2 chicken breasts= 5 servings

Here's one way I stretch the meat in any meal- make it bite sized! Tonight I took two large chicken breasts and had enough food to feed five people (three adults and two kids). Here's what I did:

Chicken Bites A La Amy

2 large chicken breasts

3/4 cup cornmeal

1 tbsp dried parsley

3 tbsp dry ranch dressing mix

small amount oil for frying

Slice the partially frozen chicken breasts into thin slices width-wise. (Mine were approximately 3-4" long and maybe 1/2" or so in thickness.) Place chicken in microwave-safe dish and microwave for five minutes. Place a large skillet on medium-high heat and add oil. Combine cornmeal, parsley, and ranch dressing mix in a large zip-top baggie. Remove chicken pieces from microwave and shake into baggie. With tongs, place chicken pieces in skillet and fry for approximately 3 minutes per side. Serve with dipping sauce of choice- my family likes ranch dressing or hot sauce.

I served these tonight with some Stovetop Stuffing and steamed broccoli, and had the whole meal on the table in about twenty minutes. I rarely fry things, but once in a while we like chicken or pork chops breaded and fried. Quick & easy- that's my kind of meal!

Don't Post Our Recipes, Or Else! ;)

Whoa... have you seen this? Apparently one company (I'm not naming them for fear of drawing their internet police here to my blog, LOL) gets all uptight and angry if you post one of their recipes, and they specifically point out that modifications are not allowed. Well, considering as you can't copyright a list of ingredients, and the only recipe instructions that can be copyrighted are those that are personal, such as a memory of your grandma... this is pretty hateful. Warning: some language on that site is not family friendly.

Menu Plan Monday 7/28

It's county fair week, which means that I'm working weird hours so I can take my nursing home residents to the fair. My youngest sister is staying here with the kids several times this week, so I'm trying to plan easy meals that she'll be able to feed them with a minimum of whining (kids) and effort (her). The notes after the meal plans are my efforts at planning "out loud" to get things coordinated. :)

MONDAY: buffalo chicken breasts, our favorite macaroni & cheese with stewed tomatoes (The macaroni was added in due to the breakfast request of my 2 year-old... "Mackawoni, Mommy? Mackawoni?" this morning... how could I deny such a sweet request?!?) and tossed salad

TUESDAY: family favorite meatloaf muffins, leftover macaroni & cheese, salad

WEDNESDAY: chicken breasts with salsa and taco seasoning in the crockpot (For me to prep in the morning and leave for the family to turn into soft tacos while I'm at work in the evening.)

THURSDAY: most likely a heat & eat frozen dinner (I'm working until 10pm Wednesday night and have to be in early Thursday morning- it's doubtful I'll get anything else prepped!)

FRIDAY: this yummy tried and true Chicken Pot Pie (I work in the AM but will be home by 3pm.)

For more menu plans and to share yours, check out Menu Plan Monday!

Broccoli Salad

I made this broccoli salad last week and was reminded again of how something so simple can taste sooo good. To make this even easier, I sometimes use the precooked bacon.

Broccoli Salad

1 head broccoli, chopped

1 cup shredded cheddar cheese (I prefer Kraft crumbles)

8 slices bacon, cooked and crumbled

1 red onion, chopped

Combine all ingredients in a large bowl.

In a small bowl (or large measuring cup) combine the following:

1 cup mayo (I usually use fat-free)

1/2 cup sugar

1 tablespoon red wine vinegar

Toss the salad with the dressing and chill until serving time.