Spiced Chicken Tenders

Chicken Made Easy

During the busy holiday season, this almost-from-scratch dinner gives you the gift of more time. Use all the helpers you can find-sliced peppers, for example, may be available at your grocery store salad bar.

Spiced Chicken Tenders

Makes: 4 serving.  Serving size: 1 cup

Preparation Time: 20 minutes. Cooking Time: 10 minutes

1 tsp. sugar

1 tsp. sweet paprika

½ tsp. mild chili powder

¼ tsp. kosher salt

¼ tsp. freshly ground black pepper

¾ Ib. chicken tenders

1 Tbsp. Canola oil

½ cup sliced red onion

2 garlic cloves, finely minced

1 small red pepper, cored, seeded and thinly sliced into strips

1 small yellow pepper, cored, seeded, and thinly sliced into strips

Dash hot sauce

1.       In a medium bowl, combine the sugar, paprika, chili powder, salt, and black pepper.

Add the chicken tenders and toss to coat. Refrigerate, covered, for 15 minutes.

2.       In a large skillet or work, heat the oil over medium-high heat. Add the chicken tenders and sauté for 5 minutes, until cooked through. Remove the tenders from the pan, and sauté for 3 to 5 minutes until the onion is soft. Add the garlic and sauté for 4 to 5 minutes, until the peppers are soft.

3.       Return the cooked chicken tenders and any accumulated juices to the pan, and heat for 1 minute. Add a dash-or-more of hot sauté to taste.

Gingerbread Cookies

 Makes: 20 servings (40 cookies, 2 inches in diameter) serving size:

2 cookies Preparation Time:20 minutes cooking time: 7 minutes

Nonstick cooking spray or parchment paper

4 Tbsp. butter

2 Tbsp. no hydrogenated buttery spread, such as Smart Balance

½ cup brown sugar blend

2 cups all-purpose flour

½ cup whole wheat pastry flour

1 Tbsp. ground cinnamon

2 tsp. ground ginger

1 tsp.  ground cloves

1/4 – 1/3 cup water, divided Decorating sugar (optional)

1.       Preheat the oven to 375 degrees. Coat 2 baking sheets with cooking spray or line with parchment paper.

2.       In a large bowl, cream the buttery spread, and brown sugar blend. In another bowl, combine the flours, cinnamon, ginger, cloves and baking soda. Add the dry mixture to the butter mixture and stir until blended.

3.       In a small bowl, combine the molasses with 2 Tbsp. of water. Add the molasses mixture to the dough and mix well. Add additional water to form stiff but pliable dough. Cover the dough, and refrigerate for ½ hour.

4.       Pinch tablespoon-sized portions of the dough, roll into balls, and place on the prepared baking sheet, 1 inch apart. Flatten each ball with the bottom of a glass. If desired, sprinkle with decorating sugar. Bake for 7 to 10 minutes, until lightly browned.

{Recipe} Oatmeal Pikelet and protein

Servings: 15 (max. 2 per person)

Preparation time: 10 minutes

Cooking time: 12 minutes

Ingredients:

1 1/2 cup oatmeal (the flakes get into the blender until it looks like flour)

1 tablespoon baking powder

1/2 teaspoon sea salt

4 packets of Truvia, stevia or splenda

2 eggs

1 cup egg whites

2 scoops of vanilla whey protein

1/4 cup olive oil

1 cup Greek yogurt

1 cup almond milk

2 tablespoons ground flax

Preparation:

1. In a bowl combine all dry ingredients.
2. In another bowl mix all liquid ingredients.
3. Mix the liquid ingredients into the dry bowl and mix well.
4. Heat a Teflon pan over medium heat and put 1/4 cup of the mixture in it.Cook until lightly browned on both sides.
5. Use honey or maple syrup

Semolina Pikelet Recipe

Semolina is a nutritious and almost no calories . It has the highest gluten content Among all types of flour . Also It is rich in protein , iron and other minerals . You can make healthy Pikelets out of it and are very easy to make. Here are two varieties , one sweet For Those with a sweet tooth and the other a sugar- free variety That Can be eaten with a variety of sauces and syrups .

Sweet Pikelets meal :

Ingredients :

 4 tablespoons semolina

 1 large apple

  cup milk

 sugar

 Pinch of salt

 cooking oil

Preparation:

Soak the semolina in milk . Boil apple and smash to get the pulp . Because sugar Blend the sugar powder mixes easily.

Process :

With a fork beat semolina . Take apple pulp and mixed with semolina . Add sugar and a pinch of salt . Mix with a fork Now All These Things very well . Heat oil in a nonstick pan with the help of a large spoon , pour the mixture into the hot oil. Fry in round shape . It can be served hot or cold as a tasty snack . Instead of the block can Also use banana and strawberry . The only difference Is That You do not Have to boil These fruits like apple .

Semolina Cake Pan (not sweet )

Ingredients :

 2 tbsp semolina

 2 eggs

 Milk

 Butter

 onion paste

 Ginger paste

 Garlic Pasta

 Tomato

 Pepper

 Carrot

 Beans

 Green Chillies

 Pinch of salt

 cooking oil

Preparation:

Soak the semolina in milk . Beat the eggs properly. Chop the pepper , carrot , tomato , green beans and cold very finely . Add the chopped vegetables , beaten eggs and salt soaked with grits . Mix everything properly.

