One Teaspoon From Disaster

The easiest dinners are the ones that are grilled. In the sea of marinades you may be wading through this summer, I have found one worthy of endorsing.

This peanut marinade is almost a little Thai-like with its peanutty, spicy and citrusy flavors combine and brushed over chicken, but subtle and not at all over-powering. The chicken is nice paired with cuscus and grilled fresh vegetables.

It takes just a few minutes to whip up, there are no obscure ingredients to go out shopping for, and the grill of course makes for easy clean-up.

Grilled peanut chicken
Ingredients:
2 Tbsp. reduced-fat peanut butter
1 Tbsp. lime juice
2 tsp. soy sauce
1 Tbsp. minced garlic
1/3 tsp. curry powder
¼ tsp. cayenne pepper
2-4 boneless, skinless chicken breasts

Directions: In a small bowl, mix all ingredients and marinade chicken for at least 30 minutes. To cook, place on grill, brushing each side of the chicken with remaining sauce.

Sometimes the simplest is also the tastiest.

The perfect example is this recipe for traditional chicken salad. Pick-up a rotisserie chicken from your grocery store’s deli, mix with a handful of almonds, some grapes (purple or green) and you’re pretty much guaranteed a fast and delicious meal.

A few musts: Toast the almonds. It doesn’t take long and the payoff in taste is huge. Definitely cut your almonds and grapes in half. Again, it’s a minimal time investment that makes a difference.

I don’t use the chicken skin in my salad because it’s just so greasy. Flavored chicken wouldn’t hurt, but I would steer clear of anything barbeque or mesquite—just doesn’t seem right.

Serve wrapped in Boston leaf lettuce pieces, between bread, in a croissant or by itself. Make this in advance and keep refrigerated for an extra fast dinner. Easy!

Basic chicken salad
Ingredients:
½ c. reduced-fat mayo
¼ tsp. black pepper
1 tsp. soy sauce
1 Tbsp. lemon juice
¾ C. unsalted almonds, sliced in half
1 C. grapes, sliced in half
1 rotisserie-cooked chicken, shredded into bite-sized pieces

Directions:
Bake almonds until lightly toasted. Then, mix ingredients well, adding chicken in last. Serve on lettuce leaves, croissant, bread or alone.

There is something elegant about quiche. Maybe it’s the pie crust, which just seems labor intensive (it’s not; you just buy pre-made and bake). Maybe it’s the endless varieties. Or maybe it’s the high-calorie content that makes you feel like you’re splurging.

Well, here’s a big secret. Quiche is easy and it doesn’t have to be so fatty.

A vegetable quiche made with egg substitute and reduced-fat cheese and milk tastes wonderful, and you’re doing nothing more than stirring and baking.

A little hint for great pie crust (don’t even think about making one from scratch, but that’s not my tip): before you fill it, bake it for just a few minutes. This will firm up the bottom and prevent it from being soggy when all is said and done.

Throw in as many other veggies as you’d like, just be careful not to over-fill the pie crust. Otherwise egg sloshes out, burns in the oven, completely reeks and is rather difficult to clean. I’m guessing.

Reduced-fat spinach and mushroom quiche
Ingredients:
2 Tbsp. olive oil
3 Tbsp. garlic, minced
1, 10-ounce package frozen chopped spinach, thawed
1, 4.5-ounce can of mushrooms
8 ounces reduced-fat cheddar cheese, shredded
1 C. egg substitute
1 C. fat-free milk
1 unbaked, deep dish pie crust

Directions:
In a medium skillet, heat olive oil over medium heat. Saute garlic for a minute or two. Add spinach and mushrooms until warmed through. Add most of cheese. Cook until melted. Meanwhile, whisk egg substitute and milk. Fill pie crust with egg and spinach mixtures (they will combine) and top with remaining cheese. Bake at 375 degrees for 35-40 minutes, or until center is set. Cool slightly before cutting.