Zoolu Zone: Menu Monday

I think “Menu Monday” is going to become “Recipe Monday”. Hope that’s ok! Smile

I can’t wait to try out this new recipe for Coconut Chicken Salad. It’s going to be in the 80’s this week. I always crave yummy salads when its warmer out. What do you crave when the weather starts turning warmer?

Coconut Chicken Salad

6 (about 12 oz) chicken tenderloins
6 tbsp shredded coconut
1/4 cup panko crumbs
2 tbsp crushed cornflake crumbs
1/3 cup egg substitute or egg whites
pinch salt
olive oil spray

6 cups mixed baby greens
3/4 cup shredded carrots
1 large tomato, sliced
1 small cucumber, sliced

Vinaigrette

1 tbsp oil
1 tbsp honey
1 tbsp white vinegar (balsamic would work too)
2 tsp dijon mustard

Whisk

all vinaigrette ingredients; set aside.

Preheat oven to 375°.

Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Put egg whites or egg beaters in another bowl.

Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.

Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.

Can’t wait to eat this tomorrow!

Last weekend we hosted a birthday party at our house. We had so much fun…nothing like barbequing with some friends and eating a little cake! Below is the recipe for the “cake poppers” I made. They remind me of mini burgers. I was calling them cupcake sliders though….they’re so cute!

Cake Poppers (from Betty Crocker)

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/4 tsp each gel or liquid food colors

Frosting

1 1/2 cups marshmallow creme
3/4 cup butter, softened
1 1/4 cups powdered sugar
Gel or liquid food colors (neon pink, neon purple, neon orange, neon green, classic blue)

Heat oven to 350°F. Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup each. Make 5 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well.
2 Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each color.
3 Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.
4 In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. Divide frosting among 5 small bowls, about 1/3 cup each. Using the same 5 food colors, lightly tint frosting in each bowl to match the cupcake colors.
5 Assemble each popper using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops. Store loosely covered.

Here’s a picture of mine. They don’t look nearly as perfect as Betty Crocker’s! Don’t judge. Smile