Pecan halves (2 1/2 cups)
4 chicken breasts
Italian salad dressing
Can of sliced pineapple
4 bell peppers (Save 3/4 cup of diced pepper for next week)
Yellow onion (Put in fridge to save for next week)
Eggs (Use leftovers from last week first! Next week, you will need 4 eggs and the whites of 6 more. Use the rest for breakfast this week)
Spinach (Put aside 1/2 cup shredded for next week)
[Also needed: eggs, sugar, cinnamon, olive oil]
Lunch: Sandwich, sugar pecans, and a tangerine
Dinner: Pineapple chicken, rice, and 1/2 a bell pepper
Beat a package of softened cream cheese and 1/4 cup of mayonnaise in a mixing bowl until smooth. Stir in 1/2 cup of chopped pecans. Spread a couple Tbsp over a slice of raisin bread and top with another slice. It sounds weird but its actually really good!
Italian Pineapple Chicken
Flatten 4 chicken breasts to 1/2 inch thickness. Pour 1/2 cup of Italian salad dressing into a shallow bowl. Dip chicken in dressing. Heat 2 Tbsp of olive oil in a large skillet. Add chicken and cook over medium-high heat for 5-7 minutes on each side. Remove and keep warm.
Drain a can of sliced pineapple. Add slices to the skillet. Cook for 30 seconds on each side. Place a slice on each chicken breast half. Sprinkle with 1/3 cup of shredded Swiss cheese, if desired.
Preheat oven to 300 degrees. Beat 1 Tbsp of egg white in a bowl until foamy. Add 2 cups of pecan halves and toss until well coated. Combine 1/4 cup of sugar and 2 tsp of cinnamon. Sprinkle over pecans and toss to coat.
Spread in a single layer on an ungreased baking sheet. Bake for 25-30 minutes, stirring occasionally. Cool on waxed paper.