Chicken Parmesan Fingers Over Garlic Spaghetti

Ingredients:
for chicken fingers:
2 pounds chicken breasts cut into strips
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 eggs
2 Tablespoons water
1 1/2 cups breadcrumbs
1/2 cup Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder
3 Tablespoons olive oil

for the marinara sauce:
1 8oz can tomato sauce
1 4 oz can tomato paste
2 Tablespoons water
1 bay leaf
2 teaspoons italian seasoning
1 teaspoon sugar
1 teaspoon garlic salt
1/4 teaspoon red pepper flakes

for garlic spaghetti:
1/2 pound spaghetti, cooked. Reserve 1/2 cup cooking water from the pot
2 Tablespoons butter
3 Tablespoons EVOO
6-8 cloves minced garlic
1 Tablespoon salt
1 teaspoon pepper
1/8 teaspoon crushed red pepper flakes

Directions:
1. For chicken fingers: mix together flour, salt, and pepper on a small plate. In a small bowl wisk together eggs and water. In a second bowl mix together breadcrumbs, parmesean and seasonings.
2. Roll chicken breast in flour mixture, coat with egg mixture, and then roll in breadcrumb mixture.
3. Cook in a large skillet with 3 Tablespoons olive oil for about 5 minutes each side (over medium high heat).
4. For sauce combine all sauce ingredients in a sauce pan and cook on low for about 30 minutes, or let it simmer for up to 6 hours. Stir occasionally and add a teaspoon of water if it gets too thick.
5. For spaghetti: Heat butter over medium heat, add garlic and seasonings and cook for about 5 minutes. Add a few splashes of reserved cooking water and bring to a slow boil. Let boil about 3 minutes. Add spaghetti and combine well, and heat thoroughly. Sometimes extra cooking water is needed--you don't want sauce too soupy but you do want it to coat all the noodles.

Apple Feta Salad

Ingredients:
2 tablespoons butter
1 cup walnut halves
1 tablespoon sugar
1/8 teaspoon pepper
5 cups torn romaine
5 cups torn red leaf lettuce
1 medium red apple, chopped
1 medium green apple, chopped
1/2 to 1 cup crumbled feta cheese

Dressing:
6 tablespoons white wine vinegar
2 tablespoons finely chopped onion
1-1/2 teaspoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon pepper

Directions:
1. In a small skillet, melt the butter over medium heat. Add the walnuts; sprinkle with sugar and pepper. Stir until well coated. Spread onto a baking sheet. Bake at 350° for 15 minutes or until lightly browned, stirring every 5 minutes. Cool on a wire rack.
2. Meanwhile, in a large bowl,combine the romaine, red lettuce, apples and feta cheese; set aside.
3. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat. Sprinkle with sugared walnuts.

Lemony Hummus--DELICIOUS!

Ingredients:

• 2 garlic cloves, peeled
• 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
• 1/4 cup lemon juice
• 3 tablespoons water
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:
Process all in a food processor. Delicious!

Loaded Tostadas

Ingredients:
splash of olive oil
corn tortillas
taco seasoning
ground beef
black beans
refried beans
onion
lettuce
tomatoes
shredded cheese
sour cream
salsa

Directions:
1. Brown hamburger with the onion, add taco seasoning and cook according to package instructions.
2. Heat oil in a skillet and brown tortillas about 20 seconds on each side.
3. Drain on a paper towel and top with favorite toppings!
Tip, spread the beans on the tortillas before adding the meat!

Baked Chicken Teriyaki

Another find from last week's I'm an Organizing Junkie's menu! This one looks like it is bound to be a winner with the husband!

Ingredients:
1 Tablespoon corn starch
1 Tablespoon cold water
1/3 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove minced garlic
1 teaspoon minced ginger
1/4 teaspoon black pepper
12 skinless chicken thighs

Directions:
1. In a small sauce pan combine the corn starch, water, sugar, soy sauce, vinegar, garlic, ginger, and pepper. Let it simmer over low heat stirring frequently until sauce thickens and bubbles.
2. Preheat oven to 425.
3. Line a baking pan with foil (to prevent a sticky mess to clean up later!) Place chicken in baking pan and brush chicken with the sauce. Turn pieces over and brush other side.
4. Cover pan with foil and bake for 30 minutes. Remove foil and turn chicken over and bake for another 30 minutes. Brush with sauce occasionally throughout cooking.

Also great with salmon apparently! Cook at 375 for less time than the chicken and til fish is flaky.

Pesto Chicken Packets with whole wheat penne

I got this recipe from last week's I'm an Organizing Junkie's post and it looks delicious!

Ingredients:
4 whole boneless, skinless chicken breasts
2 whole zucchinis sliced into half moon slices
2 whole shallots or small onions
4 cups cooked whole wheat penne pasta
1/2 cup pesto
2 tablespoons chopped tomatoes for garnish

Directions:
1. In a foil packet layer 1 tablespoon pesto, 1 chicken breast, 4-5 shallot slices, 6-8 zucchini slices, and top with 3 tablespoons of pesto.
2. Seal packets at the edges and bake in the oven for 30-40 minutes. Top with copped tomatoes for garnish. (I am guessing you serve the packet over the pasta, but that wasn't clear from the recipe!)

Alethia's Chocolate Chip Muffins

What's great about these muffins is that they only have 1/4 cup sugar in them yet still taste delicious!

Ingredients:
1 3/4 cup flour (use half white and half whole wheat flour for a bit of a healthier option)
1/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoons salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
chocolate chips

Directions:
1. Mix together flour, sugar, baking powder and salt.
2. In a separate bowl beat 1 egg and then add the milk and oil.
3. Add wet ingredients to the dry ones and mix well.
4. Mix in chocolate chips until it "looks yummy" (Alethia's directions!)
5. GREASE MUFFIN TIN! (I did not do this the first time, bad news!)
6. Bake at 400 for 20-25 minutes.

Blueberry Muffin variation:
Instead of chocolate chips, add 1 cup of fresh or frozen (thawed and drained) blueberries and 2 extra tablespoons of sugar and fold into the batter. You can also add 2 teaspoons of lemon juice for an optional zest!