Menu for the week of 11-05

Ok, so we cooked too much food last week and had leftovers that carried over for the next day. This week starts off with the Spicy Panko chicken that was planned for Monday.

Tuesday: Spicy Panko coated Chicken with rice

Wednesday: Chicken and Andouille sausage Jambalaya over rice(leftover from Tuesday)

Thursday: Italian Sausage with spaghetti squash

Friday: Penne pasta with bacon and veggies

Saturday: Take out from Greek Island

Sunday: Football day (every Sunday is until the big game) Most likely pizza, nachos and hot dogs.

My Spicy Panko Chicken

Ingredients:
For the rice:

1 1/2 cups of rice

3 cups of water

For the chicken:

2 chicken breasts (that would actually be 4 halves)

Salt

black pepper

1/4 cup of mayonnaise

3 tablespoons of hot sauce (we like Winston's hot sauce from Austin,Tx)

1 1/2 cups panko bread crumbs

1 gallon size plastic bag with a zip top

The chicken is best marinated over night, but 15-30 minutes will do too.


1. I usually poke the breasts all over with a fork then season with salt and pepper. Place seasoned chicken in the plastic bag.


2. In a small bowl mix the mayonnaise and hot sauce together. Taste to see if it's spicy enough, if not add more hot sauce, then pour into the plastic bag. Squish everything around in the bag to make sure that the chicken is coated in the spicy mayo. Put back in the refrigerator for at least 15 minutes.


3. Put the rice and water into a 6 cup sauce pan. Cover pot and bring to a boil. Then lower heat to a simmer and cook for twenty minutes. Turn off the heat and let it sit for at least 10 before opening the lid.


4. Turn the oven on to 375 degrees. Take the chicken out of the refrigerator. Pour the Panko bread crumbs into a plate and season with more salt and pepper. Take one piece of chicken at a time and coat with the panko bread crumbs by pressing crumbs onto chicken. Make sure the chicken is completely covered with the bread crumbs. Finish coating the rest of the chicken this way.


5. Spray a sheet pan (cookie pan) with cooking spray. Place coated chicken breast on pan and put it in the oven. Cook for 15 minutes then flip the chicken breasts and cook for another 10 minutes. The internal temperature should be 165 degrees, if not cook longer. If you don't have a thermometer, cut one of the breasts in half to see if the chicken juices run clear.

6. Serve with rice, extra hot sauce and your choice of vegetable or a simple salad.



This is a picture of the tandoori chicken, mushroom korma, spinach and chickpea masala and brown basmati rice coconut pilaf from last week. Yes, I made everything.