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It’s a Tuesday night and the last thing you feel like doing is cooking for yourself.  But to your dismay, your wallet is empty.  No Joy Yee’s delivery tonight.  And oh, look at that, the chicken in your freezer is about to expire.  Solution? Drag your lazy feet into the kitchen and whip up this easy and incredibly flavorful dish.  Throw the chicken on the pan, whip up a quick sauce, and in a matter of minutes you’ll have a dish more meaningful and tasty than anything you can order.  Because ginger is such a unique and powerful flavor, it helps make the perfect sauce for a mildly seasoned chicken. The butter-lemon-ginger combination gives the breaded chicken a zingy pop of flavor that will have you begging for more.   Cook up all your nearly-expired chicken breasts and put the leftovers in the fridge for an easy sandwich or zesty chicken salad tomorrow.


Prep time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Servings: 4

4 thin sliced chicken breasts
3/4 cup Progresso plain bread crumbs
3 tablespoons Extra virgin olive oil
1/2 teaspoon ground ginger
2 tablespoons fresh lemon juice
3/4 stick unsalted butter


1. Pat each chicken dry with paper towel.
2. Layer a shallow pan or plate with bread crumbs. Coat chicken with bread crumbs  by placing them in the pan and turning them over several times.
3. Heat a large pan on over medium-high heat. When hot, pour the 3 tbsp. olive oil. When the olive oil is hot, add chicken to the pan and cook for about 3-4 minutes on each side, until chicken is golden brown.













4. When chicken is cooked, place on paper towels to absorb excess oil.  Cover to keep warm.
5. Melt the butter over low heat in a small sauce pan.













6. When butter is just melted, but still creamy, remove from heat and whisk in ground ginger.  Whisk vigorously.
7. While whisking, gradually pour in lemon juice.  Sauce should thicken slightly as you whisk.
8. Pour sauce over chicken and enjoy!

Imagine it’s 1933. Matilda Mendelsohn is sitting in her kitchen alone, listening to the screams and laughter from her five sons playing in the street outside.  There, on the counter, is an old banana, a few days too ripe, too brown to be eaten.  Does she let it go to waste? No. Matilda has little money to feed her five hungry, growing boys, so no food can be left uneaten.  She takes the rotten banana, mashes it up in a bowl.  She scrounges around the kitchen for some leftover flour, a little butter.  Before she knows it, she has a banana bread masterpiece, and her recipe will be passed down from generation to generation.  We present to you: Great Grandma’s Original Banana Bread Recipe, just as delicious as it was 79 years ago…

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

1/2 cup butter, softened at room temperature
1 1/2 cups white granulated sugar
2 eggs, well-beaten
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 sour cream (or substitute with Greek yogurt)
1 teaspoon vanilla extract
Powdered sugar
and of course  – 1 brown, over-ripe banana

1. Preheat oven 375ºF.
2. In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, mash the banana and combine with sour cream (or Greek yogurt). Set aside.
4. In a third bowl, mix together butter and sugar until light and fluffy.
5. Stir 2 well-beaten eggs into the butter and sugar mixture.
6. Alternate adding the banana/sour cream mixture and flour mixture into the butter/sugar/egg mixture until combined.
7. Finally, stir in vanilla extract.

8. Pour batter into greased glass pan.

9. Bake for about 30 minutes. To make sure the banana bread is done, stick a toothpick in the middle – if it comes out clean, it’s ready!

10. When the banana bread cools, sprinkle powdered sugar on top, and indulge.

Eating the same old salad over and over gets real boring, real quick.  Switch it up with this arugula Parmesan salad recipe that literally only takes five minutes to make.  You’ll love how fresh the arugula tastes with the lemon-parmesan dressing.  The lemon brings out the full, leafy flavor of the arugula and the Parmesan gives it a savory kick.  Final step? Screw the croutons and add some color! We topped this salad with some crisp cherry tomatoes. Not only does it make it taste better, but it looks pretty damn good too.

Total Time: 5 minutes

Servings: 3

1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
4 cups (packed) baby arugula
1 cup halved cherry tomatoes
Salt and pepper to taste


1. Mix olive oil, Parmesan cheese, lemon juice, and salt and pepper in a small bowl.

2. Combine arugula and tomatoes in a large bowl.

3. Top with lemon-parmesan dressing. For more lemon flavor, zest half a lemon on top.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Servings: 4

4 pieces boneless, skinless chicken breasts (buy thin chicken breasts if possible)
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife


1. Place each piece of chicken in a plastic bag and with a meat tenderizer, pound until 1- 1½ inches thick.
      *No meat tenderizer? Look around.  Use a ladle, hammer, book, anything to pound that chicken down.
      *Bought thin chicken breasts? No pounding necessary.
2. Coat chicken evenly on both sides with balsamic vinegar. Next, coat both sides it with olive oil.

3.  Season chicken with generous amounts of salt and pepper, followed by the chopped rosemary. Season both sides.

4.  Let chicken stand for ten minutes.  (If you’re anxious, go ahead and cook it, but you get the best flavor it you let it stand)
5. Heat non-stick pan or skillet over medium-high heat.
6. Cook chicken about 5 minutes on each side, or until juices run clear.  Toss the smashed cloves of garlic into the pan with the chicken so it picks up some garlicky flavor.

7. Chicken will be dark brown but don’t worry! It’s probably not burnt (unless you burnt it of course).  The balsamic produces a deep brown, dark glaze on the chicken as it cooks.


Total Time: 5 minutes

Servings: 3

2 avocados
1 container of half and half salad mix
1 cucumber
Cherry tomatoes, halved
Feta cheese crumbles
Bragg’s Amino Acids (find it at Whole Foods!)


1. Slice cherry tomatoes into halves








2. Finely slice cucumber








3. Cut the avocado into small slices or chunks (however you like it)
4. Toss salad mix, cucumbers avocados, and cherry tomatoes.
5. Top with feta cheese and drizzle with Braggs.

You know those big, soft oatmeal chocolate chip cookies from Potbelly’s that just melt in your mouth? They’re some of the best cookies in the world.  This is our version of them.  Just as chewy, just as rich, but made with more love.  Good luck not eating the whole batch in one sitting…

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Servings: 12 big cookies, about 20 smaller cookies

1 stick of butter, softened at room temp
2/3 cup light brown sugar, packed
1 egg
½ teaspoon vanilla extract
¾ cup all-purpose flower
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups oats
Semi-sweet chocolate chips to taste (about half a bag)


1. Preheat oven to 350ºF
2. In a large bowl, mix together the butter, brown sugar, egg, and vanilla until smooth.

*Never put the butter in the microwave! I know it’s tempting, since it’s a pain to wait until it gets soft in room temperature, but melting it in the microwave messes up the texture. You don’t want to end up with liquidy, flat cookies.

3. In a separate bowl, mix flour, baking soda, cinnamon, and salt.

4. Stir the flour mixture into the wet (butter/sugar) ingredients until combined.  Don’t over-mix!

5. Stir in the oats and chocolate chips.

6. For best results (aka thick and chewy cookies) chill the dough in the fridge for as long as you can. The colder the dough, the chewier the cookies.  If you’re impatient, go ahead and bake them, they’ll still taste great.

7. On a parchment paper-lined cookie sheet, place balls of dough about two inches apart.

*No parchment paper? Spray the pan with Pam.

8. Bake cookies in oven for about 10-12 minutes, or until the edges of the cookies are golden and the top a little undercooked-looking.  Let cool on the pan, then eat!!