Parmesan Crusted Chicken, Crispy Breaded Shrimp, Roasted Garlic Nut-Crusted Fish

First up, Parmesan crusted Chicken with Cream Sauce
from Kraft.com

Ingredients
2 cups instant brown rice, uncooked
1 can chicken broth, divided
6 ritz crackers finely crushed
2 tbsp parmesan cheese
4 small boneless skinless chicken breast halves
2 tsp oil
1/3 cup Cream Cheese
Green onions - about three, sliced
¾ lb asparagus spears, trimmed, steamed

Directions

1. Cook rice as directed on package, using 1 ¼ cups of the broth and ½ cup water.
2. Meanwhile, mix cracker crumbs and parmesan cheese on plate.  Rinse chicken with cold water, gently shake off excess.  Dip chicken in crumb mixture, turning each piece over to evenly coat both sides.  Discard any remaining crumb mixture.
3. Heat oil in large nonstick skillet on medium heat.  Add chicken, cook 5 to 6 minutes on each side or until golden brown on both sides and cooked through.  Place chicken on serving plate, cover to keep warm.  Add remaining half cup broth and cream cheese and green onions to skillet.  Cook on medium heat just until mixture comes to a boil, stirring constantly.  Simmer 3 minutes or until sauce is thickened, stirring frequently.  Spoon sauce over chicken, serve with rice and asparagus.

What says The House of WE?

• First off, I have to tell you that Mike made this one.  And he didn't seem stressed out, so that's good.
• Second, we did not have asparagus (aka Jenny did not want to pay for asparagus) so we opted for green beans instead.
• Third, all of us ate it.  It was good.  The sauce was fabulous, but again, I ask you - what's not to like about cream cheese?  Elaine ate A TON of it.  Of course, she dipped the chicken in ketchup, but whatever, that's what kids do, right?

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Next, Crispy Breaded Shrimp with Garlicky Beans (Real Simple, March 2008)

Ingredients:

1/2 cup bread crumbs

2 tbsp chopped fresh rosemary

Salt and pepper

5 tbsp olive oil

1 pound medium shrimp, peeled and deveined

1 clove garlic, chopped

1 19-ounce can cannellini beans, rinsed and drained

2 bunches arugula, trimmed

Directions:

1. Heat oven to 400 degrees.
2. Mix the breadcrumbs, rrosemary, 1/2 tsp salt, 1/4 tsp pepper, and 3 tablespoons of oil in a large bowl.  Add the shrimp and toss to coat.  Transfer shrimp and any excess crumbs to a baking sheet.
3. Bake until the shrimp are cooked through and the bread crumbs are crispy, 10 to 12 minutes.
4. Heat the remaining oil in a medium skillet over medium-high heat.  Add the garlic and cook, stirring, for 30 seconds.  Add the beans, 1/4 cup of water, 1/4 tsp salt and 1/4 tsp pepper.  Cook until heated through, about 2 minutes.  Remove from heat, add the arugula and toss to combine.
5. Divide the beans and arugula among the four plates and serve with the shrimp.  Sprinkle any extra crumbs from the pan over the top.

What says the House of WE?

• First off, we didn't have the kids eat it.  Not a chance.
• Also, I could not find canellini beans that were inexpensive.  So a quick google search revealed that they were a white navy bean.  Voila, problem solved, found a can!
• And, Mike wasn't too excited about the beans and arugula combination.  He thought it looked southern and that he wasn't going to like it.
• Surprise, WE LOVED IT!  It was great.  The shrimp was light and tasty, and the beans and arugula were delicious.  The garlic added a great taste.
• For sure we will make it again!

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And finally, Roasted Garlic and Nut-Crusted Fish (from Kraftfoods.com)

Ingredients:

4 tilapia fillets (1 lb)

1/2 cup A1 Steakhouse Marinade for Seafood Roasted Garlic with Lemon (I could not find this, so I found a Lawry's roasted garlic with a hint of orange.)

1/4 c finely chopped Planters Mixed Nuts

2 tbsp finely chopped fresh cilantro

1 clove garlic, minced

1 tsp peanut oil

Directions:

1. Place fish in resealable plastic bag.  Add marinade; seal bag.  Turn bag over several times to evenly coat fish with marinade.  Refrigerate 30 minutes.  Meanwhile, combine nuts, cilantro, garlic and oil.
2. Preheat oven to 375 degrees.  Remove fish from marinade; discard bag and marinade.  Place fish on lightly greased baking sheet.  Top evenly with nut mixture; press lightly into fish to secure.
3. Bake 10 to 12 minutes or until fish flakes easily with a fork.

What says the House of WE?

• Elaine passed on it.  But Mike, Warren and I ate it! 
• It was tasty and I had not made fish in awhile, and it was quite easy. 
• We will definitely make this again.