Crispy Cheddar Chicken Tenders
We had this chicken for dinner last night and it was SOOOO delicious! I was disappointed that I was only able to eat two chicken tenders – I wanted eat all of this. The best thing about this chicken is the sauce. Food snobs need to go ahead and look away now. The sauce is made with cream of chicken soup and it is so tasty. It reminded me of another one of my favorite dishes – Chicken Roll Ups. Make this tonight – I promise you won’t be disappointed!!
Crispy Cheddar Chicken Tenders
inspired by JamieCooksItUp
2 lbs chicken tenders
1/2 sleeve Club crackers (or Ritz)
1 1/2 Cups shredded cheddar cheese
1 tsp Ranch dressing mix
2 Tbsp milk
1 can (10 3/4 oz) cream of chicken soup (I used Healthy Request)
2 Tbsp sour cream
1/4 cup milk
1 Tbsp butter
1/4 tsp pepper
1/2 tsp dried parsley
Preheat oven to 400.
In the bowl of a food processor, combine crackers, cheese, Ranch mix and pepper. Pulse until you have fine crumbs. Pour into shallow bowl.
In a shallow bowl, whisk together 2 eggs and 2 Tbsp milk.
Dip chicken tenders into egg mixture and then coat in cracker crumbs. Place chicken on foil lined baking pan. Repeat with remaining chicken tenders.
Bake for 12-15 minutes.
While chicken bakes, whisk together soup, butter, sour cream, milk, pepper and parsley. Bring to a boil and simmer until chicken is done. Spoon sauce over baked chicken.
RECIPE COURTESY OF: PLAIN CHICKEN; http://www.plainchicken.com/2012/07/crispy-cheddar-chicken-tenders.html
Planning on whipping up some hummus but don’t have any tahini on hand? Let peanut butter come to your rescue!
This recipe can also be made raw for raw food eaters. Just soak the chickpeas over night and sprout for 2 days.
- 1 can (19 ounces) chickpeas (garbanzo beans), rinsed and drained or home made.
- 1 garlic clove, peeled and chopped
- 2 tablespoons smooth peanut butter (preferably unsweetened, but conventional is fine too)
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 tablespoons juice from 1 lemon
- Kosher salt and freshly ground black pepper
- 1/4 cup of chopped peanuts (optional, for serving)
- Pinch of smoked, hot paprika (optional, for serving)
Place the chickpeas, garlic, peanut butter, and lemon juice in a food processor and process until smooth. Slowly drizzle in olive oil with processor running. If necessary, add water by the tablespoon in between pulses until the desired texture is reached. Season to taste with salt and pepper.
Transfer the hummus to a serving bowl and sprinkle the chopped peanuts and then the paprika on top, if desired. Drizzle with additional olive oil if desired. Serve with warm flatbread and vegetables.
This is a wonderful recipe for beans eaten in Puerto Rico but you can substitute pumpkin with any squash or the spices ~ Just go with your gut instinct and enjoy !
1 small onion, chopped
1 small green bell pepper,
2 cloves garlic, chopped
1 tablespoon fresh cilantro
1 teaspoon annatto or achiote
1 tablespoon olive oil
1/2 cup diced ham
1 (16.5 ounce) can red beans,
1 cup peeled and diced
1/2 cup peeled and diced
1 cup water
1 teaspoon salt
||In a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. Set mixture aside.
||Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water, and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.
- 1/2 cup diced carrots
- 1/2 cup corn (fresh or frozen)
- 1/2 cup peas (fresh or frozen – not canned)
- 6 pieces chicken – legs and/or thighs
- 2 tbsp chopped cilantro for garnish (optional)
You will also need
- 2 mesh colanders, blender, 5 quart nonstick pot (or larger), large bowl
Prep Time: 15 Minutes
Cook Time: 1 Hour 15 Minutes
Total Time: 1 Hour 30 Minutes
- Rinse the rice well in a mesh colander, then shake to drain. Let the rice continue draining over the sink while you blend together the cooking liquid.
- In a blender, combine the roma tomatoes, garlic, onion, and 1 1/2 cups of water.
- Blend till the mixture is smooth. Pour the tomato mixture through another mesh colander or sieve into a large bowl, pushing the solids to extract as much flavored juice as possible.
- Reserve the juice and discard the solids.
- Heat up 2 tbsp of oil in a nonstick pot over medium high heat. Add the rice to the pot. Saute the rice, stirring almost constantly, for 10-15 minutes till the grains of rice start to turn golden. Be careful– when they begin to turn golden, they can easily go to brown/burned if you don’t watch them carefully.
