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Chicken Milanese

This is one of Max’s favorite meals.  It’s not low fat since you are pan frying in olive oil but it is delicious and you don’t really need to add anything else to the meal.

Spicy Chicken Milanese

  • Servings: 4
  • Difficulty: easy
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Crunchy Chicken with Lemony Tomato Salad. These are 14 WW points for each piece



Credit: Food and Wine

Ingredients

  • 2 large eggs
  • 3 Tbsp Dijon mustard
  • 1/2 tsp cayenne pepper (recipe calls for 1 1/2 but it is too spicy for Max)
  • Salt and pepper
  • 1 1/2 cups panko
  • 1 package chicken breasts. Cut in half then pounded to 1/4″ thick
  • 1/3 cup plus 1 Tbsp olive oil
  • 2 cups grape or cherry tomatoes, halved or quartered
  • 1 Tbsp fresh lemon juice
  • 1/4 cup chopped parsley (optional)
  • Shaved Parmigiano-Reggiano cheese

Directions

  1. In a pie plate beat the eggs with the mustard and cayenne and season with salt and pepper. Dip the chicken in the egg mixture, then dredge in the panko; press to help it adhere.
  2. In a large skillet (I use cast iron), heat 1/3 of olive oil (I put in some to start then add if needed as the chicken cooks). Add the chicken and cook over moderately high heat, turning once, until browned and 165 degrees. Transfer the chicken to plates.
  3. Meanwhile, in a bowl, toss the tomatoes, lemon juice and parsley(I leave out parsley because Max doesn’t like it) with the remaining 1 Tbsp of oil. Season with salt and pepper. Spoon tomatoes over the chicken and garnish with the cheese.

Pork Enchiladas Verde

 

Here is my favorite enchiladas recipe because you basically just put together the ingredients and throw them in the oven. This is a variant of a recipe from the “TJ’s” cookbook. I use different tortillas so you don’t have to pre-cook them in oil.

Pork Enchiladas Verde

  • Servings: 6
  • Difficulty: easy
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Easy to make enchiladas that everyone will like. These are 10 WW points for each enchiladas


Credit: Cooking with All Things Trader Joe’s Cookbook

Ingredients

  • 1 (12 oz) pkg refrigerated Traditional Carnitas, shredded
  • 12 TJs corn and wheat flour tortillas
  • 1 1/2 jars Salsa Verde
  • 1 1/2 cups sour cream
  • 1 cup shredded cheese (I use TJs Mexican blend because it is easy}
  • Sliced avacado
  • Sliced onions
  • Cilantro
  • Shredded cabbage
  • Sliced fresh jalepenos
  • Clinantro

Directions

  1. Preheat oven to 350
  2. Combine 1/2 cup salsa, 1 cup sour cream.
  3. To assemble, place 2 heaping Tbsp pork, 2 Tbsp sour cream mixture, and 1 Tbsp cheese on each tortilla. Roll up enchiladas and place seam side down in a 9×13-inch pan.
  4. Pour some salsa on top and bake for 10 minutes.
  5. Pour on some more salsa and bake for about 10 more minutes until the insides are warm and melted. You can also add more cheese on top but that will increase the points value.
  6. Serve with the garnishes that you like. Avacado, onion, jalepeno, cilantro, cabbage.

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