Crispy Cheddar Chicken

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken

Elaine's Smoky Sweet Potato Wedges

SMOKY SWEET POTATO WEDGES

 

PRINT

PREP TIME

10 mins

COOK TIME

40 mins

TOTAL TIME

50 mins

 

Use this method to make Smoky Sweet Potato Wedges that won't stick to the pan! Serve with creamy dairy-free Avocado Aioli.

Author: Flavour & Savour

Recipe type: Sides

Serves: 4

INGREDIENTS

• for the potatoes
• 4 large sweet potatoes
• 2 tablespoons olive oil
• 2 teaspoons (or more) smoked paprika, depending on how spicy you like them
• 1 teaspoon sea salt
• 1 teaspoon freshly ground pepper
• for the Avocado Aioli
• 1 large avocado
• 2 tablespoons light mayonnaise
• 1 clove garlic, minced
• 2 teaspoons freshly squeezed lemon juice
• ½ teaspoon sea salt

INSTRUCTIONS

1. Heat oven to 400°F.
2. Scrub potatoes under running water. It's not necessary to peel them.
3. Cut in half lengthwise, then in half again, and then again so that each potato yields 8 thick wedges.
4. Put in a large bowl and toss with olive oil.
5. Sprinkle with smoked paprika, salt and pepper.
6. Position baking racks on top of baking sheets. Spread in a single layer on one or two baking sheets.
7. Bake at 400°F for 20 min.
8. Flip and bake for another 15 to 20 minutes or until crispy.
9. While the potatoes are baking, prepare the Avocado Aioli. Mix the avocado flesh with the remaining ingredients in a small food processor until smooth. Serve with the smoky sweet potato wedges.

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Shrimp and Mushroom Pasta

Creamy Shrimp and Mushroom Pasta

2 tablespoons olive oil
1 pound fresh shrimp (10 big shrimp or 20 small shrimp) without shells, deveined
3 garlic cloves
dried basil
crushed red pepper flakes
paprika
8 oz mushrooms, thinly sliced
1 cup half and half
1/2 cup Parmesan cheese, shredded
3/4 cup Mozzarella cheese, shredded
cooked pasta water
8 oz fettuccine pasta (for gluten free version, use Tinkyada gluten free brown rice pasta)
Instructions

Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp, cook on one side for about 1 minute until pink on one side, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika, and salt, cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce.
To the same skillet add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking.
To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half and all of the cheese - bring to boil, then reduce to simmer, and cook, constantly stirring, until all cheese melts. Cover with lid and remove from heat.
Cook pasta according to package instructions. Reserve some of pasta water. Drain and rinse pasta with cold water. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.
If the cream sauce is too thick and you want it creamier - add some pasta water in small amounts until you reach desired consistency.

Chicken Cabbage Stir Fry

CHICKEN CABBAGE STIR FRY ... DO NOT LOSE THIS!
FOLLOW ME for more great recipes--> Eden Lynn

Ingredients
~ 3 chicken breast halves
~1 teaspoon oil of your liking
~3 cups green cabbage, shredded
~1/2 cup diced red bell peppers
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1 teaspoon garlic powder
~1⁄2 cup water
~Soy sauce to taste
Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours. If you have any left over that is wink emoticon
(You can add onions and red peppers to taste)

Looking for more low cal or low carb options? Join our amazing getting healthy group on Facebook. Recipes, Diet Tips, Support and Encouragement.
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Crispy Balsamic Honey Brussel Sprouts

 Crispy Balsamic Honey Brussel Sprouts -

Preheat oven to 425. Line baking sheet with foil. Cut in Half 1 1/2 lbs of Brussels - toss in a bowl with a tbsp of evoo and sprinkle with S&P. Roast for 20 min. Remove from oven and place back in bowl - toss well with 2 tbsp evoo, 2 tbsp balsamic vinegar & 2 tbsp honey. Coat evenly and enjoy.

EVOO= extra virgin Olive Oil

Marinated Chicken for the BBQ

Ingredients

• Marinade:
• Olive Oil - 1/3 Cup
• Soy Sauce - 1/3 Cup
• Basalmic Vinegar - 1/3 Cup
• Garlic Cloves, Minced - 4 Large
• Good Seasons Italian Dressing - 1 Package
• Boneless, Skinless Breast Halves, Trimmed - 6
• Yellow Onions, Thickly Sliced - 2

Instructions

1. Add the olive oil, soy sauce, balsamic vinegar, minced garlic and the Good Seasons Italian Dressing package to a 1 gallon Ziploc bag and carefully seal it then swish everything together well.  Add chicken breasts and onion.  Press out as much of the air from the bag as possible and reseal it.  Place on a rimmed dish or plate in case bag leaks.  Refrigerate until ready to grill.  Flip bag halfway through marinating time.

2.  When you're ready to grill, prepare grill by heating and lightly oiling.  Remove chicken and onion from marinade and shake off excess marinade.  Discard marinade.  Grill chicken on high for about 4-6 minutes, depending on the temperature of your grill.  Flip and repeat until done.  Grill onions with a foil pan over them, flipping as they brown, for about 15-20 minutes.

3. When chicken is cooked, remove to a platter to allow chicken to rest for about 7 minutes.

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