Tim bought me the latest issue of Cooking Light magazine, which is really exciting because I found some new recipes to try. The magazine had a huge section of chicken recipes, which is where two of my recipes for this week come from.
We’re also grilling a couple times this week because the weather is starting to get a little warmer and Tim hasn’t been able to grill in a while.
Monday: Coconut chicken fingers with pina colada dipping sauce, sweet potato fries and fruit salad. The recipe is from the Jan./Feb. issue of Cooking Light magazine. The dipping sauce is a copy of one made by Red Lobster to go with their Parrot Bay coconut shrimp. I got that recipe from my “Top Secret Restaurant Recipes 2” book.
Tuesday: Pecan pancakes, eggs, and bacon.
Wednesday: Creamy chicken casserole with steamed broccoli. This recipe is from a book by Southern Living called “Our Best Easy Weeknight Favorites.” It uses cooked chicken, Ritz crackers, sour cream, cream of chicken soup, and poppy seeds.
Friday: Chicken quesadillas with canned corn and guacamole. My mom makes these quesadillas using refried beans, chicken, and cheese and tortillas and guacamole were on sale this week at Albertson’s.
Saturday: Hawaiian chicken. This recipe is also from the Jan./Feb. issue of Cooking Light magazine. It uses a marinade of pineapple juice, ketchup, soy sauce and garlic to season the chicken. We’ll have it with stir-fried vegetables and long grain and wild rice.
Sunday: Hamburgers with roasted red potatoes and green beans.
If you're curious about how any of the meals turned out or want the recipe, leave a comment and I'll let you know.