Tuesday Temptations

Time for another edition of Tuesday Temptations (and it's still Tuesday!!)!  I feel like a theme song should be playing. 

This week I bring you Easy Garlic Chicken and Zucchini Fries.  Both recipes come courtesy of Pinterest.

Easy Garlic Chicken:

haha...you can see my feet

Prep Time: 10 min.          Cook Time: 20 min.     Servings: 4

Ingredients:
4 boneless skinless chicken breasts
4 garlic cloves, minced
4 Tbs. brown sugar
3 tsp. olive oil

Directions:
Preheat oven to 500 degrees.  Lightly grease a casserole dish.  In a small saute pan, saute the garlic in the oil until tender.  Remove from heat and stir in brown sugar.  Place chicken in casserole dish and cover with the garlic and brown sugar mixture.  Add salt and pepper if desired.  Bake uncovered for 15-30 min. (we baked ours for 20).

Nutrition:
Calories: 221
Fat: 6.4 g
Carbohydrates: 14.5 g
Fiber: 0 g
Protein: 25 g

Review:
Well the chicken was very easy to make and I love that we really didn't even have to buy anything for this recipe considering we keep all 4 ingredients on hand at our house.  However, it was lacking in flavor a bit for me.  The chicken was juicy enough but it was kind of bland.  I'm pretty sure when we eat the leftovers tonight I will be adding some BBQ sauce to mine.  I'm not sure we will be making this again, unless we are in a bind or need a really cheap meal.

Zucchini Fries

Prep Time: 20-30 min.          Cook Time: 18-20 min.     Servings: 4

Ingredients:
1/4 cup Progresso® panko bread crumbs
1/4 cup Progresso seasoned whole wheat bread crumbs
1/4 cup finely shredded Parmesan cheese
1 teaspoon seasoned salt
1 tablespoon basil, thyme and rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons all-purpose flour
2 egg whites, beaten
1 1/2 lb zucchini
2 tablespoons butter, melted
1 cup salsa

Directions:
Preheat oven to 400F and spray a baking sheet with canola oil.  Cut zucchini into fry size strips.  Mix together Panko, bread crumbs, herbs, salts and pepper. In another bowl beat the egg whites and place the flour in a third bowl. Line them up flour, eggs and crumb mixture.  Roll the zucchini and the snap peas in the flour, dip in the eggs and roll in the crumb mixture. Place on baking sheet. Sprinkle with the melted butter.  Bake for 18 to 20 minutes or until brown. Serve with salsa.

Review:
I had made these in the hopes I could trick the girls into eating some vegetables.  That totally failed.  They saw right through that breading to the zucchini underneath.  However, I thought these were great!  I'm not a huge fan of zucchini honestly but these were really tasty.  I would not recommend making these during the week if you work as the prep work takes a long time.  Make these when you have more time to spend on the dipping and coating of each fry.
Dipping them in salsa wasn't bad but I actually liked dipping them in Six Sister's recipe for Utah's Pink Fry Sauce better.