Main Dish
There is no question chicken wings in the air fryer are amazing. I have to say these chicken tenders are a very close second with just the right amount of parmesan and garlic. Jim and I ate these in no time! Jim was checking the fridge for more chicken so I could make more! We are not huge ranch dressing fans over here but these would be great dipped in it. I think the pickiest of eaters would enjoy these and so much better than those fast food places!
INGREDIENTS
8 raw chicken tenders
1 egg
2 Tablespoons of water
Spritzer with olive oil
1 cup panko breadcrumbs, I used gluten free so Robby could enjoy them too!
pinch is salt
pinch of pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup grated Parmesan cheese
ranch dressing-optional
DIRECTIONS
Whisk the egg and water in a bowl big enough to dip the chicken tenders in. In a second bowl also big enough for the chicken, combine the breadcrumbs, salt, pepper
Enjoy!
The meal starter kits have been very popular at my local Hannaford grocery store, so when Jim and I were talking about them we decided to
When you open up the package, the first thing you see if how organized everything is. All of the ingredients are sealed and labeled so there is no confusion! Good start.
The directions are very clear with step by step instructions including additional ideas on how to make it your own. I found the cooking time to be very accurate.
This picture really does not do the plate justice. This dish was delicious! I was pleasantly surprised. The chicken was incredibly tender with such great flavor. The sauce added even more flavor to the noodles and chicken but not overwhelming. I served this with a side of air fried green beans. I would make this dish any day of the week, it did not disappoint! The price for this Today’s Kitchen meal starter was $10.00 at my grocery store but the one slight downside is that the package says it serves 2+ people. I can say we did not have any left over, not a single bite. Jim and I were both incredibly impressed with our dinner and will certainly not hesitate to purchase it again for a busy night!
Enjoy!
I could not decide what to make for dinner one night and also had some russet potatoes that needed to be cooked. I decided on taco stuffed potatoes. This is not a quick dish as it does take some time to bake the potatoes but the end result was really good and hearty on a cold winter night. I topped this with cheese and salsa and would have also added sour cream but I was out of it!
This would be a great option if you are having a few people over on game day!
INGREDIENTS
1 lb. ground beef
1 package taco seasoning, I used low sodium
4 russet potatoes
Olive oil
Pinch of salt
Pinch of pepper
1 cup shredded cheddar cheese
Your favorite salsa
Sour cream
DIRECTIONS
Pre-heat oven to 425 degrees.
Start with the potatoes, scrub them and dry them then rub each of the with olive oil, salt
During the last 20 minutes of cook time cook your ground beef in a medium sauce pan over medium heat. Crumble as it cooks. Add the package of taco seasoning following the instructions on the package.
When the potatoes are done remove them from the oven and slice them each in half lengthwise, remove some of the insides of the potato without breaking through the skin. ( I used the removed portion of the potatoes to make a small portion of mashed potatoes for another time). Fill the inside of the potato with your taco meat, top with cheese, salsa and sour cream.
Enjoy!
I love quick and easy dishes that are not only good for you but have great flavor too! This is one of those dishes. I actually made this dish twice, once with the chicken as pictured above, but also with large peeled and deveined shrimp. A
INGREDIENTS
2 Tablespoons garlic infused olive oil.
3/4 lb. green beans, washed and trimmed
1 lb. chicken cut into bite-size pieces (or s
2 Tablespoons soy sauce
1/2 teaspoon red pepper flakes
salt to taste
cooked white rice for serving
DIRECTIONS
Heat oil in a large skillet or wok over
Add the chicken into the same pan you had the green beans in and cook the chicken until fully cooked through and there is no pink. Add the green beans back. Add the soy sauce and red pepper flakes stir and cook for just another minute. Season with salt and serve warm over your cooked rice.
Enjoy!
This is a slightly different version of Mongolian Beef. It’s made with shaved steak that you can easily find in your grocery store right next to those big cuts of steak. Because this is shaved steak, it cooks up in no time. The addition of the jalapeño gives the dish a nice punch of heat but not overwhelming. I served this over white rice. You can boil your rice, or to make dinner even faster, you can use the little microwave rice cups. It’s your kitchen so I won’t tell! My family loved this dish so much I made it twice in the same week with no leftovers! This is one recipe we will be having often.
INGREDIENTS
1 pound fresh shaved steak
5 cloves of garlic, minced
1 jalapeño, seeded and diced
1 inch fresh ginger, peeled and diced
3 scallions thinly sliced
2 Tablespoons corn starch
FOR THE SAUCE
1/2 cup low sodium soy sauce
1/2 cup brown sugar
DIRECTIONS
Toss the shredded steak into a large bowl with 2 Tablespoons of corn starch and set aside. Combine the sauce ingredients in a small bowl and set aside. Heat a pan over medium heat until hot, add the canola oil to the hot pan. Add the jalapeño and ginger cooking for a few minutes while stirring occasionally. Add the garlic and the beef to the pan. Evenly distribute the beef. Cook until the beef is browned and cooked through, stirring often. Stir the sauce and pour over the beef mixture. Mix well so everything is coated with the sauce. Let simmer for a just a minute or two and serve warm over cooked rice. Garnish with sliced scallions.
Enjoy!
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