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

Famous pork chops, Mac n cheese, corn

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 375º. 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).