Ranch Chicken Nuggets

This is a quick meal with some brown rice and a veggie. I like it because it's much healthier than similar fried versions and I LOVE ranch dressing. :)

Ingredients:
* 1 1/2 cups croutons, crushed (I use either whole grain or ranch flavored croutons)
* 1/3 cup shredded parmesan
* 1 tsp dried parsley
* 1/4 tsp garlic powder
* 2 egg whites
* 1 Tbspn water
* 1 lb boneless, skinless chicken breasts
* Ranch for dipping

Directions:
* Mix crouton crumbs, cheese, parsley, and garlic powder together. In separate dish, mix egg and water.
* Dip chicken in egg wash and then in crumbs.
* Lightly spray pan with no stick spray to prevent sticking, if needed. Put on baking pan and bake at 450 degrees about 14-16 minutes. Makes 4 servings.

Garlic-Lime Marinade

This marinade would be great for tofu, chicken, turkey, or pork and can be done on the grill or in the broiler!

Ingredients:
* 1/3 cup soy sauce (I use the reduced sodium kind)
* 1/4 cup fresh lime juice
* 1 Tblsp Worcestershire sauce
* 1/2 tsp ground mustard
* 2 (or more) garlic cloves, minced
* 1/2 tsp pepper

Directions:
* Combine all and marinate in the refrigerator -- the longer, the better, but at least for 30 minutes

*Special note: To make it vegetarian or vegan, just leave out the worcestershire sauce!

Garlic Lovers' Chicken

I got this from Taste of Home.

Ingredients:
* 1/2 cup dry bread crumbs (I used seasoned)
* 1/3 cup grated parmesan cheese
* 2 Tblsp minced fresh parsley
* 1/2 teaspoon salt, optional
* 1/8 teaspoon pepper
* 1/4 cup milk
* 6 boneless, skinless chicken breast halves (1-1/2 pounds)
* 1-2 garlic cloves, minced (though, I used way more because we love garlic)
* 1/4 cup butter, melted
* 2 Tblsp lemon juice
* Paprika

Directions:
* In a large resealable plastic bag, combine the bread crumbs, cheese, parsely, salt and pepper. Place milk in a shallow bowl. Dip chicken in milk, then shake in the crumb mixture.
* Place chicken in a greased baking dish. Combine the butter, garlic, and lemon juice; drizzle over the chicken. Sprinkle with paprika.
* Bake, uncovered, at 350 degrees for 25-30 minutes. Yield: 6 servings

Hearty Bean and Barley Soup

I got this recipe from my mom and it is SO delicious and full of antioxidants. This is good with a crusty loaf of bread.

Ingredients:
* 1 Tblsp olive oil
* 2 large carrots, coarsely chopped
* 2 stalks celery, sliced
* 1 large onion, chopped
* 3 cloves garlic, minced
* 1 can (14 1/2 oz) diced tomatoes, undrained
* 2 cans (14 oz each) vegetable broth
* 1 can (15 oz) red kidney beans, rinsed and drained
* 1/4 cup pearl barley
* 2 cups firmly packed chopped fresh spinach

Directions:
* Heat oil in stockpot. Add carrots, celery, onion, and garlic and cook until tender.
* Add tomatoes, broth, beans, and barley. heat to boil. Reduce heat, cover and cook 30 minutes or until barley is done. Stir in spinach and season with coarsely ground pepper to taste. Heat through. Serves 6