Snap Your Fingers and Snap Those Peas!

I noticed a sign at the local farm stand on my way home that said
"fresh peas". Suddenly the thought of their aroma popped into my mind and I had to stop.
There they were....bright green, fresh, dew still glistening on their tender pods...I had to have them! Before I got them home, I crunched on a couple of the fat pods that contained the sweet peas that I knew I would find. They did not disappoint.

The peas went into a Cooking Light recipe that I found in the May 2009 issue. Chicken Scallopini is a quick night supper that is full of flavor. This particular dish is one that is also filled with healthy benefits! It contains those plump peas and asparagus as an accompaniment. If you can find the small new asparagus, that is the best for a dish like this. After cooking the chicken, you make a little sauce to pour over everything, so I served couscous on the side to soak up all the goodness. The one really nice thing about the way this dinner looked was that it was definitely company worthy. It prepares easily, does not use a whole kitchen's worth of pots, pans and dishes and it presents beautifully. That leaves you a lot of time to enjoy your guests. It can also be easily increased to serve a crowd. We really enjoyed this dinner and I had it on the table in about a half hour. That left plenty of time to quickly clean things up and talk a walk after dinner.

Chicken Scallopine with Sugar Snap Peas, Asparagus and Lemon Salad
3 cups julienne-cut trimmed sugar snap peas (about 1 pound)
2 cups (1-inch) sliced asparagus (about 1 pound)
6 (6-ounce) skinless, boneless chicken breast halves
3/4 tsp. salt, divided
1/2 tsp. freshly ground black pepper
Cooking spray
1 cup fat-free, less sodium cooking broth (I used College Inn...excellent!)
1/3 cup dry white wine
1 Tbsp butter
1 Tbsp chopped fresh mint
2 1/2 Tbsp extra-virgin olive oil
1 tsp. grated lemon rind
1 1/2 Tgbsp. fresh lemon juice
6 lemon wedges

1. Steam peas and asparagus, covered, 4 minutes or until crisp tender. Rinse pea mixture with cold water; drain. Chill.
2. Place each chicken breast half between 2 sheets of heavy duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/2 tsp. salt and pepper. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add 2 breast halves to pan; saute 2 minutes in each side or until done. Repeat procedure twice with remaining chicken. Add broth and wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced ti 1/2 cup (about 5 minutes). Remove from heat; stir in butter.
3. Combine remaining 1/4 tsp. salt, mint, oil, rind and juice, stirring well with a whisk. Drizzle oil mixture over pea mixture; toss gently to coat. Serve pea mixture with chicken and sauce. Garnish with lemon wedges.

Lettuce Have Lunch Sometime!

Bibb lettuce makes wonderful little cups for appetizers. This recipe actually is for appetizers. Bibb is crunchy and light and has a kind of elegance when you serve it filled with something wonderful.
But this recipe can also be used as a luncheon dish. Rather than spooning the mixture into 12 individual leaves, place 1 or 2 larger leaves on a luncheon plate. Place a scoop of the chicken mixture in the center of the plate and garnish with chopped pistachios and a sprig of fresh mint. It makes a very healthy and light lunch. It's great for a light summer meal! I am growing all my own fresh herbs this summer so I can't wait to make this with my own home grown herbs and locally grown produce.

Greek Lettuce Cups
Stir together 1/2 cup finely chopped cooked chicken breast, 1 tablespoon finely shredded carrots, 1 teaspoon freshly squeezed lime juice, 1/4 teaspoon dried oregano, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

Gently mix in 2 tablespoons low-fat or reduced-fat plain yogurt and 2 teaspoons snipped fresh mint or basil.

Spoon the chicken mixture evenly onto 12 small Bibb lettuce leaves that you've torn from the inside of the lettuce head.

Chicken Flautas

We are still getting some cooler weather, but it is almost time to get the plants in the ground and watch them grow. It is also time for getting outside and walking more or getting in a bike ride. I have said it before, keeping summer meals simple and enjoying the good weather is most important to me because I work a full time job. My free time is precious so I want some of it to be fun time! Now with this recipe you have 2 options for the chicken breast. You need 2 cups of shredded cooked chicken breast. I prefer to boil some chicken breasts the night before and once they have cooled down, shred them. Or, if I am feeling particularly lazy, I pick up the roasted chicken from the grocery store and shred it right before I make these! My general feeling is that by making them myself, I can cut down on the fat content. Another great thing is that you can pop 4 of these right into your toaster oven so you don't heat up your whole kitchen! You can also make these up the night before, wrap them individually and refrigerate for the next day's dinner. Serve these with a colorful fruit salad. Mix up whatever fruit you like and add a couple teaspoons of frozen limeade concentrate. Keeps the fruit pretty and cold! Garnish with a couple mint leaves. Now you are ready to sit on the deck with a glass or two of fruity sangria and enjoy the outdoors.

Chicken Flautas

1 cup shredded cooked chicken breast

1 cup shredded low-fat Jack cheese

1/2 cup thinly sliced red onion

4 7" soft flour tortillas

1/2 cup pico de gallo (You can purchase this in the grocery store pre-made)

Preheat oven to 425 degrees. Coat baking sheet with PAM. Place a fourth of the chicken, cheese and onion in each tortilla. Wrap as you would a burrito, tucking the ends inside as you wrap and placing them so the edge of the tortilla is face-down on the baking sheet. Bake until tortilla browns (about 10 minutes). Place flautas in plate and top with pico de gallo.