Kath’s Homemade Oven-baked Chicken Tenders

(Makes 20 or more tenders)

Ingredients:

2 large eggs (or 1/4 cup applesacue)

1/2 pound skinless, boneless chicken

bread crumbs (panko ones work best)

1 1/2 cup Bisquick or whole wheat flour

(Bisquick is what Chick-fil-A uses)

dried rosemary

garlic powder

thyme & sage (optional)

4 tablespoons parmesan (dried, store bought will do)

salt & pepper

1 tablespoon butter, melted

2-3 tablespoons pesto (optional to add to egg)

Directions:

1.  First, cut the chicken into tender pieces (smaller the better).

2.  Set 3 mixing bowls.  Fill the first one the Bisquick or flour.  Second one: beat the eggs in and/or add optional pesto.  Then fill the third one with bread crumbs.

3.  In the bread crumb bowl, sprinkle in spices and parmesan.  Add more rosemary for olfactory benefits in your kitchen.

4. Make sure you mix in the pesto with the egg.

5.  Simply dip each piece in the Bisquick/flour bowl, egg bowl, and bread crumb bowl in that order.  Make sure you pat the flour on the chicken and pat down the bread crumbs on it as well.

6.  Set each piece on a baking tray lined with foil, at least an inch apart from each other.

You will need two baking trays.

7.  Set oven to 450 degrees.

8.  Once you have set all pieces on the trays, take a marinade brush (the silicone ones are the best) and dip into the melted butter (set in microwave for 20 seconds) and brush the top of each tender.  I added some parmesan and garlic to the melted butter.

9.  Bake in oven for 15-20 minutes.  I have an indutrial electric oven so it only took 17 minutes.  Once it’s been 15 minutes, check on it.  Make sure it is completely cooked by slicing into the center of one piece.  If you see any pink, leave it in the oven a bit longer.

10.  Serve with favorite dipping sauce.  I like Annie’s Natural Cowgirl Ranch dressing.  Honey mustard or BBQ is tasty.  Enjoy.

KATH’S QUICK HOT CHOCOLATE

Ever since I studied abroad in Cuernavaca, I stopped drinking Swiss Miss hot chocolate and converted to Abuelita’s. If you’ve never had Mexican hot chocolate, it’s basically a dark chocolate round bar with spices like Cinnamon and nutmeg melted with melt in a pan. Since I’m on a limited caloric intake, I find this recipe to be a quick low-cal fix to chocolate cravings. Its very basic and simple. You can substitute it with coconut, almond or soy milk. Granted, this only makes one serving that requires melting the ingredients in a pan, but it’s worth it.

Serves 1

Ingredients
1 cup milk (or almond milk, soy milk, coconut milk)
1-2 tablespoons cocoa powder
1/8 teaspoon vanilla extract
2 dashes cinnamon
dash of cayenne pepper (if you want spicy)
dash of nutmeg

1. Place milk in pan on medium after pan is heated on high, lower to medium.

2. Add spices & vanilla.

3. Stir with wooden spoon.

4. After 3-5 minutes, it should be warm enough.

I FORGOT: Add 2 tablespoons brown sugar!!!!!!! Or regular sugar. Turbinado brown sugar is the absolute best.

“LET’S BEAT THOSE LAKERS” SPINACH CRUSTLESS QUICHE

NOTE:  This recipe was created on the night of the second game between Lakers and Dallas Mavericks BEFORE their sweep! GO MAVS!!!!

Ingredients

• 1 1/4 pounds spinach
• 1/4 cup all-purpose flour
• 3 eggs, beaten
• 3/4 cup shredded Cheddar cheese
• 1/2 cup dried bread crumbs
• 2 tablespoons chopped fresh parsley (optional)
• 1/4 cup butter, melted
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1.  Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.

2.  Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.

3.  Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.

OPTIONAL:  You can sprinkle some cheese over it five minutes before you take it out of the oven.

Nutritional Information

Servings Per Recipe: 8

Amount Per Serving

Calories: 193 Carbohydrates: 12.2g Cholesterol: 108.1mg Dietary Fiber: 2.0g Fat: 12.4g Protein: 9.4g Sodium: 396.8mg

Kath’s Chicken Black Bean Quinoa Soup

Recovering from New Orleans Jazz Fest, I threw together this tasty soup from leftover chicken and celery.  I NEVER waste food and you shouldn’t either.

Ingredients:

1 can black beans

leftover chicken cut into small pieces

4 tomatoes, diced

1 can yellow corn

half a white onion, chopped

4 sticks celery, chopped

1 chicken boullion cube or onion soup cube

2 cups quinoa, uncooked

6-8 cups water

Vegetable oil or olive oil, 1 tablespoon (I prefer olive oil always since it is nutritious with healthy fats.

Fresh cilantro and shredded cheese or feta cheese (optional ingredients)

Cayenne

Chili powder

Garlic powder (or 1 clove garlic, minced or diced)

salt & pepper

1 teaspoon lemon juice

1 teaspoon lime juice

Directions:

1.  Once you have chopped everything (onion, celery, chicken, tomatoes), put some oil on medium sauce pan and heat on high.  Pour onions in and sautee until slightly brown.  ALSO, boil 6-8 cups water in big pan (for soup) with boullion cube and 2 cups quinoa.  DO NOT let boil more than 10 minutes, so set a timer.

2.  Pour in chicken and cook for 2 minutes.

3.  Add tomatoes and celery and cook for 1 minute.  Add all spices and juices while still sauteeing.

4.  Pour all ingredients along with cooked ones from sauce pan into big pan where water should be boiling.  Let soup boil for 3 minutes and lower to medium heat for 5 minutes.

5.  Let soup cook on medium heat for 10 minutes.

6.  When serving soup, top with shredded cheese and fresh cilantro.  Enjoy!