Monday, February 08, 2010

menu planning monday: week of 2/8

um, i just realized that i don't have a spectacular, romantic meal planned for Valentine's Day. it's on Sunday, the day we usually go out to eat for lunch and have leftovers or cereal for dinner. can we eat leftovers by candlelight and call it romantic? hmmmm. ...HELP!

this week's M-F Menu Plan and links & recipes:
monday: Crockpot meatloaf, baked potatoes and asparagus (Sally & Julio's going away dinner. sniff.)
tuesday: Chili's tortilla crunch chicken (Chili's? BigGirl's favorite restaurant. She'll love this.)
wednesday: Crockpot chicken parmesan (I can't wait to make this, it looks so delicious and easy.)
thursday: family night, no cooking (I'm thinking SushiYaa)
friday: BYO Tostadas (this has become one of my family's favorites, and it's so easy!)

Chili's Tortilla Crunch Chicken

1 package dry onion soup mix
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup crushed tortilla chips
1 1/2 pound boneless skinless chicken breasts
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons water

Preheat oven to 375 degrees. Coat a large baking sheet with vegetable cooking spray.
Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside.
Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness. Cut into 1/2- x 3-inch strips. Dip strips in egg then into tortilla chip/spice mixture, coating well. Arrange in a single layer on prepared baking dish; drizzle with butter. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.
(This recipe is from CDKitchen

Crockpot Chicken Parmesan
2-4 boneless, skinless chicken breast halves

1/2 cup bread crumbs
1/4 cup parmesan cheese
1/2 t Italian Seasoning
1/4 t black pepper
1/4 t kosher salt
1 T olive oil
1 beaten egg
sliced mozzarella cheese
favorite jarred marinara sauce

-spread the 1 T of olive oil into the bottom of your crockpot stoneware insert
-whip the egg with a fork in a separate bowl
-mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish
-dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings
-place the chicken breast pieces in the bottom of the crock
-layer 2-3 slices of mozzarella cheese on top
-close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.

-serve with your favorite pasta.
(This recipe is from A Year of Slow Cooking {of course}

Gotta go...rushing over to to see what other people are planning for Valentine's Day dinner. Have a great week, yall!