Schedules are busier than ever these days, so most of us don't have the time to shop for, prep and cook an entire meal every night. But making a yummy, healthy meal doesn't have to take a lot of time.
On "The Early Show" Wednesday, contributor Katie Lee shared recipes for a simple, delicious, creative -- and quick weeknight dinner that will satisfy the whole family.
She prepared a peanut crusted baked chicken breast with herbed couscous, and her super-speedy sesame snow peas. The whole meal can be on the table in about 15 minutes!
Peanut-Crusted Chicken with Pineapple Salsa
- 4 chicken breasts (about 3 to 4 ounces each), pounded thin
- 3/4 cup all-purpose flour
- 1 egg, lightly beaten
- 1 1/2 cups peanuts
- 1 cup fresh pineapple, finely chopped
- 1 tablespoon red onion, minced
- 1/2 jalapeno, seeds removed, minced
- 1/4 cup cilantro, minced
- Salt and pepper
Preheat oven to 400 degreee F. Spray a baking sheet with nonstick cooking spray.
Place flour, egg, and peanuts in three separate shallow dishes. Dredge each chicken breast first in flour, then egg (letting the excess drip off) and then nuts. Place on prepared baking sheet. Bake 12-14 minutes, until golden brown.
While chicken is baking make the salsa. Combine pineapple, onion, jalapeno, and cilantro. Season with salt and pepper. Serve salsa over chicken...
Incidentally: You can substitute any nut for the peanuts, and tilapia makes a great substitution for the chicken.
Speedy Sesame Snow Peas
This is the quickest side dish ever -- and it's cooked in the microwave!
- 2 cup snow peas
- 2 teaspoon unsalted butter
- 1 teaspoon sesame seeds
- Salt and pepper
Rinse snow peas but do not dry. Place in a microwaveable bowl and microwave on high for 45 seconds. Stir in butter, sesame seeds, and season with salt and pepper.
- 2 cups water
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1 (10 ounce box) whole wheat couscous
- 1/2 cup dried cranberries
- 1/4 cup chopped cilantro
- 1 tablespoon extra virgin olive oil
In a small saucepan, bring water, curry powder, and salt to a boil. Remove from heat and stir in couscous and cover. Allow the couscous to absorb the water, about 5 minutes, fluff with a fork and stir in cranberries, cilantro, and olive oil.