i have two kids, ages 1 and 5. they are both really picky eaters (aren't most kids, though?). today, i whipped up a super easy (so easy i can't believe i'm even posting it on here) lunch for them.
8 frozen chicken tenders
1 packet dry ranch dressing mix
1/2 cup milk
3 slices of toast, made into crumbs in food processor (i've also used multi-grain club crackers when i was out of bread- i like it with the crackers even better, i think.)
put frozen chicken tenders, ranch dressing, and milk into a gallon ziplock bag. allow the chicken to thaw (shouldn't take long at room temperature- an hour or two) but DO NOT MICROWAVE to thaw them. while the chicken thaws, it will soak up the delicious flavor of the ranch.
once chicken is thawed, cut each tender in half into a nugget size.
place bread crumbs into a medium-sized ziplock bag (quart size? i think.) toss nuggets, one at a time, in bread crumbs. remove and place on a baking sheet. (i even lined my baking sheet with foil to make my life even easier).
bake at 400 degrees for 15 minutes. YUM.
Wednesday, August 19, 2009
Tuesday, August 11, 2009
Lazy Enchiladas / Mexican Stack
pardon my lack of blogging. i take pictures but never post them.
this recipe has become a regular around our house. we love enchiladas, but they're such a pain to make. we actually call this "mexican stack" around our house because my 5-yr-old son would probably not even taste something with the word "enchilada" in it.
1/2 lb cooked taco meat
8 oz shredded cheese (more or less, depending on your tastes)
enchilada sauce (i use Texas Red Enchilada Sauce) hint: i usually double the recipe for the sauce, freeze half of it, then add a teeny bit of water when i thaw it out and it's just as good as new. you'll only need the single batch for the enchilada stack, though.
10 corn tortillas, cut into thick strips
chopped onions (optional)
pickled jalapenos (optional)
in a 9x9 pyrex dish, place a layer of corn tortillas. layer beef, cheese, then about 1/4 of the enchilada sauce. if you're using onions, jalapenos, or any other additional veggies, put a small amount of those before the sauce.
continue layering until all ingredients are used, saving enough enchilada sauce to completely cover the top.
i chose to put all my jalapenos on top, right before i put the last layer of enchilada sauce on. *notice i left jalapenos off one section for my son :)
you can see the layers here. there is actually one layer you can't see. 4 layers of tortillas and 3 of filling.
it may not look that beautiful but it tastes just like restaurant-quality enchiladas. an easy dinner, for sure!
this recipe has become a regular around our house. we love enchiladas, but they're such a pain to make. we actually call this "mexican stack" around our house because my 5-yr-old son would probably not even taste something with the word "enchilada" in it.
1/2 lb cooked taco meat
8 oz shredded cheese (more or less, depending on your tastes)
enchilada sauce (i use Texas Red Enchilada Sauce) hint: i usually double the recipe for the sauce, freeze half of it, then add a teeny bit of water when i thaw it out and it's just as good as new. you'll only need the single batch for the enchilada stack, though.
10 corn tortillas, cut into thick strips
chopped onions (optional)
pickled jalapenos (optional)
in a 9x9 pyrex dish, place a layer of corn tortillas. layer beef, cheese, then about 1/4 of the enchilada sauce. if you're using onions, jalapenos, or any other additional veggies, put a small amount of those before the sauce.
continue layering until all ingredients are used, saving enough enchilada sauce to completely cover the top.
i chose to put all my jalapenos on top, right before i put the last layer of enchilada sauce on. *notice i left jalapenos off one section for my son :)
you can see the layers here. there is actually one layer you can't see. 4 layers of tortillas and 3 of filling.
it may not look that beautiful but it tastes just like restaurant-quality enchiladas. an easy dinner, for sure!
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