Thursday, March 10, 2011

This Weeks Menu

Kitty in the Tack Room (on my Wagon Blanket)
Lager in the barn
Playing with a large paper tube. Sometimes the package is better than the gift!
Friday :Salad Topped with (Picked) Rotisserie Chicken
Saturday: Turkey Sliders Onion Soup
Sunday:Short Ribs
Tuesday :Beef and Broccoli Stir Fry
Wednesday Crunchy Chicken Tenders Sweet Potato Fries
Thursday :French Dip Sandwiches
Turkey Parm Sliders
1 pound ground turkey

1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons grated Parmesan cheese
salt & pepper to taste
4 slices mozzarella cheese, each slice cut into quarters
1/4 cup pasta sauce - homemade or store bought
1/2 cup shredded romaine lettuce
12 dinner rolls, split and toasted
Preheat oven to 350 degrees.
Crunchy Chicken Tenders


2/3 cup mayonnaise

2 teaspoons dehydrated onion flakes

2 teaspoons dry mustard (you can also use bottled mustard)

Bread Crumbs (I use my homemade)

1 pound chicken tenders
Preheat oven to 425 degrees. Lightly spray a baking sheet with nonstick cooking spray.
Combine 2/3 cup mayonnaise, the onion flakes and mustard in a shallow bowl. Mix well. In another bowl, place the breadcrumbs.
Dip the chicken in the mayonnaise mixture, then coat with the breadcrumbs. Arrange the coated chicken on the prepared baking sheet.
Bake the chicken until cooked through and the juices run clear when pierced with a knife, about 15 minutes.

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