Car Hoppin' Chicken Strips!

I will have to post pictures later but the kids are cooking (mostly) tonight! I win!

A recipe out of the Better Homes and Garden's NEW Junior Cookbook. They love this book and they love to help. Honestly, I love to have the bulk of dinner taken care of by someone else occassionally.


Car Hoppin' Chicken Strips!

4 medium boneless, skinless chicken breast halves almost 2 lbs.

1 c bite sized cheese crackers (reg or reduced fat) We are using Garlic Parm. Cheezits today

1/4 c fine dry bread crumbs

1/2 c buttermilk (or milk)

1 recipe Honey mustard dip if you like.

Preheat oven to 400 degrees. I use cooking spray to grase the pan instead of shortening here. I should also mention we have 6 people here on Brady Bunch weekends so we double the recipe above.

On the cutting board use the sharp knife cut each breast half into six strips. If tenderloin strips are on sale I buy these instead because I am pretty sure that if I send one of my step kids home missing a finger someone would notice. I really don't feel like dragging 6 people to the ER either. If they aren't on sale Dad or I take care of this part.

Put crackers in a plastic bag and seal. Let kids crush the crackers. Stress not breaking the bag because my boys always try. Pour the crushed crackers into the pie plate. Add the bread crumbs. Mix with wooden spoon. Or combine in bag, shake to combine and pour into pie plate.

Pour buttermilk into the medium bowl. Dip each piece of chicken into the buttermilk, turning to coat completely.

Roll each chicken piece in crumb mixture in pie plate. Press crumbs onto chicken pieces so that they stick. Place coated chicken strips into prepared baking dish/pan.

Bake for 15- 20 minutes or until no pink color is left in the center of the chicken and the crumb mixture is golden brown. Turn off oven.

Honey Mustard Dip

In a small bowl put 1/2 c low fat mayonaise dressing or salad dressing, 4 tsp dijon-style mustard, and 1 TBSP honey. Stir with Wooden Spoon to mix.


Also on tonight's menu:

EVERY ASK LINGUINE SALAD

1 lb. pasta (linguine or tri-colored pasta) ***I used Farfalle***
1 (8 oz.) Wishbone Italian dressing
1/2 bottle McCormick Salad Supreme
1 cucumber, diced
1 onion, chopped
3 tomatoes, diced
3 stalks celery, chopped
1 tbsp. Parmesan cheese
Garlic salt to taste ***Also, I used minced garlic here and found no salt needed***

Cook pasta according to directions. While pasta is cooking, combine dressing, salad supreme, garlic salt, Parmesan and vegetables. Drain pasta, combine with vegetable mixture. Refrigerate overnight and toss. Pepperoni may be added.

Pistachio Salad Dessert
Copyright © 2002 by Michelle Jones, editor of BetterBudgeting.com

This classic dish is always a crowd pleaser, but did you know it's really cheap to make as well?

Ingredients:

1 small box Jell-0 Instant Pudding, Pistachio Flavored

1 regular sized can of crushed pineapple, do not drain

1 c. mini-marshmallows

1 c. chopped nuts

1 small container of Cool Whip

Green food coloring

Directions:

* Put undrained can of crushed pineapple into a large bowl, add dry pudding mix and combine well.

* Add marshmallows and nuts.

* Fold in Cool Whip.

* Chill in fridge for several hours or overnight.