What's for Dinner-Week 2

Last week was such a successful week for starting my meal planning. Not one day did I lose momentum but rather picked up speed as each day passed. With each fabulous meal, I became more inspired for the next day and the next day after that. I actually looked forward to coming home and cooking dinner for my husband.  The age old question, "What's for Dinner" became the highlight of my day...

Anyone who has heard of The Newlyweds Cookbook knows that the recipes are tailored for two people rather than feeding a crowd.   I opted to scale down my recipes in the same way so that we don't have a weeks worth of lunch leftovers.   I love leftovers but I wanted to appreciate the food I was preparing and eating, not tire of it.  In most cases the yield will indicate 2 servings unless

otherwise noted.

Here was last weeks menu:

Day 1 Slow Cooker Chicken Tostada's
Day 2 Pineapple and Pepperoni Pizza
Day 3 Chicken Kiev with Garlic Mashed Potatoes and Sautéed String Beans and Mushrooms
Day 4 Date Nite!
Day 5 Slow Cooker Chicken in a Mushroom Cream Sauce

Day 1 and Day 2's Recipes can be found on the second post for The Diary of the Housewife that wears a Pearl Necklace

Chicken Kiev
Yield: 2 Servings

A fabulous presentation and tasted as good as it looks.  Great for when you are entertaining guests and want that "Wow" factor. 

Ingredients:

• 2 skinless, boneless chicken breast halves
• Trader Joes herb butter
• 1 eggs
• 1 1/2 tablespoons water
• 1/2 cup all-purpose flour
• 1/2 cup dry Italian Panko
• 1/4 cup chopped fresh parsley for garnish

Directions:

1. Preheat oven to 425 Degrees.  Spray dish for baking.  Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Spoon about a Tablespoon of Butter place on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
2. In a small bowl, beat egg with water. Place panko in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then panko. Place coated chicken in a shallow dish
3. Place coated chicken, seam side down, in prepared pan. Bake, uncovered, about 35 minutes or until juices run clear.Remove toothpicks and garnish with fresh parsley

Note:  There are many variations to this recipe.  Alternatively you can use bread crumbs or cornflakes rather than panko.  You could even add a sweetness and use captain crunch cereal!  Use your imagination...The possibilities are endless. 

Bon appetit!

Chicken in a Mushroom Cream Sauce

Yield: 2-3 Servings

This was by far my favorite meal of the week.  The lemon pepper pasta perfectly complemented the citrus in the chicken.  It literally fell apart, it was so tender!

Ingredients:

• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon lemon-pepper seasoning
• 2 bone-in chicken breast halves, skin removed (7 ounces each)
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) sour cream (For a healthier version, use light sour cream)
• 1/2 cup dry white wine or chicken broth
• 1/2 pound fresh mushrooms, sliced
• Trader Joes Lemon Pepper Pappardelle Pasta
• Dry or Fresh Parsley for garnish, finely chopped

Directions:

• In a small bowl, combine the first four ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream, and wine; stir in mushrooms. Pour over chicken.
• Cover and cook on low for 6 hours.  Plate chicken over pasta and pour sauce over top.  Garnish with parsley.