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).


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!