This Week for Dinner

Well, I survived my first week back in the real world. Luckily, one of the nice things about working in higher ed means that summer is a pretty slow time, so getting caught up and back into the swing of things hasn’t been too difficult. I did have a minor set back today when I walked by Tiffany’s on Walnut Street and saw it all decked in a Venice theme, complete with gondolas and the Rialto Bridge.  I wanted to crawl into the window. But that would have been embarrassing.

Anyway, we’re also back to cooking and eating in the comfort of our own home, which has been nice. So, here are a few quick and easy ideas for your upcoming menu planning (also, this week I discovered Picasa—I know, I’m probably way behind the times—and might make everything into a photo college. I’m hoping it also helps to hide the fact that I was too lazy this week to use my real camera, so all of these are sub-par iPhone photos):

From top to bottom: Balsamic and Shallot Chicken, Asparagus Prosciutto Panini with Garlic Mayo, Greek Chicken Cutlets

Balsamic and Shallot Chicken Breasts

From: Cooking Light

This sauce for this recipe calls for quite a bit of balsamic vinegar, so if you aren’t a huge fan of that flavor, you might want to reduce the amount. But, the result almost has the consistency and richness of a BBQ sauce, so it might be a good option for summer grilling.

Asparagus Prosciutto Panini with Garlic Mayo

From: Gina’s Skinny Recipes

You pretty much can’t go wrong with any of the ingredients in this one, in my opinion. The asparagus adds a nice crunch, but if you don’t like it, you could leave it out and still get a nice hit of flavor from the arugula and garlic.

Greek Chicken Cutlets

From: Everyday Food

I feel like I’ve posted several variations of this dish, but I’m always a fan, since it’s simple, delicious and requires just a few ingredients. Unfortunately, our supermarket was out of mint, but I would definitely add it next time (or maybe substitute basil).

 

Happy Weekend, y’all!

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