Chicken Tenders "On the Ritz"

Chicken Tenders "On the Ritz"

1/2 cup prepared Ranch dressing
1/4 cup milk
1/2 tsp black pepper

1 cup finely crushed Ritz crackers
1/2 cup plain breadcrumbs
2 tsp dried parsley
chicken tenders
3 TBS melted butter

Your choice prepared dipping sauces (ranch, honey mustard, BBQ)

Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray or, for easier clean-up, line the cookie sheet with foil and spray foil with nonstick spray. (Dinner Divas: I sprayed the cooking tin, so you can cook in this if you prefer.)

In a small bowl, mix the Ranch dressing, milk, and pepper; set aside. In a shallow pan or dish, combine the cracker crumbs, breadcrumbs and parsley.

Dip each chicken tender into the dressing mixture, then roll in cracker crumb mixture to coat. Place tenders on prepared baking sheet, then drizzle with melted butter.

Bake, uncovered, for 10 minutes. Turn tenders over and bake an additional 10 min. If extra browning is desired, broil for 3 to 4 minutes. Remove from oven and serve with your choice of dipping sauces.

To prepare from frozen: Thaw and bake as listed above.

Crock Pot Chicken Fajitas

Heard a few people liked this one - so I am making it again for this month - pretty healthy, as it only has a few ingredients :)

Crock Pot Chicken Fajitas

4-5 chicken breasts - sliced lengthwise

2 Tbsp Fajita Seasoning

1 medium onion (cut into strips)

1 medium bell pepper (cut into strips)

1 can Rotel

In a gallon baggie, place chicken and Fajita Seasoning and shake it up

Add onion, bell pepper and Rotel

Seal and freeze

Divas:

Thaw in refrigerator for 24 hours

Place in Crock Pot for 4-5 hours on LOW

Serve on corn or flour tortillas (one package provided for you)

Add fixin's

Enjoy :)

Honey-Garlic Chicken Kabobs

Ingredients

• 1/4 cup vegetable oil
• 1/3 cup soy sauce
• 1/3 cup honey
• 2 cloves garlic minced
• Chicken

Instructions

In large bowl whisk together all ingredients in marinade.

Chop up veggies and chicken.

Mix marinade with veggies and chicken and let it sit for two hours (refrigerated) for up to 8 hours. The longer the better!

Pre-heat grill to medium heat (around 350-400 degrees).

Drain marinade from veggies and chicken and place on skewers. We've found it works best to put all the chicken on the same skewer, all the onions and peppers on one, etc. That way you can cook them as needed without over cooking.

Grill for around 12-15 minutes. Some veggies will cook faster than others, so you'll just have to keep an eye on them.

DIVAS...

I just cut up and marinated the chicken, cause the veggies likely won't freeze and then thaw well... plus my family is a strictly meat kabob kind of family.  So I will throw in a bag of frozen veggies for each family too.