the day running around (Alliance Française for French class, some lunch, then the Canada Blooms show, then errands…whew!) we wanted a warming sort of dinner.
We made this easy chicken and pasta dish, which serves 3 (leftovers for Sunday lunch, with a salad).
Cook 100g (3.5 oz) whole wheat spaghettini.
Meanwhile, in 10ml (2 t) olive oil, sauté a leek that has been sliced and rinsed (white and light green parts only) until it starts to become translucent. Add 125 ml chopped cauliflower (1/2 c) and two spears of asparagus, sliced into bite-size lengths. Put a lid on this and give it a couple of minutes to release a bit of liquid. Then stir in a diced tomato, 30ml (2T) pesto, and 60ml or 1/4 c of pasta water. Lid, turn down the heat, and let it simmer til the pasta is done.
Drain the pasta and mix into the veg. Put the lid back on and let the whole thing sit on very low heat for 3 or 4 minutes for the flavour to develop.
Last night’s grilled chicken was organized for three, and one dropped off the list. (When you’re semi empty nest this happens). So we used the leftovers, plus some soda bread from the weekend’s festivities, and made a sandwich:
Four slices soda bread
Chop chicken and one tomato in 1cm or 1/2″ dice. Mix with 15ml/1T fat free sour cream and the same amount of Dijon.
Last night’s dinner, Chicken Paprikash. It’s fast and easy to prepare, but most of all, it’s a comforting food. It’s been an adjustment learning to see all over again but with this dinner, no recipe-reading was required.
Stay tuned for today’s special, pancakes!
After roasting a chicken the other night, we decided to make some soup with the leftovers. All was going well, until it came time to add the vegetables. There were good choices – garlic, ginger, celery, onion and mushrooms. Some tasty small pasta. Then the trouble began…I decided to use a couple of carrots that were in the fridge. One was purple. Not thinking, in they went. Before I knew it, the soup was an awesome shade between fuchsia and lilac. We’re too frugal to throw out an perfectly good pot of soup…so after eating a bowl with some homemade rye bread, we put the rest in the freezer to serve to some adventurous young visitor!
’twas in the dead of wintertime…yet it hardly seems it. We had a great walk around the neighbourhood today, and it was chilly but the sun was blazing. We spent the afternoon readying the house for the New Year, after the post-Epiphany cleanup.
Then to dinner. An amazing chicken breast (the whole thing, not just parts) from Plank Road Market. The husband did it as a simple roast, nothing added. We mad a little garlic mash and served it with a salad of Ontario veg, many hothouse-grown. Lettuce, arugula, cukes, tomatoes, and mushrooms. Dressing of mustard, chicken fat, and cider vinegar. A little candlelight, some East Dell wine. Ahhh…