Chicken Cutlets Milanese

I had totally forgotten about this yummy recipe, until I went to Idaho this last weekend. I made this dish for my grandma and mom when we were up there last year. My mom doesn't get to eat chicken at her house, because my dad is WiErD and doesn't eat chicken! So, every excuse we get to make chicken, we do it! I made a different chicken dish at my grandma's this year, but when I got home, I looked through all my recipes to find this one so I could make it this week. I love the flavor of the Balsamic Vinaigrette with the chicken...it's a great combination. If I remember correctly, I got this recipe from my mom's Weight Watcher cookbook! When I make this, I make up some brown rice and a veggie for the kids because they don't like the vinaigrette dressing! But they LoVe the chicken! Really simple, healthy, yummy dinner!

1/4 Cup dried Italian seasoned bread crumbs

2 Tbls grated Parmesan cheese

4 (3 ounce) thin sliced chicken breast cutlets

1 1/2 tsp olive oil

2 cups Arugula or Spinach

Large tomato, diced

1/2 Cup thinly sliced vidalia or sweet onion

3 Tbls light balsamic vinaigrette dressing

Ground pepper

Mix bread crumbs and cheese on wax paper, coat chicken. Heat oil in skillet over med heat. Add chicken and cook until browned (about 2 1/2 min per side) Combine Arugula, tomato and onion in med bowl. Add dressing and toss to coat. Place on plates, top w/chicken and pepper to taste.

Roasted Potato and Turkey Salad

This meal was a HIT for my family...my favorite part is the potatoes...and the "dressing" gives everything such a yummy flavor.

Roasted Potato and Turkey Salad
12 whole tiny new potatoes (about 1 pound)
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/3 cup olive oil
2 tbsp dijon-style mustard
4 cloves garlic, minced
1/2 tsp pepper
1 pound cooked turkey, cut into bite-size strips (3 cups)
4 slices turkey bacon, crisp-cooked, drained and crumbled
1 small red onion, sliced and separated into rings (i used a sweet onion, red are too strong for me)1/4 cup snipped fresh Italian Parsley
6 cups torn mixed greens (such as romaine, spinach and leaf lettuce)

Scrub potatoes; prick each potato 2 or 3 times with a fork. Place potatoes in a shallow baking pan, drizzle with the 2 tbsp olive oil. Sprinkle with the salt and pepper. Bake in a 400 degree oven for about 45 minutes or until potatoes are tender; stirring twice. Cool completely. Cut cooled potatoes into quarters.

For dressing, in a small bown whisk together the 1/3 cup olive oil, mustard, garlic and 1/2 tsp pepper.

In a large bowl, combine the potatoes, turkey, bacon, red onion, and Italian parsley. Add the dressing, tossing gently to coat. Arrange the mixed greens on six dinner plates, spoon turkey mixture over greens. Makes 6 servings.

Granola (for coconut contest!)

The ONLY thing i make that has coconut in it, is my grandma's granola recipe...and its SO YUMMY! So, that's what I'm posting for my contest entry!!!! I'll post what her original recipe is and add my own adjustments to the side! It's good either way!!!

6 cups quick oats (or you can do 3 cups quick, 3 cups regular oats)

1/2 cup packed brown sugar (I started taking this OUT of the recipe, to cut down on sugar)

3/4 cup wheat germ

1/2 cup flaked coconut (unsweetened)

1/4 cup sesame seeds

1 cup chopped walnuts or pecans (i have always used walnuts)

1/2 cup nonfat dry milk

1/2 cup sunflower seeds (HAS to be raw, salted is disgusting in this recipe!)

2/3 cup honey

2/3 cup vegetable oil (i started using grapeseed oil and use just about 1/2 cup)

2 tbsp water

1 1/2 tsp vanilla

1 cup raisins

In large bowl, combine oats, brown sugar, wheat germ, coconut, sesame seeds, nuts, sunflower seeds and nonfat dry milk. Stir until mixed well. In another bowl, combine honey, oil, water and vanilla. (i usually will use a wire whisk to get this part mixed together good) Add to oat mixture and stir to coat ingredients well.

