All The Things She Says: Simple Suppers for a Busy Weekend

This weekend was a blur.

A blur of textbooks, my laptop screen, and copious amounts of coffee.

I like eating healthy most days, but I find that when I am in the middle of a school project my meals typically consist of crackers, cereal and the occasional poptart. My body always regrets it after and I end up feeling guilty for eating so terribly.

This weekend I promised myself I would not let my school work get in the way of eating healthy.

During one of my study breaks, I stumbled upon this wonderful blog. The author's name is Kelly and I love the way she writes, and her healthy recipes that include nutritional information are fabulous.

For suppers this weekend I chose two of Kelly's recipes to experiment with.

The first recipe is Lemon-Rosemary Chicken.

This recipe was so easy to make.

To start, gather your ingredients:

4 skinless, boneless chicken breasts

3/4 pound small red-skinned potatoes, halved

2 sprigs fresh rosemary, plus 1 Tbsp leaves

1 clove garlic, smashed

Pinch of red pepper flakes

Juice of 2 lemons (squeezed halves reserved)

1 Tbsp extra-virgin olive oil

2 tsp. salt

Preheat your oven to 450 degrees (my oven is super hot so I set it at 400 and cooked it slightly longer). Put the potatoes in a saucepan and cover with cold water. Salt the water.

Boil the potatoes over medium-high heat and cook until tender, about 8 minutes. Drain and set aside.

Pile the rosemary leaves, garlic, 2 tsp. salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife.

Transfer the paste to a bowl and stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, cover and cook until browned, about 5 minutes.

Turn the chicken; add potatoes to the skillet and drizzle with the juice of the remaining lemon. Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through, about 25 minutes.

This was such a yummy supper. The BF liked it too which was a miracle in itself. So consider this meal boyfriend friendly!

You can find the original link for this meal here.

After the chicken recipe, I needed to use up the Rosemary I bought, so I made Kelly's Walnut and Rosemary Oven Fried Chicked (substituted with Turkey because I ran out of chicken:)

This recipe proved to be equally as easy and soooo delicious.

Here's what your need:

4 (6 oz) chicken cutlets

1/4 cup fat-free milk

2 Tbsp Dijon mustard

1/3 cup panko bread crumbs

1/3 cup finely chopped walnuts

2 Tbsp grated fresh Parmigiano-Reggiano cheese

3/4 tsp. minced fresh rosemary

1/4 tsp. salt

1/4 tsp. ground black pepper

Cooking spray

Rosemary leaves (optional)

Preheat the oven to 425 degrees.

Combine milk and mustard in a shallow dish, stirring with a whisk. Add chicken to mixture, turning to coat.

Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Do not get distracted and burn the first batch of bread crumbs. It does not smell good.

Combine panko, nuts, cheese, rosemary, salt and pepper in a shallow dish. Remove chicken from milk mixture and dredge in panko mixture.

Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425 degrees F for 13 minutes or until chicken is done.