Easy Weeknight Dinner Recipes

by Michele Cheplic | More from this Blogger

27 May 2009 07:35 AM

For most parents, the last couple weeks of the school year are chaotic, to say the least. An endless stream of end of the school year concerts, programs, parties and various other activities means there's barely enough time to get dinner on the table.

The following simple recipes will help you get a healthy meal on the table without sacrificing precious family time:

EASY PARMESAN CHICKEN

Ingredients:

1 clove garlic, minced

1 stick butter, melted

1 1/2 cups dried breadcrumbs

2/3 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon garlic salt

1 teaspoon Italian seasoning

1/8 teaspoon ground black pepper

2 pounds skinless, boneless chicken

Directions:

Preheat oven to 450 degrees.

In a bowl, combine the garlic with the melted butter.

In another bowl, mix together the breadcrumbs, Parmesan cheese, parsley, salt, garlic salt, Italian seasoning and pepper.

Dip chicken pieces into garlic butter, then into crumb mixture to coat.

Place coated chicken on foil lined large jellyroll pan. Drizzle with remaining garlic butter and bake uncovered for 30 minutes, or until chicken is cooked through and juices run clear.

Serve with rice or noodles.

ASPARAGUS PASTA

Ingredients:

6 ounces uncooked linguine or your favorite pasta

1 small onion, chopped

2 garlic cloves, minced

1 tablespoon olive oil

2 teaspoons butter

1/2 pound fresh asparagus, trimmed and cut into ½-inch pieces

2 tablespoons chicken broth

2 tablespoons grated Parmesan cheese

1 tablespoon lemon juice

1/4 teaspoon salt

1/8 teaspoon pepper

Directions:

Cook pasta according to package directions.

Meanwhile, in a nonstick skillet, saute the onion and garlic in oil and butter until tender.

Add asparagus, cook and for 2 minutes until tender crisp.

Add chicken broth, and cook for another two minutes until liquid is reduced.

Remove from heat.

Drain pasta and add to asparagus.

Add remaining ingredients, toss to coat, and serve.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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