School Brings Routine

Excuse me for jumping up and down with joy, but I just can’t help it. School started this week. We’re back on a routine!

It’s not that we haven’t had a pretty good summer, because we’ve enjoyed ourselves. The kids have taken classes and trips. They’ve had sleepovers, lemonade stands, visits to Green Bluff and expeditions to the new Spokane Valley Mall.

We’ve also mourned the loss of some special people who died this summer. Their passing has made us treasure even more the lives of those whom we touch.

A few summer decisions were not popular with the girls. First, we banned all carbonated soda pop. My husband sneaked in a case for himself, which didn’t take the girls long to find. They protested loudly, but they settled for Snapples and fruit juices.

Then, we cut back on sweets and sticky foods. This was a necessity for my oldest, who got braces. We realized, however, that no one else really needed this junk food.

We made lots of trips to fruit stands, such as the Farmer’s Market on East Sprague. There is nothing sweeter than a juicy ripe peach or apricot and nothing more enticing than just-picked corn on the cob.

There’s more food fun coming next weekend. It’s our neighborhood block party, a good time to mingle with both new and familiar neighbors. Someone’s always requesting a recipe at this potluck get-together.

Your family will be asking for seconds of this flavorful chicken breast dish. It’s a great start as you settle down to the routine of school days.

Chicken Breasts With Cumin, Coriander and Lime

From the September issue of Good Housekeeping magazine.

3 tablespoons fresh lime juice (about 2 limes)

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon salt

1 teaspoon sugar

1/8 teaspoon ground red pepper (cayenne)

4 medium skinless, boneless chicken breast halves (about 1-1-1/4 pounds)

Nonstick cooking spray

1 tablespoon chopped fresh cilantro leaves In large bowl, mix lime juice, cumin, coriander, salt, sugar and ground red pepper; add chicken, tossing to coat.

Spray pan with nonstick cooking spray; heat over medium-high heat until hot but not smoking. Add chicken and cook 5 to 6 minutes per side or until juices run clear when thickest part of breast is pierced with tip of knife, turning once and brushing with any remaining cumin mixture halfway through cooking.

To serve, place chicken breasts on a platter and sprinkle with cilantro.

Yield: 4 servings.

Nutrition information per serving: 150 calories, 3 grams fat (18 percent fat calories), 27 grams protein, 3 grams carbohydrate, 72 milligrams cholesterol, 600 milligrams sodium.

, DataTimes MEMO: The goal of Five and Fifteen is to find recipes where you can do the shopping in five minutes and the cooking in 15. Merri Lou Dobler, a registered dietitian and Spokane resident, welcomes ideas from readers. Write to Five and Fifteen, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

The following fields overflowed: SUPCAT = COLUMN, RECIPE - Five and Fifteen