I was going to start this post writing about the onset of the colder weather and how it made me realize I need to stock my freezer. That’s how I was going to start. I hopped (so to speak) out of bed eager to start cooking. But when I actually began making the freezer meals my body reminded me I’m a professional cripple so making them in a single day wasn’t going to happen. I’ll end up with 31 meals. That makes me happy. But feeling like I cheated in Vegas and was soundly beaten from head to toe…not so much. I had to spread cooking over 3 days so this 12 freezer meal recipes – Day 1.
The weather suddenly cooled significantly here. It was 85° just a few days ago and now it’s in the low, LOW 60’s. I need a shot of summer even if it’s only in the flavors in my dinner. So I’m made Breaded Chicken & Fettuccine with Lemon Cream Sauce because lemon always reminds me of summer and pasta is just plain comforting in any situation.
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I tried to get pictures of the steps during cooking but I discovered I was in too much pain to even care how they looked. This is the problem with cooking any dish that requires more labor than frozen pizza on days like this.
In spite of the lack of pictures please try this recipe. Even M, who still can’t taste a lot, said it was delicious and actually asked me to put it in my regular recipe rotation (and say that three times fast). I really believe you’ll love it. It’s also very easy to make in larger quantities if you have more than 2 people in your house.
Breaded Chicken & Fettucine with Lemon Cream Sauce
2 servings of fettuccine, cooked al dente
For the chicken:
- 2 boneless, skinless chicken breasts, pounded thin
- 1 egg, mixed
- 1/2 cup Italian Panko breadcrumbs
- Salt and pepper to taste
- 2 – 3 tablespoons oil for frying chicken
For the lemon cream sauce:
- 1 tablespoon + 1 1/2 teaspoons butter
- 1/2 cup chicken broth
- 1 tablespoon + 1 1/2 teaspoons lemon juice
- 1/2 cup heavy cream
- Parmesan cheese
- Boil salted water and cook fettuccine until al dente.
- Drain and keep hot.
- Pound the chicken breasts until they are evenly thin.
- In a dish large enough for the breasts, whisk the egg.
- Pour panko crumbs into a dish large enough to hold the chicken breasts.
- Dip the breasts into the egg then into the breadcrumbs, pressing crumbs into the meat.
- Heat the oil in a large skillet until shimmering.
- Lay the chicken breasts in the skillet and cook each side until browned and crispy (about 3 – 4 minutes per side). *If your chicken is browning too quickly you can finish it in a 400F oven to reach the correct temperature.
- Remove the chicken and keep hot.
- Add the butter to the skillet then the chicken broth scraping up any browned bits from the chicken.
- Bring the broth to a boil, reduce heat, and simmer until reduced to not quite half.
- Stir in the heavy cream and lemon juice and increase the heat to medium.
- Cook until the broth and cream mixture is thickened.
- Place the breaded chicken and fettuccine on a plate and spoon some of the lemon cream sauce over both.
- If desired, sprinkle with Parmesan cheese and garnish with parsley.
Pain is a more terrible lord of mankind than even death himself. – Albert Schweitzer.
I deeply appreciate Pubali from Food and Olives for nominating my blog. Pubali is a self-taught cook and her recipes are delicious and healthy! You should definitely check out her blog!
The rules are
1. Post to accept the nomination.
2. Thank the person who nominated you and link to their blog.
3. List 7 things about yourself.
4. Link to the blogs you nominate.
5. Notify the recipients of their award.
6. Post the rules!
Seven things about myself:
- My family is the center of my universe.
- I am making more of an effort to learn about things now than I did when I was young.
- The greatest compliment I ever received was my daddy telling me my spaghetti sauce was as good as my grandmother’s (his mother-in-law).
- I met some of my closest friends because of my dogs.
- Given a choice I prefer home-cooked meals over eating in restaurants.
- I’m a total homebody.
- I wasn’t sure I’d enjoy blogging when I first began but I love it!
I would like to nominate the following blogs:
Eva and Bob from Health Mastery Movement for their efforts to help people become healthier through food and exercise.
Rhanda from Well Hello There for her youthful, insightful, and often funny view of the world.
Anonymously Autistic “Anna” from
Anonymously Autistic for her generosity in sharing her experience as someone with autism.
Melissa from Nourished Peach because I love her recipes and the way she writes.
If I have nominated you and you choose, for any reason, not to accept I understand.
My husband and I don’t travel any more. We actually rarely go farther than our youngest son’s home which is just a few miles away. Recently I’ve had an increase in my pain level so sitting in a car for any length of time is hard. But yesterday we took a little road trip. It was just over an hour drive but it reminded me why I don’t wander far from home. It also reminded me that treating neuropathy with good foods is something I need to think about more.
Since fall has officially begun, although today’s temperature is 85°, I decided to start thinking ahead. Halloween will be here before we know it and I was thinking about some fun Halloween party treats. And because I can never follow a straight path in my thinking Halloween treats turned into making Mother Dracula’s Transylvanian Goulash for dinner.
I have always loved to cook and bake. My spinal cord injury, along with a couple of conditions that developed as a result of being wheelchair bound for years, has meant I’ve had to make major changes to the way I do both. Cooking when you have chronic pain means you have to adapt.