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Oct 3, 2007 12:24 PM

Weeknight dinners - nondairy and healthy?

The SO is lactose intolerant, and when I'm not out at every restaurant I can get to in Manhattan, I'm trying to cook relatively healthily. What are your favorite weeknight recipes? I have a tiny kitchen, so not too many pots/pans, and he doesn't like chicken on the bone. For real. Ha!

Thanks so much

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  1. Lidia Bastianich has a nice recipe where you dredge and brown your chicken breasts, saute them, then toss in some sliced fresh red peppers, onions, garlic and sliced hot Italian pickled peppers (use your favorite kind, based on how hot you like it). After a few minutes of sauteeing them all together, top with white wine and broth, cover and simmer. To thicken the sauce, throw in some bread crumbs and simmer. It's a nice, rustic dish that will make you feel like you're eating at her restaurant.

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    1. We try sliced turkey tenderloin in chicken dishes. Adapted my piccata recipe for turkey. Dredge slices in bread crumbs (add some parsley), beaten eggs and parmesan. I use nonstick skillet with minimal EVOO, cook about 3-4 min per side. Keep cutlets warm. Make sauce using 1/2 cup white wine, 1/2 cup chicken stock, 1-2 T fresh lemon juice, reduce to desired consistency. Scatter capers over cutlets just before serving, add a little sauce and pass remaining on side. We like this with whole wheat penne pasta and green veggie (spinach, broccoli, asparagus, etc.).

      1. chicken thighs roasted on a few sprigs of fresh thyme. Wash and dry your thighs (bone in, skin on). Salt them (I use kosher or sea salt) and then put them in a shallow roasting dish on top of about 4 sprigs of fresh thyme. I throw in three uncrushed, unpeeled garlic cloves and then drizzle it all with good olive oil. Roast at 375 for about 45 minutes and serve with either pasta or rice and a veggie - awesome!