Week of Nov 23, 2014

Sun - Parmesan Chicken Tenders and Potatoes

Mon - Creamy Lemon-Pesto Chicken & Linguine
Tue - Roast Tomato Basil Soup

Parmesan Chicken Tenders

Wed - Stouffer's Lasagna (frozen, prepared as directed on box)
Thur-Sat thanksgiving weekend

Parmesan Potatoes

4 Baking Potatoes, sliced into thin circles

1 cup Kraft Parmesan cheese

1/4 cup flour

1/2 Italian bread crumbs

2 tbsp pepper (no salt, Kraft cheese is very salty)

1 tbsp garlic powder

Put flour, garlic, pepper, bread crumbs, and cheese into plastic freezer bag (gallon size) and shake to mix. Put in potatoes and shake until potatoes are coated. Use butter to coat the cookie sheet. Lay potatoes on the sheet in single layer (no over lapping). Bake at 350 in the oven until potatoes are done and light brown - about 30 minutes. Turning potatoes over once.

Chicken - 3-4 chicken breasts cut into strips. Use same coating and method as potatoes above. Bake on greased cookie sheet at 350F until no longer pink and reaches 165F temp. Turning strips over once. 

You can bake both potatoes and chicken in oven on 2 separate sheets, on middle and one rack above middle. Turn pan and switch racks half-way through cooking.

Creamy Lemon-Pesto Chicken & Linguine
INGREDIENTS

1 lemon

2 tbsp (30 mL) butter, melted

2 tbsp (30 mL) all-purpose flour

1 cup (250 mL) 2% milk

1 garlic clove, pressed

1/2 cup (125 mL) prepared basil pesto

6 boneless, skinless chicken breasts (about 4 oz/125 g each)

1 tbsp (15 mL) Citrus & Basil Rub

12 oz (350 g) uncooked linguine pasta

2 plum tomatoes

1/4 cup (50 mL) thinly sliced fresh basil leaves

DIRECTIONS
Zest lemon using Microplane® Zester to measure 2 tsp (10 mL). Combine butter and flour in Classic Batter Bowl; whisk until smooth. Add lemon zest, milk and garlic pressed with Garlic Press to butter mixture; whisk well. Microwave, covered, on HIGH 3-4 minutes or until thickened, stirring every 60 seconds. Add pesto; mix well.

Season chicken with rub. Place chicken in Deep Covered Baker, overlapping as necessary. Pour sauce over chicken. Microwave, covered, on HIGH 12-15 minutes or until internal temperature reaches 165°F (74°C) in thickest part of chicken and centers are no longer pink. Carefully remove baker from microwave using Oven Mitts. Let stand, covered, 5 minutes.

Meanwhile, cook pasta according to package directions; drain. Set pasta aside and keep warm. Seed and dice tomatoes. Serve chicken and sauce over pasta; garnish with tomatoes and basil.

Yield: 6 servings Nutrients per serving: Calories 480, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 75 mg, Carbohydrate 50 g, Protein 34 g, Sodium 500 mg, Fiber 3 g
U.S. Diabetic exchanges per serving: 3 starch, 1 vegetable, 3 low-fat meat, 1 fat (3 carb). Cook's Tips: If desired, store-bought lemon-pepper seasoning can be substituted for the Citrus & Basil Rub.