What's for Lunch

Lunch today shall consist of 1/2 of a large bright yellow melon.  I don't know what it's called, but it smells sweet and looked interesting in the store.  I have to go back to fruits and veggies for lunch since I consumed a hefty amount of chocolate cake, ice cream and cherry pie over the past week using my Dad's 90th birthday as my excuse.

Lunch today shall consist of 1/2 of a large bright yellow melon.  I don't know what it's called, but it smells sweet and looked interesting in the store.  I have to go back to fruits and veggies for lunch since I consumed a hefty amount of chocolate cake, ice cream and cherry pie over the past week using my Dad's 90th birthday as my excuse.

Happy Belated Birthday To Alain's Dad!!!!

I think you were eating a honey dew melon.  I bought a seedless watermelon yesterday...it was full of seeds.  Stay tuned to M3C for my review!!!

It turned out to be a casaba, which does taste just like a honey dew. It was on sale for a dollar less than the other melons and at least $18 less than what a navy friend of mine paid for a pair of melons in Italy about 30 years ago! Of course, those melons came with a pair of legs...

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I haven't tried this yet, but I'll let you know if mine turns out the way it looks in the picture. The ingredients are the same as I usually use, but I've always fried my chicken. I never tried baking it with the butter.

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
ENJOY!

Looks good and sounds good! Saving it to my recipe files.

Well, I just put it into the milk soak...we'll see how it turns out. I'm sure it's going to take more than one cup of flour. I'll probably triple the recipe.  Those look like breast in that picture, not tenders.

Update:

Yup, it really is a good recipe!  I just finished having lunch and it turned out great. I didn't even have to double or triple the recipe.  

Three thumbs up! Go for it!

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Funny those look like chicken legs...they were all boneless chicken breasts....LOL!
Go ahead Alain...grab a breast, you KNOW you want to!!!

I do and I will! Breasts look they work better than tenders, but nothing beats a tender breast!

OUCH! *SLAP* HEY! I meant for you to grab a CHICKEN breast!!!
Where's your wife and her fry pan when I need her????

OW!---apparently, she's right behind me...
oops...

parogies are excellent!!!

They are! My favourites are jalpeno and cheese filled. They go well with chicken, too.

Todays lunch:
crushed ice with a side of ice water.

Today's Lunch:
Spaghetti with my homemade spaghetti sauce that I cooked for 5 hours yesterday and a side of tomatoes and onions in an oil and vinegar toss and some good freshly baked (from Italian market) Italian bread.

Enjoy your ice water, Alain!

Don't close the window or leave a plate by the tree, please!

Would you like a nice cold tall glass of milk with that Alain? Milk is bestest with spaghetti!

Sounds good! Maybe some chianti, too!

With milk?

Of course!
Milk for vitamin D and calcium.
Chianti for a healthy and sunny disposition!

Oh, ok. I knew if anyone would be able to make sense out of that...it would be you.

I didn't think of that myself. I read it in a book I ordered on TV from Telebrands (not sold in any stores!)

When we were on the cruise, lunch was a selection from the deli, Mediterranean, salad or Asian sections with a stop at the pastry shoppe for desert. Now it's back to fruit or vegetables and watching the weight. The downside of a cruise is taking 3 months to lose what ya gained in a week!

That's why people usually diet BEFORE a cruise...

I did, but I consumed more than I had lost. And I'd do it again, too!

I was having some squash and onions for today's lunch and it looked kinda boring. Then I remembered how to make my veggie lunch a happy meal. I dumped a bunch of habanero hot sauce on it and suddenly lunch was a nice bowl of fire. Now that's how to eat vegetables and enjoy it!