Friday - Crispy Coconut Chicken Fingers

I need better words than YUMMY but that's that you get. I made these tonight and Eric told me a few hours later that dinner was good - good sign. It's also true what he said, it was just a good meal, nothing fancy but very tasty. The best part - PARKER ate it!! It's a miracle!

Crispy Coconut Chicken Fingers
Recipe by Our Best Bites

12 chicken tenders (ya know, more or less...)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

preheat oven to 450 degrees.

Give coconut a rough chop so it's about the same size as the panko pieces

Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices.

Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating.

Working with one chicken tender at a time, dredge in flour.. then dip in egg...

And then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it's optional.

Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they're big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

Served with Caesar salad, chips & salsa

Side note: I'm not a HUGE coconut fan, but these work for me.

Thursday - YUMMY TREAT

I made these to take to the ladies I visit teach, and wow, it's delish!! I only had a little bag left over and am very glad that I have everything I need to make them again, and maybe a third time.. when does my diet start?!

I love this blog

Cinnamon Caramel Corn with Pecans & White Chocolate

12 C popped popcorn (about 1/2 C kernels)
1 C pecan halves, roughly chopped
1 C brown sugar
3/4 t cinnamon
1/4 C karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1t vanilla
1/2 t baking soda

3 squares almond bark (about 4 oz)


Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl.  Mix well.  Chop butter into chunks and place on top of sugar mixture.  Pour corn syrup over the top of everything.  Microwave on high for 30 seconds and then stir to combine.  Return to microwave and heat for 2 minutes.  Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda.  Stir to combine.  Mixture will foam and rise.  Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated. 

Spread popcorn mixture onto a foil-lined jelly roll pan.  Place in oven and bake for 30 minutes, stirring every 10 minutes. 

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions.  Drizzle over popcorn mixture.  When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Tuesday - Flatbread Tacos

Flatbread Tacos 
from here

Flatbread Tacos
1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1 pound ground beef
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (14-1/2 ounces) petite diced tomatoes with chipotle chilies , undrained
1/8 cup taco seasoning (this is 1/2 of an envelope)
1 recipe of flatbread
Optional toppings: sliced ripe olives, shredded lettuce, diced green onion and shredded cheese

1. In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.(at least 30 minutes)
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, and taco seasoning; heat through
3. To serve, spread each flatbread with 2 tablespoons ranch sour cream then top each with meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.

Flatbread

3 Minute Flat Bread

1 tube (16.3 ounces) large refrigerated buttermilk biscuits  (This is the Pillsbury Grands.  I used the buttermilk flaky layers

Roll out each biscuit into a 6-in. circle. It is important to get it to the 6 inch circle so it's the right thickness.  In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds (I did 60 seconds) on each side or until golden brown.  Yes that is right, DO NOT put any oil in the pan.  You cook them in a completely dry pan.  Makes 8 servings


These were better than I thought and very easy! I thought that the flatbread wouldn't work, but it was quick, easy and tasted so yummy. I couldn't get my rolls to make a circle so we had ovals and 6 inches wasn't to hard to make, but we also used 2 per person.

I slack, I know..

So I decided I should try and just put down what I'm making for dinner each night. and how it turns out.. so here goes for this last week...
Monday - Baked French Toast, Hash browns and scrambled eggs.
YUM.. the recipe comes from here.

Baked French Toast

1/2 french bread, (about 1/2 loaf) cut diagonally into 1 inch square
4 eggs
1 cup milk
.75 cup half and half cream
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/2 cup butter
.75 cup brown sugar
11/2 tablespoon light corn syrup

Butter a 9x13 baking dish. Arrange slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla, and cinnamon. Pour over bread, cover and refrigerate 6-8 hours. Combine butter, brown sugar, and corn syrup. Heat until bubbling. Pour over bread slices and bake uncovered at 350 for about 40 minutes

I used the cinnamon bread from Smiths ($1)  and used 2 pieces on top of each other. I halved the recipe and used a 8x8. It was really really sweet (my favorite) and french bread would probably make it a little less sweet but I will be making this again!

