Ready for the week ahead – and beyond!

Another fun day in the kitchen getting ready for the week ahead, putting a twist on an old favorite and sharing a nutritious breakfast cookie that’s perfect for those days you’re running out the door!

You know I’m a big fan of the versatile breaded chicken tender, so today I thought about preparing eggplant in the same way to make Eggplant Parmesan.  The original recipe shared back in 2011 starts by lightly frying the eggplant slices on the stovetop before assembling.  Today I decided to start with breaded eggplant slices that I baked in the oven before putting the layers together.  I even made some more of my favorite chicken tenders while I was at it!

Picture of breaded eggplant slices

Breaded Eggplant Slices

Picture of breaded baked chicken tenders

Breaded Chicken Tenders

 

 

 

 

As I was in and out of the refrigerator, I remembered I had some fresh basil that I bought last week to make the Basil & Goat Cheese Chicken Breasts, so in staying true to form with ‘never throwing anything away,’ in the food processor went the basil leaves and PRESTO, out come a few small containers of PESTO!

Picture of 3 small containers of basil pesto

Basil Pesto

 

 

 

 

Finally, I made another double batch of these delicious and nutritious Peanut Butter Power Cookies.  I found this recipe last August when I was looking for an ‘on the go’ breakfast treat to share as we headed out on a small group trip, and these have been a staple in our house from then on.  A double batch makes about 30 cookies, so I store them in the freezer and they are ready anytime.  I grab a couple to eat in the early morning hours on my way to the gym – feeling good about it all the way there!

Picture of Peanut Butter Power Cookies

Peanut Butter Power Cookies

 

Ready for the week ahead – and I hope you are, too!  Buon Appetito!


Economical, Flexible, Delicious!

Cooking on a regular basis doesn’t mean you have to come up with something new and different each and every time.  What it does mean is that you and your family will have healthy home-prepared meals at a fraction of the cost of going out – even fast food!  As part of this weekend’s ‘Sunday Fun-day in the Kitchen’, here’s a tray of breaded chicken cutlets (that have made an appearance on this blog before) that was the result of 3 large boneless chicken breasts for $5.18!!  Imagine the possibilities:  Chicken Parmesan, Chicken Sandwiches, Sliced Chicken atop a Green Salad, or any other way you can imagine eating crispy delicious oven-baked breaded chicken cutlets! – And what a bargain!!

Platter of Breaded Chicken Cutlets

Breaded Chicken Cutlets

Using a sharp knife, filet the boneless chicken breast to about 1/4″ thick, then cut into 4-5 cutlet size pieces.

Kosher Salt and Black Pepper both sides of each piece, dredge in flour, dip in beaten egg, then coat with seasoned bread crumb mixture.  Place on a prepared (cooking spray) baking sheet pan, drizzle olive oil between and around the pieces, then bake for about 15 minutes on each side to a crispy golden brown.  (You should shake the pan about half way through the cooking on each side to ensure the cutlets don’t stick to the pan.  Add more olive oil as needed.)  Once cooked, move cutlets to rest on a plate – then enjoy!  These store really well in an air tight container in the refrigerator for up to a week.  Now you know what’s for dinner!