Baked Parmesan Chicken Tenders

 My Family really enjoys Chicken tenders.  I on the other hand don't enjoy the fact that they are deep fried.  I have been looking for a recipe that I can bake, that are crunchy and flavorful.  I think I have come up with just that.  I made these last night and my family were fighting over who got to take the left overs for lunch the  next day.  

I think that says it all right there.

There are very few ingredients, which is something that I love.  Yet they are still full of flavor.

Combine the Buttermilk, Salt and Pepper in a bowl and add the chicken tenders.  Soak in the refrigerator for 30 minutes.

In a pie plate combine the bread crumbs and Parmesan cheese.  Dredge the chicken in the crumb mixture.  Press down gentle to get the crumb mixture to adhere. Preheat the over to 450 degrees.

I use a Sil pad, so no oil is needed.  If you are using a baking dish, lightly brush with Olive Oil.  

Line the tenders on the baking pan.   

No addition oil is required.  

My original recipe I drizzled with oil.  

The chicken tenders came out oily.  

Bake at 450 degrees for 20-25 minutes.

Serve with your favorite dipping sauce.

Enjoy

Love,

Barbara

Baked Parmesan Chicken Tenders

(recipe by http://twistedflavor.blogspot.com)

1 cup buttermilk

1 1/4 lb chicken tenders (about 14)

1/2 tsp salt

1/2 tsp pepper

1 1/4 cup bread crumbs

1 1/4 cup Parmesan cheese

Combine the Buttermilk, Salt and Pepper in a bowl and add the chicken tenders.  Soak in the refrigerator for 30 minutes.

In a pie plate combine the bread crumbs and Parmesan cheese.  Dredge the chicken in the crumb mixture.  Press down gentle to get the crumbs to adhere. Either use a Sil pad or brush a baking pan with olive oil. Preheat the over to 450 degrees and Bake for 20-25 minutes.

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Since you have buttermilk, why not make

Buttermilk Pancakes

Grandma's Stuffed Chicken Breasts

This is one of my Husband's favorite things his mother makes.  
I believe it is because of the Cheese. His Motto is 
"You can never have too much cheese!"

This is a great thing to make if you have some bread that is getting stale!  I will also just dry out some bread to make this.

Cut or tear up the bread.  I use 1 piece per breast.  Add Chopped onion, spices and cheese.

Combine all of the ingredients and mix well

Divide the stuffing evenly and mound up in a baking pan and place the breast over the stuffing.  My Mother in law makes this with breast on the bone and fills the stuffing in the opening (where the Breast bone used to be).  You can also cut the breast in half to create a pocket and fill with stuffing.

Bake for 1 hour at 325 degrees.
These are yummy!




Grandma's Stuffed Chicken Breast
(recipe by http://twistedflavor.blogspot.com)
4 chicken Breast
4 slices of Bread
1/4 c chopped parsley (2 Tbsp for dried)
2-4 Tbsp grated Cheddar Cheese
2-4 Tbsp grated Swiss Cheese
1/4 cup chopped onion
2 eggs
1/4 tsp salt
1/4 tsp pepper


Mix together, pack in chicken and brush with oil.  Bake at 325 for 1 hour.


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Enjoy!


Love
Barbara

Pizza Chicken

So this was a recipe in a  I found in Cooking Light Magazine while at the dentist. I was interested in it because I had all the ingredients and it sounded like something my kids would love. They did love it but not as much as my husband!! You will love it because it is so easy

Cook Chicken in a skillet. About 9 minutes per side

In a sauce pan combine marinara sauce, basil, garlic and pepperoni. To make this more healthy I use the turkey pepperoni. Cook for about 3-4 minutes

When Chicken is fully cooked pour sauce over chicken and top with Mozzarella cheese

xoxo Janis!!!

Grocery tip: you have all the ingredients to make a pizza one night this week

Pizza Chicken

(recipe by http://twistedflavor.blogspot.com)

1 1/2 Cups Marinara Sauce

2 Tbs Fresh Basil

1 tea chopped garlic

Pepperoni (add what you like)

optional: Sun dried tomatoes

Top with Mozzarella Cheese

Cook Chicken in a skillet. About 9 minutes per side. In a sauce pan combine marinara sauce, basil, garlic and pepperoni. Cook for about 3-4 minutes. Pour sauce over chicken and top with Mozzarella cheese

Indian Chicken

Troy and I are trying to eat healthy and lose weight which means A LOT of chicken meals which can get really boring. I made this chicken last night and I thought about making a pizza for the kids because I wasn't sure how they would like this seasoning. It turns out I didn't need to make the pizza and I should have made more chicken. They were fighting over it. I even caught one of them sneaking bites of Troy's chicken when he set his plate down. I had to promise to make it for them again tonight. I always make Taboule when I make this chicken.

I have so many lemons that I try to make whatever I can with them. So in a little mason jar I added olive oil, a pinch of salt, lemon peels and a garlic glove. I read that you should use the oil within a week and that it should be kept in the fridge thus the small mason jar. In a ziplock bag add 4 chicken breasts,1 tbs olive oil, and spices.  Close bag and shake to coat. I let my chicken in the bag for at least 30 minutes.

