Baked Sour Cream Chicken

I made this baked chicken for dinner tonight and it was loved by everyone.

 For the boys, I cut their chicken into bite size pieces and served with ketchup for them to dip in.

 The cornflake crust made it a similar texture to chicken nuggets and they loved it.

 It's a fun meal to make with kids because you can put the cornflakes in a plastic bag and let them crush it up for you.

 Perfect job for boys.

 This recipe is a keeper.

Ingredients:

• 4 boneless skinless chicken breasts
• 1/2 cup sour cream
• 1/2 cup mayo
• 1 tablespoon mrs. dash seasoning
• 1/4 cup butter melted 
• 2-3 cups crushed cornflakes

Directions:

• preheat oven to 350.
• mix sour cream, mayo, and seasoning together. coat chicken in the mixture. dip chicken in the crushed cornflakes. placed in a lightly greased pan and drizzle with butter. Cook until chicken is cooked through, about 45 minutes.

Recipe via 

Honey Ginger Chicken Bites

I found this recipe that looked great and kid friendly. Pressed for time, I ended up using it as a marinade and grilling it instead. If anyone tries the original and glazes it, I'd love to know how it turns out. Otherwise, this makes for a delicious marinade.

Ingredients:

• 2/3 cup honey
• 2 tablespoons minced peeled fresh ginger
• 2 tablespoons fresh lemon juice
• 2 tablespoons cider vinegar
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons dark sesame oil
• 1 teaspoon grated orange rind
• 1 teaspoon Worcestershire sauce
• 4 garlic cloves, minced
• 1 1/4 pounds skinless, boneless chicken thighs, cut into bite-sized pieces (about 16 thighs)

Directions:

Mix all together and marinade for at least 1 hour. Grill or bake.

Strawberry Poppyseed & Chicken Salad

{The great part about meal planning is that you stock up on a variety of ingredients. If you're not in the mood for one of your meals, its easy to use the ingredients to create something else. After I saw that Panera had brought back my favorite salad, the Strawberry Poppyseed & Chicken Salad, I decided to create my own. I thought it came out better than Panera's because the fruit and chicken was fresh. The only thing I was missing to duplicate there's was the blueberries and pineapple. So throw in a 1/4 to 1/2 cup of those as well if you have them on hand.}

Ingredients:
4 oz Grilled Chicken (marinated chicken recipe HERE)
2 cups Mixed Baby Greens
1 TBS Newman's Own Poppyseed Dressing
1/2 Cup Sliced Strawberries
1/4 Cup Mandrin Oranges

(approx. 310 calories with marinated chicken)

Directions: Slice grilled chicken into pieces. Assemble salad, chicken, and top with fruit. Drizzle dressing on top.

Marinated Grilled Chicken

{This is my favorite chicken marinade because it is sweet enough to appeal to my boys but subtle enough to be adapted into any recipe}.

Ingredients for Marinade:
1 TBS Lemon Juice
2 TBS Soy Sauce
2 TBS Honey
1 TBS Olive Oil

Mix all ingredients together and marinade chicken (4 breasts) for at least 1 hour. Heat griddle (can use frying pan if you don't have a griddle) until really hot. Brush with olive oil. Cook chicken until cooked through (about 4-5 minutes per side). Serve.

Optional: If you want to serve the remaining marinade as a sauce, strain and pour into a sauce pan. Heat to boil and then simmer for 1-2 minutes. Pour on top of chicken (and side vegetables if serving).

Makes 4 servings.

{Marinade: approx 67 cal per serving (if you reserve the marinade and serve on top, less if you toss remainder)
Thin sliced Chicken breast: approx 120 cal per 4 oz.}

Recipe via

Homemade Chicken Strips

Ingredients:
1 package Chicken Tenders
Buttermilk
Flour (1 1/2 cups)
Seasoning Salt (Lawrys or Johnnys)
Vegetable oil

Directions:
Submerge Chicken Tenders in buttermilk for 20 minutes.
In a second bowl mix 1 1/2 cups flour with 2-3 tsp seasoning salt.
Slowly add 1/4 cup of buttermilk to mixture and stir lightly with a fork.
Heat 1 inch of oil in a large skillet over medium-low heat.
Remove strips from buttermilk and coat both sides with flour mixture.
Once they are coated cook the strips a few at a time until crispy and golden brown
(about 1-2 minutes per side)
Remove and set on a paper towel lined plate.

Serve with your favorite dipping sauce.

