grilled chicken ratatouille

I got this recipe out of Eating Well magazine.  I thought it sounded good and kids might like it if you watch Ratatouille afterwards!

3 T - extra virgin olive oil

3 T - chopped fresh basil

1 T - chopped fresh marjoram

1 t - salt

Canola or olive oil cooking spray

1 - red bell pepper, halved lengthwise, stemmed and seeded

1 - small eggplant, cut into 1/2-inch-thick rounds

1 - medium zucchini, halved lengthwise

4 - plum tomatoes, halved lengthwise

1-medium red onion, cut into 1/2-inch-thick rounds

4 - boneless, skinless chicken breasts, trimmed and tenders removed

1/4 t - freshly ground pepper

1 T - red-wine vinegar

1. Preheat grill to medium-high

2. combine oil, basil, marjoram and salt in a small bowl and reserve 1 T of the mixture in another small bowl; set aside.

3. Coat both sides of bell pepper, eggplant, zucchini, tomato and onion pieces with cooking spray.  Grill the vegetables, turning once, until soft, and charred in spots, about 5 minutes per side for the pepper, 4 minutes per side for the eggplant and zucchini and 3 minutes per side for the tomatoes and onion.  As the vegetables finish cooking, place them in a large bowl.  Cover the bowl with plastic wrap.

4. Rub the  tablespoon of reserved herb mixture on both sides of the chicken and sprinkle with pepper.  Grill the chicken until cooked through and no longer pink in the center, 4 to 5 minutes per side.

5. Meanwhile, transfer the grilled vegetables to a cutting board and chop into 1-inch pieces.   Return to the bowl and toss with vinegar and the remaining herb mixture.  Serve the grilled chicken with the ratatouille.

*edited to add the ingredients I missed the first time.

chicken nuggets

My kids love this recipe:

Crunchy Homemade Chicken Nuggets
This recipe is perfect for teaching young children how to cook. You do the cutting, and help the kids do the rest. (Make sure they wash their hands thoroughly after handling raw chicken!)
4 Servings
1 pound boneless, skinless chicken breast, rinsed and patted dry with paper towels
1 1/2 cups plain yogurt
3 cups crushed corn flakes
2 tablespoons fresh parsley, chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground white pepper
vegetable or olive oil for spraying pan
plastic or paper bag
Pre-heat the oven to 375°F. Slice chicken breasts into 2-inch strips. Marinate chicken pieces in yogurt for one hour or up to 24 hours, refrigerated.
Prepare the crunchy crust by combining the corn flakes, parsley, salt and pepper in a bowl. Place corn flake mixture in a plastic or paper bag. Drop chicken, a few pieces at a time, into the bag and shake thoroughly to completely coat. Remove chicken pieces from bag, shaking excess mixture from each piece. Place coated chicken pieces on a sheet pan lightly sprayed with oil.
Bake for about 25 minutes or until crunchy on the outside and cooked through. Serve with dipping sauces.
Nutrition Info
Per Serving (190g-wt.): 260 calories (30 from fat), 3.5g total fat, 1g saturated fat, 1g dietary fiber, 30g protein, 26g carbohydrate, 65mg cholesterol, 900mg sodium

At health food stores and maybe some regular stores you can get cornflakes that contain no sugar or corn syrup. They are sweetened with grape juice. I like to use those.

I got this at Whole Foods. They have a lot of great recipes. Some of them have unusual or expensive ingredients, but many of them use ingredients that are on hand.