Sunday, March 28, 2010

Hippity- hoppity!

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.

Curry Mayonnaise:
Meanwhile, in small bowl, whisk together mayonnaise, lime juice and curry paste; serve with potatoes. Makes 4 to 6 servings.

Tuesday - Chicken Club Wrap w/garlic mayo

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

Garlic Mayo
1 large clove garlic
pinch salt
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

1 box lasagna noodles
1lb ground beef or other ground meat
1 diced onion
4 cloves smashed garlic
½ cup red wine
1 can tomato sauce
1 container ricotta cheese
1 container low fat cottage cheese
1 small block crumbled feta
1 egg
1 bag/bunch spinach
approx 4 cups low fat shredded mozzarella


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!


Tanya said...

Hey Amb,

Everything looks yummy as always! When we make our chicken strips, we use yogurt to coat them - keeps them nice and moist and the flavour is good.

You're doing a great job!

Nicki Beard said...

I do not meal plan currently but I am gathering lots of information so I can figure out how to start doing it. Love your blog Amber!!