do chickens have fingers?

I realized that from what recipes I usually post it may look like we eat nothing but cookies.

In my dream world that would be true, but, alas, it is not real life.

This is a recipe that comes from Cook This, Not That, Kitchen Survival Guide.

I’m a big fan of this book series. I feel like I’m reading a horror novel when I read about restaurant entrees that have about 1500 calories.

This is a recipe for chicken fingers which uses panko (japanese bread crumbs) which I am also becoming a huge fan of because of its wonderful crispiness without being fried.

Healthified Chicken Fingers

1 lb, boneless, skinless chicken tenders (I just slice up chicken breasts)

Salt and Pepper to taste

3 egg whites lightly beaten

2 cups panko

Preheat oven to 450. Season the chicken with salt and pepper. Place the egg whites in a shallow bowl. Place the crumbs on a plate and season those, too. (I used some season-all here.) Dip the chicken tenders into the egg, then toss in the crumbs being sure to coat fully.

Place the breaded chicken pieces on a baking sheet coated with cooking spray and bake for 10 to 12 minutes, until the crumbs have browned and the chicken in firm.

crock pot sweet and sour chicken

Despite what the recipe called it. I didn't think this tasted like sweet and sour chicken. It was a good saucy chicken in its own right, but not like any sweet and sour I have tasted.

The only changes I made was to cut the breasts in half so they would absorb more sauce, and after it was done I took some of the sauce out, added some corn starch, and brought it to a boil to make it thick. The kids really liked it with that sauce on top.

Crock Pot Sweet and Sour Chicken

from the Ivory Family Favorites Cookbook

4 boneless skinless chicken breasts

3/4 cup water

3/4 cup ketchup

1/2 cup sugar

2 Tblsp. vinegar

2 Tblsp. Worcestershire sauce

4 Tblsp. Soy sauce

Place chicken breasts in crock pot. Combine other ingredients and pour over chicken. Cook on high for 5 hours or on low for 8 to 10 hours. Serve with rice.

chicken supreme

I know that this picture is not that appetizing. I really had no idea how to style this one for a picture. Let me just say this: three kinds of meat, one of which is BACON. That got Scott's attention. This was the main course of his Father's Day dinner.

I got this out of The Essential Mormon Cookbook, and we thought it was really good. Even the kids ate it. (I halved the recipe and baked it in a 8 inch square pan)

The recipe also called for 8 chicken breasts and then says to wrap bacon around the halves. I really think that it meant to call for 8 chicken breast halves in the ingredients.

This is also a great one for after church because it bakes while you are gone.

Chicken Supreme

2 (2.5- ounce) packages smoked, sliced pressed beef (lunch meat)

8 slices bacon

8 boneless, skinless chicken breasts halves

2 cups sour cream (I used fat free)

2 (10 3/4 -ounce) cans cream of mushroom soup ( I used the reduced fat)

Put beef slices in a greased 9x13 inch pan. Roll a strip of bacon around each breast half. Fasten with toothpick. Layer over beef. Combine sour cream and concentrated soup. Pour over chicken. Cover. Refrigerate overnight. The next day bake, covered, at 300 for 3 to 4 hours. Serves 8.

dinner rolls and chicken salad

These are two of my favorite recipes.

These are my go-to rolls that I make about once a week. I started using this recipe because it didn't call for shortening or butter. This makes a great all-around dough that I have used for rolls, cinnamon rolls, bread sticks, etc.

I make the chicken salad less often, but when I do make it I think, "I should make this more often." Its pretty basic salad recipe, but the dressing makes it delicious.

I got both of these recipes from a cookbook from our college ward.

Dinner Rolls

1 1/2 c. warm water

1 Tbsp. sugar

1 Tbsp. rapid rise yeast

1 cup warm milk

5 Tblsp. vegetable oil

6 Tblsp. sugar

1 Tblsp. salt

1 egg

6 cups flour ( I use 4 cups wheat and 2 cups of white)

Mix water, sugar and yeast. Set aside

Mix milk, vegetable oil, sugar, salt and egg. Add yeast mixture. Add flour.

Mix it all together until it forms a nice dough.

Let it rise until double. (one hour)

Punch it down and divide into rolls. (I get exactly 2 dozen in 2, 9X13 pans if I plan it well)

Let it rise another hour.

Bake for 10-20 minutes (depends on size) in a 350 degree oven.

Chicken Salad

10 boneless chicken breasts or 3-4 cans of chicken

1 can water chestnuts

1 lb. green or red grapes

1 cup celery slices

1 20 oz can pineapple tidbits

Dressing:

1 1/2 cup mayo (I always use light mayo)

1 Tbsp. soy sauce

1 Tbsp. lemon juice

Cook chicken and shred it.

