Posted in - Poultry, - Seafood/Fish, Meal Planning

Meal Planning Mondays: Recipes to Try This Week 1/28 – 2/3/13


As you can see I have changed how I’m doing Meal Planning Mondays. I like trying new recipes. I have too many pins on Pinterest that are not being utilized. This week I committ to making these two recipes.

The main dish will continue to be made ahead time and frozen.

Cheese-It Chicken Tenders


Adapted from Winners Dinners

Serves 6 – 3 tenders per servings

18 chicken tenders
12 oz. sour cream
4.5 cups Cheez-Its, crushed
3/4 cup butter, melted

Prep Day: Crush the Cheez-Its by placing them in a large ziploc bag and rolling over them with a rolling pin. Place crushed crackers in bag in a gallon freezer bag along with sour cream container and frozen chicken tenders. Zip close and freeze.

Note: Sour Cream can be frozen if you are using it in baking.

Serve Day: Thaw all ingredients. Preheat the oven to 375. To get lumps out of sour cream if need put in blender until pretty smooth. Put in shallow dish. Roll the chicken tenders in the sour cream and then in the Cheez-It crumbs. Place them in a baking dish. Drizzle with the melted butter. Bake at 375 for 40 minutes.

Salt & Vinegar Crusted Baked Fish


Adapted from Savoring The Thyme

Serves 6

1/2 bag of salt & vinegar chips
24 oz. fillets (4 oz per person) cod fillets, 1 to 1 1/2 inches thick
Lemon Pepper, for seasoning
2 tsp reduced fat miracle whip (which can be frozen)

Prep Day: Place the pop chips in a gallon size plastic storage bag and gently crush the chips (we used our the heel of our hands). Combine the mayonnaise and a few dashes of pepper in a snack bag. Place both frozen wrapped fish into another gallon bag along with chip and mayo bags. Then freeze.

Serve Day: thaw all ingredients. Heat the oven to 400º. Line a baking sheet with a cooling rack and spray it lightly with cooking spray. Then spread it over the top of each fillets. Now gently but firmly press on the crushed chips, completely covering the top of each piece of fish and place them on the cooling rack. Bake the fillets until they are just cooked through, about 10-15 minutes depending on the thickness of the fish.

Enjoy! And let me know how they turned out for you.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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