Getting Results for Dinner-- Week of 3/27/23

This week’s recipes from MamaLovesFood.com.

MONDAY

Copycat Chick-Fil-A Nuggets

Ingredients

• 4 breasts boneless skinless chicken cut into bite-size pieces
• 1½ cups milk whole milk
• ½ cup dill pickle juice
• 1 sleeve buttery crackers like Townhouse or Ritz (about 30 crackers)
• 1½ cups breadcrumbs unseasoned
• ½ cup all purpose flour
• 1½ teaspoon paprika
• 1½ teaspoon ground black pepper
• 2 teaspoons salt
• ½ cup powdered sugar also called confectioners sugar
• oil for frying our preference is peanut oil, but any vegetable oil will work

Instructions

1. Add milk, pickle juice, then chicken pieces to a large bowl. Stir to mix well, making sure chicken is covered in brine. Cover and refrigerate at least 1 hour and as long as 3 hours.
2. When chicken is finished marinating, pulse crackers, breadcrumbs, flour, paprika, salt, pepper, and powdered sugar in a food processor.
3. Coat nuggets in breading mixture (either by dredging or by adding to a gallon bag and tossing) and working in batches, fry in peanut oil over medium high heat (about 350°F) until cooked through and golden brown on all sides.
4. Remove nuggets to rest on an absorbent towel or paper towel for 2 - 3 minutes before serving.

TUESDAY

Cheeseburger Quesadilla

Ingredients

• 1 pound ground beef
• butter or oil for cooking
• 1 tablespoon Worcestershire sauce
• 1 teaspoon seasoned salt
• ½ teaspoon ground black pepper
• 4 large flour tortillas
• 2 - 3 cups shredded cheddar cheese or shredded cheese of choice
• ketchup, mustard, dill pickle slices to taste

Instructions

1. Brown ground beef in a large skillet. Drain. Add the Worcestershire sauce, seasoned salt and black pepper and cook another minute or two longer. Remove from the skillet and set aside.
2. Wash and dry your skillet and return it to the stovetop. Heat butter or oil over medium heat, then place one large tortilla inside.
3. On half of the tortilla, sprinkle some cheddar cheese, then spoon a generous portion of ground beef on top. Drizzle with ketchup and mustard, place a few pickles and then sprinkle with a little bit more cheddar cheese. Fold the other half of the tortilla over to cover.
4. Add more butter or oil as needed. Cook the quesadilla over medium low heat for two to three minutes, until cheese has melted and tortilla is browned and crispy. Carefully flip the quesadilla over and cook another 2 to 3 minutes.
5. Repeat with the remaining tortillas. Cut each quesadilla into thirds or fourths and serve.

WEDNESDAY

Sheet Pan Meatloaf

Ingredients

MEATLOAF

• 1 pound ground beef
• ½ cup grated onion
• 1 cup crushed Ritz crackers
• 1 large egg whisked
• 1 tablespoon minced garlic
• ¼ cup ketchup
• 1 ½ teaspoons stone ground mustard
• 1 ½ teaspoons Worcestershire sauce
• ½ teaspoon beef bouillon

GLAZE

• 2 tablespoons ketchup
• 2 tablespoons barbecue sauce
• 1 ½ teaspoons Worcestershire sauce

VEGETABLES

• 1 pound baby potatoes halved (or cut to bite size)
• ½ pound green beans ends trimmed
• olive oil
• salt & pepper

1. Instructions
2. In a large bowl combine the onion, crushed crackers, egg, garlic, ketchup, mustard, worcestershire sauce, and bouillon. Mix well.
3. Add the ground beef and knead until fully incorporated. If mixture is too wet, knead in additional crushed crackers.
4. Press and shape the meatloaf mixture onto one third of a baking sheet.
5. Toss the potatoes with some olive oil and season with salt and pepper. Spread them on the remaining empty area of the baking sheet. Cook in a 425° F oven for 20 minutes.
6. While the meatloaf and potatoes are cooking, toss the green beans in olive oil and season with salt and pepper. In a separate bowl, whisk together the glaze ingredients.
7. After 20 minutes, remove the baking tray from the oven. Push the potatoes to the side, and add the green beans. Brush the glaze all over the top of the meatloaf.
8. Return the baking tray to the oven and cook for another 20 minutes, until the vegetables are tender and the meatloaf has reached an internal temperature of 160°F.

THURSDAY

Chicken Parmesan

Ingredients

• 4 chicken breasts boneless skinless
• salt & pepper
• ½ cup all purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 large eggs beaten
• 1 cup panko bread crumbs
• ½ cup breadcrumbs
• ½ cup grated parmesan
• 1 teaspoon Italian seasoning
• 24 ounces high quality marinara or spaghetti sauce
• 8 ounces fresh mozzarella sliced
• ½ cup oil
• fresh basil for garnish

Instructions

1. If desired, pound out the chicken breasts to about 1 inch thick (we did not do this in the pictured recipe). Season both sides with salt and pepper.
2. In a shallow bowl, combine the flour, garlic powder and onion powder. In a second, put the eggs. In a third, combine both types of breadcrumbs, the grated parmesan and the Italian seasoning.
3. First dredge each chicken breast in the flour, then dip in the egg, and then press into the breadcrumb mixture, making sure the chicken breast is fully coated each time.
4. Heat the oil in a medium sized skillet with high walls. Fry the chicken breasts until they are golden brown, about 2 to 3 minutes per side. They do not need to cook fully through.
5. Spread the marinara sauce in the bottom of a large casserole dish, then place the browned chicken breasts on top. If desired, spoon some of the marinara sauce over each breast. Distribute the sliced mozzarella evenly over the top of the chicken breasts.
6. Bake at 450° F for 20 to 25 minutes, until the chicken is fully cooked (internal temp at least 165° F) and the mozzarella has melted.
7. Garnish with fresh basil.

FRIDAY

Monster Cookie Bars

Ingredients

• ½ cup salted butter softened to room temperature
• ½ cup white granulated sugar
• ¼ cup brown sugar
• 1 cup creamy peanut butter
• 1 teaspoon real vanilla extract
• ½ cup all purpose flour
• 2 cups quick cooking oats
• 1 cup M&Ms

TOPPING:

• 1¼ cup semi-sweet chocolate chips
• ½ cup heavy cream
• ¼ cup mini M&Ms optional

Instructions

1. Heat treat the flour by placing it in a microwave safe bowl, and microwaving in 30 second increments, stirring each time, until the temperature reaches a temperature of 165 degrees (about 2 minutes total). Allow to cool.
2. Using an electric mixer, or a stand mixer with the paddle attachment, cream together the butter, sugar and brown sugar. Add in the peanut butter and vanilla and mix until smooth.
3. Mix in the flour, then stir in the oats and the M&Ms. Press the dough into a parchment lined 2 quart baking dish.
4. Pour the heavy cream into a microwave safe bowl with the chocolate chips, and microwave in 30 second intervals, whisking each time, until the chocolate chips have melted and the mixture is smooth and shiny.
5. Pour the chocolate ganache over the prepared cookie dough and spread to the edges. If desired, sprinkle the mini M&M’s over the top of the chocolate.
6. Chill for 1 to 2 hours until set.