This past week went by in a blur – there were early morning meetings and far too many of them and everything just seemed to be chaos. Of course there was the whole adjustment from Maui time to EST (+6 hours) that my body is finally in rhythm with.
I guess I should say I was starting to feel a bit less tired, and then yesterday came along. Mr. Prevention planned a “family fun day” that included the zoo…and Chuck E. Cheese’s. You guys…the chaos. It was just insanity. And I’m still upset that I paid $8 for the “endless salad bar” that was out of lettuce. Is salad bar even a thing without lettuce?
Just as I was starting to get over the salad bar fiasco (mostly kidding), it’s now SNOWING. A not just a few snowflakes. It’s currently sticking and so the Midwest is collectively in a terrible, no-good mood. The only positive? The 7-day forecast looks better, albeit wetter, than whatever is currently happening outside.
Just like last week, this week is back to meal planning and family meals. I planned the menu for the week and stuck to it, making lots of new recipes. All were a hit – at least with Mr. Prevention and I. And I did the same this week – lots of new recipes and hoping for some wins for the whole family.
I have a current favorite recipe that we’ve made 3 times now. It’s worthy of being on repeat. These Spicy “Fried” Chicken Sandwiches are guilt-free and big on flavor. This slaw is so simple and yet is what makes these sandwiches over the top delicious. Gina’s original recipe calls for prep in the air fryer, but I haven’t yet made that purchase…so traditional oven it was. So, so, so good – only issue is little mouths making it around this stacked sandwich!
P.S. If you missed my post and 1.2 million pictures from Maui, be sure to check out that post!
- 2 (8 oz) boneless, skinless chicken breasts, sliced width-wise to create 2 thinner breasts
- 2 cups lowfat buttermilk
- 1½ cups panko breadcrumbs
- ½ tsp cayenne pepper
- ¾ tsp salt
- freshly ground black pepper, to taste
- olive oil cooking spray
- 4 Tbsp light mayonnaise
- 4 brioche hamburger buns
- 2 tsp red wine vinegar
- 2 tsp extra-virgin olive oil
- 1 tsp Dijon mustard
- ¼ small red onion, thinly sliced
- 2 cups thinly sliced cabbage
- 1 jalapeno, sliced
- Place thinned chicken breasts in a bowl with the buttermilk. Gently mix to ensure chicken is fully coated. Cover and refrigerate for at least 10 minutes (can be done the day before).
- To prepare the slaw, whick together the vinegar, oil, and mustard in a medium bowl. Add the remaining slaw ingredients and use a set of tongs to toss well. Cover and refrigerate until assembling the sandwiches.
- Preheat oven to 375 degrees F. Fit a metal cooling rack over the top of sheet pan and mist with cooking spray; set aside.
- In a shallow bowl, whisk together the panko, cayenne, salt, and pepper until well-combined. Allow excess buttermilk to drip from the chicken before dredging in the panko mixture using your hand to help adhere the panko to the chicken before placing on the prepared cooling rack. Repeat with remaining chicken and panko; mist the prepared chicken with the cooking spray. Bake for 20-25 minutes or until chicken is golden and cooked through.
- Toast buns, if desired. Spread 1 tablespoon mayonnaise on bottom half of each bun. Top with a piece of chicken and ¼ of the slaw mixture. Serve immediately.
Weekly Menu: April 14th – 18th
- Sunday: waffles with chicken sausage and fruit
- Monday: Sausage-Stuffed Chicken Rollatini with spaghetti and asparagus
- Tuesday: Pizza (with Biz’s leftover Skinny Pizza Dough) with salad
- Wednesday: Quick Garlic Noodles with Easy Hoisin Shrimp and potstickers
- Thursday: Cod with Tomato Butter and Herb Butter with seasoned rice, mixed vegetables