Unfried Chicken (aka Corn Flake chicken)
A healthy alternative to fried chicken. To make it even healthier, use just egg whites and omit the salt. You can also use bone-in chicken of any kind(breasts, thighs, drumsticks, etc.) for a more moist or grownup meal. I like to serve with the potato wedges so Ty thinks he is having chicken fingers and French fries!
2-3 Boneless skinless chicken breasts cut into strips
1 cup of crushed Corn Flakes
1 t. Natures seasons (or your favorite seasoned salt)
1 T. seasoned bread crumbs (or flour)
1 egg
1 t. water
½ Cup flour
Mix Corn Flakes, Natures Seasons, and Bread crumbs and put a shallow dish. Mix egg and water and put in a shallow bowl. Put the flour in a shallow dish as well. Place chicken pieces into flour, then egg then Corn Flake mixture. Place onto a greased cookie sheet and bake at 400 degrees for about 20-30 minutes or until chicken is cooked through and coating is crispy. (best if served with a large array of your favorite sauces like BBQ, ranch, and ketchup)
Potato Wedges
A healthy alternative to French fries and the kids love it!
Potatoes cleaned and sliced into wedges
Place on cookie sheet and drizzle with extra virgin olive oil. Sprinkle Natures Seasons (or salt and pepper), garlic Salt and paprika onto the potatoes. Bake at 425 degrees for about 15 minutes (depending how dark and crispy you like them)
Easy Mexican Sloppy Joes
Best for those nights when you don’t want to cook, but you don’t want to go out either. It’s super easy and pretty good.
½ lb hamburger
1 can tomato soup
½ cup Salsa
½ cup Cheddar cheese
brown hamburger in skillet. Add Tomato soup and salsa and cheddar cheese. Mix on low heat till thoroughly mixed. Serve on hamburger buns or slices of bread.
Crock Pot Roast
seriously the best tasting pot roast I have had. Randy makes this for us every once in a while and it is sooo very tender and juicy
1 pot roast, rump roast or chuck roast, whatever you like (size determined by size of crock pot. Ours is kind of small)
1 large onion
2-3 potatoes peeled and quartered
½ cup water
1 T oil
Score roast with a serrated knife (scratch surface in a criss-cross motion.) season generously with Larry’s seasoning, garlic salt, nature’s seasons, or your favorite seasoning. In skillet heat up oil on high to med-high heat and when heated, braise the roast till browned on both sides (takes about 2-3 minutes total). Place some of the potatoes on bottom of crock pot and put the roast on top. Put the remaining potatoes around the roast if there is room and top with onion slices. Pour in the water and close the lid. Cook on Low for 10 hours, or on high for 5 hours. You can make gravy when it is done, with the remaining water and fat, but it is good without it too.
Lemon Pepper Chicken
One of our very favorites!
2-3 boneless skinless chicken breasts
lemon pepper seasoning
1 can cream of chicken soup
¼ cup mayo
¼ cup milk
1 cup shredded cheddar cheese
1T parsley
Dice the chicken into bite sized pieces. Place in shallow greased baking dish and sprinkle a generous amount of lemon pepper. Put in oven at 350 degrees for 30 minutes. Drain excess water. In a medium sized bowl, mix mayo, cream of chicken soup, milk and parsley. Add shredded cheddar cheese and mix in cooked chicken. Bake for another 30 minutes at 350 degrees. Serve over rice.
