Week of July 19, 2015

Cheeseburger Sliders - Cooked

Mon - Cheeseburger Sliders
Tue - Chicken Strips and Kale Salad
Wed - Lemon Chicken
Thur - Bucatini with Olive Caper Sauce
Fri - Grilled Asian Pork Tenderloin Salad

Uncooked

Cheeseburger Sliders
8 Hawian Rolls
1 lb ground beef
1 tsp each salt and pepper
1 tsp garlic powder
8 slices cheedar or american cheese
sprinkle beef with salt, pepper, and garlic powder. Mix lightly. Do not over mix, it ruins the texture of the meat. Make beef into 8 square patties, they should be a little wider then the rolls.Use your thumb to indent the middle of the patties. Cook on a electric grill or cast iron pan on Medium-high heat for 2-3 minutes on each side.
Top with cheese when done, place on roll. Add toppings if desired, such as tomatoes, pickle, lettuce, onion, mayo.

Chicken Strips

2 skinless, boneless chicken breast cut into strips

1 cup Kraft Parmesan cheese

1/4 cup flour

1 cup Italian seasoned bread crumbs

2 tbsp each salt and pepper

1 tbsp garlic powder

Milk

Soak chicken in a bowl of milk, enough milk to cover all the chicken. Put flour, salt, pepper, garlic, bread crumbs, and cheese into plastic freezer bag (gallon size) and shake to mix. Put in a few chicken strips at a time and shake until coated. Use olive oil to coat the cookie sheet. Lay coated strips on the sheet in single layer (no over lapping). Bake at 350F in the oven (or toaster oven or fry in fryer) until done and golden brown - about 20 minutes. Turning chicken over once.

Serve with a Kale salad mix.

Lemon Chicken and Rice

Lemon Chicken

Ingredients:

vegetable oil to cover bottom of large skillet

2 boneless chicken breasts, sliced into 1 inch cubes

Salt and pepper

Breading:

¼ cup corn starch

1 cup panko bread crumbs

1 egg and ½ cup milk beat together.

Sauce:

4 teaspoons cornstarch, mixed with 4 teaspoons water

1 lemon, juice and zest

3 tablespoons light brown sugar

3 tablespoons rice wine vinegar

1/4 cup chicken stock

Directions

Set up breading station for chicken. Sprinkle chicken with salt and pepper. Cover each piece in corn starch, then egg mix, then panko.

In the large non-stick skillet, heat oil over medium high heat. Add to pan. In a sauce pan, stir together juice, zest, sugar, vinegar and chicken stock and bring to a simmer. Stir in cornstarch mixture and bring liquid to a simmer. Simmer until reduced. Serve over chicken.