January 12, 2012 – 9:02 am |

We wanted to show you our latest MyPlate creation that is great for the heart. Barley, Salmon, Walnuts, Vegetables, Olive Oil and more are made into a quick 30 minute meal that you will want to serve over and over. Enjoy!

Read the full story »
myplate

Supporting and promoting the Dietary Guidelines for Americans and the new healthy plate food icon from the USDA.

what’s for dinner

Become inspired by our pictures and recipes for breakfast, lunch, dinner, snacks and desserts!

budget meal

Tips to help you save money in the kitchen, stretch your food dollars and serve healthy food.

on the go

Dining tips and meal assembly tips for those who don’t like to cook or who eat on the go

shopping tips

Learn what’s in your grocery store with new foods, label reading, shopping tips and more!

Home » budget meal, what's for dinner

Triathlon Life Magazine Featured Our Chef and Recipes

Submitted by on May 19, 2009 – 11:11 amNo Comment
Inside Triathlon Magazone Spring 2009 Page 46    

 

 

 

 

Inside Triathlon Magazone Spring 2009 Page 46

 

USAT was kind enough to put my pic and recipes in this month’s issue of USA Triathlon Life magazine for Spring 2009 - see page 46. 

Recipes featured:
Chicken Cutlets With Salsa, Corn, Salad
8 ounces chicken breast cutlets (4)
1 can no-added-salt tomatoes
Dash hot pepper sauce
1 tsp granulated garlic with parsley
2 tsp chopped cilantro
4 cups frozen corn kernels
2 tsp light margarine
4 cups ready-to-eat romaine lettuce
1 cup sliced cucumber
1 cup sliced peeled carrots
1 cup sliced tomatoes
Balsamic vinegar to taste
1. Place the chicken breast cutlets in a single layer in a large baking pan. Preheat oven to 350 degrees. Place the tomatoes, hot pepper sauce, garlic and cilantro in a food processor and then pour over the chicken. Bake the chicken until done, about 15 or 20 minutes.
2. Place the corn and margarine in a covered microwave container and microwave on high until done, about 4 minutes.
3. Make a salad with the romaine, cucumber, carrots, tomatoes, and balsamic vinegar. Serve the cutlet topped with the salsa with the corn and salad on the side. Serves 4. 
Tags: , , , , , ,