Tonight was leftover greens from the night before, creamed spinach for the kids who made it clear that the adult greens weren't going to pass muster again, leftover brown rice (reheated in melted butter), and crispy chicken cutlets (breasts cut in half lengthwise to make them thin), coated in salted heavy cream and then breadcrumbs and pan-fried in olive oil. My kids LOVE lemon juice (suck lemon halves regularly), so the creamed spinach and crispy chicken got a healthy dose of that on top.
QUICK CREAMED SPINACH: Melt a tablespoon of butter in a small pot. When melted, add a few handfuls of chopped frozen spinach (directly from the bag in the freezer I always have as backup). Cover and cook over medium heat until the spinach is defrosted. Uncover and add about 1/4 cup of heavy cream, pinch of salt, and cook uncovered until the mixture is thickened, stirring, about 3 minutes. Remove from heat and squeeze over lemon juice to make it sing.
BREADCRUMBS: Had leftover breadcrumbs from a cooking class that I used. Leftover bread (tough heals that I save in a bag in the freezer for when I have time to make crumbs) pulverized in the food processor. Added a raw garlic clove, a handful of slivered almonds (pistachios or pecans would also be excellent), salt, pepper, and the zest of a few clementines I had lying around. Amazing! Just froze the leftover crumbs (you can tell I love my freezer) last week, and already have a use for them last night.
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