While chicken is marinading boil 2 cups of water. When water boils add 2 cups bulgar wheat (winco has this in the  bulk section). Cover and remove from heat. Let sit for 20 minutes.

When bulgar wheat is cool add 2 tbs olive oil, juice of a lime, salt, green onion, cilantro, parsley and tomato. Traditional taboule has mint in it but I prefer cilantro. I added avocado to mine last night and it was delicious!! This is a cold "salad" and can be made beforehand.

In a non-stick pan cook chicken breasts on medium heat for 9 minutes on each side or until no longer pink in the middle

xoxo Janis!!

Grocery Tip: If you make the taboule you will need cilantro, tomato and limes the same ingredients as in Chicken Tostadas  so plan to make that sometime this week as well.

Indian Chicken

(recipe by http://twistedflavor.blogspot.com/)

4 Chicken Breasts

1 tea Corriander

1 tea Tumeric (has really great health benefits)

1 tea Cumin

1 tea Salt
1 tea Smoked Paprika
1 TBS Olive Oil

Add Chicken breasts and all ingredients in a ziplock bag. Close and shake to coat breasts. Let marinade for at least 30 minutes. Cook on medium heat for 9 minutes per side or until no longer pink

My Version of Taboule
(recipe by http://twistedflavor.blogspot.com/)
2 cups Boiling Water
2 Cups Bulgar Wheat
2 Tbs Olive Oil
Juice of 1 lemon/lime
1 Tea Salt
4-5 green onions
3 TBS Chopped Cilantro
2 TBS Chopped Flat leaf Parsley
1 Tomato diced

Boil water and add bulgar wheat. Cover and remove from heat. Let sit covered for 20 minutes. Cool and add olive oil, juice, salt, green onion, cilantro, parsley and tomato. Mix and serve



Chicken Tostadas?

These are delicious and so easy. I came up with them when my husband and I were trying to lose weight. Troy was really craving enchiladas so I was trying to figure out a way to satisfy that craving in a healthy way. That's why there is a question mark because I don't know what to call them. All I know is they are super healthy and super yummy. 

  

 Make chicken the same way you would with the enchiladas. In a crock pot add chicken breasts, cilantro, onion and green enchilada sauce. Cook until tender enough to shred with a fork

Bake Corn tortillas on a cookie sheet 400 degrees for 8 minutes. I hated the texture of corn tortillas so I baked them to make them like a chip. The crunch from tortillas in this gives you the feeling you are eating something naughty!!

Flip tortillas and cook another 8 minutes. You can see the tortillas shrink as they bake

While Tortillas are baking cut up tomato, avocado and lime

Bake until tortillas are brown and crunchy.

Add shredded chicken, avocado, tomato slice and squeeze some lime juice on top. Don't forget the lime I think it's the key ingredient to setting these over the top. I also added fresh chopped cilantro to mine last night and I loved it.

xoxo Janis!!

Grocery tip: I try to plan my meals to get the most of the ingredients I buy. Since you are buying corn tortillas for these you should plan to make enchiladas another night. Double the chicken mixture for time savings. Or try Indian Chicken

Chicken Tostadas

(recipe by http://twistedflavor.blogspot.com/)

5 Chicken Breasts

1 Onion Chopped

1 Bunch Cilantro

1 Large can Green Enchilada Sauce

Corn Tortillas

Avocado

Tomato

LIME!!

In a crock pot add chicken breasts, chopped onion, chopped cilantro and green Enchilada Sauce. Cook on low until chicken is tender enough to shred with a fork about 3-4 hours. Shred Chicken and add back to liquid. Bake Corn tortillas at 400 degrees for 8 minutes. Flip tortillas and bake another 8 minutes. Top tortillas with Chicken, avocado, tomato slice and squeeze lime juice on top

Lettuce Wraps

With the New Year I'm sure you are all making resolutions to eat healthier or lose weight. I have the most delicious healthy lettuce wraps to help you on your way. I love these so much. I went to PF Changs with some girl friends and we ordered the lettuce wraps there. I actually preferred my wraps to theirs and it was actually hard for me to pay for something that I felt I make better. I hope you love them as much as I do.

Chop onion and throw it in a hot pan with a little sesame oil. 

While onion is sauteing Chop your napa cabbage leaves. Here's a picture of what Napa cabbage looks like in case you are like me and not have a clue what it looked like.
 
Throw cabbage into the pan with onions. Cook until tender about 4 minutes. Drain Excess water in a colander

Add ground turkey to onion/cabbage mixture and cook until no longer pink. Drain meat and add back to pan. Add cabbage/onion mixture,water chestnuts and shitake mushrooms.

  Shitake mushrooms can be hard to find and they can be pricey. I found the easiest and cheapest is to buy them in a can which can be found in the asian isle in the grocery store. Winco has them for about $0.44/can. If you can't find the can or them fresh you could always use the dried shitake mushrooms also found in the asian food isle. 

