Menu Plan Monday #2

For some reason I'm having trouble coming up with the menu for this week. Probably because it's starting to feel like fall outside and I want warm comfort food. I usually enjoy trying new recipes, and this week is no exception, I've found a couple that are new to me, and some where I'm going to wing-it and see how it turns out.

Monday: Snacking Tofu (from TinySkillet) & soba noodle stir fry (simple - soba noodles & whatever veggies I have on-hand to add to stir fry)

Tuesday: Beef Stroganoff Stew - this one I'm putting together based on a yummy stew we had at a local restaurant last winter. I had completely forgotten about it until this morning. If it turns out I'll post my recipe later in the week.

Wednesday: State Fair food - planning to go to the Fair this evening and enjoy some of the great food they have there.

Thursday: Almond Crusted Chicken & fettuccine alfredo & stuffed zucchini

Friday: TBD - we usually eat out on Friday night

Saturday: 5Fix Fresh Pea Ravioli & herb crusted salmon

Sunday: Leftovers

This post is linked to Menu Plan Monday at Organizing Junkie. Check out the hundreds of other menus posted.

Recipe Review: Baked Almond Parm Encrusted Chicken

I came across this recipe a couple of days ago while desperately searching for another one (no idea what the original search was for at this point, but I was doing some serious digging when I found this one). This recipe is originally by Amanda over at Lunchbox Limbo. It sounded so good to me and I had everything on hand, so this became my hubby's birthday dinner. I was going to sub pecans for the almonds, but he reminded me he doesn't like pecans. Good grief, who doesn't like pecans?! I used to sit at the kitchen table with my grandpa in Texas and clean the just collected pecans for what seemed like hours. So yummy, and when you're cleaning them you just HAVE to have one, or two, or . . . too many to count. Seriously, I love pecans and just tasting one takes me back there. But as I said, I did not use pecans in this recipe, but I might next time. Shhhh, don't tell.

Baked Almond Parmesan Encrusted Chicken
Adapted from: Lunchbox Limbo

1 1/2 cups almonds, chopped in food processor until fine
3/4 cup grated parmasean cheese
Panko
Italian Seasoning
1 egg, beaten
B.S. Chicken breast


Mix together chopped almonds, parm, panko & Italian seasoning. Pour part of almond parm mixture into a shallow dish. Put beaten egg in another shallow dish. Dip chicken in egg and then in almond mixture.  Keep the other almond mixture separate so you can use it again later (uncontaminated by the raw chicken). I keep mine in the freezer for later.


At this point you can bake in a preheated oven in a dish that has been sprayed with oil, or cook in a pan in a tsp. of olive oil (what I did).

My review: We both really liked this dish, and I'll definitely make it again. If I had been thinking I would have made a pan sauce once the chicken was cooked, but instead I made a simple gravy on the side and served it with steamed new potatoes from the local farmers market and some frozen green beans.