What’s for dinner this week?

 Posted by at 1:00 pm on April 11, 2011
Apr 112011
 

I am so very excited to share with you this week’s menu. I absolutely love each and every recipe. They are keepers to my family, and I hope they will become keepers in your family too.

I was inspired this week by the warming weather…. it’s not really where I want it to be, but I’ll take it over January any day. I am thinking about grilling, sun, citrus flavored dishes- it’s been a long winter.

1- Alabama Chicken & Mashed Potatoes
2- Orange Chicken & Quinoa
3- Cilantro Lime Mahi Mahi with Rice
4- Grilled Chicken Fettuccine with Roasted Broccoli
5- Veggie Whole Wheat Pizzas
6- Sweet & Savory Chili
7- Navajo Tacos

Alabama Chicken

6 fresh chicken cutlets or 12 chicken tenders
1 cup mayonnaise
1/2 tsp. onion salt
1/2 tsp. garlic powder
1 tsp. fresh black pepper
1-2 tsp. paprika ( I love, love, love smoked paprika)
1 tsp. kosher salt

Place chicken on lightly greased baking sheet or 9×13- inch baking dish. Notice, I forgot to thaw my chicken, so I went ahead a used partially frozen chicken tenders. They only baked 5 minutes longer than the recipe called for. It was still a quick and delicious meal.


In a separate bowl, combine spices and mix well.


Sprinkle the spice mixture over the top of your chicken, and place in the oven at 375 degrees to bake for 35 minutes if you are making chicken cutlets, or 15-20 minutes for chicken tenders (shown here).


Mix together the remaining spices with the mayonnaise until well combined. Set aside.

When the chicken is mostly done baking, remove it from the oven and spread the mayo and spice sauce on top generously. Return to the oven for 5 more minutes. Serve while still warm.


This was my plate that I served up- and believe me, I finished every single bite. I wanted to lick my plate clean, but thought it would be really bad manners.


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