x-posted from my personal journal
Dinner was exceptionally good tonight so I thought I would share. It's something the whole family will love and one of my personal favorites. I'm sure it's not original, but I drew it up myself so its original to me:)
Shopping List: (feeds 4 adults and 1 child at my house with leftovers, a lot of this you may have at home!)
- 2 pkgs chicken tenderloins
- 2 large lemons
- lemon pepper seasoning
- flour
- vegetable oil
- eggs
- Parmesan almond slivers (with the salad toppings!)
Sides:
- Rice
- Fresh fruit for a salad
- Broccoli
- Velveeta Cheese
For the chicken!:
I make one pkg into breaded chicken tenders and one pkg grilled. Both are really good and you can just do one or the other, but I like variety. So first the breaded chicken!:
Put some oil in a skillet (about 2 cm) and turn the stove top onto med-low. Mix together 4 eggs, the juice of half a lemon, a heavy amount of lemon pepper seasoning, and add the flour last until the mixture has a paste like texture. It needs to be thick but wet enough to stick to the chicken. Roll the chicken tenderloins in the mixture and place in the skillet. I was able to do 3 at a time. Cover and let sit, once the bottoms are golden brown flip and brown the other side. I usually check one of the middles to make sure the chicken is cooked all the way through. You definitely don't want someone biting into raw chicken! This is way it's important to keep the temperature low while cooking, if you find the breading is cooking faster than the chicken you need to turn down the temperature and vice versa.
While those are cooking, multitask and work out one of your sides or the other chicken. For the grilled lemon chicken cut the raw chicken into chunks. Squeeze the juice of one and a half lemons along with a little bit of oil into a pan or skillet. Turn the stove top on med to med-high. Season with lemon pepper lightly and if you want to add a little oregano or parsley for color that's up to you. Cook onto chicken is cooked through, but still white on the outside (usually once lemon juice and oil are almost gone the outside starts to brown). Turn heat up to high and add a handful of almond slivers. Stir and cook until chicken is lightly browned and almonds appear toasted.
For my sides while the chicken is cooking I am boiling the rice (I just use uncle ben's instant rice, its easy), steaming the broccoli, and cutting up the fruit. For tonight's dinner I cut up 1 pineapple, 1 cantaloupe, 1 gala apple, and a handful of strawberries and mixed the pieces together in a bowl. Once my broccoli was steamed I immediately added thin slices of velveeta cheese for yummy broccoli and cheese!
Picture of my plate:
It was really delicious, Tristan ate a large helping of everything. He's not a picky eater anyways, but he did eat more than normal. All the adults enjoyed it too. We still have a few leftover tenderloins and lots of fruit salad left over. The tenderloins are great to send with Eric to lunch for work and the fruit salad is a healthy snack anytime.
This meal provides a good balance too, a meat, fruit, veggie, dairy, and grain. Anyways I thought I would share:)
Shopping List: (feeds 4 adults and 1 child at my house with leftovers, a lot of this you may have at home!)
- 2 pkgs chicken tenderloins
- 2 large lemons
- lemon pepper seasoning
- flour
- vegetable oil
- eggs
- Parmesan almond slivers (with the salad toppings!)
Sides:
- Rice
- Fresh fruit for a salad
- Broccoli
- Velveeta Cheese
For the chicken!:
I make one pkg into breaded chicken tenders and one pkg grilled. Both are really good and you can just do one or the other, but I like variety. So first the breaded chicken!:
Put some oil in a skillet (about 2 cm) and turn the stove top onto med-low. Mix together 4 eggs, the juice of half a lemon, a heavy amount of lemon pepper seasoning, and add the flour last until the mixture has a paste like texture. It needs to be thick but wet enough to stick to the chicken. Roll the chicken tenderloins in the mixture and place in the skillet. I was able to do 3 at a time. Cover and let sit, once the bottoms are golden brown flip and brown the other side. I usually check one of the middles to make sure the chicken is cooked all the way through. You definitely don't want someone biting into raw chicken! This is way it's important to keep the temperature low while cooking, if you find the breading is cooking faster than the chicken you need to turn down the temperature and vice versa.
While those are cooking, multitask and work out one of your sides or the other chicken. For the grilled lemon chicken cut the raw chicken into chunks. Squeeze the juice of one and a half lemons along with a little bit of oil into a pan or skillet. Turn the stove top on med to med-high. Season with lemon pepper lightly and if you want to add a little oregano or parsley for color that's up to you. Cook onto chicken is cooked through, but still white on the outside (usually once lemon juice and oil are almost gone the outside starts to brown). Turn heat up to high and add a handful of almond slivers. Stir and cook until chicken is lightly browned and almonds appear toasted.
For my sides while the chicken is cooking I am boiling the rice (I just use uncle ben's instant rice, its easy), steaming the broccoli, and cutting up the fruit. For tonight's dinner I cut up 1 pineapple, 1 cantaloupe, 1 gala apple, and a handful of strawberries and mixed the pieces together in a bowl. Once my broccoli was steamed I immediately added thin slices of velveeta cheese for yummy broccoli and cheese!
Picture of my plate:
It was really delicious, Tristan ate a large helping of everything. He's not a picky eater anyways, but he did eat more than normal. All the adults enjoyed it too. We still have a few leftover tenderloins and lots of fruit salad left over. The tenderloins are great to send with Eric to lunch for work and the fruit salad is a healthy snack anytime.
This meal provides a good balance too, a meat, fruit, veggie, dairy, and grain. Anyways I thought I would share:)