Pretzel Crusted Chicken Tenders with Honey Mustard Dip

This recipe was so easy to make and the kids and I loved it!! It is a Weight Watcher Recipe and is 3 points per serving.

Ingredients

3 Tbsp Flour

1 tsp Salt

1/4 tsp Black Pepper

1 Egg

1-2 cups of crushed pretzels

1lb Chicken Breast Tenderloins

Cooking Spray

2 Tbsp Honey Mustard

1 Tbsp Whole Grain Mustard

1 Tbsp Light Mayonnaise

1 Tbsp Warm Water

Directions

1.  Preheat oven to 450 degrees. Place a wire rack over a baking sheet; lightly coat with cooking spray.

2.  Combine flour, salt, and pepper in a small bowl. Beat egg in a second shallow bowl. Place crushed pretzels in a third shallow bowl. Dip each chicken tender first in flour mixture; shake off excess. Next dip into egg and then into crushed pretzels; turn to coat.  Place on prepared rack in a single layer.  Repeat with the remaining chicken tenders.  Bake until cooked through; about 15 minutes.

3.  While chicken cooks, whisk together both of  the mustards, mayonnaise and water; serve with chicken.

4.  Serving size is 4 chicken tenders plus 3 tsp sauce.

I hope you enjoy this recipe as much as we did!!

Vicki

 

 

 

 


I'm Back!!!

Oh my, it has been forever since I last posted.  The past few years have been crazy!  I am still married to the love of my life and we are still living in West Virginia.  The kids are now teenagers...Madison is a senior in high school and Reagan is now in 9th grade.  Their school schedules are keeping me busy.  The only thing that has changed recently is Tom is now deployed.  He will be gone for 4 more months.  I decided to jump back into blogging recently.  I thought this would be a great way to share with everyone all of the great recipes I have tried lately, my new found love for essential oils, and to keep everyone updated on Tom's deployement.  I hope to post on a regular basis and I hope you will stop by to visit!  Check back soon for my recipe for Cream of Crab Soup. 

Vicki


Japenese Steak House Yum Yum Sauce

     Wow, it has been forever since I last posted.  It has been a typical busy school year.  Most of my Sunday afternoons are spent cooking ahead for the week.   I recently tried this recipe and was very surprised how it tasted just like the Yum Yum sauce they have at our Japenese Steakhouse here in town.  I made it with shrimp and fried rice for the kids and they loved it!  I hope you enjoy it.

1 1/4 cup mayo.

1/4 cup water

1 tsp tomato paste

1 TBSP melted butter

1/2 tsp garlic powder

1 tsp sugar

1/4 tsp paprika

dash of cayenne pepper

     Use a wisk to blend thoroughly until smooth.  Refrigerate overnight.  Serve at room temperature.  This will make 12-1/8 cup servings.  I also mixed a little into my fried rice like they do at the Japenese Steakhouse.  Enjoy!!

 

Vicki

 

 

 


Creole-Spiced Shrimp Po'Boys

Wow, it has been forever since I last posted something.  I have the same old excuse...life has been crazy!  I have been cooking up a storm and I have a bunch of yummy new recipes to share with you. This recipe is one that I found today while I was at the beauty salon getting my hair highlighted.  Even though it has fried shrimp in it..it turned out to be a very light sandwich.

Ingredients

3/4 cup mayonnaise

1/2 cup ketchup

1 teaspoon prepared horeradish

1 teaspoon hot pepper sauce

Oil for frying

3/4 cup all-purpose flour

3/4 cup cornmeal

1 tablespoon Creole seasoning

1 teaspoon salt

1 pound uncooked medium shrimp, peeled, devained, & tails removed

4 French rolls, split

2 medium tomatoes, sliced

2 cups shredded lettuce

1.  In a small bowl, mix the mayonaise, ketchup, horseradish, and pepper sauce.  Cover and chill until serving.

2.  In a skillet heat 1/2 nch of oil to 375 degrees.  In a large resealable plastic bag, combine flour, cornmeal, Creole seasoning, and salt.

3.  Add shrimp, a few at a time; seal bag and toss to coat.  Fry in oil for 2-3 minutes on each side or until golden brown.  Drain on paper towels.

4.  Spread rolls with some of the sauce.  Layer bottoms with lettuce, shrimp, and tomatoes; serve with remaining sauce.

This recipe serves 4 and will make about 1 cup of sauce.  I served the remaining sauce over sliced tomatoes.  I will definately be making this again!  Thanks for stopping by!

Vicki


Savory Sunday - Slow Cooker Lasagna

    Oh my...it has been forever since I last posted!  I am going to try posting my favorite new recipes every Sunday.  I usually cook ahead for the week on Sunday afternoon.  Most recently I tried a new recipe for Slow Cooker Lasagna.  This was quick and easy to make.  It turned out great!

