This Week’s Meal Plan + Quick Meal Idea

Total Spent on Groceries:$114.71

Sunday:  Baked Salmon
Monday:  Beef Pot Roast
Tuesday:  Leftovers
Wednesday:  Portabella Pizzas
Thursday:  Leftovers
Friday:  Stuffed Chicken Breasts
Saturday:  Date Night!

Only 2 weeks + 1 day until Christmas…I can’t wait!  Today is the Army-Navy game, so I’ve got it on while I get some laundry folded and packing up some stuff for Goodwill.  I have gotten ZERO Christmas shopping done and I still have pumpkins on the front porch from Halloween…win.

Quick Meal Idea:


Got 20 minutes?  Pair this with a big salad or steamed veggies…voila!  I love this recipe because it’s fast, cheap, and tasty on a busy weeknight.

Pecan Chicken Schnitzel



4 Boneless Chicken Breasts
2 c. Pecans
2 Eggs
1/2 t Sage
1/2 t Sea Salt
1/2 t Ground Black Pepper
Olive Oil for Frying

Grind pecans into a “sandy” consistency in a food processor.  Pour into a shallow dish with seasonings and combine well.

Carefully butterfly chicken breasts.  Pound on each side with a mallet until thin.  Pat dry with paper towels.

Beat eggs well.  Dip chicken in egg mixture, then coat well on both sides with pecan meal.

Fry in 1/4-inch of olive oil over medium-high heat for about 3-4 minutes on each side, or until edges are crisp.

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