What’s Cookin’ Week of February 24th
Monday: Spinach and Feta Bake served with cheese squares and whole wheat rolls
Tuesday: Slow Cooker Mexican Shredded Beef served with warm whole wheat tortillas, shredded lettuce, salsa, cheese, and greek yogurt (aka…sour cream)
Wednesday: Easy Roasted Salmon with Bok Choy served with jasmine rice (using 1/2 water and 1/2 coconut milk) – SAVED FROM LAST WEEK. WE DID NOT GET TO THIS!
Thursday: Panko-Dijonnaise Encrusted Chicken Tenders served with sugar snap peas and quinoa.
I do not follow a recipe for my chicken tenders. I basically just mix panko and parmesan together for my coating. I dip my chicken tenders in dijonnaise instead of egg to add a little kick and then dip in breading topping. 350 degrees in the oven for 20 minutes….boom! you are done. You can make these ahead and freeze them as well.
Friday: Tuesday repeat….LEFTOVERS!
Saturday: Mom out of town so Dad in charge!
Sunday: Thursday repeat…LEFTOVERS!!
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