I hope y'all are lucky enough to have Publix in your area. If you are, you know they regularly do cooking demonstrations in the store. They let you try the meal, give you the recipe including the shopping list and if that didn't make it simple enough they keep all of the items in a case right next to the demo area. The recipes are fantastic, easy to follow and healthy.
If you don't have a Publix you can access all of these great recipes online. I can browse through these at work and use their shopping list feature to print out only the ingredients I need so I can pick them up after work.
Here's a great summer lunch idea!
1 1/2 pounds boneless chicken cutlets
2 teaspoons garlic salt
2 tablespoons butter
1/4 cup fresh pre-diced red onions
4 (.67-ounce) slices Swiss cheese
1. Preheat large sauté pan on medium-high 2–3 minutes. Sprinkle both sides of chicken with garlic salt. Wash hands.
2. Place butter in pan; swirl to coat. Add chicken, using tongs, and cook 4 minutes. Turn chicken over, add onions, and cook 4–5 more minutes or until internal temperature reaches 170°F. Use a meat thermometer to accurately ensure doneness.
3. Top chicken with cheese slices. Cover and cook 1 more minute until cheese melts. Serve with Tropical Salsa (recipe below).
6–8 sprigs fresh cilantro
1/3 cup jalapeño pepper jelly
1 cup fresh pineapple chunks
1. Rinse all unpeeled fruit and cilantro. Chop cilantro leaves finely, then measure (2 tablespoons); place in large bowl. Squeeze juice of lime (1 1/2 tablespoons) into bowl; stir in pepper jelly until well blended.
2. Cut fruit into bite-size pieces, in order listed; add to bowl.Papaya: Cut in half lengthwise; remove seeds and peel. Cut up one fourth of papaya (2 cups). Reserve remainder for another use.Mango: Cut mango away from pit. Remove peel; cut fruit (1 cup).Pineapple: Cut, as needed.Avocado: Cut into quarters; remove peel and cut fruit (1 1/8 cups).
3. Gently stir to coat ingredients; chill until ready to serve. (Makes 8 servings.)