Monday, April 23, 2012

Menu Plan Monday 4/23/12

Monday:  Coconut Crusted Chicken Patties & Sauteed Mushrooms
Tuesday:  Turkey Spaghetti
Wednesday:  Burrito Pie
Thursday:  Roast Pork Loin with Garlic and Rosemary & Sweet Potato Fries
Friday:  Baked Pesto Chicken & Almost Loaded Baked Potato
Saturday:  Baked Sour Cream Tilapia & Danish Cucumber Salad
Sunday:  Quiche & Muffins


12 1/2 ounce can mixed white and dark meat chicken, drained *
1/4 cup mayonnaise
1 tablespoon fresh parsley, minced
2 green onions, finely chopped
1 teaspoon Old Bay seasoning
1/4 teaspoon ground coriander
1/8 teaspoon cayenne
1/8 teaspoon pepper
1/2 teaspoon Tabasco or other hot sauce
1 egg white
1/4 cup finely shredded unsweetened coconut **
Oil for frying

In a medium bowl, break up the chicken with your fingers until it's finely shredded. Stir in all remaining ingredients, except coconut, until well blended. Divide into 4 equal portions on a wax paper-lined baking sheet. Gently shape into patties with your hands. Mixture will be very soft. Put the coconut in a small shallow dish. Carefully set one chicken patty in the coconut and gently turn over to coat both sides; place back on wax paper. Repeat to coat all the patties. Chill at least 1 hour. Heat oil in a skillet over medium heat. Fry patties 4-5 minutes per side, flipping carefully, until golden brown on each side.

Makes 4 servings
Can be frozen

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