Quick 'n Easy Port Chop Simmer

1/4 cup Barbecue Sauce
1/4 cup Zesty Italian Dressing
1 Tbsp. Honey Mustard
4 bone-in pork chops (1-1/2 lb.), 3/4 inch thick
2 cups thinly sliced carrots
1-1/2 cups instant white rice, uncooked

MIX barbecue sauce, dressing and mustard in glass dish until well blended. Remove 6 Tbsp. of the barbecue sauce mixture for later use.
ADD chops to remaining barbecue sauce mixture in dish; turn over to evenly coat both sides of each chop. Refrigerate 10 min.
COOK chops in large skillet on medium heat 5 min.; turn over. Add reserved barbecue sauce mixture and the carrots; cover. Cook 7 to 10 min. or until sauce is thickened and chops are cooked through (160ºF) , stirring occasionally. Meanwhile, cook rice as directed on package. Serve with the chops.

I'm not a fan of bone in pork chops so I use boneless..

Cheesy Chicken, Vegetables & Noodles

I've made this twice recently, that's saying alot because I like to try new things, but it has a great flavor!

3 cups egg noodles, uncooked
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 pkg. (16 oz.) frozen stir-fry vegetables (sugar snap pea mixture)
1/4 lb. (4 oz.) Velvetta Cheese , cut into 1/2-inch cubes
2 Tbsp. Grated Parmesan Cheese

COOK noodles as directed on package.
MEANWHILE, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 4 min. or until no longer pink. Add vegetables; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in VELVEETA; cook and stir 1 to 2 min. or until melted.
DRAIN noodles; place on platter. Top with chicken mixture and Parmesan.

Hawaiian Chicken

We eat alot of chicken. Blame me.

4-6 boneless, skinless chicken breasts
1 can (8 oz) crushed pineapple
1 bottle (16 oz) BBQ sauce
4-6 cups rice, cooked

Place meat in greased slow cooker. Combine pineapple and BBQ sauce and poor over meat. Cover and cook on high heat 3-4 hours, low heat 6-8 hours. Serve over rice.

I've also done this with meatballs and pork - SO GOOD!!

Creamy Italian Chicken

My sister-in-law showed me this one - so yummy over rice!

4-6 Chicken breats
1/2 cup butter
1 pkg cream cheese
1 pkg Italian dressing mix

Melt butter and cream cheese on stove until nice and creamy. Add Italian seasoning mix, and poor over chicken in crock pot. Cook on high 4 hours or low 6-8 hours!

Whole Cranberry Chicken

I love to use my crock pot whenever possible so here are a few of my favorite creations!

3-4 pounds chicken pieces (i use whatever I want for us and leftovers)
1/4 cup driend minced onion
1 can (16oz) whole berry cranberry sauce
1 cup BBQ sauce

Combine all ingredients in greased slow cooker. Cover and cook on high heat 4 hours or low heat for 6-8 hours. Makes 4-6 servings

DON'T use jellied cranberry sauce - it adds to much liquid.

(from 101 things to do with a slow cooker)

Cheesy Stuffed Shells

Again, most the recipies come from Kraft foods.. this one is yummy and low fat!


1 container (16 oz.) 2% Milkfat Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped

HEAT oven to 400°F. Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.
MIX sauce and tomatoes; spoon half into 13x9-inch baking dish. Add filled shells; top with remaining sauce. Cover.
BAKE 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted

Cabbage & Roman Noodle Salad

¾ cup seasoned rice vinegar
½ tsp. seasoned pepper
¼ cup sugar
a cup olive oil
1 seasoning pkg. from Roman Noodles
2 Pkgs. Oriental flavored noodles
2-3 TBL sesame seeds
4 oz. Slivered Almonds
1 LB cold slaw mix
4-5 green onions chopped
2 large cans mandarin oranges
2 LBS cooked chicken, chopped

Combine vinegar, pepper, sugar, oil & Roman seasonings in blender & mix well. Toss cold slaw, onions, oranges, almonds, chicken & sesame seeds together. Add dressing and noodles ½ hour before serving.

Luscious Berry Cream Pastry

Just looking at this makes my mouth water, it's so yummy.. I think we need to have it on Easter.

1 (18.25 oz) box yellow cake mix
1 stick butter
½ cup coconut
3 cups berries, rinsed and cleaned
2 TBL sugar
½ tsp. cinnamon
1 egg, slightly beaten
1 cup sour cream

Cut together cake mix, butter and coconut. Press into the bottom and half inch up the sides of a 9x13 pan. Bake at 350E for 10 minutes. Remove from oven and arrange fruit over the crust, sprinkle with the cinnamon and sugar. Whisk egg and sour cream together and spread over the top. Bake 15 minutes or until crust is a delicate brown. Cool to warm and cut into squares to serve.

