Sunday, April 19, 2009

Meal Plan April 19- 26


Rosemary Chicken w/ white beans, green beans
Steak Fajitas, salad
Baked Potatoes, chili, salad
Crispy Mexican Chicken(recipe below), Mexican rice, broccoli
Buffalo Chicken pasta, salad, bread sticks

Crispy Oven Fried Mexican Chicken
1 c. low sodium mixed vegetable juice
1 1/2 c. corn flake crumbs
1/2 tsp. each salt, pepper, chili powder, paprika, oregano leaves, ground cumin
1/4 tsp. hot sauce
2 1/4 lbs. chicken skinned (can use boneless chicken breast or turkey)
1 tsp. garlic powder
In a large shallow pan (not aluminum) combine veggie juice and hot sauce. Add chicken and let marinate for 30 minutes at room temperature or cover and refrigerate 3 hours. Turn chicken frequently. Drain chicken, discard marinade, preheat oven to 375ยบ. Spray baking sheet with non-stick cooking spray. In a large plastic bag, combine corn flake crumbs and all the spices. Place chicken in a bag a shake. Sprinkle any remaining crumbs over chicken. Bake until chicken is tender and crisp. Chicken parts about 1 hour (whole). Chicken breasts about 35 minutes (boneless).

2 comments:

shopannies said...

thanks for the great sounding recipes

Rachael said...

Yum that sounds good! And thanks for the heads up on the Classico deal, that's like $3 for 2 meals...awesome!