Makes 4 Servings
1 1/2 cups marinara sauce
1 large egg white
1/4 cup whole-wheat or plain breadcrumbs
3 tbsp freshly grated Parmesan cheese
4 (5-oz) skinless, boneless chicken breasts
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tbsp olive oil
2 oz part-skim mozzarella, shredded (about 1/2 cup)
8 oz spaghetti, cooked according to package directions
1. Heat oven to 400°F. In a medium saucepan, heat marinara sauce over low heat; keep warm.
2. In a shallow bowl or pie late, beat egg white. In another one, combine breadcrumbs and Parmesan. Season chicken with salt and pepper. Dip each chicken breast in egg white, then coat with breadcrumb mixture.
3. In a large nonstick, ovenproof skillet, heat oil over medium heat. Add chicken and cook, turning once, until golden all over, 3 to 4 minutes per side. Remove skillet from heat. Spoon 3 tbsp marinara over each chicken breast, sprinkle with mozzarella, and bake in oven until chicken is cooked through and cheese is melted, 10 to 12 minutes.
4. Turn on broiler. Place skillet under broiler until cheese lightly browns, about 1 minute.
5. Divide cooked spaghetti evenly among four plates; top with remaining sauce and serve with chicken.
Recipe taken from Redbook, July 2011
Monday, June 20, 2011
Tuesday, June 14, 2011
Menu Plan Tuesday: June 12-19
I know I have been slacking off again lately with the menu plans. And it has definitely been showing at our house! I hate weeks that I don't have a plan! I end up not figuring out until like 5:30 what I want to make for dinner. Then it seems like nothing sounds good or I am missing like 1 ingredient or somthing. Not fun. It is just that the last few Mondays have been really busy, so I haven't had time to sit down and do a plan. I suppose I could have done it like on Saturday (LOL), but that just isn't my style! :) So, since I didn't make one yesterday, but I don't want to have another crappy meal week, I am going to make one today. :)
We are going CAMPING (YEAH!) this weekend, so there is a bonus on this menu: Camping Food. Enjoy! :)
Monday-Chicken Pesto Lasagna (freezer meal), Green Salad, Garlic Bread
Tuesday-Glad Thai Dings, Stir Fry Veggies, Rice
Wednesday-Leftover Buffet
Thursday-Beijing Beauty, Green Salad, Rice
Friday-Camping-Dinner on the Road
Saturday-Camping-Breakfast: Egg Muffins, Lunch: Turkey Lettuce Wraps, Dinner: Chicken Fajitas
Sunday-Camping-Breakfast: Breakfast Scramble, Lunch: Bagel Sandwiches
Camping: Breakfast Scramble
Frozen hash browns
1 lb bacon
12 eggs
1 1b shredded cheddar cheese
At home: Cut bacon into 1-inch pieces and put into a plastic bag. Whisk eggs and place into a jar.
At camp: In a skillet, cook the bacon. Remove the bacon and add the hashbrowns. Cook until browned. Add the bacon back into the skillet. Pour the eggs over the hash browns and bacon. Stir until cooked through. Add the cheese and stir until melted.
1 lb bacon
12 eggs
1 1b shredded cheddar cheese
At home: Cut bacon into 1-inch pieces and put into a plastic bag. Whisk eggs and place into a jar.
At camp: In a skillet, cook the bacon. Remove the bacon and add the hashbrowns. Cook until browned. Add the bacon back into the skillet. Pour the eggs over the hash browns and bacon. Stir until cooked through. Add the cheese and stir until melted.
Camping: Chicken Fajitas
Fajita Marinade (taken from AllRecipes.com)
1/4 cup beer
1/3 cup fresh lime juice
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp chopped cilantro
1/2 tsp ground cumin
salt to taste
Chicken breast, cut into strips
Onion, chopped
Red Bell Pepper, chopped
Green Bell Pepper, chopped
Shredded Cheese (optional)
Sour cream (optional)
Tortillas
At home: Mix all the ingredients together. Add to a plastic bag. Marinade strips of raw chicken in the marinade for at least 1 hour in the refrigerator. Remove chicken and discard marinade. Cook chicken with chopped vegetables until cooked through. Cool and then place in a plastic bag.
At camp: When ready to eat, heat over fire in foil (or over the campstove). Serve in tortillas with cheese and sour cream (if desired).