Zucchini Bread

3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 tsp vanilla extract
3 cups flour
3 tsp ground cinnamon
1 tsp baking soda
¼ tsp baking powder
1 tsp salt
½ cup chopped walnuts (optional)

Preheat oven to 325EF grease and flour two 8x4 inch loaf pans
In a large bowl, beat eggs until light and frothy. Mix oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, baking soda, baking powder, salt and nuts; stir into egg mixture. Divide batter into prepared pans.
Bake for 60-70 minutes or until done.

Cooker – Sweet & Sour Meatballs

1 jar (9-10 oz.) sweet & sour sauce
¼ cup packed brown sugar
3 TBLS soy sauce
½ tsp. garlic powder
½ tsp. pepper
3 pounds frozen meatballs
1 medium red bell pepper, cubed
1 can (20 oz) pineapple chunks, drained.

Place all ingredients in the slow cooker; stir gently. Place lid on slow cooker.
Cook on LOW for 7-8 hours or HIGH for 4-5 hours.

Sour Cream Chicken

8-10 chicken breasts (skinned)
3 cans of creamed soup (combination of celery, mushroom or chicken)
2 cups sour cream
1 cup mayonnaise
2 cups grated cheddar cheese
1 TBL lemon juice

Spray pan with Pam. Place chicken on bottom of pan and cover with sauce made from the remaining ingredients. Bake uncovered at 350E for 1½ hours.

I have done this in the crock pot also... yum yum

Quiche

1 – 9 inch deep pie shell (uncooked)
1 cup Swiss cheese, shredded
1 cup cheddar cheese, shredded
1 cup chopped meat (ham, bacon, sausage, crab)
¼ cup chopped green pepper
1 cup chopped cooked broccoli or 5 oz chopped frozen spinach (thawed & drained)
1 green onion, chopped fine
1 cup evaporated milk or cream
3 eggs
1 tsp. lemon juice
½ tsp. salt
¼ tsp. pepper
¼ tsp. dry mustard

Combine all the ingredients. Pour into unbaked pie crust. Put foil around the edges of the crust. Bake for 20 min at 450°, then reduce the temperature to 275° and bake for 25 more minutes. Cool at least 30 minutes before serving.

They turn out fantastic!! I made a bacon and sausage with the mixed cheese and a ham with just swiss, very yummy! Be creative, add what you like!

Taco Salad Bowls

4 flour tortillas (8 inch)
¾ lb. extra lean ground beef
1 tbsp. chilli powder
1 cup match-like carrot sticks
½ cup plus 2 tbsp. chunky salsa, divided
2 tbsp. light mayo
4 cups torn salad greens
1 large tomato, chopped
½ cup shredded reduced fat Mexican style cheese
¼ cup chopped fresh cilantro

PREHEAT oven to 425°. Crumble 4 large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball, spray tortillas with cooking spray. Sprinkle evenly with ½ tsp. of the chili powder. Bake 6 – 8 min or until tortillas are golden brown (tortillas will drape over balls as they bake).
MEANWHILE, brown meat with carrots and remaining 2½ tsp. chili powder in a large nonstick skillet on medium-high heat, stirring occasionally. Add ½ cup of the salsa; cook 2 min. or until heated through, stirring occasionally.
MIX mayo and remaining 2 tbsp salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.
Makes 4 servings.
Kraft Food & Family magazine (I really like this magazine)

Easy Baked Manicotti

This was SO yummy! I couldn't find that brand of pesto sauce, so I just got a packet that you make yourself and it was the secret ingredient that made this so good!

2 cups spaghetti sauce
1 egg, slightly beaten
1¾ cups Ricotta cheese
1½ cups shredded Mozzarella cheese
½ cup grated Parmesan cheese
¼ cup Digiorno Basil Pesto Sauce (optional)
12 manicotti shells, cooked, rinsed in cold water

PREHEAT oven to 350°. Spread ¾ cup of the spaghetti sauce on bottom of a 13x9-inch baking dish. Mix egg, cheeses and pesto sauce until well blended. Spoon cheese mixture into a large resealable plastic bag. Using scissors, cut off a small hole from one of the bottom corners of bag.
FILL manicotti shells, 1 at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in dish; pour remaining 1¼ cups spaghetti sauce over manicotti. Cover with foil.
BAKE 40 min. or until heated through.
Makes 6 servings.

