Menu planning ~Week of July 25

We are going out of town for a mini vacation:) this week. So this week's meal plan is going to be short.

Monday - leftover lemonade chicken, rice, corn

Tuesday - spaghetti, garlic bread

Wednesday - eating out

Thursday -eating out

Friday -breakfast for dinner

Saturday - ham, potatoes, veggies
Happy eating, Traci

Healthy Chicken Nuggets (Baked not fried)

I found this recipe on Mel's Kitchen Cafe blog. Since the Wee One loves chicken nuggets, I decided to make a bunch of these and then freeze them for an easy meal.

Stars of the recipe:

• 2 to 3 thick slices of whole wheat bread (You want 1 c. of crumbs.)
• 1/2 tsp. basil
• 1/2 tsp. oreano
• 1/4 c. freshly grated Parmesan cheese
• 1/2 c. panko crumbs
• 1 Tbsp. extra virgin olive oil
• 2 egg whites
• 1 Tbsp. water
• 4 lrg. (2 lbs) boneless, skinless chicken breasts, cut into 1-inch sized pieces.  (Either have the chicken partially frozen and then cut it.  Or use kitchen shears to help you cut up the chicken.  Just make sure you really clean the kitchen shears afterwards.)

Steps:

1. Preheat oven to 425 degrees F. Line a large. rimmed baking sheet with foil and spray with cooking spray.
2. In a food processor, place the slices of whole wheat bread and pulse until crumbs form. Add the basil, oregano and Parmesan cheese and pulse until combined. Pour the bread crumbs into a shallow dish (like a pie plate) and mix in the panko crumbs.
3. In a small bowl, whisk together the olive oil, egg whites and water until well combined. Pat the chicken cubes dry with a paper towel and season with salt and pepper. Toss the chicken cubes in the egg white/olive oil mixture before taking a few of them at a time and rolling them in the bread crumb mixture to coat evenly.
4. Place the coated chicken nuggets on the prepared baking sheet and bake for 8 minutes. Using a pair of tongs, carefully flip the nuggets over (taking care not to remove the breading) and bake for 5 minutes longer, or until cooked through (the exact time will depend on the size of the chicken pieces).  

Happy eating, Traci

Homemade French fries

I forgot to take any pics of the French fries. 

The Wee One's favorite meal is chicken nuggets and French fries.  I put that on our meal plan last week.  We never got to it so it was moved to this week's meal plan.  I'm glad we did because my hubby fixed our fryer so we could have fast food type French fries.  Yummy!

These take time but the rewards are so worth it.

Stars of the recipe:

• russet potatoes (I used 4 and ended up with enough for 5 people.)
• salt (sea or seasoned)
• vegetable oil (for the fryer)

Steps:

1. If you want no skin on the potatoes, peel them now.  (I keep the skin on my potatoes.)
2. Cut the potatoes into French fry size pieces.  I wish I had a method but I don't.  I do cut the potatoes in half long ways and then half again long ways.  After that, I try to get them into French fry size pieces.  (My hubby likes them thinnish so I get them down to that size.)  Place them in a bowl.
3. Fill the bowl to about an inch over the potatoes.  Let it sit for about half an hour.  In the mean time, lay a cookie sheet with paper towels on it to the side.
4. After the half an hour, drain the potatoes and then  pat them dry.  You want no moisture on the potatoes at all.  (I put a clean kitchen towel back in the rinsed out bowl and then dropped the potatoes on there.  I patted each layer with the kitchen towel to assure there was no moisture on the potatoes.)
5. Meanwhile put the oil in your fryer and wait for it to warm up.  You know it's ready when you put a wooden spoon in there (handle side down) and there are bubbles around the handle.
6. Put a layer of potatoes in the fry basket and then into the fryer.  Shake the fry basket until all the potatoes are in the oil.  Cook for about 5 minutes.
7. After the fries are cooked, take the fry basket out of the fryer.  Transfer the fries to the prepared cookie sheet.  (I put a plate under the fry basket while transfering the fries so I don't spill any of the hot oil.)  Immediately season the fries.
8. Continue with the other potatoes until all of the fries are cooked.  Enjoy!

Happy eating, Traci