Chicken Tender Parmesan with Arrabbiata Sauce (Nugglets & Sp’ghetti)

This is a quick and healthy weeknight meal. (About 30 minutes start to finish). Big kids like to help make it too- notice AJ-Beans hands in the photos…

 

 

 

 

  • 1 package whole-grain pasta
  • 1 jar pasta sauce (homemade or store-bought)
  • 1 package chicken tenders (or chicken breasts sliced into strips)
  • 1/4-1/3 cup Flour, seasoned with salt & pepper
  • 1/4 cup Egg whites
  • 1/2 cup Whole Wheat Panko (Ian’s brand is really tasty)
  • Fresh Parmesan cheese

Preheat oven to 425 degrees.
Put a pot of water on to boil for your pasta.
Whip together a quick tomato sauce:

  • 1 28 oz. can crushed tomatoes
  • Spices (Sprinkle of Garlic Salt, 2 Pinchs Red Pepper Flakes, Dash of Basil).
  • Handful of spinach
Let simmer at least 20 minutes, tasting and readjusting seasonings as needed.
While it simmers, prepare your chicken:
Dredge the tenders in flour….

 

Then egg whites…
Then Panko crumbs.
Place triple-dipped nugglets on a oil sprayed broiler pan.
Spray all with olive oil.

 

 

Bake about 10-12 minutes or until browned and crunchy, flipping once through if needed (I had to hit broil the last 2 minutes a side).


Dish up pasta with sauce, chicken tenders on side and sprinkle with fresh Parmesan or Romano cheese. Serve with a big green salad…

Shrimp & Avocado Enchiladas with Salsa Verde & Mexican Rice

Mom and dad had been raving about the Tiger Shrimp Elegante Enchiladas they had eaten at El Charro in Tuscon AZ. Mom wanted to make some and had purchased a jar of Salsa Verde for that purpose. Loving a good challenge, I told her we were going to make our own sauce to make it as authentic as possible. I looked up the description on the El Charro website: “Jumbo shrimp with Applewood bacon and chunks of avocado in delicious green sauce”.

 

Simple Summer Dinner: Grilled Mahi Mahi & Garden Zucchini

This summer, our friends were kind enough to share some fresh Mahi Mahi they caught. Yum!  A typical summer dinner at our house is grilled veggies and protein like boneless chicken breasts. This was an extra special treat! A little spicy citrus seasoning and some simple zucchini from the garden paired perfectly.

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Stuffed Peppers, Flank Steak, Stuffed Mini Peppers & Layer Salad: Grilling on Location with Papabear

Mini sweet peppers stuffed with spicy pepperjack cheese, marinated juicy flank steak and buttery sauteed mushrooms served with a crunchy layer salad…a perfect meal after a busy day! It was a great menu for a day of touring on the ATV’s because the steak was marinating, salad was made the day before and actual cooking time was less than 10 minutes.

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Quick & Easy Sautéd PepperJack Chicken Sandwiches: Cooking on Location with MT Mommabear

After a few days of company and large meals, mom made a simple supper of sweet sauteed peppers and onions on a spicy pepperjack chicken breast.

 

Sauté peppers and onions (we were out of mushrooms! ; ( with a bit of olive oil and garlic salt…

 

 

Sauté thin sliced chicken breasts in a separate pan in olive oil about 2-4 minutes per side.
When almost done, add a slice of pepperjack cheese to melt. Toast your whole wheat burger bun….

 

Assemble.

Serve with a fresh garden salad.
After supper, sit on the porch with a mammabear cookie, a cup of coffee and watch the sunset across the meadow…

Cassamalé

The garden is overflowing with zucchini and yellow squash so I created this veg & bean casserole with a corn masa crust. The husband named it Cass-amalé because of the topping reminiscent of tamalé filling; so clever! It’s a perfect dish for sharing and can be made with anything you have on hand, sweet potatoes, acorn squash, greens…

 

 

 

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