Healthy & Beautiful, Recipe Box

Recipes: A Perfect Summer Meal

Some of you were wondering what my dinner menu was for last night.  I’ve decided to post it here. I would, however, like to (sarcastically) thank Gwenyth Paltrow for misprinting her Blueberry Pavlova recipe in Cosmopolitan magazine – thank goodness the topping still turned out fine!

Slow-Roasted Cherry Tomatos and Romano (topping for Chicken Milanese)


  • 2 cups cherry tomatoes
  • 2 tbsp extra virgin olive oil
  • 2 cups grated romano


  1. Preheat oven to 400 degrees
  2. Place the tomatoes in a small baking pan and drizzle with 1 tbsp of olive oil
  3. Roast for 45 minutes, stirring occasionally until they are split and blistered
  4. Place on top and around the chicken and sprinkle the grated romano cheese on top – 1/2 a cup for each serving

Chicken Milanese


  • 4 boneless, skinless chicken breasts
  • 1 cup of milk
  • 2 cups of gluten-free bread crumbs
  • 1/2 cup extra virgin olive oil


  1. Using a mallet, flatten the chicken breasts until they are very, very thin
  2. Put the milk in a shallow bowl and the bread crumbs on a plate
  3. Dip each piece of chicken in the milk and then the bread crumbs
  4. Heat 1/4 cup of olive oil in a frying pan – cook two pieces at a time – 4 minutes on one side and 2-3 on the other
  5. Repeat for the next two
  6. Top with cherry tomato and romano topping

Zucchini Parmesean


  • 2 large zucchini, thinly sliced
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 16 oz. Classico tomato and basil sauce
  • 1 cup shredded mozzarella


  1. Preheat oven to 325 degrees
  2. In a large pot, boil the zucchini until tender; drain.  Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
  3. Combine the zucchini, onion and garlic in a 9X12-inch casserole dish, and mix well.  Pour the pasta sauce over the mixture and stir well.  Top with mozzarella cheese.
  4. Bake in preheated oven for 20 minutes

Fresh Berries with Dipping Sauce


  • 1 cup heavy cream
  • 2 tbsp granulated sugar
  • 1 1/2 cups of any types of berries you prefer to crush into the sauce – I used blueberries and raspberries
  • 1 cup of strawberries
  • 1 cup of blueberries
  • 1 cup of raspberries


  1. Whip together the whipping cream and the sugar.
  2. Crush the 1 1/2 cups of berries into the mixture
  3. Place a 1/2 cup of each type of berry into shallow bowls or wine glasses (serving size 2)
  4. Pour the berry sauce mixture over the berries or in a small dipping bowl on the side
  5. Chill for 20 minutes

Variation: Add bananas


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