Chicken Parmesan

Chicken

Hey guys! I made this for dinner a couple of nights ago. I got some chicken thighs super cheap this past weekend at Publix. I was thinking of a way to make them and spied some slices of mozzarella in the fridge, so I changed up my regular Parmesan recipe just a bit. The pieces were a little uneven, so at the end, the bigger pieces had to be cooked more, but otherwise, it was fantastic! I paired it with some jarred pasta and ziti noodles. My family was super happy =)

Chicken Parmesan

Ingredients

5 chicken thighs, bone in, skin on
2 cups all-purpose flour, seasoned with salt and pepper
4 eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups mixed Panko and Italian bread crumbs
1 cup vegetable oil or pure olive oil
2 jars of your favorite marinara sauce(or homemade https://funfoodiefamily.com/2013/10/13/homemade-marinara-101213/)
1 pound fresh mozzarella, thinly sliced
1 pound noodles- I used ziti
1 cup buttermilk (you can make your own buttermilk substitute by adding 1 tablespoon of lemon juice or cider vinegar to 8 oz of milk)
about a tablespoon of paprika
Salt and freshly ground black pepper

Directions

Dry your chicken and put it in your buttermilk and let sit for about 15-30 minutes. Preheat oven to 350.

Take it out of the milk and season the chicken on both sides with paprika, salt and pepper. Dredge each piece in the flour (with more paprika, salt, and pepper), then dip in the egg, then dredge on both sides in the bread crumbs. Shake off any excess in each step.

Add oil to a large cast iron pan. Add each piece and cook until golden brown on both sides, about 4 minutes per side. Cook the chicken in batches or use 2 pans if needed. Transfer to a baking sheet or casserole dish. img_9540

Cook the chicken until the internal temperature is 160. Then place a bit of sauce, a few slices of the mozzarella, and salt and pepper. Bake in the oven until the chicken is cooked through, 165, and the cheese is melted, about 10 more minutes. Remove from the oven. While your chicken is cooking in the oven, cook your pasta. Enjoy!

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Weekly Meal Plan 9/24/17

Weekly Meal Plans

Happy Saturday! I hope everyone is doing well! Another hot day at the park for us cheering on our team! Didn’t pull out a win on either team, but they gave it their all up against a couple of pretty large skilled teams. The girls were hot and sweaty, but they cheered up until the very end! This afternoon I took a nap, then started to meal plan and make my grocery list. The girls and I headed for the store and got all our groceries for to week.

Saturday- Since we have pretty much eaten in all week, we decided to hit up our favorite Mexican joint!

Sunday- Pork Rib Loin Roast with Herbs, Baked Beans, and a Veggie

Monday- Steak and Veggie Stir Fry with Buckwheat Noodles

Tuesday- Out

Wednesday- Breakfast for Dinner

Thursday- Sloppy Joes using ground chicken

Friday-  Something with Chicken Thighs =)

Pot Roast on a Tuesday Night

Beef, Crockpot /Make Ahead Meals, One pot meal

You can eat POT ROAST on a Tuesday night!!!!

Crock Pot Pot Roast

 Ingredients

 A round roast or “pot roast” that will fit your slow cooker
2 tablespoons each of Salt and pepper
1 tablespoon each of dried oregano and thyme
Red New potatoes  or Yellow Gold-  Look for medium sized, otherwise cut in half large ones. Small ones will break a part and become a part of the sauce, which is awesome!
1 lb of baby carrots or regular carrots cut in thirds and halved
1  box of low sodium beef stock (and maybe a beer or a bit of red wine if you have it)
1 container of mushrooms
4 cloves large garlic – chopped (or 1 tablespoon garlic powder)
1 small yellow onion – chopped (or one tablespoon onion powder)
2 tablespoons Worcestershire

 Instructions

Rub your roast on both sides with your spices; salt, pepper, oregano, and thyme
Place the roast in your slow cooker – fat side up
Put your potatoes in half and toss them in
Toss in your carrots and your chopped onion and chopped garlic
Add in your beef stock and Worcestershire
Cover and cook on high in the slow cooker for at least 6 hours or low for up to 10 hours
Lots of full bellies tonight 😉
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Salad in a Jar

Salads

Taking this salad in a jar tomorrow for lunch. IT IS SOOOO Good!!!! But I am also adding cheese and shredded ham and turkey, because the first time I was hungry and felt like fainting an hour after. I needed more protein!!! In my late teens through age thirty I was a  vegetarian/vegan. After I had babies, my body changed and just needed meat. I still like to go vegan and vegetarian sometimes, though =)

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Meal Plan 9/17/17

Weekly Meal Plans

Happy Saturday! We woke up on the early side this morning; both girls had a football team to cheer on! After we got back they went to a birthday party and I took a nap 😉 Tonight they are spending the night with the grandparents, so the hubby, a friend, and I went out to dinner at the local sports bar, Hammerheads. I got fried oysters and hush puppies. Very yummy! Since the house is quiet tonight, I am listening to music, meal planning/blogging, and drinking some yummy red wine. Decided to give the blog a fresh new look. What do you guys think?

Here is what I have on the menu for this week.

Sunday- Family Dinner Party-  Beef and Sausage Lasagna 

Monday- Sage Brown Butter Roast Chicken (using this chicken for TH as well)

Tuesday- Crock Pot Roast Beef with Carrots and Potatoes

Wednesday- Breakfast for Dinner for the Girls

Thursday- Sausage and Chicken Cajun Alfredo Pasta with Broccoli

Friday- Fish Sticks and Califlower Tots

Saturday- Out for Dinner