I got this from the Kraft Food & Family magazine

Lemon & Mint Ravioli

1/4 c. butter
juice of 1 lemon
1/2 lb. large size ravioli
2 tbsp. fresh mint, finely shopped
fresh ground pepper
parmesan cheese, grated

Cook ravioli according to package instructions. While it cooks, melt butter in small pot with lemon juice and stir. Drain ravioli and add to pot with butter and lemon. Stir well. Put on serving plates, sprinkle with mint,pepper and parmesan.

Bruschetta Pasta

1/2 lb pasta (whole wheat fettucine)
2 medium sized ripe tomatoes, seeds removed and roughly chopped
3 cloves garlic, chopped fine
6-8 large basil leave, cut into thin ribbons
2 tbsp. olive oil
kosher salt and fresh ground pepper, to taste
parmesan cheese, shredded

Cook pasta according to package instructions. Put tomatoes in bowl w/garlic, basil and olive oil. Season with salt and pepper. Drain pasta, add to bowl and toss well with tomato mixture. Top withshredded parmesan cheese and a few grinds of pepper

Easy Greek Gyros

Again, thanks Lacy!

2 lbs. petite sirloin steak--boneless
1/2 c. lemon juice
salt and pepper
1/2 c. oil

Marinate meat in above ingredients for a couple hours (or overnight).
After marinated, grill and slice into thin pieces.

6 pitas
lettuce, torn into pieces
tomatoes, sliced
onions (can be grilled with steak or eaten fresh in the pita)

Sauce:
2 c. plain yogurt
1/3 c. mayonnaise
1/2 c. sour cream
2 lemons (juiced)
salt and pepper
tsp. garlic powder or fresh garlic
1 packet Italian seasoning mix (I like Good Seasons)
1 large cucumber, peeled and grated

Mix sauce ingredients together. Serve gyros in a pita with lettuce, tomatoes, onions, steak and TONS of sauce. Yum!

**If you make some extra steak, you will have TONS of leftover sauce. Its worth the effort!

South of the Border Taco Salad

Lacy has some great recipes

Brown:
1 lb. hamburger
1 onion (you can mix yellow and green)
add garlic powder
2 tsp. cumin powder (can use taco seasoning too!)
add juice of fresh lime (optional)

When meat is almost done, add:
1 can kidney beans (drained, rinsed)
1 green pepper, chopped
1 sweet chili (optional)
1 15 oz. can black olives, sliced
1 12 oz. can whole corn
2 tomatoes chopped (can use salsa to replace when tomatoes aren't in season)

Simmer until warmed through. Serve over regular Frito chips, lettuce, then top with cheese,guacamole, salsa and sour cream. YUMMY!

Neapolitan Tower Cake

1 pkg. (10 oz.) round angel food cake
2 JELL-O Vanilla Sugar Free Pudding Snacks
2 JELL-O Chocolate Sugar Free Pudding Snacks
3/4 cup thawed COOL WHIP Sugar Free or COOL WHIP LITE Whipped Topping
12 fresh strawberries
2 tsp. unsweetened cocoa powder

CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; spread top with vanilla pudding. Cover with middle cake layer, chocolate pudding and top cake layer. Spread top with whipped topping; top with strawberries. REFRIGERATE at least 1 hour. SPRINKLE with cocoa powder just before serving. Store leftovers in refrigerator.

Thanks Lacy - this looks delicious!!

Double-Cheese Chili

1 lb. ground beef
1 small onion, chopped
½ cup green peppers, chopped
1 can (15 oz) kidney beans, drained & rinsed
1 can (14½ oz) whole tomatoes, undrained
1 can (8 oz) tomato sauce
1 TBL chili powder
1½ cups shredded cheddar cheese

Brown meat in a large skillet on medium heat; drain, add onions and peppersl cook and stir 5 minutes or until tender. Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover. Simmer 30 minutes stirring occasionally. Sprinkle 3 TBL cheese onto bottom of each of 6 soup bowls; top with chilli and remaining cheese. 6 servings, 1 cup each

This is so great! It isn't to strong of a chili flavor, Parker ate a whole bowl!!