Lemony Chicken

Lemony Chicken

 I found this recipe in a magazine and adapted it.  It turned out delicious.  I was able to get my daughters involved in the cooking process.  They even asked for seconds of the chicken!

PREP TIME: 20 minutes / COOK TIME: 15 hour
TOTAL TIME: 35 minutes
SERVINGS: 4

 

Ingredients

• 4 boneless skinless chicken breasts
• 1 TBSP Dijon Mustard
• 1/4 TSP Salt
• 1/4 TSP Pepper
• 1/4 Cup seasoned panko bread crumbs
• 2 TBSP Olive oil
• 2 lemons, 1 sliced and 1 zested and juiced
• 1 TBSP capers drained and rinsed

Instructions

1. Place each chicken breast in a gallon zip top bag.  Pound with a meat mallot using the smooth side until even thickness.
2. Remove from zip top bag and repeat with the remaining breasts.
3. Brush one side of the chicken with mustard and sprinkle with salt and pepper.  Sprinkle bread crumbs evenly and pat in with your hand.  Repeat on the other side.
4. Heat a heavy bottom pan over medium high heat and drizzle in olive oil..  Add chicken and cook about 8 minutes turning halfway until the juices run clear. 
5. Remove Chicken and add capers, lemon slices, and lemon juice.Cook for 1 minute and spoon over chicken.
6. Top with lemon zest and enjoy. 

 Don't overcrowd the pan.  I like to use my cast iron for this.  I cooked 2 breasts at a time.

 I got my girls involved.  They love helping out in the kitchen any time they get a chance.

Weekly menu with shopping list 2/24-2/28

Weekly menu for under $100

I love to plan my weekly menu every Sunday night or Monday morning.  I do all my grocery shopping Monday morning when my kids are at school. I rarely have to make another grocery store run the rest of the week, as long as I prepare properly.  With proper planning, one trip is all you need.  So here is this week's menu complete with a grocery list.  I will add pictures as I make the meals each night. 

 

Meatless Monday- Spaghetti Squash casserole with honey glazed carrots

Tuesday- Lemony Chicken with leftover spaghetti squash casserole

Wednesday-Caramelized Pork with melon relish and Napa cabbage

Thursday- Slow cooker Mediterranean Brisket with buttered noodles

Friday- Leftovers

Shopping list

4 Boneless skinless chicken breasts

1 tbsp Dijon mustard

salt

pepper

1/4 cup + 3 tbsp seasoned fine bread crumbs

5 tbsp olive oil

3 lemons

1 tbsp capers

1 small cantaloupe

1 large orange

3 tablespoons hoisin cause

4 6-oz center cut bone-in pork chops

2 cups shredded Napa cabbage

1 3-lb beef brisket

3 tbsp Italian seasoning

2 medium fennel  bulbs

1 14.5oz can diced tomatoes with basil, garlic, and oregano

1/2 cup low sodium beef broth

1/4 pitted olives (kalamata are good)

2 tbsp flour (I like King Arthur whole wheat)

2 Bunches of flat leaf Italian Parsley

1 spaghetti squash
1 small onion, chopped
2 cloves garlic, chopped
1 tsp dried basil
2 plum tomatoes, chopped
1 c (8 ounces) 1% cottage cheese
1/2 c (2 ounces) shredded low-fat mozzarella cheese
1/4 c (1 ounce) grated Parmesan cheese

3 tbsp Honey

6 large carrots

 

Spaghetti Squash Casserole with Honey Glazed Carrots

Spaghetti Squash Casserole with Honey Glazed Carrots

PREP TIME: 15 minutes / COOK TIME: 1 hour
TOTAL TIME: 1 hour 15 minutes
SERVINGS: 6-8
1 large spaghetti squash, halved lengthwise and seeds removed
1 Tbsp vegetable oil
1 sm onion, chopped
2 cloves garlic, chopped
1 tsp dried basil
3 plum tomatoes, chopped
15 ounces Part Skim Ricotta cheese
1/2 c (2 ounces) shredded low-fat mozzarella cheese
1/4 c chopped parsley
1/4 tsp salt
1/4 c (1 ounce) grated Parmesan cheese
3 Tbsp seasoned Panko bread crumbs

1. Preheat the oven to 400°F. Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl.
2. Meanwhile, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.
3. Add the cottage cheese, mozzarella, parsley, salt, and the onion mixture to the bowl with the squash. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.
4. Bake for 30 minutes, or until bubbly and heated through.  If the bread crumbs aren't browning, spray with non stick cooking spray and broil on high for 3-5 minutes. 

For the Carrots

Peel and cut 6-8 carrots

 Cook on Medium high heat in a heavy bottom pan until fork tender.  I like to use a cast iron pan.  I also add a little water to make the coarrots cook a little faster.

 Drizzle in 2-3 tablespoons of honey and stir

 Allow carrots to carmalize and finish cooking until slightly crunchy.