Friday, March 4, 2011

menu

This week we've been cooking a lot of tasty things for dinner so I thought I'd share. (I'll put the recipes at the end of the post.) Happy cooking! (Oh, and I'd love to hear what y'all have been cooking. I always need new ideas!)

Monday: Chicken Piccata, Whole wheat pasta with  sauteed peas and summer squash, toss with Olive oil and seasonings

Tuesday: Oven Fried Chicken (don't freak out about it being Paula D.- actually not unhealthy and no butter! I added some rosemary to the crumbs and it was really good!), asparagus, and mashed sweet potatoes (Baked them and pealed, then mashed them with some milk, cinnamon, and brown sugar)

Wednesday: Eric has class
Thursday: Mission's Dinner- But I brought these carrots and they were really good and cost barely anything to make)

Friday: Pizza (Publix sells really good pizza dough in the bakery section), bread sitcks, salad, and brownies (This selection is for Eric :)

Saturday: Mini-Apple Cheddar Turkey Meatloaves, roasted red potatoes, and brocolli

Sunday Lunch: Salsa Verde Burritos 

Chicken Piccatta (serves 4)
8 chicken cutlets (or 4 breasts)
flour
4 tbsp. oil
1/2 cup white wine (or cooking wine)
2 tsp. minced garlic
1 cup chicken broth
4 tbsp. fresh lemon juice
2 tbsp. capers (next to the olives in the store)
4 tbsp. butter
8 thin lemon slices
- Put chicken in a ziploc and pound it thin. Dust with flour, salt, and pepper.
- Add oil to a pan heated on med-high. Saute chicken ~2 minutes per side. Remove
- Deglaze (aka pour in liquid and scrape bottom of pan) with wine. Add garlic cook.
- Add broth, lemon juice, capers. Return chicken to pan and cook until ready on each side.
- Remove chicken. Finish sauce- spread a layer of lemon slices in bottom of pan. Add butter and stir until it melts. Pour sauce over chicken and garnish with parsley.

This meal sounds complicated, but it isn't. Eric actually made it on Monday :) It is good for an everyday meal or good for company. If it is just us 2 I just use 2 pieces of chicken and half the sauce recipe!

Mini Apple-Cheddar Turkey Meatloaves



• 1 to 1 ½ pound ground turkey
• ¼ cup Panko


• 1 medium onion, shredded


• 1 medium size Granny Smith apple, peeled, cored, and shredded


• 1 large egg, lightly beaten


• 1 tsp. salt


• ¾ tsp. pepper


• 1 ¼ cups shredded Cheddar cheese, divided

(I got this recipe out of a magazine, but I add ~2 tbsp. of brown sugar, a little bit of Dijon mustard, and a little bit of curry powder)


1. Preheat oven to 375. Gently combine ground turkey and next 6 ingredients, and ½ cup cheese. Spoon turkey mixture into lightly greased muffin cups.


2. Bake for 16 minutes. Sprinkle with remaining ¾ cup cheese. Bake 5 minutes or until cheese is melted and a meat thermometer inserted into centers of meat registers 165.


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