Tuesday, June 18, 2013

Meat and vegetables

After a long day of unpacking and house projects (yes, we were crazy enough to buy a house and move within a week of Baby K due!), plus a few hours of pool time for Mommy, Mr. PT and I were famished last night!

Since it is never a good idea to go to the grocery store hungry, you would be smart to keep your fridge stocked with some lean meat and green vegetables you can easily prepare.

I started with some fresh kale from the farmer's market. I boiled it in water for about a minute, strained it, then threw it in a skillet with olive oil and sliced squash (green and yellow). I seasoned the veggies with a touch of salt and a lemon, peppery mix of spices.

While those were browning, I took some chicken cutlets, dipped them in egg and coated them in a breadcrumb-herb mixture. If you have the time, breadcrumbs are pretty easy to make, but if you are in a pinch, try to buy crumbs without trans fat. It can be done, you just have to search a little. I like the Japanese style crumbs because they are thicker and chunkier. You can add pepper, parsley, lemon peel, ginger, whatever spice you like to the crumbs!

I browned off and cooked the chicken through in a hot pan with olive oil. I always check the chicken pieces with a meat thermometer to ensure they are not undercooked (aim for 165-170).

Served together, this type of meal may give new meaning to a meat and vegetable dish!

Tuesday, June 11, 2013

Remember this?

This one is too good to not post again!! Check out the original post at


This time we toasted our bread then put a layer of avocado on before the salsa mix. It definitely complimented the flavors well!

Enjoy! One week till due date!