Week of May 18, 2014

Sun - Grilled Steak
Mon - Italian Melt Sandwich

Tuscan Stew

Tue - Fish Stick Tacos
Wed - Tuscan White Bean Stew
Thur Chicken Milanese w/ kale salad
Fri - Rosemary Pork Loin Chops Roasted Spring Veggies

Sunday
Steak - http://www.foodnetwork.com/recipes/bobby-flay/perfectly-grilled-steak-recipe.html
Corn on the Cob - Clean fresh corn, bring large stock pot filled 3/4 way full to boil, boil corn on high for 5 minutes. Drain. Serve with butter and salt, if desired.
BBQ Beans - 15 oz can pork and beans, 2 tbsp ketchup, 1 tbsp brown sugar, 1 tbsp dijon mustard, mix heat and serve.

Italian Melt Drizzle the inside top half of a split sub roll with olive oil and red wine vinegar. Layer sliced provolone, salami, ham, turkey, pepperoncini and more provolone on the roll. Press (with panini press or Foreman Grill) and cook until golden.
Read more at: http://www.foodnetwork.com/recipes/articles/50-panini.page-3.html?oc=linkback

Chicken Milanese

4  skinless, boneless chicken breasts

3/4 plus 1/4 cup  milk

1 egg

Oil to coat the bottom of the pan (veg or canola)

lemon wedges, for juice

flour coating:

1/2 cup AP flour

1 tbsp seasoning salt (such as Johnny's)

1 tsp onion powder

1 tsp black pepper

1 tsp garlic salt

flour coating

1 cup bread crumbs (I use Progresso Italian)

1/4 cup Kraft Parmesan cheese

1 tbsp lemon zest

Pound chicken out thin.

To bread the chicken you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack covered with parchment paper, a fork. Set up the assembly line: bowl with  milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with crumb coating, and last the cooling rack. One piece at a time, dip in milk, place on the flour and coat. Dip in the egg mix. the place on the crumb mix and coat. Lay on the cooling rack until all chops are breaded.

To cook the chops, heat the oil in a large skillet on med-high heat. Add peices one at a time, being careful not to splatter yourself. Cover, and cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of chicken should reach 170F. Let rest 5 minutes on the cooling rack (without parchment) to drain oil. Squeeze fresh lemon juice on top when serving.

fish stick tacos, re-fried beans, rice

Serving with Kale and Apple Salad

Fish Stick Tacos

INGREDIENTS:

24 Gorton's Classic Breaded Fish Sticks

12 hard taco shells

3 cups lettuce or cabbage, shredded

3 cups cheddar cheese, shredded

3 cups salsa
Sour cream, if desired

Avacado slices if desired

DIRECTIONS:

1.    Prepare Gorton's Classic Breaded Fish Sticks according to package instructions.

2.    Place 2 cooked fish sticks in taco shell followed by 1/4 cup cheese, 1/4 cup of salsa, 1/4 cup of lettuce and serve immediately