I cannot believe Easter is coming so early this year! We have decided to take full advantage of the long weekend and embark on our first camping trip of the year. I think we will be heading stateside, hopefully to meet up with my favorite Chicks :P So I have yet to meal plan those days as we are not allowed to bring many items across the line. Yes, the imaginary one we call the border. But I will keep you posted to the weekend meal plan.
In the meantime, share your Easter plans in my comments! I would love to know what food traditions you and your family look forward to! I know Lu cannot wait to make nests but more on that later.....
Monday - Chicken Strips & Sweet Potato fries
1 lb chicken fillets
1/2 cup buttermilk
salt & pepper
1/2 tsp paprika
1 cup corn flakes, crushed into fine crumbs
1 cup panko bread crumbs
salt & pepper
In a small bowl, mix buttermilk, salt, pepper and paprika. Add in fillets and marinate for at least 30 minutes.
Preheat oven to 375°F.
Mix corn flakes and panko (try crushing them together a bit in a mortar or in a plastic bag with your palm to make flakes smaller) together on a plate, season with salt & pepper (and any other herbs or spices you may want).
Place one or two pieces of chicken at a time on plate, thoroughly coating each piece in crumbs.
For best results, bake on a greased metal cooling rack set atop a baking sheet. This allows the hot air to crisp all sides of the strips, instead of just one side. If you cannot get this set up, simply spray a baking sheet with baking spray and place strips directly on sheet.
Bake for 8-10 minutes or until thoroughly cooked.
Honey Mustard Dip
1/3 cup low fat Mayo
1-2 Tbsp liquid honey (depending on taste)
2 heaping Tbsp Dijon mustard
Mix all ingredients in a bowl.
Serve alongside chicken strips.
Sweet Potato Fries
4 sweet potatoes
2 egg whites
1 tbsp vegetable oil
1 tsp ground cumin
1 tsp ground paprika
½ tsp salt
½ tsp pepper
½ cup light mayo
1 tsp lime juice
¼ tsp curry paste
Peel potatoes; trim ends and sides to create rectangles. Cut lengthwise into 1/2-inch thick slices; cut each lengthwise into 1/2 -inch wide strips.
In large bowl, whisk egg whites until frothy. Whisk in oil, cumin, paprika, salt and pepper. Add potatoes, tossing to coat. Spread on 2 parchment paper–lined rimmed baking sheets.
Bake in top and bottom thirds of 425°F (220°C) oven for 30 to 35 minutes, rotating and switching pans halfway through, until tender and edges are browned and crisp.
Meanwhile, in small bowl, whisk together mayonnaise, lime juice and curry paste; serve with potatoes. Makes 4 to 6 servings.
8 slices bacon
4 boneless skinless chicken breast
1/2 tsp each salt and pepper
1 plum tomato
4 large whole wheat tortillas
4 romaine lettuce leaves, chopped
In a skillet, fry bacon until crisp, set aside on paper towel to drain. Drain fat from pan. Holding knife horizontally, slice each chicken breast throught the thickest part and open like a book, pound to even thickness. Sprinkle with salt and pepper. Cook in same skillet over medium-high heat, turn once, until nicely browned and no longer pink inside, 6-8 minutes. Transfer to cutting board and slice.
Slice tomato in half length wise; slice crosswise. Spread garlic mayo over tortillas. Top with chicken, bacon, lettuce and tomatoes. Roll up & slice in half
1 large clove garlic
1/4 cup light mayo
1 tsp lemon juice
dash hot pepper sauce
Mince garlic with salt until smooth paste; stir into mayonnaise along with lemon juice and hot pepper. Set aside.
Wednesday – Lasagna
Prepare noodles as directed. In a skillet brown ground meat ,onion and garlic. Once meat is cooked add tomato sauce and wine. Allow to simmer 5-10 mins.
In a large bowl combine ricotta, cottage cheese, feta, spinach and egg.
Place one layer of noodles on bottom of a 9 X 13 casserole dish, layer meat mixture, noodles, cheese mixture, ending with noodles. Top with Mozzarella and bake in oven at 350 for 45 mins.
Thursday – Leftover lasagna
Friday, Saturday, Sunday - Away, away, away!