Ultimate Chicken Fingers- DELICIOUS!

I made these chicken fingers on Tuesday night and, WOW!...We could not stop eating them!  My husband gave me the ultimate compliment....."I think this is one of the best meals you have ever made."  


These chicken fingers are good enough to serve at a casual picnic or, even, for a formal dinner.  You have got to make these right away!!!  Easy and, truly tasty!
You can make extra and send them to school for your child's lunch the next day.  


I tripled this recipe for my family of six.  There are seven of us, but, one infant....so, I am not counting her.


My sweet daughter, Brooke (6 1/2 years old), loves to help me cook and, since this recipe involves shaking the chicken in a Zip-loc bag to coat, it was super easy for her to help.  She was thrilled! 

2/3

cup Original Bisquick® mix

1/2

cup grated Parmesan cheese

1/2

teaspoon salt or Garlic salt

1/2

teaspoon paprika

3

boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips

1

egg, slightly beaten

3

tablespoons butter, melted

Heat oven to 450º.   Line cookie sheet with foil; spray with cooking spray.  Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Makes 4 servings

Recipe Credit:  I found this on the back of the Bisquick box. 


Linking to:


This Chick Cooks
The Lady Behind the Curtain

Back-To-School and Back-to-Healthy Kid Meals

My daughter started first grade yesterday and, my, how the time has flown!  We have had the neatest summer...we spent 4 weeks out-of-town and, countless hours at our local swimming pool.  We had many special moments together and, we also had very casual suppers...from the pool side grill (chicken fingers, French fries) and, eating out often while away, at the lake and the beach. 

With the start of school and hints of fall here in Memphis (our morning temperature yesterday was 67 degrees)...I am inspired to prepare weekly menus and, creative 'kid friendly' meals.  My main 'ingredient'?  I am a weeknight quick cook.  I prefer to prepare simple, healthy and fast meals.

My children devoured these easy honey and raisin carrots last night.  

Place one small bag of frozen carrots in a bowl.  Add 1/4 stick of butter, 1/4 cup of honey and 1/4 cup of raisins.  Microwave on high for 4-5 minutes, covered.  The butter and honey melt into a wonderful syrup.  Toss the carrots and serve.

I buy the organic chicken nuggets from my local grocery store.  The cheese toast is simple to prepare as well....place a small hand full of grated Colby Jack cheese on a slice of whole grain bread.  Broil for 3-4 minutes until cheese is melted.  Wah Lah!  Your meal is complete and ready to serve.  

My sister-in-law, Kim Holt, recently shared a wonderful meal planning website with me.  She has been raving about it!  Check it out:  E-Mealz.  Easy to sign up and, very budget friendly.  I love "tricks" for meal planning! 


Happy "Back-to-School" time!  Thank you for reading my post!  I really appreciate ya'll!  Have a great start to your fall!  

BEEF STEW- MADE IN THE CROCK POT

There is just NOTHING like the smell of a yummy stew cooking slowly in your CROCK POT when you come home in the afternoon.

This recipe is delicious and, I hope you can enjoy it this week.  Your family will ADORE you even more for preparing it for them!

BEEF STEW-  Prepared in the Crock Pot 

• 4  pounds  bottom round, well trimmed and cut into 2-inch pieces
• 1  cup  all-purpose flour
• 1/3  cup  olive oil (plus more if needed)
• 2  large onions, diced (2 cups)
• 1  6-ounce can tomato paste
• 1  cup  dry red wine
• 1  pound  potatoes, cut into 2-inch pieces (about 4 cups)
• 1/2  pound  baby carrots (about 2 cups)
• 2  cups  beef broth
• 1  tablespoon  kosher salt
• 1  teaspoon  dried thyme leaves
• 1  bay leaf
• 1  cup  frozen peas, thawed

Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker. Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.

Recipe Source:  MY RECIPES