Slow Cooker Lasagna

1 lb. bulk Italian sausage or hamberger

1 medium onion

3 cans (15 ounces each) Italian-style tomato sauce

2 teaspoons dried basil leaves

1/2 teaspoon salt

2 cups shredded mozzarella cheese (8 ounces)

1 container (15 ounces) part skim ricotta cheese

1 cup grated Parmesan cheese

15 uncooked lasagna noodles

1.  Cook sausage (or hamberger) and onion in a skillet over medium heat until meat is no longer pink: drain. Stir in tomato sauce, basil and salt.

2.  Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses.  Refrigerate remaining mozzarella cheese while lasagna cooks.

3.  Spoon 1/4 of the meat mixture into a 6 quart slow cooker: top with 5 noodles, broken into pieces to fit.  Spread with 1/2 of the cheese mixture and 1/4 of the meat mixture.  Top with 5 noodles, remaining cheese mixture and 1/4 of the meat mixture.  Top with remaining 5 noodles and remaining meat mixture.

4.  Cover and cook on low for 4 to 6 hours.  Mine was done in 4 hours.  The noodles will be tender.

5.  Sprinkle top of lasagna with remaining 1 cup of mozzarella cheese.  Cover and let stand about 10 minutes or until the cheese is melted.  Makes 8 servings.

    I hope you will give this recipe a try.  It was very easy to make and my kids really liked it.  I was nervous about adding uncooked noodles...but it turned out great.  Have a great week!

Vicki


Spring Break 2011 - Harpers Ferry, West Virginia

This year we decided to upgrade our camper.  We sold our pop up back in the fall...we wanted something with a little less pop up!  So here she is...all the way from Iowa.

IMG_0345 

Here is The Titan...

IMG_0346 

We decided to go camping in Harpers Ferry...yup...a few miles down the road! 

IMG_0355 


Here we are all set up.  Madison was playing around with a hose...I guess she was bored.  Little did she know...she was playing with the sewage hose!  For the record...it is clean and just out of the box!

IMG_0379 

IMG_0354 

We spent one afternoon visiting Harpers Ferry.  The water was very high due to recent heavy rains.  We hiked up to Jefferson Rock.

IMG_0357 

IMG_0362 

The kids enjoyed the climb!

IMG_0363 

IMG_0367 

IMG_0369 

I love this picture that I took of the kids!!

IMG_0371 

This picture is for my Dad!  There must have been 10 trains that went thru that afternoon!

IMG_0375 

Here are a few pictures of the inside of the camper...

IMG_0381 

IMG_0382 

IMG_0383 

IMG_0384 

Griffen...he loves look out the window.

IMG_0385 

The kids got a chance to color eggs and the Easter Bunny even found us at the KOA!

IMG_0389 

IMG_0401 

We had a great time camping in Harpers Ferry.  Here we are all ready to head home.

IMG_0405 

Happy Easter everyone!!

Vicki

















 


Mini Easter Basket

IMG_0334 

This little basket is so cute!  It was very easy to make.  So easy that this is one of the crafts my Girl Scouts are doing tomorrow night.  It can be filled with all sorts of little goodies.   To make it you will need a piece of designer series paper that measures 6 x 6.  You will then need to score 2" on each side.  Then you will cut in on 2 of the score lines on 2 of the sides.  The handles measure 1/2" x 7" and were secured with a brad.   So easy!  Make sure you stop by later this week for a recipe for HO-HO Cake....yup it tastes just like a HO-HO!!

Vicki


Hungarian Goulash

I love to use my crock pot.   This is a recipe that I absolutely love and it's so easy to make.  I'll sometimes make this on the days that I have to work.  All I have to do when I get home is add the sour cream and cook the noodles.  Sometimes I'll even cook the noodles ahead of time...which is what I did today.  Now, when the kids get home tomorrow from school all I have to do is throw together a salad and warm up the noodles/goulash.

IMG_0333 

Ingredients

2 lbs. stew meat

1/2 tsp. onion powder

1/2 tsp. garlic powder

2 Tbsp. flour

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 tsp. paprika

10 3/4-0z. can tomato soup

1/2 soup can of water

1 cup sour cream

1.  Mix meat, onion powder, garlic powder,  and flour together in the slow cooker until meat is well coated.

2.  Add remaining ingredients, except sour cream.  Stir well.

3.  Cover.  Cook on low for 8 hours, or on high for 4-5 hours.

4.  Add sour cream 30 minutes before serving.

5.  Serve over hot egg noodles or brown rice.

I told you this was an easy recipe!!  And yummy!  I hope you will give it a try.  Thanks for stopping by.

Vicki