Chicken Fingers with Honey Mustard Sauce

Chicken:
1/2 c flour
2 eggs
1 1/2 c fresh bread crumbs
2 tsp Old Bay seasoning
1 tsp dried Italian herb seasoning
1/4 tsp ground black pepper
1 pound boneless, skinless chicken breasts, cut into short strips, approximately 2 inches long

Sauce:
1/4 c honey
2 Tbs whole-grain mustard
2 Tbs Dijon mustard

1. For the chicken: Place the flour in a shallow bowl. Place the egg in a second shallow bowl. In a third shallow bowl, mix the bread crumbs, Old Bay, Italian seasoning, and pepper.
2. Coat the chicken strips first with the flour, then with the egg, and finally with the crumb mixture. Place on a plate or a large sheet of waxed paper. mist both sides of the chicken pieces with nonstick cooking spray. Refrigerate, uncovered, for 3o minutes to allow the breading to set. Bring to room temperature.
3. Coat a large nonstick skillet with cooking spray. Set over medium-high heat until hot. Place the chicken in the skillet in a single layer (work in batches, if necessary) and cook for 1 minute on each side, or until the crumbs are browned. Transfer the strips to a foil-lined baking sheet. Bake at 375 degrees for 12 to 15 minutes, or until the internal temperature of the chicken reaches 160 degrees and the meat is no longer pink in the center when sliced into with a sharp knife.
4. For the sauce: in a small bowl, mix the honey and mustards. Serve with the chicken.

Makes 4 servings. 5 grams fat and 360 calories per serving

I didn't have the Old Bay seasoning, so I used a crumb mixture with parmesan cheese, garlic, onion, salt, pepper, and Italian seasoning for the breading part.

Also, the honey mustard sauce is good with normal mustard if you don't like dijon, or you can substitute mustard pwd for the whole seeds.

BBQ Chicken Pizza

So tonight I was craving pizza, but wanted to try making it myself! So, I threw these ingredients in my bread maker for the dough:
1 1/2 tsp yeast
3 cups flour
2 TBS olive oil
2 TBS sugar
1 tsp salt
3/4-1 cup hot water

Then, I let it sit a bit before I rolled it out right onto some cornmeal I spread on my pizza stone (it doesn't have to be pre-heated). The shape was funny, but it worked.
Then I literally spread BBQ sauce right on the dough and added

1 cup chicken
sprinkle of mozzarella cheese
sprinkle of fresh Parmesan cheese
1/2 tsp garlic powder sprinkled on top

Then I put it in the oven 375 degrees for like 20-25 minutes. The crust was perfect! This was such a hit we are going to try many different toppings!

If you want a crust, roll the edges up before putting in the oven however big you want it. Anyway, DELICIOUS!

Chicken Enchiladas, the healthy way

1 can cream of chicken
1 can cream of mushroom
1 cup sour cream
1 cup plain yogurt or cottage cheese
1 cup mozarella cheese
1 cup cheddar cheese
1 can green chilies
Tortillas
2 cups Shredded chicken

Stir and put in tortillas, roll and put in greased 9x13 pan. Keep part of the mixture to put on top of the rolled tortillas and add some more milk and cheese. (not runny though).

Cook at 375 degrees 45 minutes covered with sprayed foil.

Cheesy Tortellini Soup

This recipe takes a little bit of work and makes A TON of soup. But it is oh so delicious!!!

4 Tb margarine
2 shredded carrots
6 cups water
2 cups whipping cream
4 cups chicken, diced
1 onion diced
3 stalks celery, diced
4 cups milk
1 cup cheeze whiz
12 oz frozen cheese tortellini

Melt margarine in pot. Add onion, carrots and celery. Sautee until tender. Add water and boil. Add noodles and cook 12-15 minutes Add rest of ingredients, stirring constantly on low heat until cheese melts. Simmer on low, add chicken boillon cube and cornstarch for a better broth!!

Yield a ton of soup:)

Chicken Taco Pie

Okay, so I have tried this a few times and think it's absolutely delish! It's very easy and fast, and can be cut down for less portions easily. It's from my Lionhouse cookbook. And just a tip--I used plain yogurt instead of sour cream and it tastes just as good. Enjoy!

1 c chopped onion
2 Tbsp cooking oil
2 Tbsp. taco seasoning
1 & 3/4 Tbsp. chili powder
1 tsp. salt
1/4 tsp. pepper
3 cans cream of mushroom soup
1 & 1/2 c. sour cream (or plain yogurt)
3 c. cubed cooked chicken ( I also used canned chx and it tastes just as good!)
6-8 tortillas (I prefer corn for this recipe)
1 c. monterey jack cheese, shredded

In skillet, cook onion in oil until tender but not brown. Add seasonings, cream of mushroom, and sour cream. Heat and stir until smooth and warm. Add chicken. Grease 2-3 quart flat casserole dish and cover bottom of pan with torn-up oiled tortillas. Spread half of chicken mixture on tortillas. Top with additional tortillas, then cover with remaining filling. Sprinkle with shredded cheese. Bake at 350 degrees until hot and bubbly. Make s 6-8 servings.