Seasoned Chicken Strips and Veggie Love

After an extremely indulgent weekend at the beach, I wanted to go extra-light for tonight’s dinner fare. First up, while discussing blog possibilities on the phone with JH, I breaded chicken tenderloin strips, using this recipe. First I dipped each strip into a bowl containing egg substitute, honey mustard, and minced garlic, and then dipped each strip into a crumb mixture containing breadcrumbs, dried basil, paprika, salt, and pepper. I lined up the strips on a cooking spray-coated baking sheet and baked for around 25 minutes. These were great dipped in honey mustard.

As a side dish, I sauteed zucchini and summer squash in 1 tsp. EVOO and 2 tsp. Olivio margarine, along with half an onion, a clove of garlic, salt, pepper, and a few shakes each of dried parsley, basil, and thyme. These were sauteed for maybe 8-10 and turned out great! Next time I’ll add even more garlic. The meal was rounded out with a cob of sweet and tender corn on the cob.

This dinner was consumed after shopping for and purchasing this guy on the left, below. Voila! We are now a two car household! Yay. 🙂 My Vibe needs a wash though!

And just for kicks, here are the flowers I planted on our front porch.

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