My garden is growing!
oh the lovely shades of green
the tomato plant is climbing
peas, cucumbers and beans are getting taller as well
the crazy strawberry plants
cucumbers on the left and beans on the right
potatoes (who knew they grew their own trees?!)
According to my Garden Planner I may be able to harvest some spinach and lettuce next weekend. We'll see!
Dinner tonight had nothing to do with my garden but it sure was delish. It tasted much better than the picture below turned out.
Panko Chicken Cones
Panko Chicken Cones (serves 4-6)
(adapted from the Crunchy Chicken Cones recipe from the May/June 2011 Weight Watchers Magazine)
1/2 c. liquid egg substitute (i.e. egg beaters)
1 c. Panko (Japanese bread crumbs)
1 lb chicken tenders or chicken breast
1 T. fresh lime juice (about 1/2 a lime)
2 T. chopped fresh cilantro
1 c. iceberg lettuce, shredded
6 6-inch tortillas
1. Preheat oven to 425 degrees. Spray a large rimmed baking sheet with nonstick spray or use your Professional Baking Mat.
2, Pour egg substitute into a shallow dish. Pour panko onto a flat plate. Dip chicken tenders, one at a time, into the egg substitute, then into panko, pressing to adhere. Place chicken on baking sheet. Bake until golden brown and cooked through, about 25 minutes. Cut them into 2 inch pieces.
3. Meanwhile, make the sauce. Mix mayonnaise, cilantro and lime juice in a small bowl.
4. Place 3-4 chicken tender pieces in each of the tortillas. Top evenly with the iceberg lettuce. Spoon 1 T. sauce onto each tortilla.
5. Fold the bottom portion of the tortilla over the filling and then roll the sides over into a cone shape. Or fold the yummy mess up however you want!