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.