after jenna and i supported small business saturday at the nail salon we decided that we would make dinner for everyone
on the menu:
- philly cheese steak stuffed peppers (jenna’s specialty)
- tropical nutty baked chicken (my specialty – see below for recipe)
- cheesy cornbread
for the cornbread i used a box of trader joe’s cornbread mix, with canned pumpkin instead of oil, almond milk & an egg – then i sliced up some sharp cheddar cheese and mixed in into the batter. baked for 40 minutes & voila!
- & a big old salad
jenna’s philly cheese steak came out excellent – she used this recipe & was a little nervous regarding ‘the lack’ of roast beef – she went into panic mode when we came back from the food store with 1/4lb -- but i think it satisfied everyone
hot out of the oven!
the first taste test…
those are her phases of cutting into tasting faces – the verdict “these are reallllly gooooood”
while jenna got to work on her stuffed peppers & the cornbread was baking – i prepared the chicken
tropical nutty baked chicken
- 1-2lbs of chicken breasts (washed & cut into thin breasts)
- 1/2 cup canned coconut milk (i used trader joe’s light canned)
- 1T coconut oil
- juice from 1 lime
- 1-2T chopped fresh basil
- 1/2 cup unsweetened coconut flakes
- 1/2 cup almond meal (ground almonds)
- salt & pepper to taste
preheat your oven to 350 degrees. after you clean & cut your chicken breasts place them in a ziploc bag with the coconut milk, coconut oil, lime juice, basil & a pinch of salt and pepper. let the chicken marinade for about a half hour (or longer). on a paper plate mix the almond meal, coconut flakes & salt/pepper. once the chicken is done marinating coat each chicken breast in the almond/coconut mixture and place on a nonstick baking pan. do this until all of the chicken is coated and on the pan.
bake at 350 for 25 minutes or so and then broil (550) for 3-5 minutes so you get a nice crisp later on top
serve with the stuffed peppers, cheesy cornbread & salad.
everyone REALLY loved both recipes – they are definitely a keeper and i have a feeling these chicken breasts will be making quite the rotation around here.
love to love you <3