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!

BANANA BREAD

I must admit I do not like banana bread...but Tyler and I love this recipe!!!

Cream:
1 cup sugar
1/2 cup shortening
2 eggs

Add:
3 Tbs cold water
3 ripe bananas, mashed
2 cups flour
1 tsp baking soda
1/2 tsp salt

Mix until smooth and pour into greased and floured bread pan. Bake at 350 degrees for 50-60 minutes, makes 1 loaf. Also, the bananas can be frozen, just defrost partially in the microwave so it mashes better.

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.

Kate's Rice Pudding

This recipe rivals the Lion House rice pudding. My mom used to make it Sunday mornings before church and it is a perfect combination of sweet, healthy, and easy.

1 cup rice
2 cups water
Cook rice

4 cups milk
2 tsp vanilla
sprinkle of salt
2 eggs
1/2 cup sugar

Whisk together, when rice is done put in well-greased pan. Add 1 cup raisins over top of rice then pour milk mixture on top. Put a couple pads of butter on top and sprinkle with nutmeg.
Bake at 350 degrees 1 hour. Or in crockpot 3 hours on high.

The best Waffles/Pancakes ever!!!

These are awesome, easy waffles or pancakes that taste better than pre-mixes or even the restaurant!!! (this recipe originates from Betty Crocker Cookbook favorite recipes I think)

2 eggs separated
2 cups milk
1/4 cup oil
2 cups flour
4 tsp baking powder
1 T sugar
1/2 tsp salt

Separate eggs, whip egg whites in separate bowl. Add other wet ingredients to yolk with fork. Whisk through the dry ingredients in a separate bowl, then pour wet ingredients into dry. Finally fold in whipped egg whites.

A little note is that waffles and pancakes are best *fluffy*, so the less you stir them the better.

Tuna Casserole

This is the basic base for many different casseroles (tater-tot, tuna, or even stroganoff)

1 can cream of mushroom soup
1 cup sour cream or plain yogurt
1 cup cottage cheese
1 T milk
1 cup mozarella cheese
2 Tbs celery and onion
black pepper to taste

Then decide your casserole and add the following:
Tuna--
2 cans tuna (drained)
2-4 cups pasta (egg noodles more, elbow macaroni less)

Tater-tot--
1 bag tater-tots
cover tater-tots completely

Cover with more cheese and foil. Cook at 375 until hot and bubbly!
Yum Yum

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.