This week kicks off a new school year for our girls so I thought I’d also kick this week off with a new Meal Plan Monday! This one features delicious sandwich recipes we have enjoyed several times!
Now that school is about to be back in session, it feels like summer flew by! But I’m looking forward to getting back into a routine. This week Laney has her ‘meet the teacher’ and we have a new parent orientation on Tuesday, she starts Pre-K at her new school on Wednesday and Morgan has her ‘meet the teacher’ drop in on Friday. It’s going to be busy shuttling both girls to different schools this year!
Italian Chicken & Pepper Sandos
with Potato Wedges & Tangy Garlic Sauce | Serves 2
12 oz Yukon Gold Potatoes
1 Yellow
1 Green Bell Pepper
2 tbsp Mayo
2 tbsp Sour Cream
1 tsp Garlic Powder
10 oz Chicken Breast Strips
1 tbsp Italian Seasoning
1 tbsp Chicken Stock Concentrate
2 Demi-Baguettes
1/2 c Mozzarella Cheese
2 tbsp Olive Oil
2 tbsp Butter
Salt & Pepper
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips.
Toss potatoes on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes. Meanwhile, in a small bowl, combine mayonnaise, sour cream, and half the garlic powder (you’ll use the rest later). Season with salt and pepper.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. Turn off heat; transfer to a plate.
While veggies cook, in a second small microwave-safe bowl, combine 2 TBSP butter and remaining garlic powder; microwave until butter is just softened, 10-15 seconds. Stir to combine and season with salt and pepper; set aside. Slice baguettes lengthwise, stopping before you get all the way through; spread garlic butter onto cut sides. Place cut sides up on a second baking sheet. Toast on middle rack until golden, 2-3 minutes.
While garlic buns toast, pat chicken dry with paper towels; season generously with salt and pepper. Heat a large drizzle of olive oil in pan used for veggies over medium high heat. Add chicken and Italian Seasoning; cook, stirring, until chicken is browned and cooked through, 4-6 minutes. Stir in stock concentrate and 2 TBSP water. Season with salt and pepper. Return cooked veggies to pan; stir to combine. Turn off heat.
Spread bottom halves of toasted garlic buns with half the garlic sauce. Top with chicken and veggie mixture, then sprinkle with mozzarella. Return to middle rack until cheese melts, 2-3 minutes. Divide sandwiches and potatoes between plates. Serve with remaining garlic sauce on the side.
Source: HelloFresh
Mighty Mozz Chicken Sausage Melts
with Griddled Tomato, Creamy Lemon Herb Sauce & Garlic Potato Wedges | Serves 2
12 oz Yukon Gold Potatoes
1 Roma Tomato
1 Lemon
Fresh Parsley & Chives
1 tsp Garlic Powder
2 Demi-Baguettes
4 tbsp Sour Cream
9 oz Italian Chicken Sausage
1/2 c Mozzarella Cheese
4 tsp Vegetable Oil
2 tbsp Butter
Salt & Pepper
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Pick parsley leaves from stems; finely chop leaves. Thinly slice chives. Zest and quarter lemon. Slice tomato into ½-inch-thick rounds. Halve baguettes lengthwise.
Toss potatoes on a baking sheet with a large drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until browned and crispy, 20-25 minutes.
Meanwhile, place 2 TBSP butter in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in remaining garlic powder and season with salt and pepper. Spread garlic butter onto cut sides of baguettes. When potatoes have 3-4 minutes left, remove sheet from oven; carefully push potatoes to one side of sheet. Place baguettes cut sides up on empty side. Return to oven until bread is lightly golden.
In a second small bowl, combine sour cream, chopped parsley, chives, half the lemon zest, and a squeeze of lemon juice. Taste and season with salt, pepper, and more lemon juice and zest if desired.
Season tomato rounds all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tomato rounds and cook until lightly browned and slightly softened, 1-2 minutes per side. Transfer to a plate. Add another drizzle of oil to pan. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in mozzarella until just melted, 1 minute. Turn off heat.
Spread creamy lemon herb sauce onto top halves of baguettes. Evenly divide cheesy sausage between bottom halves of baguettes, then top with griddled tomato. Add top halves of baguettes to create melts; press down slightly. Divide between plates and serve with potato wedges on the side.
Source: HelloFresh
Crispy Cajun Chicken Sandwich
with Crispy Potatoes & Secret Sauce | Serves 2
12 oz Yukon Gold Potatoes
1 Dill Pickle
2 tbsp Mayo
1 tsp Hot Sauce
1 tbsp Cornstartch
1/2 c Flour
2 tbsp Cajun Spice Blend
10 oz Chicken Cutlets
2 Brioche Buns
2 tsp Vegetable Oil
1/4 tsp Sugar
2 tbsp Butter
Salt & Pepper
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Thinly slice pickle crosswise into rounds; mince a few slices until you have 1 tsp (2 tsp for 4 servings). • Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.
While potatoes roast, in a small bowl, combine mayonnaise, minced pickle, hot sauce, and ¼ tsp sugar (½ tsp for 4 servings). TIP: If you don’t like spicy food, add hot sauce to taste. • In a medium bowl, combine sour cream with 2 TBSP water (4 TBSP for 4); season with salt and pepper. • In a shallow dish, combine flour, cornstarch, half the Cajun Spice (you’ll use the rest in the next step), 1 tsp salt (2 tsp for 4), and pepper.
Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap; pound with a mallet or heavy-bottomed pan until about 1/3 inch thick. Season all over with remaining Cajun Spice, salt, and pepper. • Working one piece at a time, dip chicken into sour cream mixture until fully coated on both sides, then press into flour mixture. Shake off excess flour, then repeat once more, coating each piece in sour cream mixture and pressing into flour mixture. Set aside on a plate. Discard remaining flour mixture and sour cream mixture.
Heat a 1/3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of flour mixture sizzles immediately when added to the pan, add coated chicken. Cook until golden brown and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Transfer to a paper-towel-lined plate. Season with salt.
While chicken cooks, halve and toast buns. • Spread cut sides of buns with 2 TBSP butter (4 TBSP for 4 servings).
Spread cut sides of buns with secret sauce. Fill buns with chicken and as much sliced pickle as you like. Divide sandwiches between plates and serve with potato wedges on the side. TIP: If you have some, serve with ketchup for dipping.
Did someone say Chick-fil-A? Yum!
Source: HelloFresh
Bon appetit!
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