Well, it's Wednesday and Eva had no school today, so there's no photo of her snack nor her lunch. And I forgot to take a picture of dinner as I was in a rush to get to church, sorry! But here's what we had to eat today.
Breakfast: Pancakes with sausage
Lunch: chicken nuggets, corn, sliced apples
Dinner: Parmesan Ranch Chicken, Quinoa with Cheese, Butter Peas
And since I had time, I made the Chicken Lasagna for tomorrow. Now I'll have some free time to play a game with Eva that she asked me for tonight, 10 minutes BEFORE she went to bed!!
What do you do when you get the bottle of Ranch dressing back from you son's snack? Not that that is a bad thing, at least they didn't throw it away, but now I've got two open bottles of dressing in a my fridge! Well, you can make this chicken! It was VERY yummy! The quinoa I'll have to try something else with, like a cheese sauce as it was dry and not very cheesy.
Parmesan Ranch Chicken RecipeFor those who put ranch on everything, you'll love it as base for breaded chicken. Instead of dipping chicken in ranch, it's blended right into the coating.
You'll need to keep an eye on it when cooking to be sure it doesn't burn on the bottom since you are cooking it so close to the burner.
6 boneless skinless chicken breasts
1 cup dry breadcrumbs
1/3 cup parmesan cheese
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 cup Hidden Valley Ranch salad dressing
1/4 cup melted butter
1. Preheat oven to 400° degrees (set oven rack to lowest position).
2. Lightly grease a 13 x 9-inch baking dish.
3. In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
4. Dip the chicken into the ranch dressing to coat both sides. Dredge in the breadcrumb mixture.
5. Place in a single layer on to a greased baking sheet.
6. Lightly drizzle the melted butter over each chicken breast.
7. Bake uncovered for 30-35 minutes or until the chicken is fully cooked. Serves 6.
Quinoa with Cheese and Herbs
(Idea from Giada De Laurentiis)
Butter, for baking dish
1 pound quinoa
8 cups water
2 tablespoons kosher salt
2 cups (8 ounces) grated extra-sharp Cheddar
2 cups (8 ounces) grated mozzarella
1 cup whole milk
3 tablespoons herbes de Provence
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
4 (about 5 ounces) 1/2-inch thick slices multi-grain or whole-grain bread, preferably 1 day old, torn into 1/2-inch pieces
Extra-virgin olive oil, for drizzling
Put an oven rack in the center of the oven. Preheat the oven to 400 degreesF. Butter a 9 by 13 by 2-inch glass bakingdish. Set aside.
Quinoa: In a large stockpot, bring the quinoa, water and salt to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the quinoa is tender, about 25 to 30 minutes. Drain in a colander.
Filling: In a large bowl mix together the cheeses, milk, herbes de Provence, salt, and pepper. Add the cooked quinoa and stir until coated. Pour the mixture into the prepared baking dish.
Topping: Arrange the bread pieces on top of the quinoa mixture and drizzle liberally with olive oil.
Bake for 15 minutes until the topping is golden. Cool for 5 minutes and serve.