Healthy eats

Healthier weekend recipes: Granola, risotto and chicken cutlets

Feb. 17, 2012 at 8:56 AM ET

Anne Zimmerman /

You may have stayed with your diet all week, but come the weekend, those cravings can be overpowering. Here, we share three recipes for tasty dishes to throw into your weekend mix.

Road Trip Granola

Granola is one of those foods that look overwhelmingly healthy (what could be bad about a bunch of nuts and seeds?) but the truth is, much of the granola you see on supermarket shelves is loaded with sugar. There goes that healthy breakfast. This version, which Poetic Appetite blogger Anne Zimmerman adapted from Martha Stewart Living, is a satisfying start to your morning. Anne dubbed it Road Trip Granola because it’s also a perfect snack to take along on your travels.

Nutritional info per ½ cup serving: 277 calories, 17 g fat, 30 g carbohydrates, 4 g protein, 143 mg sodium

Michelle Hainer /

Barley risotto with butternut squash

I love making risotto with grains like barley or steel cut oats. They have more fiber and protein than Arborio rice, and in my opinion, are just as tasty. This recipe from Country Living calls for barley and butternut squash and it’s delicious! The nuttiness of the squash pairs perfectly with the barley. It’s one of our favorite winter meals.

Nutritional info: 486 calories, 12 g fat, 74 g carbohydrates, 11g protein, 489 mg sodium

Michelle Hainer /

Baked balsamic chicken cutlets

There’s nothing like a fried chicken cutlet, although I will say this baked version comes awfully close. The secret is brushing the chicken with a tiny bit of olive oil and balsamic vinegar, which keeps it from becoming dry. Growing up in an Italian-American family, I ate my fair share of chicken cutlets. My mother began baking them for a healthier dinner option and this recipe has now become a staple in my own house.

  • 4 or 5 thinly sliced chicken cutlets
  • ½ cup of Italian style breadcrumb
  • 1 egg, beaten
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar

Preheat the oven to 350 degrees. In a bowl, beat the egg. In a separate larger bowl or plate, add the breadcrumb. Dip each piece of chicken into the egg, then the breadcrumb, making sure to coat it entirely. Place the chicken in a glass baking dish coated with non-stick spray. Cover with tin foil and bake for 20 minutes, turning the chicken at the halfway point. In a small bowl mix together the olive oil and balsamic vinegar. Remove the foil and brush the chicken liberally with this mixture. Let bake uncovered for another 5 minutes. Serve warm.

Nutritional info per cutlet: 130 calories, 9 g fat, 10 g carbohydrates, 3 g protein, 115mg sodium. Note: The fat, calories and carbs will likely be less, as you aren't eating the entire portion of breadcrumb and egg, but dipping the chicken in them. 

Get more tips and recipes for seasonal eats at Made By Michelle.

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