Turn into two large shallow baking pans. Heat in 300 degree oven for20-25 minutes or until LIGHTLY toasted. (ovens vary, i usually only need to cook mine for 15-18 minutes) Stir twice during heating. Once cooled, crumble into pieces and add raisins if desired.

Vegetable Ziti With Garlic Caper Cream Sauce and Bacon Crumbles

Another Hit from www.pickypalate.blogspot.com
We absolutely LOVED this recipe...and I have leftovers for tomorrows lunch! yay!!! I loved ALL the VEGGIES!!! So yummy...
Vegetable Ziti with Garlic Caper Cream Sauce and Bacon Crumbles
1 lb dry ziti pasta noodles (I used whole wheat Penna)

2 Tablespoons Extra Virgin Olive Oil
2 medium red bell peppers, finely diced
8 oz bag sugar snap peas
2 medium zucchini, halved then thinly sliced
¼ teaspoon salt
¼ teaspoon pepper

1 Tablespoon Extra Virgin Olive Oil
3 cloves fresh garlic, minced
2 Tablespoons capers
¾ Cup heavy cream
1 1/2 Tablespoons grated Parmesan Cheese
¼ teaspoon salt
¼ teaspoon pepper

12 slices precooked bacon, crisped and crumbled (I didnt use precooked...I cooked up some turkey bacon because that's all I buy!! And I didnt use 12 slices..i used MAYBE half of that)
1. Cook ziti noodles according to package directions, drain and set aside.

2. Place oil into a large 5 qt skillet or other large pot over medium heat. When hot, stir in bell peppers, sugar snap peas, zucchini, salt and pepper. Cook and stir for 5 minutes then reduce heat to low.

3. Place oil into a medium skillet over medium heat. Saute garlic and capers for 2 minutes. Stir in heavy cream, salt and pepper. Cook and stir for 5 minutes, until bubbly and starting to thicken slightly.

4. Pour noodles into vegetables then pour sauce over pasta. Stir in crumbled bacon until combined on low heat. Season with additional salt and pepper to taste. Enjoy!

Soft tacos with Southwestern Vegetables

I got this recipe off of the Mayo Clinic website! I really enjoyed it and so did my husband. The kids ate it, but probably didnt LIKE it nearly as much as us parents did! Very good and very healthy too. I love the different colors. I served it w/brown rice and some refried beans (my kids love refried beans)...I made a double batch and had a TON left over, so I just put it in the freezer and I'm hoping it will be just fine for the next time we have them!


1 tablespoon olive oil
1 medium red onion, chopped (i didnt use red, they are too strong for me)
1 cup diced yellow summer squash (i dont like yellow squash, so i just doubled the zucchini)
1 cup diced green zucchini
3 large garlic cloves, minced
4 medium tomatoes, seeded and chopped
1 jalapeno chili, seeded and chopped
1 cup fresh corn kernels (cut from 2 ears of corn) or 1 cup frozen corn
1 cup canned pinto or black beans, rinsed and drained (I LOVE black, so thats what i used)
1/2 cup chopped fresh cilantro
8 corn tortillas (I used the white corn)
1/2 cup smoke flavored salsa (I used just regular salsa)

In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until soft. Add the summer squash and zucchini and continue cooking until tender, about 5 minutes. Stir in the garlic, tomatoes, jalapeno, corn kernels and beans. Cook until the veggies are tender-crisp, about 5 minutes. Add cilantro

To serve, divide tortillas among individual plates. Spread an equal amount of the vegetable mixture on each tortilla. Top with salsa....I warmed up the tortillas in the micro for like 15 seconds before putting everything on. Also, I added a tiny bit of cheese on top with the salsa too.

Enjoy!

Tempting Shredded Chicken Taquitos

Another hit from www.pickypalate.blogspot.com
I made these tonight for dinner...served with spanish rice and beans. I REALLY liked them. Instead of frying them, I baked them. Enjoy!

2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped red pepper
1 tablespoon finely chopped jalapeno pepper
2 cups cooked, then shredded chicken breast
3 tablespoons finely chopped cilantro leaves
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 (14 1/2 oz.) can diced tomatoes with green chilies
3 Tablespoons vegetable oil
burrito size flour tortillas

1. In 10-inch non stick skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes.

2. Place oil into large skillet over medium heat. Place about 2 large Tablespoons of chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks. In batches, place taquitos into hot pan. Pan fry until nice and golden brown on each side. Remove, transfer to a paper towel lined plate to dry. Serve and enjoy!

