Servings: 3-4 You’ll need: 16 oz. chicken breasts (3-4), cut into strips 1 c. Italian bread crumbs 1 c. French fried onions, crushed in a 1 quart ziplock bag 1/2 c. Italian salad dressing Cooking Spray Preheat oven to 375 degrees. In medium bowl dredge chicken tenders in Italian dressing. Spray bottom of baking pan with cooking spray. Mix Italian bread crumbs in zip-lock bag with crushed fried onions. Add each tender into bag individually and shake bag until completely covered. Put chicken on baking pan and bake about 20 minutes, turning over gently at 10 minutes, half-way through baking time. Serve immediately with your favorite side dishes. Karen’s Note: I served these Italian Chicken Tenders with a side of Garlic Mashed Potatoes and Italian Green Beans for a delicious family meal.
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Servings: 9 You’ll need: 5 Tbsp. light butter 1-1/2 c. ginger snap cookie crumbs (about 36 cookies) 1 Tbsp. vanilla extract 1 can (15 oz.) pure pumpkin 2 large eggs 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 3/4 c. dark brown sugar 2 Tbsp. honey 3/4 c. pecan halves Buttery cooking spray Heat oven to 350 degrees. Spray buttery cooking spray in a 9 or 9-1/2 inch glass or ovenware pie plate. Melt 3 Tbsp. butter in at least a two cup microwavable bowl and mix in cookie crumbs and vanilla extract. Press onto bottom and sides of pie plate. Bake 10 minutes, remove from oven and cool. Blend pumpkin, eggs, cinnamon, nutmeg and 1/2 cup of brown sugar. Spread evenly in cooled crust. Bake at 350 degrees for about 35-40 mins. until filling is set around edges or inserted knife in center comes out clean. Remove pie from oven to prepare pecan topping. Heat oven to Broil. Combine honey and remaining 1/4 cup brown sugar and 2 Tbsp. butter in small non-stick saucepan. Cook over low heat stirring constantly, until sugar is dissolved. Stir in pecans to coat. Gently spread pecan topping over pie. Broil until bubbly and golden brown (do not burn), about 2-3 minutes. Allow to cool completely, cover with plastic wrap and chill at least 3 hours in fridge or overnight before serving. Karen’s Note: Use Organic Pumpkin for a smooth and tasty pie! Servings: 6 You’ll need: 6 frozen Tilapia fillets, fresh or thawed 1 cup seasoned Italian bread crumbs 1/4 cup Parmesan cheese 1 cup all-purpose flour 1/4 tsp. garlic powder 1/4 tsp. onion powder 1/4 tsp. paprika 1/4 tsp. salt 1/4 tsp. ground black pepper 2 large eggs, beaten 1/8 cup skim milk Canola oil Wax paper line a rectangular baking pan or cookie sheet. Use three separate mixing bowls (bowl sizes can vary). In the largest bowl mix Italian bread crumbs and Parmesan cheese. In the second largest bowl mix flour, garlic powder, onion powder, paprika, salt and pepper. In smallest bowl mix egg with milk. Dredge the Tilapia individually in flour mixture then coat with egg mixture and then coat with bread crumb mixture and lay flat on wax paper-lined pan. Repeat, dredging and coating all tilapia fillets. Meanwhile, add 1/2 inch canola oil to a large frying pan and heat oil on medium-high heat. Note: When frying if oil begins to smoke then cut heat back a notch or two. Using a metal spatula gently lay tilapia fillets, not touching, about three at a time into hot oil. Fry until edges are a golden brown and gently turn fillets using a long metal fork and spatula and finish frying, until golden brown. Lay on paper towel lined pan or large plate to drain and repeat frying step with remainder of talapia fillets. Serve immediately with side of pasta, or veggies. Parmesan Tilapia Fillets can also be put in oven to keep warm (preset at 170 degrees – then turn off oven), until ready to serve. Karen’s Note: This recipe is best served with a side of Angel Hair Pasta topped with spaghetti sauce and a little bit of grated Parmesan or Romano cheese! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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