Your family will love these yummy, crunchy, baked chicken tenders and dip. You will love how easy they are to make!
2/3 cup mayonnaise
2 teaspoons onion flakes
2 teaspoons dry mustard
1 cup Ritz cracker crumbs
2 tablespoons sesame seeds
14 ounces chicken tenders, patted dry
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped onion
1 tablespoon chopped fresh parsley
3/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1. Preheat oven to 425 degrees F. Grease a baking sheet. Combine the mayonnaise, onion flakes and dry mustard in a shallow bowl; mix well.
2. Combine the cracker crumbs and sesame seeds in another shallow bowl; mix well.
3. Dip the chicken tenders in the mayonnaise mixture, then coat with the cracker crumb mixture.
4. Arrange the chicken tenders on the prepared baking sheet. Bake, turning once Halfway through baking, until the chicken is cooked through and the juices run clear when pierced with a knife, 12-15 minutes.
5. Meanwhile, combine the dip ingredients in a small bowl; mix well. Serve with the chicken tenders. Makes 4 to 6 servings.
Treat your family to “rich creamy comfort in every bite” with this delightful fix-it-and-forget-it soup from Taste of Home. Perfect for those chilly fall or cold winter evenings.
2 large onions, chopped
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups water, divided
4 cups chicken broth
2 medium potatoes, peeled and diced
1-1/2 cups instant mashed potato flakes
1/2 pound sliced bacon, cooked crisp and crumbled
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 cup half and half
1/2 cup shredded cheddar cheese
2 green onions, sliced
1. In a large skillet, sauté onions in butter until tender. Stir in the flour. Gradually stir in one cup of the water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5-quart slow cooker.
2. Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water; stir to combine. Cover and cook on Low for 6 to 8 hours or until the potatoes are tender. Stir in the half and half; heat through. Garnish each serving with shredded cheese and green onions. Makes 10 servings.
Your family and guests alike will enjoy this hearty and delicious casserole. And you will love how little time it takes to prepare!
1 (30 ounce) package frozen extra-spicy and crispy potato wedges
2 cups chopped fully cooked ham
8 slices bacon, cooked crisp and crumbled
1/2 cup chopped red bell pepper
1 cup chopped green onions
1 (15 ounce) jar cheese dip
1/2 cup sour cream
1. Heat the oven to 375 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.
2. Arrange the potato wedges in the baking dish; bake for 10 to 15 minutes or until thawed and beginning to brown. Top with half each of the ham, bacon, bell pepper and green onions. Spread cheese dip on top; sprinkle with the remaining ham, bacon and bell pepper.
3. Bake for 20 to 30 minutes or until the cheese dip is melted and the potatoes are tender. Top with dollops of sour cream and the remaining green onions. Makes 8 servings.
With only five ingredients, this creamy baked fish with a crunchy crumb topping is a breeze to make!
2 pounds haddock fillets*
1 (10-3/4 ounce) can condensed cream of shrimp soup, undiluted
1 teaspoon grated onion
1 teaspoon Worcestershire sauce
1 cup crushed butter flavored crackers
1. Arrange the haddock fillets in a greased 13×9-inch baking dish. In a small bowl, combine the soup, onion and Worcestershire sauce; pour over the fillets.
2. Bake at 375 degrees F. uncovered for 20 minutes. Sprinkle with the cracker crumbs and bake an additional 15 minutes or until the fish flakes easily with a fork. Makes 6 to 8 servings.
* Cod fillets may be substituted for the haddock, if desired.
Recipe and photo are from a Taste of Home magazine.
Perfectly seasoned pork chops without a lot of fuss! Try these with Mom’s Awesome Cheesy Potatoes and a serving of Crock Pot Green Beans for dinner tonight!
4 boneless pork loin chops (4 oz each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1/3 cup water
1/4 cup ketchup
2 tablespoons cider vinegar
1/4 teaspoon celery seed
1/8 teaspoon nutmeg
2 tablespoons brown sugar
1 bay leaf
1 large onion, sliced and separated into rings
1.Sprinkle the chops with salt and pepper. Heat oil in a large skillet; cook chops in oil for 3 to 4 minutes on each side or until lightly browned. Place browned chops in an 11×7-inch baking dish.
2. In a medium bowl, combine all the remaining ingredients except the onion; pour over the chops in baking dish. Place onion rings on top; cover and bake at 350 degrees F for 20 to 25 minutes or until meat is no longer pink. Remove bay leaf before serving. Makes 4 servings.
An easy way to enjoy delicious French toast for breakfast or anytime!
Nonstick cooking spray
1 large egg
3/4 cup milk
1-1/2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
8 slices French bread, cut 1/2 inch thick
1. Preheat oven to 450 degrees F. Spray a large baking sheet with nonstick cooking spray; set aside.
2. In a shallow dish, whisk together the egg, milk, vanilla, cinnamon and sugar. Soak each bread slice in egg mixture about 15 seconds on each side. Place soaked bread slices on prepared baking sheet.
3. Bake for 6 to 8 minutes or until bread slices are lightly browned. Turn slices over; bake an additional 6 to 8 minutes or until golden brown. Serve with maple syrup. Makes 4 servings.
A spicy and flavorful rub makes this pork tenderloin extra delicious.
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
1/2 cup sugar substitute, Splenda
1 (3 pound) boneless pork tenderloin roast
In a small bowl, combine the first 8 ingredients; blend well. Rub on top, bottom and sides of tenderloin roast. Place rubbed roast in roasting pan; cover and refrigerate for 3 to 4 hours.
Remove from refrigerator and bake, covered at 350 degrees F for 2 hours. Uncover and bake an additional 1 hour or until meat is no longer pink. Slice and arrange on serving dish; spoon pan juices over meat slices. Makes 8 to 10 servings, each with a trace of carbohydrate.