What's Cookin' This Week?: The week of March 19th

So I apologize that two of these recipes do not have links, they were from Good Housekeeping and sounded delicious but I couldn't find the pictures or recipes to go with them. Anyways, the first recipe I made tonight and my husband LOVED it. It would be a special treat to cook for the hubby without much work. Enjoy.

Monday- Pepper Crusted Steak with Roasted Veggies

Tuesday- Healthy Pasta Primavera

Wednesday-Crispy Balsamic Chicken (Not fried) with greens

Thursday-Grilled Chicken and Pineapple Sandwiches

Friday- Southwestern Cobb Salad

Pepper Crusted Steak with Roasted Veggies

As I mentioned above, this is a MUST try. Super easy and oh so tasty. I used Top Sirloin to bring down the cost of the meat and two buck Chuck for the wine. Enjoy, I know I did.

http://www.goodhousekeeping.com/recipefinder/pepper-crusted-steak-roasted-veggies-recipe-ghk0412?click=recipe_sr

Healthy Pasta Primavera

Picture from Simple Bites but Recipe from Good Housekeeping, April 2012

12 oz. whole wheat spaghetti, cooked

1 T. EVOO

1 med. onion finely chopped

3 garlic, finely chopped

1 pt. grape tomatoes

12 oz. asparagus, trimmed and cut into pieces

1 med. zucchini, cut into half-moons

1/4 c. water

1 can garbanzo beans

1 med. carrot, grated

1/4 oz. Parmesan cheese

2 T. lemon juice

Fresh Basil to garnish

In a skillet, heat oil on medium and add onion and garlic- cook 2-3 min.
Add grape tomatoes- cook 5 min.
Add asparagus, zucchini, water and 1/4 t. salt- cover and cook for 5-7 minutes
Stir in beans and carrots-cook 2-3 min. until beans are warm
Reserve 1/2 cup pasta water
Drain pasta, return to pot
Add vegetable mixture, cheese, lemon juice, 1/4 t. salt
Toss and garnish with Basil

Crispy Balsamic Chicken (Not fried)

Picture from Food.com

Ok, bummed that this recipe doesn't have the real pic, because it looks way better than this one.

1 lb. carrots thinly sliced at an angle

2 t. EVOO

1 c. panko bread crumbs

1 1/4 lbs. of chicken breast cutlets

1 T. Dijon mustard

1 C. plus 1 T. balsamic-vinegar

5 oz. arugula

1 C. fresh basil leaves, torn

Preheat oven to 450
On jelly roll pan, toss carrots in oil and 1/8t. salt and pepper- roast 8-10 minutes or until tender crisp, transfer to a bowl
While carrots cook, place panko on large plate. In medium bowl, toss chicken and mustard and 1/3 t. freshly ground pepper until well coated. Coat chicken with panko, pressing to adhere.
Bake 12-14 minutes
In a saucepan, heat 1/2 cup balsamic, 1/8t. salt and pepper, bring to a boil, reduce heat to simmer8-12 minutes until syrupy.
To same bowl add arugula, basil, and remaining balsamic, toss to mix.
Serve salad with chicken and balsamic glaze.