Process :

Heat oil in a frying pan with a large spoon pour the mixture into the oil, make it a round Pikelet shape , lower the heat and keep the lid for frying . Wait a minute . Your cake is ready . Now fry the next . Serve hot Pikelet with any hot or cold drinks . Also It is nutritious and healthy snack . Both children and the elderly are delighted With These Pikelets .

Pikelet Recipe - How to make Pikelet Recipe

The Pikelet are great with coffee , tea, and even be part of a lunch. We show the complete recipe and a delicious filling sweet option .

Recipes for Pikelet

The Pikelet or pancakes are delicious preparations for lunch, for afternoon coffee and why not , even dinner entrees .

The Pikelet are very simple to do. It is basically a paste that is stuffed to taste, can be sweet served with ice cream or some whipped cream , or savory with sliced vegetables and meats.

How to prepare Pikelet

To prepare the dough , we need the following ingredients:

1 cup regular milk .

1/2 cup flour .

2 teaspoons brown sugar or white .

1 egg .

1 pinch of salt.

50 grams of melted butter.

To prepare Pikelet , liquefy all ingredients at full speed. Besides , we proceed to heat a skillet on medium -low , and had a napkin with oil on it to prevent sticking .

Once the pan hot , put a tablespoon of the mixture to the desired size , and scatter across the surface , being careful that it is not thick and the texture of the crepe should be thin . Cook about 30 seconds and turn to the other side , until you have a brown. It is important to always be aware because if the neglect may get burned .

Once cooked on both sides , we remove and re- pass the oil, to place another tablespoon of mixture and continue the process .

Sweet filling for Pikelet

One option is to make Pikelet with a filling based on mango . Among the ingredients we need :

160 grams of cream cheese.

1/2 can of condensed milk .

1/2 can of chopped mangoes in syrup .

1/2 can of sliced mangoes in syrup for garnish.

For your procedure , liquefy all ingredients, fill the Pikelet and bake for four minutes. If desired in conventional oven once ready you can decorate with mango slices , and serve with a glass of vanilla ice cream.

Italian Wedding Soup

1 cup diced onion
1 cup diced carrot
4 garlic cloves, crushed
7 cups reduced-sodium chicken broth
1 can (15 oz.) cannellini beans, rinsed and drained
¾ cup uncooked ditalini pasta
½ lb. Swiss chard (preferably rainbow chard), washed, stems chopped, and leaves torn into  bite-size pieces
2 Tbsp. Chopped fresh oregano leaves
Salt and pepper
2 large eggs, beaten
Freshly grated Parmesan cheese (optional)

Step 1: Meatballs: In large bowl, mix all ingredients, except oil, until well blended. Shape into 24 walnut-size meatballs. In large nonstick skillet on medium-high, heat oil; add meatballs and cook 6 to 8 minutes, or until well browned, turning. Remove meatballs to plate. Reserve 2 tablespoons drippings. 

Step 2: Soup: In 5-or 6-quart Dutch oven on medium, heat reserved drippings from meatballs; add onion, carrot, and garlic. Cook 2 minutes, stirring: reduce heat to low, cover Dutch oven, and cook 10 minutes. 

Step 3: Add broth: bring soup to boiling.
Stir in meatballs, beans, pasta, chard, oregano, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper; reduce heat to low, cover Dutch oven, and simmer 10 minutes, stirring, or until pasta is tender.

Step 4: In small bowl, whisk eggs with some of hot broth; remove soup from heat and stir in egg mixture. Let stand covered until egg sets. Ladle soup into bowls and garnish each serving with Parmesan, if you like.

Mexican Black Bean - Lasagna

307 Calories Per Serving
Active time 25 minutes
Total time 45 minutes
Makes 6 main-dish servings

2 Tbsp. Olive oil
1 large onion, chopped
2 jalapenos (seeded if desired), finely chopped
1 red bell pepper, cut into ¼-inch pieces
2 garlic cloves, finely chopped
1 can (15 oz.) black beans,  rinsed
1 cup frozen (thawed) corn
2 tsp. Chill powder
2 Tbsp. Fresh lime juice, plus wedges for serving
½ cup fresh cilantro, chopped, plus more for serving
1 can (10 oz.) red enchilada sauce (about 1 cup)
9 small corn tortillas 
6 oz. Muenster cheese, shredded (about 1 ½ cups)
Sour cream and hot sauce (optional)

Step 1: Preheat oven to 425F, In large skillet on medium, heat oil. Add onion and cook, covered, 5 minutes, stirring. Add jalapenos, bell pepper, and garlic. Cook, covered, 6 to 8 minutes, or until vegetables are just tender, stirring. Stir in beans, corn, and chili powder, and cook 2 minutes. Stir in lime juice and cilantro.

Step 2: In bottom of 8-inch square or 1 ½-quart baking dish, spread ¼ cup enchilada sauce. Top with 3 tortillas, tearing them to  fit as necessary. Spread one-third of the remaining enchilada sauce over the top (about ¼ cup). Top ½ cup cheese; repeat twice.

Step 3: Bake 12 to 15 minutes, or until lasagna is heated through and top is beginning to brown. Let stand 5 minutes. Serve with cilantro, lime wedges, sour cream, and hot sauce, if desired.