GSW::five

help the kids set the table with these diy placemats by say yes to hoboken



howdy!  this week's menu has quite a few super easy weeknight options, and of course, LOTS of veggies.  if you are looking to learn more about eating seasonally then check out this lecture that the omaha public library is offering. omaha's own local food writer, summer miller, will be the speaker.
for dinner on saturday, we're lucky enough to be going to our friends for a lamb dinner and i am super excited.  i think i am bringing a hoho chocolate cake for dessert and this beautiful {and super easy to make!!} hand scrub for the hostess.  on sunday, hendrix's cousins will be visiting and eating dinner with us.   i think i'll have them make some {easy!} tie dye shirts while mike grills something, perhaps #5 below for the adults. i'll be back tomorrow with some clementine's tested summer boredom busters for the kids & the things i love post for this week.
.....
1. beet greens pasta
{you could substitute any greens for the beets greens, as well as, pine nuts for the walnuts}

2. chicken "nuggets" with broccoli carrot raisin slaw
{super fast and easy for the weeknight and always a hit with the kids.  see below for the recipe}

3. sweet potato + black bean quesadillas with swiss chard pesto
{this a good make ahead and/or use for lunches meal, as well.  the components would work for several other meals, too.}

4. grill a steak or chicken and serve alongside roasted cabbage with gorgonzola
{weekend meal alert! or better yet...grill that cabbage right with your steaks or chicken}

5. baked cod with creamed kale
{easy + elegant weeknight meal}

sweet treat...
lemon bars

let's go the healthy route... 
10 healthy breakfasts in 10 minutes or less!
.....

Chicken "Nuggets"
1 lb. chicken tenders or breast, cut up and pounded thin
flour
salt
pepper
breadcrumbs
egg
oil
set up a breading station with three bowls: bowl one has about a cup of flour, bowl two has a beaten egg with a bit of water, and bowl three has about a cup of breadcrumbs seasoned with salt and pepper {you can add dry or fresh chopped herbs, if you like}. begin to heat about an inch of oil in your skillet.  meanwhile, dip chicken in the flour, egg, and breadcrumbs.  in that order.  brown pieces in the skillet.  about 2-4 minutes total to cook thoroughly {depending on the thickness of chicken}.  serve with your favorite dip.

*this breading technique is my go to when i want to bread anything from chicken to veggies to fish.  the three dip process is the best way to ensure a nice crust.  cornmeal can be substituted for the breadcrumbs and is especially delicious for fish.

* this chicken recipe can also be made in bulk, cooled, and frozen for a make ahead meal.  just reheat in the oven or toaster oven to ensure crispness.