spring meals recipes

Oven-Baked Chicken Cutlets with Strawberry Avocado Salsa

Enjoy this tasty and simple oven-baked chicken cutlets with vibrant strawberry avocado salsa. This spring dinner recipe is perfect for any night of week or maybe invite your friends over for a lovely spring dinner party.

Ingredients:

• 4 boneless chicken breasts, (6 ounces each) cut in half lengthwise
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, lightly beaten
• 1 cup panko (Japanese breadcrumbs)
• 1 tablespoon olive oil
• 1 pint strawberries, hulled and chopped
• 1 small ripe avocado, diced
• 1 small jalapeño pepper, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• Salt and black pepper to taste

Directions:

1. Preheat oven to 375°F.
2. Place flour, salt, and pepper in a shallow dish. Place eggs in a second shallow dish. Place panko in a third shallow dish.
3. Dredge chicken in flour mixture, shaking off any excess. Dip in eggs, allowing excess to drip off. Coat with panko; press gently to adhere.
4. Heat oil in a large ovenproof skillet or sheet pan over medium-high heat. Add chicken and cook until golden brown, 4 to 5 minutes per side.
5. Transfer skillet or sheet pan to oven and bake until chicken is cooked through, about 12 minutes.
6. In a medium bowl, combine strawberries, avocado, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste. Serve chicken topped with salsa.

Kale Slaw Spring Salad

If you’re looking for a light yet filling salad topped with a homemade dressing, try our Kale Slaw Spring Salad. This salad is perfect for any spring day, and it's packed with nutrients.

Ingredients for Salad:

• 1 bunch curly kale, stemmed and chopped
• 2 large carrots, grated
• 1/2 red onion, diced
• 1/2 cup raisins
• 1/2 cup slivered almonds

Ingredients for Dressing:

• 2 tablespoons tahini
• 2 tablespoons Dijon mustard
• 1/4 cup apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil

Directions:

1. Combine kale, carrots, onion, raisins, and slivered almonds in a large mixing bowl.
2. In a separate small mixing bowl, whisk together tahini, Dijon, apple cider vinegar, salt, and pepper. Slowly whisk in olive oil until dressing comes together.
3. Toss the salad with the dressing and serve.

Baked Asparagus and Lemon Pasta

This asparagus and lemon pasta is perfect for spring. It's light and refreshing, and it comes together so quickly. You can add grilled chicken or shrimp to make it a little more substantial.

Ingredients:

• 1 pound asparagus, trimmed and cut into bite-size pieces
• 1 pound short pasta, such as fusilli or penne
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 lemon, zested and juiced
• 1/2 cup grated Parmesan cheese

Directions:

1. Preheat oven to 400°F.
2. Cook pasta according to package directions, reserving 1/2 cup cooking liquid. Drain pasta and return to pot.
3. Meanwhile, toss asparagus with 2 tablespoons of olive oil on a baking sheet. Season with salt and pepper and roast until tender, about 10 minutes.
4. In a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 1 minute. Add lemon zest and juice and reserved cooking liquid. Bring to a simmer and cook until slightly thickened, about 5 minutes.
5. Add asparagus to skillet and toss to combine. Pour mixture over cooked pasta and toss to combine. Add Parmesan cheese and toss again. Serve immediately.

Slow Cooker Honey Mustard Chicken

This slow cooker honey mustard chicken is a springtime favorite. The combination of honey and mustard makes for a sweet yet savory dish that's sure to be a hit.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup Dijon mustard
• 1/4 cup honey
• 1/4 cup soy sauce
• 1/4 cup chicken broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper

Directions:

1. Place chicken in slow cooker.
2. In a small mixing bowl, whisk together Dijon, honey, soy sauce, chicken broth, olive oil, garlic, basil, paprika, and black pepper. Pour over chicken and toss to coat.
3. Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours.
4. Shred chicken with two forks and serve over rice or with a side salad.

Grilled Garlic Butter Shrimp Skewers

These Grilled Garlic Butter Shrimp Skewers are the perfect spring dinner option. Not only do they make for an impressive presentation, but the garlic butter marinade is out of this world.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1/4 cup butter, melted
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, cut into wedges

Directions:

1. Preheat grill to medium-high heat.
2. In a small mixing bowl, whisk together melted butter, garlic, parsley, salt, and black pepper. Thread shrimp onto skewers and brush with butter mixture.
3. Grill shrimp skewers until pink and cooked through, about 2 to 3 minutes per side. Serve with lemon wedges.

Spring Vegetable Fried Rice

This Spring Vegetable Fried Rice is loaded with colorful veggies and protein-packed tofu. It's a filling and hearty meal that's perfect for lunch or dinner.

Ingredients:

• 2 tablespoons vegetable oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1/2 red pepper, diced
• 1/2 yellow pepper, diced
• 1/2 green pepper, diced
• 1 medium carrot, diced
• 1 cup snap peas, chopped
• 1/2 block firm tofu, pressed and cubed
• 3 cups cooked rice
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/4 cup chopped green onion
• 1/4 cup chopped cilantro

Directions:

1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and ginger and cook until fragrant, about 2 minutes.
2. Add red pepper, yellow pepper, green pepper, carrot, and snap peas to skillet and cook until tender-crisp, about 5 minutes.
3. Add cubed tofu and cook until lightly browned, about 3 minutes.
4. Add cooked rice to the skillet and stir to combine with the vegetables and tofu.
5. In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, and rice vinegar. Pour over rice mixture and stir to combine.
6. Top with chopped green onion and cilantro before serving.

Strawberry Shortcake Skewers

End your spring dinner on a sweet note with these Strawberry Shortcake Skewers. These skewers are easy to make and so delicious.

Ingredients:

• 1 pound strawberries, hulled
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/2 pound cake, cut into bite-size pieces

Directions:

1. In a small mixing bowl, whisk together powdered sugar, vanilla extract, and heavy cream until stiff peaks form.
2. Thread strawberries and cake pieces onto skewers.
3. Drizzle skewers with whipped cream and serve.

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