Recipe(tried): Grilled Chicken Cutlets with Squash and Tomatoes, Mixed Greens with Strawberries, Papaya, Blueberries and Almonds

Hello Everyone!

Yesterday for dinner we enjoyed a comfort meal of hot dogs and beans but today we are back on track with a healthy dinner of Grilled Chicken Cutlets with squash and tomatoes. I found it on Martha's site and it fits the bill perfectly as I have squash and tomatoes in the fridge that need to be used. Also a yummy spinach salad with papaya, blueberries and sliced strawberries with sliced honey roasted almonds.

I want to make something with broccoli and asparagus this week as well, so if anyone has a tasty recipe to share, I would much appreciate it.

For dessert, we will enjoy South Beach Diet chocolate truffle pudding.

Enjoy!
Gina

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GRILLED CHICKEN CUTLETS WITH SQUASH AND TOMATOES
source: Martha Stewart's website
Serves 4

8 chicken cutlets, or 4 boneless, skinless chicken breasts, halved horizontally (about 1 1/2 pounds total)
3 tablespoons fresh lemon juice
1/4 cup olive oil
2 garlic cloves, crushed
3 yellow squash (1 1/2 pounds), halved lengthwise
3 medium tomatoes, halved
Salt and fresh ground pepper
1/2 cup lightly packed fresh basil, torn into small pieces, plus more for garnish

Heat grill or grill pan to medium-high. Place chicken in a shallow nonreactive dish, and toss with lemon juice, 2 tablespoons oil, and 1 garlic clove. Cover; marinate 15 minutes.

Meanwhile, in a medium bowl, toss squash and tomatoes with remaining 2 tablespoons oil and remaining garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill vegetables until charred and slightly softened, 3 to 5 minutes per side. Let cool slightly, then cut into large chunks. Combine vegetables in a bowl with basil; cover, and set aside.

Remove chicken from marinade, and season with 1/4 teaspoon each salt and pepper; discard marinade. Grill chicken until browned and cooked through, 2 to 3 minutes per side.

Transfer vegetables to a serving platter. Place grilled chicken on top, and garnish with more basil.

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FRESH MIXED GREENS WITH STRAWBERRIES, PAPAYA, BLUEBERRIES AND SLICED ALMONDS

1/2 bag of fresh mixed greens
1/2 cup cubed chilled papaya
1/4 cup chopped fire roasted red pepper
1 scallion, chopped
1 cup sliced strawberries
4 oz. feta cheese
1/4 cup honey roasted almond slices
1/4 cup fresh blueberries
1/2 cup onion garlic croutons

Toss all ingredients in a salad bowl except the croutons. Divide among serving bowls, top with croutons and 2 Tbsp. of favorite salad dressing. (He likes Honey Mustard and I like Raspberry Hazelnut)