Mix together mayo, soy sauce and lemon juice.

Mix dressing with all other ingredients.

Refrigerate overnight. (It really is better when you do this)

Serve on rolls or croissants.

Corned Beef and Cabbage

I found this in the Taste of Home Holiday magazine. I have not tried it, but plan on using tomorrow for St. Patrick's Day. I wanted to do it since it is a Crock Pot dish, I love Crock Pot dishes.

1 Medium onion, cut into wedges
4 Large red pototoes, quartered
1 Pound baby carrots
3 Cups water
3 Garlic cloves, minced
1 Bay leaf
2 Tablespoons sugar
2 Tablespoons cider vinegar
1/2 Teaspoon pepper
1 Corned beef brisket with spice packet (2 1/2 - 3 pounds), cut in half
1 small head cabbage, cut into wedges

Place the onion, potatoes and carrots in the 5 qt slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket with brisket and cabbage.

Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving. Yield: 6-8 servings.

mexican lasagna

I'm am constantly on the look-out for casserole recipes that do not include cream-of-something soup in the ingredients. I picked up the recipe for this at the grocery store and decided to give it a try.

It was good, and the kids actually ate it. Bonus. We don't normally eat corn tortillas but I really liked them as the "noodle" layer of the lasagna. The cottage cheese was also good in it. I think next time I may put in more salsa or a can of tomato sauce to make it a bit more saucy. I also put in a can of beans to up the protein and fiber.

Mexican Lasagna

1 lb lean ground beef (I always use at least 93% lean)

1/2 cup chopped onion

1/2 cup chopped green pepper

2 1/2 cups thick'n'chunky salsa

1 can (11 oz.) whole kernel corn, drained

1 tsp chili powder

1 tsp ground cumin

12 corn tortillas (6 inch) divided

1 container (16 oz) cottage cheese (I used fat-free)

1 cup shredded sharp cheddar cheese

1 can (2 1/4 oz) sliced pitted ripe olives, drained (left this off mine)

Instructions:

Preheat oven to 375. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.

Layer one third of the meat mixture and one half each of the tortillas and cottage chesse in 13x9-inch baking dish. Trepeat layers; cover with remaining meat sauce. Sprinkle with Cheddar cheese and olives.

Bake 30 minutes or until heated through.

Makes: 8 servings

Slow-Cooker Turkey Breast

This is from our pre-Thanksgiving dinner with Mom and Dad last week. I am a person with Turkey phobias, but I love my slow cooker. (I made a dessert in it last night that I will post about soon.)

I found simple instructions on a blog where the author used her slow-cooker every day for a year. Awesome! Here is the link to her post for pictures and her instructions. The only changes I made was that I used apple juice instead of white wine, I added two stalks of sliced celery because I like that in broth, and I sprinkled the breast with poultry seasoning.

We thought it was very moist and had a good seasoned flavor. I'll use this recipe again for sure.

Turkey Breast in the Slow Cooker

4-6 lb Turkey Breast

2 cups apple juice (or broth)

1 stick butter

1 onion

Salt and Pepper

Poultry Seasoning

Unwrap thawed turkey breast, pat dry with paper towels. Sprinkle liberally with salt, pepper, and poultry seasoning. Place in crock pot, breast side down. (I used my 6 quart oval) Coarsely cut up the onion and place some into the cavity and some around the turkey. (Do the same with celery if you want) Place the stick of butter in the cavity. Pour the apple juice over it. Cover and cook on low 7-9 hours or high 4-6. Use a meat thermometer to test for doneness. (170 degrees) Remove from crockpot to serve.

Meatloaf

This is for Tino. Again a cooking accident turned into a new found recipe.

The original recipe:

1 1/2 lb. of hamburger
3/4 cup oatmeal
1/4 cup onion
1 1/2 tsp. salt
3/4 cup milk

Sauce:
1/3 cup ketchup
2 Tbs. brown sugar
1 Tbs. mustard

Blend and form into loaf pan. Put sauce on and bake at 35o degrees F for 1 hour. Let stand for 5 minutes before serving.

Well I was in a hurry and before I realized it I had added the sauce ingredients into the meat mixture, oops. Well no going back. And as I have said many times, I like cheese so I also mixed in chunks of mozzarella cheese into the meat mixture. Then I realized I didn't have a loaf pan, another big oops, so I just formed a loaf looking thing on a cookie sheet. Then I redid the sauce and put it on top. Followed the rest of the directions and it turned out so good. It was super soft since the sauce was in it, and alot of the greasy mixture drained away from the meat which makes it so much more healthy I am sure.