Oven-Baked Chicken Tenders:

3 cups cheese crackers, such as Cheez-Its, ground into crumbs

1 cup finely grated Parmesan

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

Kosher salt and freshly ground black pepper

1 pound chicken tenders (7 to 8 tenders)

Dijon Sauce:

1/2 cup Dijon mustard

1/4 cup mayonnaise

2 tablespoons honey

Dash cayenne pepper

Kosher salt and freshly ground black pepper

ADD CHECKED ITEMS TO GROCERY LIST

Directions

Preheat the oven to 425 degrees F. Line a cookie sheet with foil, then place a wire rack on top.

For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper.

Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack.

Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes.

For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey, cayenne and some salt and pepper. Mix until smooth and lump free.

Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce.

Recipe courtesy of Trisha Yearwood

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/baked-chicken-tenders.html?oc=linkback

1/2 Chicken, Broiled

Need a effortless main dish?

1/2 chicken
1/4 onion, cut julienne

Turn broiler on high and preheat oven
place chicken on pan, place raw onions on top
drizzle olive oil, white wine, salt and pepper

...seriously, this take < 2mins to get ready, and the kitchen is clean by the time the chicken is done.

Christmas Week Menu:

Mon:  Sherpard's Pie (made with leftover beef stew)
.. so we ate the leftover beef stew in cool afternoon following a wonderful church service. Soup and naps - how nice.

So to start over:
Mon: Red Curried Tofu and Veggies with Brown Rice.
      (everything made ahead except rice)

Tues:  Winter kale salad (mandarin oranges, pear, dried cranberies, walnuts)

             Butternut Squash Soup

Veggie-Overload Stuffed Shells

Veggie-Overload Stuffed Shells

INGREDIENTS

4 Tbl EVO
6 cloves garlic
2 medium yellow onions
1 package portabellos  [8oz]
1/2 small red onion
2 carrots shredded
1 package froz spinach, rinsed, and WELL DRAINED (hand squeezed into balls)
1/2 block of mozz cheese (shredded)  = [4oz]
1 container cottage cheese
2 eggs
few sprigs fresh thyme, 1 sprig fresh rosemary
nutmeg, salt, pepper to taste

DIRECTIONS

Get out a large mixing bowl. As the ingredients are ready

1. On medium heat, add 2 tbl EVO to pan. As oil is heating, dice the onions, add to pan. Mince the garlic, wait for onions show tanning, add garlic.  Rinse the mushrooms and quickly drain. Make a center well in pan and add mushrooms.

2. Add two eggs to a large mixing bowl, beat until mixed. Dump in the mozz and the cottge cheese. Drain the spinach. Hand squeeze ALL the water out.

3. more to come.  gotta get busy making dinner.

Al Roker's Black Bean Burgers

BLACK BEAN BURGERS

Ingredients

2 tablespoons olive oil, divided
1/2 cup white onion, diced
3 cloves garlic, minced
2 cans black beans, drained
10 medium button mushrooms, stems removed
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1/2 cup cooked brown rice
1 cup whole wheat bread crumbs

Directions  

1. In a large non-stick skillet, add 1 tablespoon of the olive oil and sauté the garlic and onion until cooked. Set aside.


2. In a food processor, add 1 can of the drained black beans and the mushrooms. Pulse five to six times. The mixture should be slightly chunky.


3. In a large bowl, combine the bean and mushroom mixture, cooked onions and garlic, second can of drained black beans, cumin, salt and pepper, egg, brown rice and whole wheat bread crumbs. Mix together until combined and then form into 4 burger patties.


4. Preheat the oven to 350°.


5. In a non-stick skillet, heat the remaining 1 tablespoon of olive oil. Add the patties and brown them on both sides. Place the burgers in the oven and cook until the center is cooked through, about 10 to 15 minutes.