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Weekday dinner inspirations: Cantaloupe Chicken Salad and more

Mon | Homestyle dinner

Pair Parmesan Chicken with mashed potatoes and steamed broccoli for a hearty Monday night dinner. To make the chicken, dredge boneless, skinless breasts in beaten egg, then in a mixture of grated Parmesan cheese and sesame seeds. Bake at 350 degrees for 20 to 30 minutes. Flip halfway through cooking time.

Tues | Meatless tonight

Pasta With Eggplant-Tomato Sauce will fool most meat lovers. Simmer cubed eggplant with a couple of cans of diced tomatoes and minced garlic for about 45 minutes. We use the tomatoes that are already flavored with oregano and garlic (or whatever seasonings you like). Don't worry if the mixture looks too dry; the meaty eggplant releases lots of juice. Spoon over cooked pasta and garnish with Parmesan cheese. Salad and bread on the side.

Wed | Rotisserie Chicken

Low-fat Cantaloupe Chicken Salad (recipe below) reminds us of an old-school ladies-who-lunch dish. Pile the salad into half a melon, and serve with breadsticks. Ladies have dinner too, don't they?

Thurs | Seafood grill

Oil up the grill grate for sea scallops and shrimp. Brush them with olive oil infused with minced garlic and parsley. Serve over couscous that's been cooked with thinly sliced mushrooms. Sprinkle your one-bowl meal with sliced scallions, both white and green portions.

Fri | Burgerfest

Put your stamp on Cheese-Stuffed Burgers by forming the patties around a tablespoon or so of feta, goat, mozzarella or pepper Jack cheese. Adorn accordingly, though we think they all go with thin slices of Granny Smith apples and thick slabs of bacon. Serve with fresh fruit and pasta salad loaded with veggies.

Read Stir Crazy online at www.blogs.tampabay.com/food. Submit your ideas for quick weeknight meals to jkeeler@sptimes.com.

>>easy

Cantaloupe Chicken Salad

1/4 cup low-fat mayonnaise

2 tablespoons fat-free sour cream

1 1/2 teaspoons sugar

1/2 teaspoon lemon peel

1/2 teaspoon lemon juice

1/2 teaspoon ground ginger

Dash salt and pepper

1 cup cubed cooked chicken breast

1/2 cup sliced celery

1/2 cup seedless red grapes, halved

2 scallions, chopped

1 small cantaloupe, halved and seeded

1/4 cup slivered almonds, toasted

In large bowl, combine the mayonnaise, sour cream, sugar, lemon peel, lemon juice, ginger, salt and pepper. Add the chicken, celery, grapes and scallions; toss to coat. Spoon 1 cup salad mixture into each cantaloupe half; sprinkle with almonds.

Serves 2.

Nutritional information per serving: 350 calories, 11g fat (2g saturated), 40g carbohydrates, 5g fiber, 37g protein, 417mg sodium.

Source: Taste of Home: Healthy Cooking

Weekday dinner inspirations: Cantaloupe Chicken Salad and more 08/25/09 [Last modified: Tuesday, August 25, 2009 5:30am]
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