I created a menu for the week and so far have been sticking to it! Tonight was pistachio chicken and garlic green beans. It was semi-healthy, delicious and looked pretty too!
Pistachio Chicken Recipe (from Women’s Day):
1/2 cup unsalted pistachios, finely chopped
1/2 cup panko bread crumbs
3 tablespoons olive oil
4 skinless, boneless chicken breasts
Salt and Pepper
1/4 cup fat-free Greek yogurt
1. Heat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foils. In a shallow bowl or pie plate, combine the pistachios, panko and 1 tablespoon oil.
2. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush the chicken with the yogurt and coat with the pistachio mixture, pressing gently to help it adhere. Place the chicken on the prepared baking sheet and bake until golden brown and cooked through. 20 – 25 minutes. ( I did need to cook mine about 5 minutes longer).
Garlic Green Beans Recipe (from Family Circle):
Bring a large pot of lightly salted water to a boil. Add 1 pound trimmed green beans and cook 4 minutes or until crisp-tender, then drain. In the same pot, heat 1 tablespoon olive oil over medium-high heat. Add 3 cloves sliced garlic (I used minced and it turn out just as tasty) and cook 1 minute. Stir beans and toss to coat with oil. Cook 1 minute and season with salt and black pepper to taste.
OUTFIT OF THE DAY
I love mixing jewel tones – turquoise and purple! I also love rocking a messy ballerina bun.