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!

Pasta with Roasted Broccoli and Walnuts

Okay, so I used this one from the Real Simple subscription Andrew got me. It sounds fancy and looks fancy, and is delish, but VERY easy! And just a warning--it seems bland at first sight--but the walnuts and olive oil give it a rich taste. Anyway, if I can do it, you can! Enjoy :)

12 oz short pasta
1 bunch broccoli cut into small florets ( I used frozen, pre-cut...)
1/2 c. walnuts roughly chopped
1/4 c. olive oil
2 cloves garlic, chopped (or the canned kind)
Salt & pepper
2 Tbsp. butter
1/4 c. grated Parmesan

Heat oven to 400 F. Cook the pasta according to package directions. Reserve 3/4 c. of the pasta water, drain the pasta, and return to pot.

Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Roast, tossing once halfway, for 18-20 min, or until broccoli is tender.

Toss the pasta with the broccoli mixture, butter, and 1/2 c. of the reserved pasta water (more if needed). Sprinkle with parmesan before serving. Enjoy!

**PS--I added grilled chicken to it to give it a little more substance to be a "meal", and it was great.

Ghost Chili

I found this recipe a few weeks ago and it is already a favorite with my fam. Just serve it with some toasted french bread...and nothing is better on a cold day. : )

Ghost Chili (because it is white... : )

1lb. boneless chicken, chopped into bite size pieces
1 onion, diced
1 T oil
1 ½ t garlic powder
14 oz can chicken broth
1 can chopped green chilis
2 15 oz cans great Northern beans drained and rinsed
1 t salt
1 t cumin
1 t oregano
½ t black pepper

Brown chicken and onion in oil until chicken is cooked and onion istender. Add remaining ingredients and simmer for 30 minutes.Before serving, stir in 1 cup of sour cream and ½ cup of whipping cream.

Janelle's Apple Pancakes

This is a frequently requested recipe and a General Conference tradition!

2 cups Bisquick*
1 egg
3/4 grated peeled apple
1-1/2 tsp cinnamon
1-1/3 cup milk

Mix all of the above and cook on a hot griddle.

Apple Syrup

2 cups apple juice
1 cup sugar
1/4 cup butter
2 T. lemon juice
2 T. corn starch
1/2 tsp. apple pie spice

Mix cold apple juice and corn starch until completely dissolved. Add sugar, lemon juice, and apple pie spice. Bring to a boil and cook until slightly thickened. Add butter and stir until melted.

*If I don't have Bisquick, I make regular pancake mix (i.e., Krusteaz) and add the cinnamon and grated peeled apple. Seems to work as well as Bisquick although maybe not quite as rich.

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.