Blowing off Steam: Cooking and Other Adventures

Join me on my adventures in the kitchen and in life in general! We will laugh, talk about our successes and failures & figure this all out together!

Simple Baked Chicken Fingers & Menu Time!

I realized it’s been a while since I posted our weekly menu for everyone and since I know all of you are dying to know what we are eating this week, I figured I would do you a favor and share.

Tonight: Grilled teriyaki shrimp & pineapple kabobs with brown rice

Fri: Ribeye steaks with roasted asparagus & grown up mac & cheese (Vermont white sharp cheddar and picante provolone)

Sat: Turkey tacos with my homemade taco seasoning (I might even try to make tortillas but I am nervous because last time they were horrible and I threw them out)

Sun: Tandoori chicken masala (Not sure what else to serve with this one, suggestions are welcome!)

Mon: Baked zucchini & eggplant Parmesan casserole

Tues: Leftovers

Wed: Thai quinoa bowl from How Sweet It Is

Thurs: Baked Salmon & Tilapia with roasted broccoli

That’s as far as I have gotten.  I will most likely use the extra 1/3 of a pound of ground turkey to make mini meatballs for the kiddos.  I am sure one night this week I will make them simple baked chicken fingers.  I finally found a winning recipe they they love and it’s baked and low fat!  I am using a similar concept as the Coconut Ginger Chicken Fingers but I left out the spice for the kiddos.  Success!

Ingredients (makes 4 large tenders, amounts are estimated):

  • 1 boneless, skinless chicken breast, cut into 4 strips (or 8 if you want them smaller)
  • 1/2 cup buttermilk
  • 1 tbsp honey
  • 1/8 cup white whole wheat flour
  • 3/4 cup Panko breadcrumbs
  • salt & pepper to taste
  • dash garlic powder
  • dash onion powder
  • dash paprika

Mix buttermilk and honey, add chicken and marinate for 1 hour.

Preheat oven to 450F.

Mix all ingredients on a large plate.  Roll chicken tenders in crumb mixture until thoroughly coated.  Place on a wire rack over a baking sheet.

Spray chicken tenders with cooking spray or olive oil.  Bake for about 8 minutes, flip, spray and bake for another 5-8 minutes or until cooked through.  (FYI- If I were you, I wouldn’t trust my cooking times too much because I don’t really pay attention.  I just go by feel and looks and I suggest you do the same!)

If you would like to make a grow up version of these, feel free to add tons of whatever spices you love!

Are you trying anything new on your menu this week?

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What IF...? Gourmet

A celebration of anti-inflammatory food, travel, and living well with autoimmune disorders. Original recipes, usually GLUTEN-FREE and DAIRY-FREE, with little or no added sugar.

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