Southern "Fried" Chicken

**6 servings 4 points per serving

1/2 cup buttermilk (or 1/2 cup milk with 1/2 Tbsp. lemon juice. Let stand 5 min or until thickened slightly)
1 egg white
2 garlic cloves, pressed
2 cups corn flakes cereal, crushed
1/4 cup cornmeal
1 0z. (1/4 cup) parmesan cheese, grated
1 tsp paprika
1/4 tsp ground black pepper
6 boneless, skinless chicken breast halves (1 1/2 pounds)

Preheat oven to 425 degrees. Whisk buttermilk and egg white together. Add pressed garlic. Coarsley crush corn flakes, combine with cornmeal, parmesan cheese, and seasonings in shallow dish, mixing well. Dip chicken into buttermilk mixture then into corn flake mixture, coating evenly. Place on a baking stone. Bake 20-25 minutes, or until done.

Salisbury Steak

**Points for steaks made with 80/20 hamburger is 8 steaks for 6 points each

1 1/2 lbs. hamburger (can substitute 1/2 lb. sausage for 1/2 lb. of hamburger)
2 C. cooked rice
1 tsp. salt
1/4 tsp pepper
1 egg well beaten
3 cups water
1 pkg. onion soup mix
2 tsp flour

Mix first 5 ingredients together and form into steaks. Place in casserole and bake for 20 minutes at 425 degrees. Meanwhile, add onion soup mix to 2 1/2 cups water, then add flour to other 1/2 cup water and mix with onion soup making a gravy, let thicken. Pour gravy over the steaks and bake for 20 more minutes.

French Dip Sandwiches

**Points are about 6-7 with the stuff I use. It would depend upon how much meat and what kind of cheese. I use 2 oz. roast beef and Jarlsburg Lite Swiss cheese that is only one point per slice.

Roast Beef sliced deli meat (I buy in package at Sam's club)
Swiss Cheese (or other of your choice)
Wheat Bullio Rolls (is what I use, rolls of your choice)
Au Jus Sauce Packet made according to directions

open rolls and place on cookie sheet. Spray one side or use margerine so that it will toast. Put about 2-3 oz of roast beef on other side of rolls. Place cheese on top of roast beef. Broil in oven until cheese is melted and other side of roll is toasted. Serve with Au Jus for dipping. Yummy!

Weekly Menu Nov 30th - Dec 6th

Monday - Macaroni and Cheese (Camille's B-day choice)
Tuesday- Chicken and Rice Casserole
Wednesday - French Dip Sandwiches
Thursday - Ham Fried Rice
Friday - Leftovers
Saturday - Ward Party Dinner
Sunday - Salisbury Steak and Mashed Potatoes