{These were great. They make quickly and are a healthier alternative to store bought chicken nuggets. The boys liked them because they like anything that can be dipped in ketchup. These were delicious with honey bbq sauce and ranch dips too.}

Recipe via

Hawaiian BBQ Pulled Chicken Sandwiches (Crockpot)

Ingredients:: (serves 4)
* 1 1lb Boneless Chicken Breast
* 1/2 can Pineapple
* 1/3 jar BBQ sauce (my favorite is Sweet Baby Rays Honey BBQ)
* Hamburger Buns

Directions::
Place chicken at the bottom of the crockpot. Top with pineapple. Pour BBQ sauce on top. Cook on low 8-10 hrs or high 5-6 hrs.
An hour before its done, remove chicken from crockpot and shred. Return to crockpot and cook the additional hour.
Done!

{This is so easy and good! The boys liked it because its nice and sweet.}

Recipe via

Barbecue Chicken Sandwiches

{Here's an easy dinner that will have you daydreaming of summer picnics}

Ingredients:

2 Cups Cooked Chicken (shredded)

BBQ Sauce (4-8 TBS) {add as much to your liking. I use about 4-5 TBS to make it sweet but still light enough that the little men will eat it}

Ranch dressing {I heart Newman's}

Sandwich buns {hoagies are also excellent with this}

Lettuce

Directions:

1. Chop and shred your cooked chicken {This will go really fast if you buy a Rotisserie. I like to shred it with a pizza roller. It makes for thin pieces, easy for the little men to eat}.

2. Stir in your desired amount of BBQ sauce.

3. Spread Ranch dressing on the bun.

4. Top with your chicken mixture and lettuce.

*Serve and enjoy! Pairs perfectly with baked beans. If you don't want to make the baked beans from scratch Bush's makes excellent canned ones to serve. You can always doctor them up by adding your own brown sugar and ketchup to the mix.*

**I made this for my little men for the first time tonight and they loved it. Even my picky eater demolished his "sweet hamburger." Smiles all around.**

Recipe adapted via

Creamy Chicken Enchiladas

{Here is a recipe for super easy Creamy Chicken Enchiladas, that you can make for dinner this week and freeze for dinner next.}

Ingredients:

2 cups cooked chicken, shredded (again make it even easier and get a Rotisserie chicken)

1 can of black beans, drained (optional)

2 cups shredded cheddar

1 cup sour cream

12 flour tortillas

1 can enchilada sauce

Directions:

1. Mix together well 1 cup of the cheese, the sour cream and half the can of enchilada sauce.

2. Mix in your chicken (and beans if you choose to add them).

3. Stack your tortillas on a plate and microwave them for 20 seconds so they are pliable and easier to work with.

3. Assemble your enchiladas by spooning in the filling and folding. Place the seam side down in a sprayed 8 X 8 pan. (You can fit 6 snugly).

4. Pour on top remaining enchilada sauce and sprinkle with remaining cup of cheese.

5. Cook at 325 for 25 minutes or until cheese is melted and bubbly.

6. Repeat with the remaining 6 tortillas into a second 8 x 8 pan and cover with 2 layers of foil. The day you are ready to serve it, let defrost completely. Then cook as above.

Enjoy!

Recipe adapted via here.

Chicken Pesto Pizza

{This is what we had for dinner tonight. It is my absolute favorite pizza to make. Delicious and so simple. You only need 4 ingredients. My boys are not huge on pesto yet, so I sometimes make theirs with marinara and mozarella. If making for a bigger group, I will make a pizza crust. If its just our little family, I like to use pita bread to make everyone individual pizzas.}

Ingredients:

Pita bread (or a pizza crust)

Pesto with Basil

Mozzarella

Chicken - Cooked and Shredded (Buy a Rotisserie Chicken at the grocery store to simplify the prep even more)

Layer the pesto, and mozzarella on your bread.

Add chicken and sprinkle mozzarella on top.

Bake at 350 for 7 minutes or until cheese is melted.

Slice and enjoy. Yum.

Chicken Tostadas

{Real Simple Magazine once published a series of recipes called Fake It Don't Make It where you use the simplest ingredients to fake a more elaborate meal. This is an extremely simple, delicious meal my boys love. We have some sort of a taco night weekly and this one is in the rotation.}

Ingredients

• 8 tostada shells
• 1 16-ounce can refried beans
• 1 2 1/2- to 3-pound rotisserie chicken, meat shredded
• 2 cups shredded romaine lettuce
• 3/4 cup fresh salsa
• 1/2 cup sour cream (optional)
• 1/2 cup (2 ounces) grated Monterey Jack or Cheddar

Directions

1. Heat oven to 225° F. Wrap the tostada shells in foil. Place in oven until warm, about 6 minutes.
2. Meanwhile, warm the beans in a small pan over medium-low heat.
3. Place 2 tostada shells on each plate. Divide the beans, chicken, lettuce, salsa, sour cream (if desired), and cheese among the tostadas.

Recipe Via