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Anne Zimmerman
You may have stayed with your diet all week, but come the weekend, those cravings can be overpowering. Here, we share three recipes for tasty dishes to throw into your weekend mix.
Road Trip Granola
Granola is one of those foods that look overwhelmingly healthy (what could be bad about a bunch of nuts and seeds?) but the truth is, much of the granola you see on supermarket shelves is loaded with sugar. There goes that healthy breakfast. This version, which Poetic Appetite blogger Anne Zimmerman adapted from Martha Stewart Living, is a satisfying start to your morning. Anne dubbed it Road Trip Granola because it’s also a perfect snack to take along on your travels.
Nutritional info per ½ cup serving: 277 calories, 17 g fat, 30 g carbohydrates, 4 g protein, 143 mg sodium
Michelle Hainer
Barley risotto with butternut squash
I love making risotto with grains like barley or steel cut oats. They have more fiber and protein than Arborio rice, and in my opinion, are just as tasty. This recipe from Country Living calls for barley and butternut squash and it’s delicious! The nuttiness of the squash pairs perfectly with the barley. It’s one of our favorite winter meals.
Nutritional info: 486 calories, 12 g fat, 74 g carbohydrates, 11g protein, 489 mg sodium
Michelle Hainer
Baked balsamic chicken cutlets
There’s nothing like a fried chicken cutlet, although I will say this baked version comes awfully close. The secret is brushing the chicken with a tiny bit of olive oil and balsamic vinegar, which keeps it from becoming dry. Growing up in an Italian-American family, I ate my fair share of chicken cutlets. My mother began baking them for a healthier dinner option and this recipe has now become a staple in my own house.
- 4 or 5 thinly sliced chicken cutlets
- ½ cup of Italian style breadcrumb
- 1 egg, beaten
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
Preheat the oven to 350 degrees. In a bowl, beat the egg. In a separate larger bowl or plate, add the breadcrumb. Dip each piece of chicken into the egg, then the breadcrumb, making sure to coat it entirely. Place the chicken in a glass baking dish coated with non-stick spray. Cover with tin foil and bake for 20 minutes, turning the chicken at the halfway point. In a small bowl mix together the olive oil and balsamic vinegar. Remove the foil and brush the chicken liberally with this mixture. Let bake uncovered for another 5 minutes. Serve warm.
Nutritional info per cutlet: 130 calories, 9 g fat, 10 g carbohydrates, 3 g protein, 115mg sodium. Note: The fat, calories and carbs will likely be less, as you aren't eating the entire portion of breadcrumb and egg, but dipping the chicken in them.
Get more tips and recipes for seasonal eats at Made By Michelle.
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I am not a new user, but can't download Giada's latest recipe for balsamic chicken. What's the deal?
here;
Ingredients
Directions
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
I'm not sure where this post is going or belongs, due to the complicated nature of the Bites.TODAY posting (no thanks to the editors)...but I am commenting specifically about Michelle Hainer's recipe for Baked Balsamic Chicken Cutlets. HOORAY FINALLY! for a simple recipe with five ingredients or less. All those so-called chefs who call for many ingredients should be banned from the public websites. No one has the time or budget for recipes that take 10-15 ingredients that leave you with so many left-over ingredients that just go to waste.
Cant wait to try the chicken dish--I agree to many foo-foo- recipes-this is simple. My sister is on a great diet and has made a ton of friends at weightfan dot com, so I'm going over there now to check that out :-).. then prepare an early dinner today!
Msnbc... please do something about making your pictures and videos pin-able to Pinterest. You would get a lot more viewership of your pages if these recipes were able to be pinned. Youtube is pin-able so why aren't your videos? Also, when you go to your recipe page there is no image at all of the recipe so that makes it impossible to put on Pinterest and save the recipe for future use. You're missing out!
You forgot to include the serving info in the nutritional data... it's only in the granola but not in the rest of the recipes...
The nutritional info is there, in italics, under each dish