I guess I’m writing a memoir…

thanks to Julia.

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Healthy Week Night Dinner: Lemon Chicken and Zucchini Cakes

With practically no prep time, this is the perfect weekday dinner especially since it takes about 30 minutes from start to finish! The lemon chicken has a burst of citrus and complements the freshness of the zucchini cakes perfectly. Also, you won’t even think you’re eating your vegetables when it’s in the form of a burger!
Yummy!!!


Zucchini Cakes
2 small zucchini, grated  (Make sure you squeeze any excess water out of your grated zucchini – you don’t want soggy cakes)
1 small onion, chopped
2 garlic cloves, minced
1 tsp of basil
¼ cup egg substitute or 2 eggs
1 cup Italian bread crumbs
1/4 cup of Gouda, grated (it doesn’t matter what kind of cheese as low as it has a low melting point)
Salt and pepper to taste

1.      Preheat oven to 450 degrees
2.      Combine all ingredients (yup it’s that easy!)
3.      Form into patties about ½ inch thick.
4.      Place on cookie sheet.

5.      Cook for 15 minutes, flipping once half through.  
 




Healthy Lemon Chicken
1 lb. boneless chicken breasts, cut crosswise in half
1 cup Italian bread crumbs
2 tbsps. lemon juice
Zest of lemon
¼ cup egg substitute or 2 eggs


1.      Preheat oven to 400 degrees.
2.      Combine egg substitute, zest of lemon and lemon juice in one dish and Italian bread crumbs in another dish. This is your assembly line for your chicken dredging.
3.      Season chicken with salt and pepper on both sides. Dredge into egg mixture and then into bread crumb mixture. Repeat until you are finished.
4.      Place chicken breasts on a lightly greased (with Pam) cookie sheet.
5.      Cook for 13-15 minutes. At 13 minutes, check the chicken. You do not want overcooked, tough, dried out chicken.


Hope you enjoy!!!