DAY 3: Parmesan Chicken, Italian Rosemary Bread, Strawberry Limeade and Apple Cherry Crisp!!

ON THE MENU: 

• Chicken Parmesan
• Strawberry Limeade
• Italian Rosemary Bread
• Green Salad
• Apple Cherry Crisp (DF)

CHICKEN PARMESAN

From: "The Pampered Chef: "It's Good For You"

OUR RATING:  LOVE IT!!

Oh, I wish I had my new camera going for this one! The picture DOES NOT do justice! I have to say that every single bite my hubby took was followed by an "Oh my gosh babe!" Yeah, I'll take that as success! This is SO going on our permanent menu! 

INGREDIENTS: 

• 8 boneless, skinless chicken tenders
• 2 egg whites
• 1 garlic clove, pressed
• 1 c. seasoned croutons, grated (1/2 c. crumbs)
• 1/4 c grated fresh Parmesan Cheese (I skipped this for dairy free)
• 1 tsp. dried Oregano leaves
• 1/8 tsp. black Pepper
• 2 Tbsp. All-Purpose Flour
• 4 oz cooked Angel Hair Pasta
• 1 Jar Prego (or other favorite marinara)
• 1/4 c. shredded Mozerella Cheese (I skipped this for dairy free)

DIRECTIONS:

• Preheat oven to 425 degrees. 
• Beat egg white until frothy. 
• Press garlic into egg whites using a garlic press. 
• Grate croutons and Parmesan cheese (I used my blender). Place on a plate or in shallow bowl. 
• Add Oregano & Black Pepper to the crumb mix, mix well. 
• Coat chicken with flour. Dip into egg white mixture. Coat both sides of each piece of chicken. Shake off excess. Discard any remaining mixture. Place each piece of chicken on a lightly sprayed pan. Bake for 20-25 or until chicken is no longer pink. 
• Meanwhile, cook pasta according to package directions and drain. 
• Heat marinara sauce. 
• Plate pasta. Top with chicken and a small amount of marinara. Top with mozzarella. 

STRAWBERRY LIMEADE 

From: "Worldwide Ward Cookbook"

OUR RATING: LOVE IT!!

Totally just like Sonic! So so good! 

INGREDIENTS:

• 2 Liters Lemon-Lime Soda (Sprite or 7 UP)
• 1 qt. Frozen Strawberries with syrup
• 6 Limes

DIRECTIONS: 

Pour lemon-lime soda into a punch bowl or large pitcher. Stir in frozen strawberries (I had to chop at them a bit for them to break up). Squeeze 4 limes into punch. Slice the 2 remaining limes and add to the bowl. 

ITALIAN ROSEMARY BREAD

From: "Worldwide Ward Cookbook"

OUR RATING: LOVED IT!!

I know! We have a lot of  "LOVED IT"s so far! But that is good! We are trying to add things we would like to have and I made my list based on things I thought we would like! 

I am not a bread person. However, I tried this and it was good! Ryan ate almost the entire loaf! He absolutely loved it! I set out a plate with olive oil, balsamic vinegar & cracked pepper! YUM! And super easy! 

INGREDIENTS:

• 1 c. Water
• 3 Tbs. Olive Oil
• 1 1/2 tsp. Sugar
• 1 1/2 tsp. Salt
• 1/4 tsp. Italian Seasoning
• 1/4 tsp. Pepper
• 1 Tbsp. Dried Rosemary
• 2 1/2 c. Bread Flour
• 1 1/2 tsp. active Dry Yeast

DIRECTIONS:

• This recipe is designed for a bread machine. If you have one, place ingredients in the machine in order suggested by manufacturer. Select white bread and press start. 
• I do not have a bread machine. I proofed the yeast mixing the warm water, yeast & sugar in a bowl and setting aside. I mixed Oil, salt, Italian Seasoning, Pepper, Dried Rosemary & 1/2 of flour in my mixer until well blended. Then I added the proofed yeast and the remainder of the flour. The dough should clean the sides of the bowl. If it doesn't add a little flour until it does. When it does, set a timer and allow to mix for a few more minutes. Let the dough rise, covered, in a warm spot in your kitchen. Once it is risen form it into a loaf and place on a sprayed pan. Cover and let rise again. Once it has doubled it is ready to cook. 
• Bake @ 350 until done. (I can't remember, but I think it was about 30 min)

APPLE-CHERRY CRISP

From: "The Pampered Chef: "It's Good For You"

OUR RATING: LIKED IT!!

Ok, Ryan actually loved this. I really liked it. It was seriously good. I didn't jump out of my seat, but it was delish! I will totally make this again! 

FRUIT FILLING: 

• 6 medium Granny Smith Apples, sliced (About 8 cups)
• 1 can (21 oz) Cherry Pie Filling
• 1/2 tsp. Cinnamon

STREUSEL TOPPING:

• 1/4 c. 70% Vegetable Oil Spread or Crisco, melted
• 1/4 c. Sliced Almonds, chopped
• 1 c. Old Fashioned or Quick Oats
• 1/4 c. Flour
• 1/4 c. Packed Brown Sugar
• 1/2 tsp. Cinnamon

DIRECTIONS:

• Preheat oven to 375 degrees. Peel, core and slice apples. 
• Combine apples, pie filling and cinnamon in large bowl. Mix gently. 
• Place chopped almonds, oats, flour, brown sugar and cinnamon in a bowl. Mix well. 
• Pour melted Crisco over the top and stir until well mixed. 
• Spread fruit mixture over the bottom of 9x13 pan. Sprinkle streusel topping evenly over the top of the fruit. 
• Bake 35-40 min or until apples are tender. Cool slightly. Serve warm, topped with vanilla ice cream, whip cream or for dairy free option, make whipped topping out of coconut milk. Open a can of refrigerated coconut milk (do not shake), skim the thick cream off of the top. Place in mixer and blend on high until it thickens. Add a little cinnamon, nutmeg, sugar and vanilla, to taste. YUM! 

ENJOY! 

TOMORROWS MENU: 

*Leftovers

*ECLAIRS! Don't miss it!