This is my favorite brand hoisin sauce.  My husband loves it so much he will add more on top of his lettuce wraps. Add Hoisin sauce, soy sauce and five spice powder and cook about 3 minutes. These tend to have a lot of liquid so I will sometimes add 3 TBS cornstarch to thicken it up. Serve in Lettuce leaves

 xoxo Janis!!

Lettuce Wraps 
(recipe by http://twistedflavor.blogspot.com)

1 Chopped Onion

10 Napa Cabbage Leaves

1 lb Ground Turkey

1 can Water Chestnuts

1 Can Shitake Mushrooms

1/4 cup Lite-Soy Sauce

1/2 Cup Hoisin Sauce

1 tea Five spice powder

Chop onion and throw it in a hot pan with a little sesame oil. While onion is sauteing Chop your napa cabbage leaves. Throw cabbage into the pan with onions and cook about 3 minutes and drain excess water in a colander.  Brown ground turkey  until no longer pink Drain excess liquid. Add onion/cabbage mixture back in the pan with turkey and add Chestnuts and shitake mushrooms. Add soy sauce, hoisin sauce and five-spice powder and cook about 3 more minutes. Serve in Lettuce leaves

Chicken Penne Pasta

This is a recipe that a was given from my friend Jenny.  Of course I had to change it up a bit from the original.  It is another one of my family favorites.

This is really super easy, but not low cal!

Drain the oil from the sun dried tomatoes.  Reserve 2 Tbsp of the oil for sauteing onion and garlic in.

Chop onion, garlic and fresh basil.

Saute onion and garlic until clear and add chicken.

Cook chicken for 8 minutes.  Boil the pasta while the chicken is cooking

Add 2 handfuls of baby spinach to the colander and drain the pasta into the colander.  

It will steam the spinach.

Add pasta, sun dried tomatoes, basil mushrooms, and cream to the pot.  

Simmer on low heat for 2 minutes.

Toast pine nuts and add to the pasta.  Top with grated Parmesan cheese.

Chicken Penne Pasta

(recipe by http://twistedflavor.blogspot.com)

1 cup sun dried tomatoes in oil, chopped

1 cup onion, chopped

2 cloves garlic, chopped

4 small or 2 large chicken breast, cubed

3 Tbsp fresh basil chopped

1 1/2 cup heavy cream

2 handfuls baby spinach

1 6oz can sliced mushrooms

8 oz penne pasta (Cook as directed)

1/2 cup toasted pine nuts

Drain tomatoes of oil, reserve 2 Tbsp oil to saute garlic and onion.  Add chicken and saute 8 minutes. Add mushrooms, tomatoes, basil, spinach, pasta and cream.  Saute 2 minutes.  Toss in toasted pine nuts and sprinkle with fresh grated Parmesan cheese.

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Love,
Barbara

Crock Pot Chicken and Stove Top

This is a special shout out to the girls who have the misfortune of working with my brother!! Haha! Just Kidding I love him. They were requesting some crock pot meals. I'm glad because I have been wanting to figure out some more delicious meals that I can throw together and forget about. The problem for me tends to be I throw all this stuff in a crock pot expecting that it is going to be the most delicious meal and I'm always disappointed by the watery end result.

This was really simple. First Spray your crock pot with some non-stick spray and pour half of a box of stove top on the bottom. Pour 1 tbs Melted butter over bread crumbs

Lay down 3 chicken breasts on top

In a bowl mix 2 cans cream of chicken soup, parsley I used fresh parsley but dried would work just the same, chicken broth and some oregano.

Dump the rest of the stove top on chicken breasts and half of the soup mixture. Lay 3 more breasts down. Cover with the other box of stove top and rest of Soup. Cook on low for 6-7 hours

I was thinking about my sisters family when I was making this meal. They love love love canned Cranberries. I thought this would be the perfect meal to serve with their beloved side dish.

 xoxo Janis!!

Crock Pot Chicken & Stove Top

(recipe by http://twistedflavor.blogspot.com)

(2) 10.5 Oz Cans Cream of Chicken soup

1/2 Cup Chicken Broth

1-2 TBS Fresh Parsley (or 1 tea Dried)

1 Tea Oregano

2 Boxes Stove Top Stuffing

2 TBS Melted Butter

Spray Crock pot with non-stick spray. Pour half of a box of stove top on the bottom of crock pot. Pour 1 tbs Melted butter over bread crumbs. Layer 3 Chicken breasts on top of bread crumbs. Cover Breasts with more stuffing. In a bowl mix 2 cans cream of chicken soup, parsley, chicken broth and some oregano.Pour half soup mixture on Bread crumbs. Add 3 more chicken breasts. Pour remaining stuffing. Drizzle 1 tbs melted butter. Pour remaining Soup mixture over chicken and cook on low for 6-7 hours

You can download this recipe from our google drive:
http://alturl.com/zovqf