Damn, I'm hungry

Good Morning! This weeks menu is one I am looking forward to with lots of yummy favorites and 2 new found recipes.  I am looking forward to Monday's Panko Mozzerella Sticks I found on Pass The Sushi I think the kids will love them!  And Tidy Mom's Pizza Buns look DIVINE!!  I mean really, who doesn't like pizza!

I thought I'd try something new and put the plan first and then the recipes, that way the meals won't get lost among the recpies.  So now, if there is something you'd like the recipe for simply scroll down and Viola!  Let me know what you think!

And as always, I'd love to hear from you all.  Tell me your plan for the week, share a favorite recipe or simply say HI!

Until next time, Happy Planning (and eating!)


Monday- Chicken Wings, Panko Mozzarella sticks, veggies and ricotta dip

Tuesday - Lemon butter chicken, steamed veggies and rice

Wednesday - Pizza buns, salad

Thursday - Shrimp fetticini Alfredo

Friday- Spaghetti Squash with tossed veggies

Saturday - Out!

Sunday- Shredded chicken nachos with peppers, salsa, sour cream and guacamole

RECIPES

Ricotta dip
1 container ricotta cheese
lemon juice to taste
salt to taster
pepper to taste

Mix. 

Lemon Butter Chicken
Ingredients


1 tablespoon butter
1/3 cup Italian salad dressing
1 lemon, zested and juiced ( or if you don't have one just use the juice)
1 tablespoon Worcestershire sauce
8 chicken tenderloins
lemon pepper to taste
garlic salt to taste
onion powder to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.

Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.

Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Alfredo Sauce
Ingredients
5 tablespoons sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/2 tsp nutmeg
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta

Directions
Melt butter in medium saucepan over medium/low heat. Add the garlic, cream, nutmeg, white pepper and bring mixture to a simmer. Stir often. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY. While the sauce cooks, boil noodles for 3-5 minutes. Place pasta on serving plates and spoon sauce over pasta.
Home Made Pizza Rolls
Ingredients
2 cans refrigerated pizza crust
garlic salt
Italian Seasoning
1 cup sliced and chopped pepperoni
1 cup shredded cheese (we used Provolone and Pepper Jack)
1/2 cup Parmesan Cheese
Ragu® Sweet Tomato Basil Pasta Sauce for dipping

Directions
Preheat oven to 425
Dust a large cutting board or piece of wax paper with flour and roll out each pizza crust.
Season each crust with garlic salt and Italian seasoning.
Top with cheese and meat
Starting with a short end, roll crust into a tight log
Slice into 1″ sections
Place on lightly greased pan and bake for 10-12 mins.
Serve with Ragu® Sweet Tomato Basil Pasta Sauce for dipping


Panko Mozzerella Sticks
Ingre­di­ents:

16 pieces string cheese, removed from wrappers
1/2 cup flour
2 eggs
3 tbs milk
2 cups panko bread crumbs
1 tbs dried parsley
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. gran­u­lated garlic
Canola oil, for frying

Directions
Slice the string cheese in half.
Place the flour in a small bowl. In another sep­a­rate bowl, com­bine the bread crumbs with the pars­ley, salt, pep­per and gar­lic, stir to com­bine. In a shal­low dish, whisk the eggs with the milk to combine.
To assem­ble, one by one, dust the cheese in the flour, tap­ping the excess off. Next, dip the cheese in the egg mix­ture, cov­er­ing com­pletely. Then lastly, roll the cheese in the panko crumb mix­ture. Gen­tly remove and place on a bak­ing sheet. Place the sheet in a freezer for 20 — 30 min­utes to flash freeze sticks.
To cook, fill a medium saucepan with the canola oil until it reaches a height of about 1 inch. Heat over medium-high heat until hot.
When hot, add the moz­zarella sticks, 8 pieces at a time. Watch closely and turn over to evenly brown, cook­ing less than 2 min­utes. Do not allow the cheese to bub­ble and leak. Remove and drain on a paper towel lined plate. Enjoy!

Spaghetti Squash
Ingredients
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2.Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3.Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4.Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.