Featured Post

SLOW COOKER QUINOA ENCHILADA CASSEROLE

-
Image
SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
Post a Comment

Crispy Chicken Schnitzel with Creamy Mushroom Sauce & Fresh Salad

-
Crispy Chicken Schnitzel with Creamy Mushroom Sauce & Fresh Salad



A crunchy, creamy, and refreshing meal that’s pure comfort food!

Ingredients:

For the Chicken Schnitzel:
2 boneless, skinless chicken breasts
1 cup breadcrumbs (panko or regular)
½ cup all-purpose flour
2 eggs (beaten)
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder
½ cup vegetable oil (for frying)
For the Creamy Mushroom Sauce:
1 cup mushrooms (sliced)
1 tbsp butter
½ cup heavy cream
½ cup chicken broth
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp black pepper
½ tsp salt
1 tsp dried parsley
For the Fresh Salad:
2 cups mixed greens (lettuce, arugula, or spinach)
½ cucumber (sliced)
½ cup cherry tomatoes (halved)
¼ cup shredded carrots
1 tbsp sesame seeds
1 tbsp olive oil
1 tsp lemon juice
Salt & pepper to taste

Step by Step:

1️⃣ Prepare the Schnitzel:
Place chicken breasts between two sheets of plastic wrap and pound until ¼ inch thick.
Season with salt, black pepper, paprika, and garlic powder.
Coat each piece in flour, then egg, then breadcrumbs, pressing to adhere.
2️⃣ Fry the Schnitzel:
Heat vegetable oil in a pan over medium heat.
Fry schnitzel for 3-4 minutes per side until golden brown.
Remove and let drain on a paper towel.
3️⃣ Make the Mushroom Sauce:
In the same pan, melt butter over medium heat.
Sauté mushrooms until tender, about 3 minutes.
Add chicken broth, heavy cream, Dijon mustard, garlic powder, salt, and pepper.
Simmer for 2 minutes, then stir in parsley.
4️⃣ Prepare the Salad:
Toss mixed greens, cucumber, cherry tomatoes, shredded carrots, and sesame seeds in a bowl.
Drizzle with olive oil, lemon juice, salt, and pepper.
5️⃣ Assemble & Serve:
Place the crispy schnitzel on a plate.
Pour creamy mushroom sauce over the schnitzel.
Serve with the fresh salad on the side.
6️⃣ Enjoy!
Dig into this crispy, creamy, and refreshing meal!
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Calories: ~550 per serving | Protein: ~45g per serving

Comments

Post a Comment

Popular posts from this blog

Green Chili Chicken Enchiladas (New Way)

-
Image
A creamy, cheesy twist on the classic enchiladas — filled with tender chicken, smothered in green chile sauce, and topped with melty cheese for a rich, comforting meal!  Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes Yield: 8 enchiladas Ingredients: * 2 cups cooked shredded chicken * 1 can (10 oz) diced green chiles * 1 can (10 oz) green enchilada sauce * 1/2 cup sour cream * 1/2 cup cream cheese, softened * 2 cups shredded Monterey Jack and cheddar cheese blend (divided) * 8 flour or corn tortillas * 1 tsp garlic powder * 1 tsp cumin * Salt and pepper to taste Instructions: 1. Preheat oven to 375°F (190°C). Lightly grease a baking pan. 2. In a bowl, mix chicken, green chiles, sour cream, cream cheese, half the shredded cheese, garlic powder, cumin, salt, and pepper. 3. Spoon filling into tortillas, roll tightly, and place seam-side down in the pan. 4. Pour green enchilada sauce evenly over the rolls. 5. Sprinkle the rest of the cheese over the top. 6. Cover wit...
Read more

Crunchy Tex-Mex Casserole with Spicy Ranch Drizzle

-
Image
Made with a mix of fresh, frozen, and pantry staples, this crunchy Tex-Mex casserole comes together so quickly and easily that it can be made for dinner in less than an hour on Taco Tuesday. Ingredients 2 (8.5-ounce) boxes cornbread muffin mix 1 cup chicken broth 3 cups shredded rotisserie chicken 1 (15-ounce) jar salsa (mild or medium) 1 (12-ounce) bag frozen corn kernels, thawed 2 cups shredded Cheddar cheese 1 cup lightly crushed nacho-flavored tortilla chips 1 (2.25 ounce) can sliced black olives, drained 3 medium green onions, chopped 1 cup ranch dressing 1 teaspoon hot sauce, or to taste Directions Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C) and spray a 9x13-inch glass or ceramic casserole dish with nonstick cooking spray. Combine cornbread muffin mix and chicken broth in a bowl and stir well. Spread cornbread mixture evenly over the bottom of the casserole dish. Bake in the preheated oven for 15 minutes. Add shredded chicken on top of the cornbread ...
Read more

Mediterranean Protein Power Salad 🥗🐟🥚

-
Image
Ingredients: 2 cups arugula or mixed greens 🌿 ½ cup cooked chickpeas 🧆 ½ cup cooked pasta (fusilli or rotini) 🍝 ¼ cup tuna chunks 🐟 1 boiled egg, quartered 🥚 ¼ cup shredded carrots 🥕 ¼ cup mixed olives (green & black) 🫒 ¼ cup diced mozzarella or feta cheese 🧀 1 tbsp olive oil & 1 tsp lemon juice 🍋 Salt, pepper & chopped parsley to taste 🌿 Instructions: 1. Layer greens in a bowl. 2. Arrange chickpeas, pasta, tuna, egg, carrots, olives, and cheese neatly on top. 3. Drizzle olive oil and lemon juice. 4. Season with salt, pepper, and parsley.
Read more