It has been a long while since I got really busy in the kitchen on a weekend day. When I was cook-booking (pre-children) and posting DAILY on my blog…my kitchen was a really busy place. Looking back, I’m not exactly sure how I kept up with it all – everything from the ideas of what to make, the time to make it (guess that goes back to the pre-children days…), and perhaps most importantly, the stomach capacity to eat it all!
But yesterday, I got pretty busy in the kitchen. I made 10 quarts of pickles (our planter in the driveway is quite prolific!), Pizza Quinoa Bites (that will be served later in the week for dinner), and breakfast cookies.
And I know that’s not that much, but my easy pregnancy has taken quite a turn for the worse at 33 weeks. My little pregnancy app updates informed me last week that baby would be growing at a rate of about ½ pound per week through the end. Let’s just say it feels as though Piper has grown all of that and then some this week. My everything hurts and I don’t think I did myself any favors by starting my day yesterday with tennis in swamp-like heat and humidity.
It was also a mommy-daughter day and with a BUSY toddler, there’s nothing relaxing about that. Okay, maybe the kiddie pool in the front yard was relaxing. And gave the neighbors something to talk about, especially once the dog joined us in the kiddie pool. But otherwise, it was mostly just a long, exhausting, HOT day that left me with a numb left thigh. Dr. Google doesn’t seem to be concerned, but I’ll definitely be mentioning it to my OB at my appointment on Wednesday.
Yesterday was also grocery shopping day and I’m excited for this week’s menu. Mr. Prevention can’t wait for the Grilled Buffalo Chicken Tacos – he says I’ve been depriving him of buffalo goodness. (Maybe because of pregnancy-related indigestion? Probably.)
Hopefully the tacos are as note-worthy as these Chicken Saltimbocca Sandwiches that long-time reader and fellow foodie Lizzie recommended awhile back. I made them right away and have made them a few times since. They’re quick and easy…and packed with flavor! Thanks, Lizzie!
- 2 (8 oz) boneless, skiness chicken breast cutlets, cut length-wise into 4 thinner breasts
- 3 Tbsp all-purpose flour
- 2 egg white
- 6 Tbsp bread crumbs
- 2 tsp Italian seasoning
- 3 Tbsp grated Parmesan cheese
- ¼ tsp salt and black pepper, to taste
- 4 Tbsp low-fat mayonnaise
- juice of ½ lemon
- 1 Tbsp fresh sage leaves, minced
- 4 brioche buns
- 4 oz thinly sliced Prosciutto
- Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil or parchment paper and lightly mist with cooking spray; set aside.
- Place the thinly sliced chicken in a Ziploc bag and sprinkle with the flour. Seal the bag and shake until the chicken is completely coated with flour.
- In a shallow bowl, whisk the egg whites until whisk until frothy. In a second shallow bowl or dish, combine the bread crumbs, Italian seasoning, Parmesan, salt, and pepper.
- Dip each flour-coated chicken cutlet into the egg whites to coat both sides (allow excess to drip off), before dredging in the bread crumb mixture, and transferring to the prepared baking sheet. Lightly mist the tops of the prepared chicken with cooking spray and bake for 15 minutes or until chicken is cooked through.
- While the chicken is baking, mix together the mayonnaise, lemon juice, and sage until well-combined. Coat each bun half with about ½ tablespoon of the mayonnaise mixture.
- Top each bun bottom with the prosciutto, layer the chicken cutlet on top, and complete with the prepared brioche bun top. Serve warm.
Weekly Menu: July 24th – 28th
- Sunday: Grilled Pesto Chicken Pasta Salad
- Monday: Gluten-Free Quinoa Pizza Bites with salad
- Tuesday: Grilled Buffalo Chicken Tacos
- Wednesday: Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze and sweet potato wedges
- Thursday: out for my baby “sprinkle” with coworkers