Since I didn't have a lot of time to prep last night's meal yesterday, I marinated chicken cutlets instead of whole breasts so they would marinate more quickly. I marinated thinly sliced chicken cutlets for about 2-1/2 hours in a mixture of olive oil, the juice of 2 large lemons and about 1 tablespoon of Greek Seasoning (by Penzey's) and a pinch of sea salt. Since they are so thin, they not only marinate and become tender more quickly but they only take about 6 minutes or so to cook (and since it was so hot here yesterday, it was a blessing not having to stand outside for long to cook them).
For our side dishes, I made my favorite Yellow Cheddar Squash Casserole. I absolutely love it and so does the rest of my family. I use blanched almond flour, butter, eggs and milk in place of the 52 Ritz Crackers that used to go into the original version I used to make. I also made my Easy Coleslaw as our other side dish. It was a meal that screamed summertime. We enjoyed a complete repeat of this meal tonight and it was so good. For dessert last night I served the Chocolate Zucchini Walnut Cake I made over the weekend and both of my sons absolutely loved it. One of them actually had 2 pieces BEFORE dinner and somehow they both still managed to be able to eat second helpings of dinner, too. It was a perfect summertime Sunday night dinner using retooled versions of some of our old favorite recipes. I snapped a quick photo of my plate this evening which looks almost the same as last night's plate (except I added a sliced Campari tomato this evening). To get my squash casserole recipe, click here to get to it: Yellow Cheddar Squash Casserole. To get to my coleslaw recipe, click here to get to it: Easy Coleslaw. Enjoy!