Dinner Tonight - Shabbos Menu 6/15

Another quiet Shabbos so it's a pretty simple menu. My family is obsessed with the sushi salad so I am making that again. I am making Crispy coated garlic chicken and zucchini muffins (thanks Yael!). I'm also making roasted red potatoes (the recipe is on the back of the simply potato red potato wedge bag) and Veggie lo main. For dessert I made a "no mixer brownie" (from the Fresh and Easy cookbook) which does not really look like a brownie to me...more of a chocolate cake. Its light and fluffy as opposed to gooey. Have a beautiful Shabbos!!!

1 lb chicken cutlets

½ cup oil

4 cloves minced garlic

2 cups corn flake crumbs

2 Tablespoons garlic powder

Salt

Papper

A lot of paprika

• Skin chicken and place in Ziploc bag
• Add in oil and garlic
• Mix around and marinade the chicken overnight
• Mix together cornflake crumbs, garlic powder, salt, pepper, and paprika in another Ziploc bag
• Prepare pan with thin layer of oil in bottom
• Dredge marinated chicken in crumb mixture,  and place in oiled pan
• Take Ziploc bag with oil and garlic and puncture tip
• Drizzle the garlic oil over the chicken (can use new oil if you want)
• Sprinkle some crumbs on top

• Bake at 350 for ½ hours or until done

Zucchini Muffins

Ingredients

- 2-3 zucchini - grated - 1 1/2 cup sugar - 2 cups flour - 3 eggs - 2 tsp. baking powder - 1 Tbs. vanilla - 1 tsp. cinnomin - 1 tsp. salt - 1 cup oil (or 1/2 oil 1/2 applesauce)

Instructions
	Combine all ingrediants together.
	Fill muffin tins.
	bake for 35 Minutes on 350 degrees.

Veggitable Lo Main

1 Box angel hair pasta - cooked accordint to directions

Sautee Veggies - I used Onion, Garlic, Celery, Pepper and scallions.

Add Veggies to Pasta with 1/2 cup sugar, 1/2 cup soy sauce, and 1/3 cup oil. Its good warm or at room temp.