spring and summer meals

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Chicken Cutlets with Strawberry-Avocado Salsa

This recipe for Chicken Cutlets with Strawberry-Avocado Salsa is a delicious, easy-to-make spring dinner that is perfect for the whole family. The combination of juicy chicken cutlets and fresh, sweet strawberries is a surefire way to make your taste buds dance with delight. Plus, the addition of creamy avocado gives this dish a healthy boost of nutrients that will leave you feeling satisfied and full. So, let's get started!

chicken-cutlets-strawberry-avocado-salsa

Ingredients

  • 4 boneless, skinless chicken cutlets
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/2 cup diced fresh strawberries
  • 1/2 avocado, diced
  • 1/4 cup diced red onion
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon freshly squeezed lime juice

Instructions

  1. Season the chicken cutlets with salt, pepper, and garlic powder on both sides.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook until golden brown and cooked through, about 4-5 minutes per side.
  3. Meanwhile, in a small bowl, combine the diced strawberries, avocado, red onion, cilantro, lime juice, and a pinch of salt.
  4. Serve the chicken cutlets topped with the strawberry-avocado salsa.

Tofu-Bulgur Salad

Looking for a light and healthy summer meal that won't leave you feeling weighed down? This Tofu-Bulgur Salad is the perfect choice. It's packed with fiber and plant-based protein, thanks to the tofu and bulgur. Plus, the addition of fresh veggies and a tangy vinaigrette make this dish both delicious and nutritious.

tofu-bulgur-salad

Ingredients

  • 1 block firm tofu, drained and pressed
  • 1 cup uncooked bulgur
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 small red onion, diced
  • 1/2 English cucumber, diced
  • 1 pint cherry tomatoes, halved

Instructions

  1. Cook the bulgur according to package directions in the salted water. Once cooked, fluff with a fork and set aside.
  2. Cut the tofu into cubes and season with salt and pepper. Heat a large skillet over medium heat and add the tofu. Cook until golden brown on all sides, about 10 minutes.
  3. In a small bowl, whisk together the parsley, mint, lemon juice, olive oil, Dijon mustard, garlic, and a pinch of salt and black pepper.
  4. Add the cooked bulgur, tofu, red onion, cucumber, and cherry tomatoes to a large bowl. Pour the dressing over the top and toss to combine.

Summer Picnic Recipes

With warm weather comes the urge to pack up a picnic and head to the park. These 50 Summer Picnic Recipes are perfect for just that. From salads to sandwiches to desserts, this roundup has got you covered. So grab a picnic blanket and get ready to enjoy some delicious food in the great outdoors.

summer-picnic-recipes

Roasted Summer Vegetables

If you're looking for a simple, flavorful way to enjoy all the summer veggies, look no further than these Roasted Summer Vegetables. The combination of squash, zucchini, peppers, and onions is a classic summer pairing that just can't be beat. Plus, roasting the veggies brings out their natural sweetness and gives them a delicious caramelized flavor that is sure to please.

roasted-summer-vegetables

Ingredients

  • 2 medium yellow squash, sliced
  • 2 medium zucchini, sliced
  • 1 large red onion, sliced
  • 2 large red bell peppers, seeded and sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 425°F.
  2. In a large bowl, toss together the sliced squash, zucchini, red onion, and red bell peppers with the olive oil, thyme, garlic powder, salt, and pepper.
  3. Spread the vegetables in a single layer on a baking sheet.
  4. Bake for 25-30 minutes, or until the vegetables are tender and slightly caramelized.

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