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!

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