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.

Slow Cooker BBQ Ribs

Slow Cooker BBQ Ribs

 

 

Ingredients:

1-2 lbs of country-style pork ribs

1 1/2 cups ketchup

1 1/2 Tablespoons seasoned salt

1/2 teaspoon liquid smoke

1/2 cup brown sugar

1/2 cup white vinegar

Directions:

Place pork in resealable gallon-sized freezer bag. Mix remaining ingredients together in a bowl and pour over pork. Mix together in bag and zip closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

Crock Pot Pineapple Chicken

Crock Pot Pineapple Chicken

Ingredients:

4 large chicken breasts

1 20 ounce can of pineapple chunks with the juice

1 medium onion cut up

2 Tablespoons soy sauce

1/2 cup chicken broth

Directions:

Chop onion and place in crock pot

Place chicken breast on top of onion

Dump pineapple and juice on top

Add in soy sauce and chicken broth

Cook on HIGH 4-5 hours or LOW 6-8 hours

Serve over rice 

DIVAS:

Thaw for 24 hours

I have bagged each step 1-4

Follow steps to put in the crock pot

I have provided a bag of rice for each family

Rosemary Shrimp Scampi

6 T fresh lemon juice
8 T olive oil
2 t salt
1/2 t freshly ground black pepper
1/2 t red pepper flakes
6 garlic cloves, minced
2 (6 inch) rosemary sprigs, finely chopped and stems discarded
40 large shrimp, peeled and deveined (about 1 pound)
cooking spray
lemon wedges, optional

Combine first 7 ingredients in a zip-top plastic bag.  Add shrimp to bag; seal and shake to coat. Marinate in refrigerator for 30 minutes, turning bag occasionally.

Grill or boil shrimp 2 minutes on each side or until shrimp are done (should be pink).

Serve with pasta and lemon wedges (optional).

Freezing Suggestions:
To freeze for later, simply dump all the marinade ingredients into a freezer ziplock bag and shake.  Add the frozen or fresh shrimp and freeze.  When ready to cook, can run bag under warm water until the shrimp are thawed.  Grill/broil away and you're done!

Additional suggestions:
The author of the blog (thrivinghomeblog.com) also said that she will sometimes double the marinade, boil it (to make sure it's safe after having raw shrimp in it) while the shrimp is cooking, and then toss it with angel hair pasta and the cooked shrimp.  Grate a little fresh Parmesan over the top and sprinkle with freshly chopped parsley.  Another idea is to serve over cous cous or brown rice with some of the extra sauce.

FYI: I DOUBLED THE MARINADE TO LEAVE YOU THE TOSSED WITH PASTA OPTION AVAILABLE!

Lentil Soup with Knockworst

Ingrediants:

16 oz. bag of lentils
4 cloves of garlic
1 bundle of green onion
2 lg. celery sticks (diced)
2 lg. carrots (diced)
3 potatoes
1 dash of nutmeg
Salt & Pepper to your taste
Maggie 20 Squirts or to your taste
4 slices of bacon fried and crisp then crumple into small pieces

Prep:
Clean & Rinse Lentils
Add Celery, carrots, green onions and garlic into a pot of 12 cups of water
add 3 full pinches of salt and pepper to your taste & dash of nutmeg
Add Maggie - 20 squirts or to your taste
cook to a boil
Simmer for 1 hour
Add Diced potatoes the last 20 minutes
add cooked slices of bacon (crumbled)
stir and let set for 10 minutes

 

Knockwurst- slice knockwurst and cook on stove until heated.  Put 4-5 slices per bowl.

*Add sliced Knockworst to your bowl of soup!! Ready to EAT!!!