Believe it or not tomorrow will be a lighter schedule. As much as I love you crock pot, you will have the night off! I have a family pack of chicken tenderloin which I will fry up, have some homemade mashed potatoes and a salad on the side with it. If you want a little guideline to how I make mine here goes:
Chicken tenderloins are first blotted with a paper towel: Then I dip each breast into flour, and shake off the excess. Next, I dip into the whisked egg, then it’s ready to dip into the breadcrumbs. For breadcrumbs I use a 50/50 mix of panko and Italian style breadcrumb with some salt, pepper and garlic powder to taste. Place in a frying pan heated up with olive oil. Brown on both sides. Then place on a foil paper lined cookie sheet and place in oven at 350 degrees until chicken reaches a minimum of 165 degrees.
For the mashed potatoes, use russet potatoes, peel 6-8 potatoes, cut evenly and place into salted cold water in uncovered pot for about 30-40 min on medium heat. They should be nice and soft, now drain in colander and place into mixing bowl. Then mix potatoes with approx 3-4 tablespoons salted butter, 3/4 cup sour cream, 3 tablespoons of milk, 1/2 teaspoon salt and if you want garlic flavor add 1/2 teaspoon of garlic powder and mix with blender, do not over mix.
A typical salad in our house is a spring mix and I add in fresh spinach. In addition I add dried cranberries, walnuts and some feta cheese. Choose salad dressing of your choice or olive oil and a squeeze of lemon is great too. Enjoy!