Week of Sept 20, 2015

Sun - Salsbury "Steak"
Mon - Fish Stick Tacos
Tue - Cheese and Roasted Garlic Raviolis
Wed - Beef Barley Soup (Food Network)
Thur - Lemon Chicken
Fri - French Toast and Sausage Patties

Salisbury Steak
1 lb ground beef
2 eggs
3/4 cup bread crumbs
1 tsp woreshestershire sauce1 tsp each Salt and Pepper
1 tsp garlic salt
1 tsp onion salt
4 tbsp butter
3-4 tbsp AP flour
1 (14 oz) can beef broth
Mix beef, eggs, bread crumbs, salt, pepper, garlic, onion, worshister suace together. Form into patties ("steaks"). Brown on each side on high heat in 2 tbsp butter - no need to cook through yet. About 2 minutes each side. Remove set on plate. 
 Add drippings remaining butter to a pan. On high heat, using a whisk, add the flour to the pan. Stir until incorporated, then turn down the heat to low and stir for 1-2 minutes or until it smells nutty. Turn the heat back up to high and slowly add the broth constantly whisking until completely incorperated. Turn heat down to low, add the patties back to the pan. Cover and simmer until the patties are cooked through and the gravy is thickened, about 20 minutes.
Serve with mashed potatoes.

Crunchy Fish Tacos
24 (about 16 oz) fish sticks or breaded fish fillets
12 yellow corn tortillas
1 small head cabbage, shredded 
2 limes
1/2 cup sour cream
2 tsp ground cumin 
1/4 tsp cayenne pepper (optional) 
Bake fish sticks according to package. Heat tortillas. Mix sour cream, cumin, zest of a lime, tsp lime juice, and cayenne pepper (optional, if you want it spicy) until combined. Assemble taco with 2 fish sticks (or about a 2 oz fish fillet), top with sauce and cabbage

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.