What to make for dinner is a constant battle for me and this week I've been fighting the good fight and winning. Last night, I made Rachael Ray's Pretzel-Crusted Chicken. Yummo is right! I always have honey whole wheat pretzel sticks on hand (because my kids and I love them) and I substituted some dried thyme for the fresh, so this recipe didn't require any advance planning on my part. I'll definitely keep this recipe in my meal-time playbook. Maybe next time I'll pretzel up some zucchini as well and make the dipping sauce.
Tonight's dinner was a combined effort. I prepped some salmon steaks (with some great tips from my friend Kirsten) and Nick grilled them up. I marinated the steaks in low-sodium soy sauce for about five minutes on each side. I then sprinkled each side with some pepper, paprika and chili powder and placed each on a lightly oiled (or sprayed) square of tin foil with its edges crimped up. All Nick had to do was grill them for a few minutes on each side. Thank you America's Test Kitchen for the foil tip that prevented sticking on the grill and made clean up super easy. With a little brown rice and a side of fresh strawberries, it was a great meal. The extra salmon will make an encore in a big dinner salad in a couple of days which will be a big time saver.