- Measure the reserved tomato liquid into the pot by cupfuls. You will need 6 cups of liquid total. First measure the tomato liquid and pour into the pot (there will be about 3 cups). Once you know how much tomato liquid there is, you can measure out the remaining amount of liquid needed– in our case, we needed 3 more cups. Add that amount of water to the pot to make 6 cups of liquid total.
- Stir in the diced carrots, corn, and peas along with 1 tsp of salt.
- Sprinkle the chicken pieces with salt (skip salting the chicken if you’re using kosher meat) and chili powder. You can use up to six pieces of chicken in one pot. We took the skin off of our chicken before cooking to make the dish a bit lighter. You can leave the skin on if you prefer, which will add more flavor to the dish.
- Place the chicken pieces on top of the rice and vegetables, covered in the tomato liquid. Bring the mixture to a slow boil.
- Reduce heat to a slow, even simmer over medium low heat and cover the pot. Let the mixture simmer for 1 hour till all the liquid is absorbed and the rice is tender. Check at 30 minutes to see if the pot looks too dry. Add additional liquid as needed, and additional salt to taste, if desired. We ended up adding another 1 cup of water to the pot after 30 minutes– the liquid absorbs pretty quickly into the rice. Check the rice again for dryness at 45 minutes. When all of the liquid has absorbed and the rice, vegetables, and chicken are tender, remove from heat.
- Serve the chicken over the rice, garnished with chopped cilantro if desired. I decided to debone the chicken and cut it into pieces before serving for a prettier presentation. You can serve it on the bone if you like. The rice will be quite soft– this is the correct texture for this dish. It all comes together in a very warm, cozy, filling one-pot meal. It’s simple, homey, healthy Mexican comfort food.
- 1 (12 ounce) package al fresco® Spicy Jalapeno chicken sausage, fully cooked, slice on the diagonal 1/4 inch thick
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons dry sherry
- 1 cup fresh mango, 1 inch chunks
- 1 cup fresh pineapple, 1 inch chunks
- 1 1/2 cups fresh salsa
- 1/2 cup prepared fresh/frozen edamame (soybeans)
- 1/2 cup canned black, unsalted soybeans, rinsed
- 3 cups cooked jasmine rice
- 1 tablespoon chopped fresh cilantro
- Heat a 12 inch skillet with olive oil over high heat. Quickly saute the jalapeno sausage for 2 minutes, add the dry sherry and cook 2 more minutes. Toss in the mango and pineapple and saute for 2-3 minutes. Add the fresh salsa, edamame and black beans, continue to cook 2-3 minutes just to heat through.
- Mix the chopped cilantro with the rice. Spoon the sausage and mango and pineapple salsa over the rice and serve immediately.
It is safe to say that raw zucchini chips are the ultimate comfort food. Reminiscent of their not-so-healthy cousins, the potato chips, in terms of crunchiness and flavor, zucchini chips are light, healthful and can easily be consumed at any time of the day as a snack or part of a main meal. I love to snack on these in the morning, before starting work, alongside my usual green smoothie.
Zucchinis are very low in calories and recommended by nutritionists as an ideal diet food. At only 15 calories per 100 grams, one could eat a whole lot of raw zucchini dishes without having to worry about their figure!
Zucchinis are also loaded with important nutrients, such as folate, potassium, copper and vitamin A, which is a powerful anti-inflammatory agent. Potassium can help reduce an elevated blood pressure, which can, in time, lead to atherosclerosis, heart attack or stroke. The high fiber content of zucchini can help flush out cholesterol as well as promote healthy bowel movements. Fibers also ensure colon health by preventing carcinogenic toxins from settling in the colon.
Some studies have shown that the phytonutrients in zucchini may help reduce the symptoms of benign prostatic hypertrophy, a condition that can lead to difficult urination and sexual dysfunction in men.
High in manganese, zucchinis can contribute to overall health by assisting a number of physiological functions. Just one cup of zucchini contains about 20% of the daily recommendation of manganese, a trace mineral needed for the metabolism of proteins and carbohydrates.
- Dehydrator – Excalibur Recommended
- 2 medium sized zucchinis
- 3 to 4 tablespoons of fresh lemon juice
- 2 tablespoons of olive oil
- 1 tablespoon finely minced shallots
- 1/2 tablespoon paprika
- a dash of cayenne pepper (you can use more if you want the chips to be more spicy)
- 2 finely chopped cloves of garlic
- 1 tablespoon basil
- 1 tablespoon oregano
- a dash of sea salt
- Slice the zucchini into very thin slices.
- Mix the rest of the ingredients into a marinade. Let the zucchini slices sit in the marinade for at least an hour.
- Place zucchinis onto dehydrator trays in single layers and dehydrate until crisp, for about 14 to 16 hours.