You know the phrase "Neccesity is the mother of invention"? I think it should be "Laziness is the mother of invention"..at least in my case!!
Sundays are a notoriously lazy day for me. I try to get all my weekend errands done on Saturday so that I can have Sunday for lounging around, reading magazines, watching Lifetime movies, etc. Needless to say going food shopping is about the last thing I want to be doing. Unfortunately, yesterday we were down to brass tacks as far as food goes in the Stewart/Meuse household. I took stock of what little we had, and out of sheer unwillingless to go shopping, ended up coming up with two great recipes for dinner.
First we have Parmesan Penne and Broccoli
For this you don't need exact amounts...just whatever you have around. And you don't have to use broccoli either..pease would do just fine, or even red or green peppers if you had that around.
1 package frozen broccoli, cooked and set aside
2 cloves garlic, minced
1/2 cup grated parmesan cheese
2.5 cups penne pasta cooked al dente and drained
In large sauce pan, combine a few tbsp of olive oil and the garlic over medium heat until fragrant. Add in the cooked broccoli and saute for 3-4 minutes. Add in pasta and parmesan and stir until melted. Cook over low heat for another 3 minute until heated through, and cheese is melted.
And for the main entree...I used my mom's recipe for Chicken Schnitzel but substituted Turkey filets for the chicken breasts I usually use.
4 turkey breast filets, 1/4 inch thickness
1/2 a lemon
salt and pepper.
Salt and pepper filets (you do not neccessarily have to tenderize them into 1/4 inch thickness, but realize that this will make the cooking time a little longer)
Crack egg into shallow bowl and add several dashes of hot sauce until the egg is a bright orange color
Coat filets in flour lightly, dip through egg (making sure it's evenly covered) and then press into breadcrumbs, making sure each side is thouroughly breaded.
Heat skillet with 2-3 tbsp of olive oil in it over medium heat. When hot, add turkey filets and cook 3-4 minutes on each side until meat is no longer pink.
Squeeze lemon juice onto filets before serving and garnish with a lemon wedge.