Simple meal solutions begin with fresh, wholesome ingredients. Check out these recipes using five ingredients or less. This menu is your answer to a delicious and easy weeknight meal.
Parmesan Baked Chicken
1/3 cup (75 mL) fine dry bread crumbs
2 Tbsp. (25 mL) grated Parmesan cheese
1 tsp. (5 mL) basil, crumbled
6 boneless skinless chicken breasts
2 Tbsp. (25 mL) light mayonnaise
Mix together bread crumbs, cheese and basil. Arrange chicken in a single layer in a greased baking dish. Spread lightly with mayonnaise and sprinkle with crumb mixture. Bake at 450°F (230°C) for 25 to 30 minutes or until chicken is cooked through. Serves 6.
Salsa Scalloped Potatoes
6 cups (1.5 L) thinly sliced peeled red potatoes
1 can (10 oz/284 mL) chicken broth
1 cup (250 mL) salsa
1 1/4 cups (300 mL) shredded cheddar cheese
Combine potatoes and broth in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5 to 7 minutes, stirring occasionally, until potatoes are almost tender. Using a slotted spoon, transfer half of potatoes to a greased 8-inch (20 cm) square baking dish. Spread salsa over potatoes. Place remaining potatoes over salsa. Pour broth from saucepan over potatoes. Bake at 375°F (190°C) for 40 to 45 minutes or until liquid is absorbed and potatoes are tender. Remove baking dish from oven and sprinkle cheese over potatoes. Bake for 5 minutes or until cheese is melted. Serves 4.
Green Beans with Balsamic Butter
1/2 cup (125 mL) balsamic vinegar
2 Tbsp. (25 mL) finely chopped onion
1/4 cup (50 mL) butter, softened
6 cups (1.5 L) trimmed green beans
Combine vinegar and onion in a small non-reactive saucepan. Bring to a boil. Boil over medium heat, stirring frequently, until liquid is reduced to 1 Tbsp. (15 mL). Transfer mixture to a small bowl; cool. Blend in butter. May be prepared to this point and refrigerated for up to 24 hours. Cook beans in boiling salted water until tender, about 6 minutes; drain. Add butter mixture to beans and toss until butter is melted. Serve immediately. Serves 8.
Sicilian Orange Salad
5 navel oranges
1/4 cup (50 mL) sliced green onion
3 Tbsp. (40 mL) chopped fresh parsley
2 Tbsp. (25 mL) olive oil
1/2 tsp. (2 mL) red pepper flakes
Peel oranges and cut crosswise into ¼-inch (6 mm) thick slices. To prepare dressing, combine onion, parsley, oil and red pepper flakes in a bowl. Add orange slices and toss to coat. Serve immediately. Serves 4 to 6.
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