To make two chicken cutlets, hold your knife parrallel to the cutting board, halfway up the thickness of the breast. With the opposite hand placed firmly on the top of the chicken, slice through. Flatten each half with a meat mallet.
Weekends are the perfect time for baking a special dessert – especially when it's as easy and spectacular as this. If the apples are large, you can reduce them to two. To make your own pastry, see Quick Puff Pastry.
It's hard to believe this rich and smooth soup has no cream in it. For a completely dairy-free version, replace the butter with olive oil and omit the cheese from the croutons.
This delicate and moist fish tastes superb with its seasoned dressing. After taking it off the grill, let it cool for a few minutes to ensure the skin doesn't stick to the foil.
Enjoy a healthy, satisfying meal with lovely hues and the fresh flavours of the Middle East.
Instead of the usual spaghetti and meatballs in tomato sauce, add some excitement to your weeknight dinner with this twist. You can find fresh pasta refrigerated in the deli section of the grocery store. Serve with green beans or asparagus.
Feast with friends on flavours from the Florida Keys without having to leave your snowy post with this selection from the March 2005 "A Taste of the Keys" menu. This appetizer is on many restaurant menus throughout the Keys.
We've used a standard food processor to churn this tangy homemade butter. The liquid that's drained off is buttermilk; if you like, reserve and refrigerate it in an airtight jar or container for up to a week.
Per serving
Restaurant cost $4.50
To make $1.88
Savings $2.62
Healthy Lunch Tip: Restaurant soups can contain as much as 1,000 mg of sodium per bowl. The sodium in our homemade version is reduced by more than half of the average restaurant serving by using sodium-reduced chicken broth and less salt.
There's no need to trim the outer leaves of the brussels sprouts because they will fall or pull off easily when you trim and cut the sprouts in half.
