Double Delicious by Jessica Seinfeld Read Free Book Online

crispiness and juiciness—I wish I had known about it long ago!
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Prep: 25 minutes
Total: 45 minutes
Yield: Serves 4
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1½ cups jarred marinara sauce
½ cup carrot puree
4 boneless, skinless chicken breasts (about 1½ pounds)
Juice from 1 lemon
2 large egg whites
½ cup spinach puree
¼ teaspoon pepper
½ cup whole-wheat flour
¾ cup whole-wheat breadcrumbs
Nonstick cooking spray
1 tablespoon olive oil
½ cup grated part-skim mozzarella
2 tablespoons grated Parmesan
     
1. Preheat the oven to 400°F. In a small bowl, mix the marinara sauce and carrot puree. Pour 1 cup of the marinara–carrot mixture into an 8 x 12-inch dish. Set aside.
2. Place the chicken between 2 sheets of waxed paper. With a mallet, pound the chicken thin. Place in a colander and rinse under cold water. Squeeze the lemon juice on top of the chicken and let it drain.
3. In a bowl, whisk the egg whites and spinach puree. Sprinkle the chicken with pepper. Place the flour on a sheet of waxed paper. Place the breadcrumbs in a shallow dish. Dredge the chicken in the flour, dip in the egg wash, then press into the breadcrumbs to coat both sides.
4. Coat 2 medium-sized skillets with cooking spray. Divide the oil between the 2 skillets and heat over medium-high. When the oil is hot, add the chicken and cook 5 to 6 minutes, turning once, until both sides are brown. Transfer to the prepared dish and lay over the sauce. Top with the remaining sauce, then sprinkle with the cheeses.
5. Bake in the preheated oven 15 to 20 minutes uncovered, until the cheese is melted. Serve immediately.

    Joy: Hard to fathom, but one portion of fried chicken parm can ooze with over 50g of fat! Jessica’s baked version, with 10g of fat, is a refreshing alternative, plus it’s loaded with lean protein and calcium-rich cheese.
     
    Calories: 490, Carbohydrate: 46 g, Protein: 54 g, Total Fat: 10.5 g, Saturated Fat: 3 g, Sodium: 765 mg, Fiber: 8.5 g

Other Mothers Know Best!
    W e all know how hard it is to shop with kids—it takes me twice as long and costs twice as much! To quiet them, and get done and out of the store, I end up buying things I don’t want and don’t need. Ideally, we’d shop alone, but since this is not an ideal world, I’ve developed my own strategies and picked up some ideas from my friends. In general, I try to stick to the perimeter aisles where fruits and veggies, dairy, meat, and fish are located. I avoid the center aisles, where the processed foods and sweetened beverages are, or leave them until last.

    Liz, mother of Lucy (4) and Danielle (6):
    I try to get my two kids involved. So there are fewer disagreements in the store, we create a list in advance. Then I try to make the shopping experience fun by turning it into a scavenger hunt. I have the kids ask the store employees where things are located.
    Kate, mother of Dylan (3):
    I carry a book in my bag, a bottle of water, small toys—anything to keep her occupied or from reaching for candy at the checkout!
    Martha, mother of Jaden (8):
    As a single mom, I need my son’s help with lots of things around the house. One of his jobs is to be in charge of our shopping list—at home he practices his writing by making a list of things we need. Then, in the store, he’s in charge of checking off the items as we find them. I always try to go shopping when the store is empty and quiet, so we can come and go quickly.

     

Teriyaki Chicken
    A family favorite served weekly at our house, with a side of rice and broccoli.
    Shown here with Rice Pilaf (recipe “Rice Pilaf”).
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Prep:
30 minutes
     
Total:
55 minutes
     
Yield:
Serves 4
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TERIYAKI SAUCE
3 tablespoons reduced-sodium soy sauce
¼ cup carrot puree
1 tablespoon firmly packed dark brown sugar
¼ cup 100% orange juice
1 clove garlic, cut in half
2 green onions, cut in thirds
½-inch piece fresh ginger, sliced (no need to peel)
     
1 tablespoon olive oil
4 boneless, skinless chicken breasts (about 1½ pounds)
¼ teaspoon pepper
¼ teaspoon