Out of the kitchen quick

When I contemplate what recipes I should have in my weekly column, I try to go with the seasons of the year, but sometimes I get fooled thinking that by the end of May, some of the “cold ground” veggies should soon be ready to pick. Not this year. I keep tabs on the garden and the green onions, leaf lettuce and radishes aren’t pickable at this point. Is it any wonder with the unsettling spring weather we’ve had?

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GARLIC CHICKEN BREASTS
1 c. grated Parmesan cheese
2 envelopes garlic and herb salad dressing mix
4 boneless, skinless chicken breasts (about 6 oz. each.)

In a large, re-sealable plastic bag, combine cheese and dressing mix. Add chicken; seal, shake to coat. Put chicken in a foil lined nine-inch square baking pan, sprayed with cooking spray. Bake uncovered, at 400 degrees for 25-30 minutes or until juices run clear. Makes four servings. Note: You can substitute Italian salad dressing mix if you wish. This recipe is easily cut in half to serve two people.

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NUTTY BROCCOLI
1-16 oz. pkg. frozen, chopped broccoli, thawed
1/2 c. shredded Swiss cheese
1/2 c. chopped pecans
1/4 c. butter, melted
1/8 t. garlic salt
Couple shakes of pepper

Put broccoli in a large micro-safe bowl. In a small bowl, combine rest of ingredients; pour over broccoli. Cover and micro on high for 3-4 minutes or until tender. Makes four servings.

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LEMON DILL  COUSCOUS
1-1/2 c. uncooked plain couscous
2 T. plus 1/2 t. lemon juice
1/2 t. dill weed (not seed)

Follow couscous package directions for four servings, adding salt to the water and omitting the oil or butter from Step 1. Stir in couscous, lemon juice and dill. Cover and remove from heat; let stand for five minutes. Fluff with a fork. Makes four servings. Note: Not sure what couscous is? It’s tiny bead-like pasta/rice and is rather bland.

The younger set will like this next treat... quick and easy.

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CHOCOLATE PEANUT BUTTER BITES
2/3 c. sweetened condensed milk (not evaporated milk)
1/3 c. creamy peanut butter
1/2 t. vanilla
1 c. biscuit/baking mix (Bisquick)
1/3 c. chocolate chips

In a small mixing bowl, beat first three ingredients until smooth. Add biscuit mix, mixing just until blended. Fold in chips. Drop by rounded tablespoonfuls two inches apart onto ungreased baking sheets. Bake at 375 degrees for 10-12 minutes or until edges are lightly browned. Cool for two minutes before removing to wire racks. Makes 14 cookies. Yes, just 14 large cookies. Thought for the Day: We may be willing to tell a story twice, but we are never willing to hear it more than once.