Menu Plan Monday - May 7th

Its been an 'interesting' weekend, I debated renaming my blog to Murphy's Law, a.k.a. Crooks' Law!

We have had our horses for about 8 years -- give or take -- WHY the day before the mare was to be sold, does she HURT herself! Ugh!

Here's a word of advice, do NOT own a horse in our town -- there is not a vet to be found who will make a barn call! I sorely miss our vets in Colorado. They came at all hours of the day or night. We were blessed! Please, if you would -- say a prayer for Mysti -- a horse's legs are their life.

They are having to be contained in the barn, because Mysti will "freak" if left in there alone, but is in danger if she has to run from something out in the field. The weather is cool today -- we need it to stay that way for the week ahead. It will be miserable in there for them. WHY NOW??? {sigh}

My stomach was in knots all last night and today, food has been the last thing on my mind. My husband is having surgery this week and will be off his feet totally, so the extra care Mysti needs will fall on me and my son. I could never have been a nurse -- and won't go into the gory details on a food post! LOL! You may want to drop a prayer for me in the bucket as well. I am a weak vessel!!

Here's the plan -- its going to be a whopper of a week, so most will be easy.

Monday -- Calzones (with low fat Ricotta cheese and part skim mozzarella) Yum!!

Tuesday -- Parmesan Chicken Fingers, Brown Rice, Broccoli (recipe follows)

Wednesday -- Savory Chicken Salad on Whole Wheat, Veggies {low fat}

Thursday -- Slow Cooker Meatloaf (recipe coming!)

Friday -- Homemade Pizza or Sub Sandwiches

Parmesan Chicken Fingers

1-1/4 cups buttermilk, divided (use powder and reconstitute, its lower fat)

3/4 teaspoon hot pepper sauce

1 pound chicken tenderloins

5 tablespoons grated fat free Parmesan Cheese, divided

1/4 cup low fat mayonnaise

2 tablespoons fat free sour cream

1 tablespoon lemon juice

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

3/4 cup seasoned bread crumbs

In a larger Ziploc bag, combined 1/2 cup buttermilk and pepper sauce; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.

For dipping sauce; in a small bowl, combined 2 tablespoons Parmesan Cheese, mayonnaise, 2 T. cheese, sour cream, lemon juice, onion and garlic powder and remaining buttermilk. Cover and refrigerate until serving time.

In another bag, combine bread crumbs, and remaining cheese. Drain and discard marinade. Add chicken to crumb mixture; seal bag and shake to coat. Place chicken in a 15 x 10 pan, lightly sprayed with Pam. Bake at 450 degrees for 15 minutes or until juices run clear. Serve with dipping sauce.