Monthly Archives: June 2014

Here is my dinner menu for tonight:

HORSERADISH-CRUSTED CHICKEN TENDERLOINS

1 pound chicken tenderloins
2 Tbsp. mayonnaise
2 Tbsp. prepared horseradish
½ cup seasoned bread crumbs
2 Tbsp. chopped parsley
1/4 cup mayonnaise
1/4 cup fat free plain yogurt
2 Tbsp. skim milk
1 Tbsp. prepared horseradish
1 Tbsp. Dijon mustard
1/4 tsp. paprika

Preheat oven to 425 degrees. Combine 2 Tbsp. mayonnaise and 2 Tbsp. horseradish in small bowl. Dip chicken in mixture and then roll in bread crumbs mixed with parsley. Place chicken tenders in greased baking dish and bake for 25 minutes. Meanwhile, combine the next 6 ingredients for the sauce and put aside. Serve baked chicken with sauce.

I found sweet potatoes in a bag at Publix that you can microwave, so we’ll try these, and they should last a couple of nights. Fresh asparagus will round out the meal.

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I’ve been keeping busy working…

Healthy Mexican: Fajitas

You can use frozen veggies to make this dish, but it’s summer. Take advantage of the colorful bell peppers and Vidalia onions to make fajitas. Bonus: Cook this dish in a cast iron skillet and add iron to an already healthy meal. A slideshow follows the recipe.

RECIPE

Ingredients:

• 1 Tbsp. peanut oil (or canola oil)
• 8 ounces chicken, pork, steak, or shrimp
• 4 large or 6 small whole-wheat tortillas
• 2 cups julienne-cut bell peppers (assorted colors)
• 2 cups julienne-cut onions
• 1 jalapeño pepper, thinly sliced (optional)
• 1 clove garlic, minced
• 1 cup salsa
• 1 Tbsp. taco seasoning (or chili seasoning mix)
• Salt and pepper to taste
• (optional) fresh cilantro sprigs

Directions:

1. Preheat skillet over medium heat.
2. Add oil.
3. Cut meat into bite-size pieces and add to the skillet. (If using shrimp, wait to add until vegetables are cooked)
4. Cook meat for 5 minutes. Stir.
5. Add onions…