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Weekday dinner inspirations: Hummus-Crusted Chicken, Chili Carrots and more

Mon | Bowled over

Grilled Veggie Bowls are a good way to clean out the vegetable crisper. Clean, trim and grill whatever you've got on hand; brush the vegetables with balsamic vinaigrette first. Pile soft and sweet veggies on a mound of brown rice. Add crumbled feta and sliced scallions.

Tues | Ball game fare

The crack of the bat isn't far away, and that has us in the mood for ballpark food. Serve Chicago Dogs using whatever dogs you prefer: beef, turkey or tofu pups. To make them Chicago-style, cradle in poppy-seeded buns and dress with pepperoncini, sliced tomatoes, yellow mustard, chopped white onion and sweet pickle relish. And don't forget the sprinkle of celery salt. Chips on the side.

Wed | Rotisserie chicken

Rotisserie Chicken Pot Pie is quick, simple and delicious, especially to young palates. Mix 1 cup diced frozen mixed veggies, 2 cups diced white meat only, 1/4 teaspoon dried thyme and 1 can of low-sodium condensed cream of chicken soup. Spoon into a small casserole dish and cover with a prepared pie crust. Trim, tuck in the edges, then prick. Bake for 30 minutes at 350 degrees.

Thurs | Something new

Hummus-Crusted Chicken served with Chili Carrots (recipes below) are two ways to put a twist on the same old thing. Make the hummus yourself in a food processor or blender, or buy a prepared variety.

Fri | Something fishy

Grill or saute firm white fish — mahi mahi, grouper, cod or halibut — and top it with Tart Apple Relish. Mix 1/2 cup diced Granny Smith apple, 1/2 cup diced peeled cucumber, 1/4 cup apple juice, 2 tablespoons diced red onion and 1/2 tablespoon chopped fresh parsley. Chill the relish for at least 10 minutes. It'll make enough to top four pieces of fish. Serve with sauteed spinach.

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Hummus-Crusted Chicken

1 (15- to 16-ounce) can navy or garbanzo beans, rinsed and drained

3 tablespoons olive oil

3 tablespoons lime or lemon juice

4 skinless, boneless chicken breast halves

Salt and ground black pepper

2 cups coarse soft bread crumbs

2 to 3 tablespoons olive oil

Lime or lemon wedges

For hummus, in a blender or food processor combine beans, the 3 tablespoons olive oil and the lime juice; process until smooth. Set aside 1/3 cup of the hummus for another use.

Sprinkle chicken lightly with salt and pepper. Spread chicken with remaining hummus; roll in bread crumbs.

Heat 2 tablespoons oil in a skillet over medium heat. Add chicken; cook 12 minutes or until no pink remains (an internal temperature of 170 degrees), turning once. Add more oil, if needed. If crumbs brown too quickly, reduce heat. Serve with lime wedges.

Serves 4.

Source: Better Homes and Gardens


Chili Carrots

4 medium carrots, peeled and bias-sliced in 1-inch pieces

1 tablespoon olive oil

1 tablespoon honey

1/2 to 1 teaspoon chili powder

In saucepan, cook carrots in boiling salted water for 8 minutes or until crisp-tender; drain and remove. In same saucepan, combine oil, honey and chili powder. Cook and stir for 1 minute. Add carrots, cooking 2 minutes more or until glazed. Season with salt and pepper.

Serves 4.

Source: Better Homes and Gardens

Weekday dinner inspirations: Hummus-Crusted Chicken, Chili Carrots and more 03/15/11 [Last modified: Tuesday, March 15, 2011 4:30am]
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