Weekday dinner inspirations: Parmesan Chicken Fingers, Easy Quiche and more

By Janet K. Keeler, Times Lifestyles Editor
In Print: Wednesday, March 10, 2010

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Mon | Kid-friendly

Parmesan Chicken Fingers (recipe below) are good enough to make the kids forget fast food chicken strips. Well, maybe. Make enough to pack in lunches the next day. For dinner, serve with mashed potatoes and corn.

Tues | We're eating cheap

It's not high-brow, but Easy Quiche from The Coupon Mom's Guide to Cutting Your Grocery Bills in Half comes together quickly from pantry items. Author Stephanie Nelson says it costs about 50 cents a serving, depending on your add-ins. Preheat the oven to 400 degrees and spray an 8- by 8-inch pan with nonstick coating. Spread 8 ounces of shredded cheese on the bottom. Then layer on 1/2 cup total of chopped ham, diced green peppers, onions or chopped broccoli. Mix three beaten eggs, 1 1/2 cups milk and 3/4 cup Bisquick and pour it over the top. Bake for about 30 minutes; cool slightly and serve with green salad.

Wed | Rotisserie chicken

Tabouli with Chicken starts with a store-bought mix for the Mediterranean bulgur and parsley salad. Make sure you have tomatoes and cucumbers to freshen it up. Add shredded rotisserie chicken. Serve with warmed pita or flatbread.

Thurs | Ward off vampires

Mince plenty of garlic for Garlic Shrimp and have the mouth wash ready. Melt 1/3 cup butter in a large skillet and when it starts to foam, dump in about 2 pounds peeled shrimp and 4 to 6 minced garlic cloves and saute for about 4 minutes. Toss in some chopped parsley and the juice of one lemon. Serve with rice studded with chopped scallions.

Fri | TGIF kebabs

Fire up the grill tonight for Pork and Pineapple Kebabs. Marinate pork chunks cut from a tenderloin in an Asian sesame vinaigrette (Annie's Naturals has a delicious sesame and shiitake version) and then thread on skewers with pineapple cubes. Rice two nights in a row? Why not. Or maybe a side of sauteed spinach splashed with rice wine vinegar at the end.

Read Stir Crazy online at www.blogs.tampabay.com/food. Submit your ideas for quick weeknight meals to jkeeler@sptimes.com.

>>EASY

Parmesan Chicken Fingers

1 pound, 6 ounces boneless, skinless chicken breasts

(or buy strips)

1/2 cup all-purpose flour

Salt and freshly ground pepper

2 eggs, beaten

1 cup fresh bread crumbs

2 ounces grated Parmesan cheese

3 tablespoons vegetable oil

Preheat oven to 400 degrees and place a baking sheet in the oven to preheat also.

Cut the chicken into strips the size of a big finger (1/2 by 4 inches). Place the flour in a mixing bowl or in a plastic bag with some salt and pepper. Place the beaten eggs in another bowl. Mix the bread crumbs and grated cheese together and place in a bowl or bag as well.

Toss the chicken strips in the seasoned flour, making sure they do not stick together, then remove. (You will have to do this in batches.) Shake off the excess flour and dip in the beaten egg. Remove from the egg, letting the excess drip off, and toss into the bread crumb and cheese mixture. Shake off the excess and lay the strips on a plate.

Drizzle the preheated baking sheet with the oil and arrange the chicken strips in a single layer. Bake for about 15 to 18 minutes, turning halfway through, or when golden on one side. When they are completely cooked, remove from oven and serve.

Serves 6 to 8.

Source: Favorite Food at Home by Rachel Allen (William Morrow, 2010)

[Last modified: Nov 07, 2011 05:47 PM]