Look at my ingredients for the week. I am so excited... there is so much freshness here!
That, my friends, is one week's supply of food for my husband and I. These veggies, fruit, and other ingredients will provide our dinners and our lunches -- the leftovers from dinner.
Last night I started on the first recipe. It was supposed to be Herb-Crusted Pork Chops, but I really usually don't eat pork, so I decided to change up the recipe a little to make it how I wanted it: with chicken. I switched out a few more things, so I will be posting my version of the recipe below. If you would like to see the original recipe, CLICK HERE. Otherwise, enjoy!
Starting with a few ingredients that are fresh, delicious,
and you might already have on hand...
Guess what I did? I made breadcrumbs. From scratch!
(And I must say, they put the store-bought ones to shame.)
And the end result?
Both of us gave it a ten, and not many meals make it quite that high. Tasted great and left you feeling light afterwards even though you were full.
INGREDIENTS (My changes are in italics)
- Preheat the oven to 425°. Grease a large glass baking dish. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-low heat. Add the breadcrumbs and toast, stirring, for 6 to 8 minutes. Transfer to a bowl to cool; stir in the parsley and cheese.
- Brush the chicken with the mustard and coat with the breadcrumb mixture. Arrange in baking dish and bake until cooked through but still juicy, 20 to 25 minutes.
- Meanwhile, in a clean skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the broccoli, season with salt and pepper and toss. Add 1/2 cup water, cover and simmer, stirring occasionally, until crisp-tender, 2 to 3 minutes. Serve with the chops.
COST = $11.65 PER SERVING (3) = $3.88
Recipe adapted from RachaelRay.com