Parmesan Dijon Chicken
By Katie Cavuto
Ingredients:
1-1.5 pounds boneless and skinless chicken strips or chicken cutlets’
1 tablespoon Dijon mustard
1/2 cup grated Parmesan
2 teaspoons olive oil
Directions: Serving size 4-5 oz piece
To make chicken strips, coat chicken all over with Dijon mustard.
Place Parmesan in a shallow dish or plastic bag, add chicken and turn (or shake bag) to coat.
Place on a non stick baking dish.
Cook under broiler on bottom rack for 10-12 minutes until golden brown and done.
Yield 4 servings
Roasted Summer Squash
Preheat oven to 425
Ingredients:
1 pound of summer squash, sliced
1 tbsp olive oil
1 tsp garlic chopped
Salt and pepper to taste
1 tbsp lemon zest
Directions:
Coat asparagus with olive oil, garlic, salt and pepper.
Toss lightly, place in baking dish and place in oven for about 8-10 minutes.
Remove from baking dish to avoid carry over cooking.
Place on serving dish, toss with lemon zest and serve.
Quinoa with Summer Herbs
Ingredients:
3 cups cooked quinoa
¼ cup fresh parsley, chopped
¼ cup fresh dill, chopped
¼ cup fresh chives, chopped
1 lemon, juice and zested
2 tablespoons olive oil
Salt and pepper to taste
Directions:
Bring two cups of quinoa and 4 cups water to a boil.
Cover and simmer for 10-12 minutes. Let sit for 5-10 minutes off the heat.
Combine all ingredients in a bowl and serve
Quinoa Breakfast Cereal
Combine 1 cup cooked quinoa with ¾ cup almond milk
¼ tsp cinnamon and 1 tablespoon shredded coconut.
Bring to a boil.
Top with fresh fruit, almonds slivers, honey and serve.
