Menu of the week: May 18

[Deana]

Sun: sesame chicken, rice, green beans (didn't make last week)

Mon: spanish beef and rice, spicy chopped salad, tortillas

Tues: falafel chicken, cucumber salad, toasted pita bread

Wed: stuffed peppers, ciabatta bread

Thurs: pizza and salad

Fri: crispy chicken salads with cilantro ranch dressing

[meliz]

Mmmm... what's falafel chicken?

[Deana]

Mmmm... what's falafel chicken?

It's awesome, that's what it is!!


Falafel chicken with cucumber yogurt salad
1/2 cup prepared falafel mix (I use more )
4 boneless, skinless chicken breast tenders (I get the 'cutlets' - the flat, pre-pounded ones, they cook faster)
salt and pepper
vegetable oil

for the salad
3 cucumbers, peeled and sliced
1/4 cup fresh dill, chopped (I use a palmful of dried dill weed)
1/2 cup red onion, sliced
1 small clove garlic, minced
salt
juice of one lemon
1/2 cup plain yogurt

for the chicken: preheat oven to 400. Place a small rack on a baking sheet. Put the falafel mix in a pie plate or shallow bowl. Heat about 1/2 inch of oil in a non-stick pan. Season the chicken breast with salt and pepper and coat the chicken with falafel mix. Place the chicken in the hot oil until nicely browned, about 2-3 mintues each side. Transfer to the prepared rack and bake until firm, 8-10 minutes. ****I have skipped the pan-fry part, and just placed the falafel coated chicken directly on a baking dish with a small drizzle of olive oil. I think it's just as good and so much healthier ( and easier)

meanwhile, mix the ingredients for the salad. Serve the chicken with the cucumber salad and warm pita bread. YUM!

[IUgrad02]

D, this sounds so yummy!!! thanks for sharing!!