After a semester of teaching Middle School Algebra and getting tired of sandwiches or foregoing lunch all together, my sister-in-law was looking for a new lunch routine. So I decided to set out and find easy recipes that could:
1) be eaten standing up while working with kids in study sessions or ISS
2) be good and tasty either hot or cold
3) not be too messy (crumbs, drips, slops, etc.)
4) be eaten with fingers and not require utensiles
5) be made in batches on Sunday and eaten throughout the week
6) have variety so that the base recipe could be modified to suit tastes and add variety
I figure that some of you might find these helpful or even edible. I would love your feedback on these recipes or other ideas.
Oven-Fried Chicken Tenders
mix together in bowl
1/4 c Dijon
1/4 c Milk (buttermilk might be good)
Ground Black Pepper
Add 1-1.5# uncooked chicken tenders. I can get them already cut in the meat section of the store. Use tongs if you want so you never have to touch them.
Soak chicken in mix for 10-15 min.
Crush 1-1.5c. of goldfish crackers (I used the cheddar ones, my brother likes the Parmesan flavor--I would add parm cheese to those). Use small food processor to get very fine. I crushed mine in ziploc bag with rolling pin, but that might be too coarse. Dredge chicken in crumbs until coated.
I put parchment paper on baking tray. Spray top with cooking spray. Bake at 425 for about 20 min.
Serve with parmesean roasted red potatoes or sugar snap peas.
1) be eaten standing up while working with kids in study sessions or ISS
2) be good and tasty either hot or cold
3) not be too messy (crumbs, drips, slops, etc.)
4) be eaten with fingers and not require utensiles
5) be made in batches on Sunday and eaten throughout the week
6) have variety so that the base recipe could be modified to suit tastes and add variety
I figure that some of you might find these helpful or even edible. I would love your feedback on these recipes or other ideas.
Oven-Fried Chicken Tenders
mix together in bowl
1/4 c Dijon
1/4 c Milk (buttermilk might be good)
Ground Black Pepper
Add 1-1.5# uncooked chicken tenders. I can get them already cut in the meat section of the store. Use tongs if you want so you never have to touch them.
Soak chicken in mix for 10-15 min.
Crush 1-1.5c. of goldfish crackers (I used the cheddar ones, my brother likes the Parmesan flavor--I would add parm cheese to those). Use small food processor to get very fine. I crushed mine in ziploc bag with rolling pin, but that might be too coarse. Dredge chicken in crumbs until coated.
I put parchment paper on baking tray. Spray top with cooking spray. Bake at 425 for about 20 min.
Serve with parmesean roasted red potatoes or sugar snap peas.
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