1/4 cup beer
1/3 cup fresh lime juice
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp chopped cilantro
1/2 tsp ground cumin
salt to taste
Chicken breast, cut into strips
Onion, chopped
Red Bell Pepper, chopped
Green Bell Pepper, chopped
Shredded Cheese (optional)
Sour cream (optional)
Tortillas
At home: Mix all the ingredients together. Add to a plastic bag. Marinade strips of raw chicken in the marinade for at least 1 hour in the refrigerator. Remove chicken and discard marinade. Cook chicken with chopped vegetables until cooked through. Cool and then place in a plastic bag.
At camp: When ready to eat, heat over fire in foil (or over the campstove). Serve in tortillas with cheese and sour cream (if desired).
Camping: Turkey Lettuce Wraps
Tortillas
Turkey Sandwich Meat
Shredded Cheese
Lettuce
Tomatoes (optional)
Red Onion (optional)
Ranch Dressing (or whatever you like)
Cooked Bacon
Take a tortilla and put some dressing on it. Add the turkey, cheese and bacon. Add the vegetables. Roll the tortilla up like a wrap.
Turkey Sandwich Meat
Shredded Cheese
Lettuce
Tomatoes (optional)
Red Onion (optional)
Ranch Dressing (or whatever you like)
Cooked Bacon
Take a tortilla and put some dressing on it. Add the turkey, cheese and bacon. Add the vegetables. Roll the tortilla up like a wrap.
Camping: Egg Muffins
English Muffins
Eggs
Cheese
Sausage Patties
Before you leave, cook the eggs (one or two per muffin) in a bowl or cup the same size as the English muffin in the microwave. Place the eggs in a sandwich bag. If your sausage patties are not pre-cooked, you can pre-cook those at home as well and put them in a sandwich bag as well.
At camp, toast the English muffns on the grill. Warm up the eggs and sausage. Place one egg round and one sausage patty on half a muffin. Add a slice of cheese. Top with the other half of the muffin. Enjoy!
Eggs
Cheese
Sausage Patties
Before you leave, cook the eggs (one or two per muffin) in a bowl or cup the same size as the English muffin in the microwave. Place the eggs in a sandwich bag. If your sausage patties are not pre-cooked, you can pre-cook those at home as well and put them in a sandwich bag as well.
At camp, toast the English muffns on the grill. Warm up the eggs and sausage. Place one egg round and one sausage patty on half a muffin. Add a slice of cheese. Top with the other half of the muffin. Enjoy!
Beijing Beauty
Makes 6 Servings
Glaze
1/4 hoisin sauce
2 tbsp freshly squeezed lemon juice
1 tbsp each Dijon mustard and liquid honey
1 tbsp each toasted sesame oil and reduced-sodium soy sauce
1 tbsp grated gingerroot
2 tsp minced garlic
2 tsp grated lemon zest
3 pork tenderloins (12 oz each)
1. To make glaze, combine all ingredients in a small bowl and mix well. Set aside.
2. Preheat grill to medium-high setting. Spray grill rack with cooking spray or brush lightly with oil. Grill pork for about 16 minutes, turning occasionally. Pork should be just slightly pink in the center. Do not overcook pork or it will be dry.
3. Brush pork generously with glaze durning the last 5 minutes of cooking time. Baste, baste, baste! The more you baste, the better the taste!
4. Place pork on a cutting board, cover loosely with foil, and let rest for 5 minutes. Cut pork into thin slices and serve.
Recipe taken from
Glaze
1/4 hoisin sauce
2 tbsp freshly squeezed lemon juice
1 tbsp each Dijon mustard and liquid honey
1 tbsp each toasted sesame oil and reduced-sodium soy sauce
1 tbsp grated gingerroot
2 tsp minced garlic
2 tsp grated lemon zest
3 pork tenderloins (12 oz each)
1. To make glaze, combine all ingredients in a small bowl and mix well. Set aside.
2. Preheat grill to medium-high setting. Spray grill rack with cooking spray or brush lightly with oil. Grill pork for about 16 minutes, turning occasionally. Pork should be just slightly pink in the center. Do not overcook pork or it will be dry.
3. Brush pork generously with glaze durning the last 5 minutes of cooking time. Baste, baste, baste! The more you baste, the better the taste!
4. Place pork on a cutting board, cover loosely with foil, and let rest for 5 minutes. Cut pork into thin slices and serve.
Recipe taken from
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