**If you'd rather bake them instead of fry, bake in the oven at 375 degrees for about 20 minutes, turning once. Also, baste them with some olive oil before baking and they turn out really nice!!!

Creamy Crockpot Chicken and Broccoli Over Rice

This recipe is from www.pickypalate.blogspot.com
My family LOVED it, and so did I!!!

3-4 boneles chicken breasts
1 14oz can cream of chicken soup
1 14oz can cheddar soup
1 14oz can chicken broth
1/2 tsp salt
1/4 tsp Cajun seasoning
1/4 tsp garlic salt seasoning
1 cup sour cream
6 cups broccoli flourets, lightly steamed, just fork tender
shredded cheese

1. Place soups, chicken broth, salt, cajun and garlic seasoning into a crockpot over low heat. whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours, or high for 3 hours.
2. when chicken is done, use 2 forks and shred into bite size pieces. stir in sour cream and brocolli.
3. serve over steamed rice (i used a mixture of brown/wild rice...so yummy!!!) and sprinkle with cheese. (i think it can do without the cheese on top, but thats just me!)

serves 4-6!

Lemon Garlic Chicken

My family LOVES this chicken....i serve the chicken with wild rice and a veggie...usually steamed brocolli or something like that!

1/4 cup fresh lemon juice
2 tbsp molasses
2 tsp worcestershire sauce
4 garlic cloves
2 pounds boneless, skinless chicken
1/4 tsp salt
1/4 tsp black pepper

comine first 4 ingredients in a nonreactive dish and add chicken. cover and marinate in fridge for 1 hour, turning occassionally.

preheat oven to 425 degrees
remove chicken from dish, reserving marinade and arrange in shallow roasting pan coated with cooking spray. pour reserved marinade over chicken, sprinkle with salt and pepper. bake for 20 minutes, basting occasionally with marinade. continue baking, without basting, for an additional 20 minutes or until chicken is done...serve with lemon wedges and garnish with parsley if desired

Beef and Bean Chimichangas

I love mexican food. This recipe is AWESOME, one because it taste good, the other...these are BAKED chimichangas not fried!!! yay!!! This recipe also calls for ground beef, but I actually use ground turkey...

1 pound ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups corn
2 cups taco sauce
2 tsp chili powder
1 tsp garlic salt
1 tsp ground cumin
1 can refried beans
8 (12") flour tortillas
shredded chese
1 tbsp melted butter
shredded lettuce
diced tomatoes

Preheat oven to 350. brown meat, drain greese and add onion, pepper, and corn. cook 5 more minutes (until veggies are tender) Stir in taco sauce and season with chili powder, garlic salt and cumin. Stir until blended and cook until heated through.
open can of beans...spread thin layer of beans down middle of each tortilla (I warm up the tortillas before doing this) and spoon beef mixture down center...top with cheese. Roll up and place seam side down onto baking sheet. Brush tortillas w/melted butter
bake for 30-35 minutes until gold brown...

Serve with lettuce, tomatoes....we also do guacamole and sour cream! with a side of spanish rice and beans....YUMMY!!!

3 Bean Avocado Dip

This recipe is meant as an appetizer. My good friend gave it to me, and said that they actually ate it as a meal. So I tried the same and its Delicious! it would be GREAT as an appetizer for a party but also is good as a meal. my kids love it! and they are getting good nutrients from all those BEANS!!!!


2 cans red beans/pinto beans
2 cans black beans
2 cans kidney beans
1 can low sodium, petite diced tomatoes
2 cloves garlic, crushed
5-6 T Chopped cilantro
2 tsp chili powder
2 cups picante sauce
1 avocados chopped
low fat cheddar cheese, shredded
salt to taste

Drain all the beans. Put 1st 8 ingredients in crockpot. cook on low 4 hours. Serve topped with avocado and cheese on top. Eat with tortilla chips.

Note from Min: This is also great on baked potatoes!