2011 Meals: 5/23-5/29

Meal Plan for May 23, 2011 - May 29, 2011

Monday, May 23, 2011: Pizza, salad (Pizza was on sale at the grocery store.)

Tuesday, May 24, 2011: Sweet pork roast, rice, fresh green beans

Wednesday, May 25, 2011: Parmesan chicken, rice, vegetables

Thursday, May 26, 2011: Leftovers

Friday, May 27, 2011: Steak, rice, broccoli

Saturday, May 28, 2011: Pasta?

Sunday, May 29, 2011: Pork ribs (We'd typically have rice and vegetables to go with the ribs.  We're going to a missionary farewell gathering this time, and this is our contribution.)

Recipe of the week: Parmesan Chicken
This is a fast, easy, tasty recipe.  I hope you enjoy it!

Ingredients

• *1 bag frozen chicken tenders or nuggets, thawed
• 1 cube/stick (1/2 cup) melted butter or margarine
• 2-3 cups uncrushed corn flakes (makes 1 cup crushed)
• 1 cup Parmesan cheese, shredded
• 1 packet Good Seasons Italian dressing mix (powder) [You can find this at Wal Mart or other grocery stores in the Ranch dip or salad dressing aisle.]

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Mix dry ingredients (corn flakes, cheese, dressing mix) together in a large bowl.
3. Dip chicken in butter.
4. Dip buttered chicken in corn flake mixture to coat.
5. Place coated chicken in 9"x13" glass baking dish.
6. Bake for 20 minutes, making sure chicken is cooked through.
7. Serve hot.

Footnotes

• *2-3 lbs. boneless, skinless chicken thighs can be substituted for frozen chicken tenders.  Serves 8.  For whole pieces, double the ingredients (or use less chicken), and bake for 40-60 minutes (until cooked through). For cut-up pieces, bake for 20 minutes as directed above.