Crispy Chicken Cutlets with Tomato Butternut Stew

I love tomatoes, and any kind of squash. The "hard" or winter squashes are my favorites, so I look for new ways to enjoy them. I found this on the Food Network, on Anne Burell's show. YUMMMMM!! The chicken, however, is my own, if you can claim something this simple.

Crispy Chicken Cutlets

4 chicken breast cutlets
1 cup plain panko
1/2 cup Parmesan cheese
1 tbsp dried italian herbs
1 egg, beaten
olive oil for cooking

Heat the oil in a large saute pan. Dip chicken in egg and dredge in the panko/cheese/herb mix. Saute until golden brown on either side, about 4 minutes each side.

Tomato Butternut Stew

1 large butternut squash, peeled, seeded and small dice

1 large can crushed tomatoes

1/2 yellow onion small dice

3/4 cup water

1 tbsp minced garlic

1 cup Israeli couscous (pearl couscous) prepared separately

Red pepper flakes

salt and pepper

olive oil

In a large open pan, saute onion in oil for 3 minutes, add red pepper (to taste), salt, pepper and garlic. Saute for 3 more minutes until very fragrant. Add squash and water, stir and bring to a low boil. Cover for 6-9 minutes until squash is fork tender but not mushy. Add tomatoes, bring to a simmer. Add cooked couscous, bring back to a simmer and serve.

 

 

Tuscan Lemon Muffins

1 3/4 cups all-purpose flour
3/4 cup granulated sugar2 1/2 teaspoons baking powder

1/4 teaspoon salt 3/4 cup part-skim ricotta cheese

1/2 cup water

1/4 cup olive oil

1 tablespoon grated lemon rind

2 tablespoons fresh lemon juice 1 large egg, lightly beaten Cooking spray 2 tablespoons turbinado sugar

 Preheat oven to 375°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); make a well in center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.

 Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

Balsamic Steak with Fruit Salsa

This was so easy, and it makes following doctor's orders to actually eat some red meat every week (UGGG!!!!) fairly simple.

1 pound flank steak, trimmed of most visible fat
S&P
3 tbsp balsamic vinegar (I really like Newman's Own Organic, its pretty affordable and not heavy and syrupy)
1 1/3 cup chopped apples (I used Granny Smith, don't use the "delicious" varieties) 2 apples
1 cup chopped pear or 1 pear
1/2 cup dried cranberries
2 tsp sugar (or less to taste)
1/4 tsp ground cinnamon (or more to taste)

Preheat broiler, trim meat. Score surface in a diamond pattern. Season with S&P and brush with balsamic. Broil 3-4 inches from the element (top rack) for around 14 minutes, flipping once and repeating the seasoning process. Let steak stand for 5 minutes before slicing to serve.

Chop apples and pears, throw in a bowl with 2 tbsp balsamic, sugar and cinnamon. Stir well, and refrigerate until serving.

Top sliced steak with 2 tbsp salsa, serve with a vegi of your choice (see below) and bread.

I serve this with my favorite side dish, sauteed garlic spinach. If this got easier, it would be falling off a log!

1 bag spinach, washed
2 tbsp olive oil
2 tbsp minced garlic
1 tsp sea salt

Heat oil in a large, lidded pan. Add garlic, cook for 1 minute. Add spinach and salt, stir to coat spinach. Top with lid and let steam for 2 minutes. Remove lid and stir until all spinach is wilted.