Martha Len Nelson

March is National Nutrition Month, with March 10 set aside as Registered Dietitian Day.

Each day, we are learning more about how foods and our bodies interact.

I, personally, try to avoid too much fat, sugar and sodium.

Mary Ann Afflerbach, president-elect of the North Texas Dietetic Association, sent me two of her favorite recipes that she has modified for her family.

I’ll share one of them with you today, and save the other for later.

Which reminds me, don’t be late to make your reservations for the Denton Woman’s Club book review set for March 27 at 11 a.m., when the always innovative Donna Trammell, accompanied by Bob Rogers, presents a program titled “At This Theatre.”

Cost is $15. Call 940-382-8954, 940-382-6117 or 940-382-9597 to make reservations.

Baked Parmesan Chicken

 1 cup bread crumbs or crushed saltine crackers

 1/4 cup Parmesan cheese

 1/2 teaspoon salt

 1/2 teaspoon oregano

 1/2 teaspoon basil

 1/3 teaspoon garlic powder

 1/4 teaspoon pepper

 3 to 4 boneless chicken breasts

Use nonstick spray oil to grease a 9-by-13-inch pan. Preheat oven to 350 degrees.

Place the bread crumbs — or crackers — Parmesan cheese, salt, oregano, basil, garlic powder and pepper into a large plastic bag and mix well.

Place a chicken breast into the plastic bag; shake until well coated, then place it into the pan.

Repeat this step for each chicken breast.

Lightly spray each chicken breast with the nonstick spray oil.

Bake for 30 minutes or until chicken is no longer pink inside and juices run clear.

Afflerbach estimated the nutritional content: about 256 calories, 5 grams of fat, 56 milligrams of cholesterol, 24 grams of carbohydrates and 2 grams of fiber.

Martha Len Nelson was co-owner of M&M Catering in Denton until she retired in 1996. She still caters an occasional benefit luncheon. Contact Mrs. Nelson by calling 940-382-9597 or by e-mailing mlnelson29@verizon.net .