Now that Shane has gone back to work and it is only the kids and I for dinner I resort to mostly ‘kid friendly’ recipes. This is a meal that we eat at least weekly while Shane is away for work: Breadcrumb crusted chicken served, mashed potatoes (with cauliflower mixed in) gravy, and green beans.
The kids all like cauliflower but they have no idea it is served in their mashed potatoes. I feel that I am at least giving them some nutrition in their mashed potatoes. I also use homemade stock when making their gravy, it is packed with nutrients.
Breadcrumb Crusted Chicken
What you need: 3-4 boneless skinless chicken breasts, 1 cup Italian breadcrumbs, 1/4 cup parmesan cheese, 1/2 cup flax meal, 2 eggs, 3 tablespoons oil (I use coconut oil).
What you do: whisk eggs in a bowl, set aside. Combine breadcrumbs, parmesan cheese, and flax meal. Heat oil in skillet over medium heat. Dip your chicken in the egg mixture so that it is totally covered then coat the chicken with the breadcrumb mixture.
Place your chicken in the skillet. Cook about 5-7 minutes on each side until you can only see clear juices when poked.
Mashed Potatoes & Cauliflower
What you need: 4 medium potatoes (I use baking potatoes or red potatoes), 1 cup cauliflower, 3/4 cup milk (you can use veggie stock if you don’t use milk), 4 tablespoons butter, sea salt and pepper to taste
What you do: Steam your cauliflower and set aside. Cut your potatoes in cubes and cover with water.
Bring potatoes to a boil and allow to boil for 20 minutes then drain. Place cauliflower and potatoes in a pot. Add milk and butter and mash using a hand mixer or potato masher. You may need to add more liquid to reach your desired consistency.
I often make extra mashed potatoes so I can serve them with another meal later in the week.
I serve the breadcrumb crusted chicken & mashed cauliflower and potatoes with homemade gravy and green beans.
I hope that you and your family enjoy!
To see a list of all of my recipes please click here.