Finally I’m back to grocery shopping! Sorry I didn’t post this yesterday, after a weekend of traveling I’m still trying to get life back in order (:
Monday- Lighter Sesame Chicken
Tuesday- Taco Tuesday! Beef & Chicken Soft Tacos
Chicken & Beef Soft tacos- For the meat I start off with two skillets, one for each meat. In each I sautee 1/2 of a large yellow onion, chopped, & a clove of chopped garlic in a bit of olive oil. Once that softens I’ll add the meat. Ground beef in one and shredded chicken in the other. (I boil the chicken breasts until they’re mostly cooked- around 5-6 min, then shred with fork). In each I’ll add 1/2 of the taco seasoning according to packet directions. Now keep in mind the chicken is already cooked so keep that skillet on low and just simmer the shredded chicken in the taco sauce.
For toppings I’ll put some sour cream, cheddar cheese, guacamole, chopped tomatoes and shredded lettuce in small bowls. Throw some tortillas in the oven to heat them up and wah-la! Taco Tuesday!
Wednesday-Moussaka (BTW- last time I made this it was AMAZING! Sooo yummy, P loved it!)
Thursday- Salmon & Zuchini in Parchment
Friday- Parmesan Crusted Chicken Strips with tangy mustard dipping sauce ( I like to serve this dish with steamed brocoli too)
Ingrediants: Italian Breadcrumbs, 1/2 cu grated Parmesan cheese, coarse s & p, 1 lg egg-beaten, 4 boneless skinless chicken breast cutlets, 2 tbs olive oil, 2 tbs fresh lemon jc, 1 tbs dijon mustard, 2 tbs cold butter, 2 tbs chopped parsley
1- In a large bowl mix 1 cu breadcrumbs with Parmesan & parsley. Now if you dont have parm and parsley it is in the Italian breadcrumbs already. I just like to add it so it has more flavor and some nice fresh aspects to it
2-Crack egg in another bowl, one at a time dip each cutlet into the beaten egg and then in teh breadcrumb mixture. Press crumbs on firmly.
3-Heat 1 tbs olive oil in large skillet over medium to med-hi heat. Cook cutlets, two at a time, adding remaining oil for 2nd batch, until cooked through. 2-3 min per side.
4-Wipe skillet clean. Add lemon juice and 1/4 cu water; cook over low until steaming, 1 minute. Add mustard. Remove pan from heat and stir in butter until combined. Serve cutlets with sauce and enjoy!
