Toddler Crafts (Mother’s Day Edition): Terracotta Pot Butterfly Footprint

2015-05-10 19.45.50

Because I am that parent. You know the one, Pinterest full of ideas and actually tries to make them; and, as a result, my friends and family are constantly finding projects for me! I’m not kidding when I say that five different people sent/tagged/posted/told me about a post they saw about making butterflies from the kiddos feet on pots for the garden. Find the original post here (Footprint Butterfly Flower Pot). The writer does note she took inspiration from elsewhere and there are tons on Pinterest that are very similar.

Before starting this project I wanted to make sure it would last. We are a gardening family and a pot needs to be used as a pot. I find this site which gave me a starting point How to Paint a Pot. With that said, I did not paint the inside of the pot.

Two reasons:

1. I’m not painting the entire outside of the pot either so any moisture going out the bottom through the drainage hole would seep up the sides anyway.
2. I have an infant and threenager… ‘nough said!

I have done many footprint/handprint crafts, I feel pretty confident on the logistics. This was more tricky. The terracotta is not forgiving. With canvas you screw up and up wipe it clean. The paint sinks into the terracotta’s pores as soon as it touches, so beware!

Project: Terracotta Pot Footprint Butterfly
Difficulty: Moderate
Time: Varies (took me multiple days, because – infant and threenager)
IMAG0087Terracotta Pot (found all over, even in the Dollar Store)
Patio Paint (colors of your choice, found mine at Hobby Lobby)
Foam and Regular Paint Brushes
Willing Child(ren) (If doing with an infant, enlist help from an adult or older child)
Wipes (clean up)

Paint one foot at a time. I decided to do multiple colors, but would could just do one. The paint dries quickly so beware, the clock is ticking. After pressing the foot to the pot, clean up with a wipe and do the next foot. Don’t worry if it’s not perfect, you can fix it by painting in missing toes or filling in a heal. Or just leave it as is, up to you.

2015-05-09 21.51.00Once both feet are done let dry until touch dry. Does not take long, maybe a few minutes. Go over the footprint with a second coat of the paint, filling in any areas you want to. Also paint in the butterfly’s body in your choice of color. Some people used a permanent marker, I was concerned about fading so opted for paint. This should also have two coats.

2015-05-10 09.16.51Add your kiddos names and the date (mine is in the bottom) and voila!

Happy Mother’s Day Granna!

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Kitchen Sink Cooking: Jerk Chicken & Spinach Bake

During a recent trip to Costco I purchased a small ton of spinach with the intention of adding it to smoothies (which I have). It seemed the box was not decreasing quickly and I hate to waste food… So I went in search of a chicken spinach meal for dinner.

It also gave me something to use my RockCrok for!

Jerk Chicken & Spinach Bake
Adapted from Chicken and Spinach Bake

8 to 12 ounces fresh chopped or baby spinach, cleaned
salt and pepper
1/4 cup chicken broth
2 chicken breasts, butterflied
Jamaican Jerk Seasoning
1/2 cup diced onion
1-2 garlic cloves, crushed
1Tbsp Grape Seed Oil

Heat oil in RockCrok (if you don’t own one, you can use a fry pan and transfer to an over safe fish or use some other multi purpose cooking product) and cook onion and garlic until aromatic.

Butterfly the chicken breasts. Season with salt, pepper, and jerk seasoning.

Add broth and spinach to the RockCrok and lay the chicken breasts on top. Cover and bake for 25 minutes, then uncover and bake for another 10 to 15 minutes until juices run clear and the internal temp is 160 degrees Fahrenheit.

Serve with couscous.

I’m not a Pampered Chef consultant and I purchased my RockCrok with my own money.

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Rainy Day Crafts: Pinecone Bird Feeders


Spring is pretending to arrive around here. Our family of three is slowly becoming comfortable with being a family of four. I’m still home with Monkey and Bear for a little bit longer.

Monkey is loving it. She still goes to daycare once a week, spends time with Granna, but mostly she wants to be home with me.

So, what to do with this rainy day?

Monkey had picked up some pinecones on a walk we took the other night. Pinecone Bird Feeders!

What you need:


Nut butter
Bird seed
Paint brushes (we used foam)

Cut a piece of string and tie it around the base of each pinecone. Make it secure or the squirrels will run off with them!


“Paint” the nut butter onto the pinecones. Find a willing toddler to assist with this (and yes, the nut butter will be eaten…).


Place the pinecone into a bowl with bird seed and pour more over the top to coat, again toddler assistance recommended (yes, bird seed will go everywhere).


Admire your work and then hang outside (once the rain has stopped).

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Snowy Day Freezer Meals: Stews and Soups

I’m breaking out of the December holiday coma with some hearty, winter freezer meals. The slow cooker is great year round, but winter is where I think it shines. Nothing like coming home from work to a hot cooked meal when it’s snowing outside (or just plain cold!).

Four out of the five meals are stews/soups and then there is a jerk pork slider dish thrown in to mix things up.

Beef Stew
2-3 carrots, chopped
2 ribs celery, chopped
2-3 med potatoes, chopped (not frozen in the bag, added day of cooking)
1/2 med onion, chopped
2 cloves garlic, minced
2 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 bay leaf
1/2 teaspoon black pepper
1.5 pounds stew meat, cubed
1 can (14.5 ounces) diced tomatoes, undrained
8 ounces beef broth
salt to taste

Place all ingredients in a slow cooker and cook on high 4-5 hours or low 8-10 hours. Remove bay leaf. Serve.

This was a decent stew. Nothing to right home about, but also nothing wrong with it. Alas, I couldn’t make dumplings to go with it because those just don’t work right in a slow cooker.

Winter Minestrone
Adapted from: Once a Month Meals
1 onion, chopped
1 leek, chopped
4 cloves garlic, minced
3 medium carrots, chopped
1 celery rib, chopped
1 teaspoon salt
1.5 teaspoon black pepper
1.25 cups wild rice, uncooked (not frozen add day of)
16 oz can diced tomatoes
6 cups vegetable broth
2 teaspoon oregano
1.5 cups cannellini beans (rinsed)

Place all ingredients into slow cooker and stir to combine.  Cook on low for 4-6 hours.

Two issues. DO NOT out the rice in at the start of the cooking process. This turned the soup into a stodgy mess. A tasty one favors wise, but not appetizing. If adding the rice in at the end, either add the rice into the slow cooker a couple hours before serving or take out some liquid to cook the rice and then add it back into the pot. I just cooked rice in a rice cooker and added in and there was too much liquid. The flavors are great, but the rice is tricky.

Jerk Pork Sliders
Adapted from: Once a Month Meals
1.5 pounds boneless pork loin
3 teaspoons garlic, minced
1 1/2 Tablespoons Jerk Seasoning
1/2 teaspoons salt
1/8 cup lime juice
1/4 cup orange juice
1 med onion, sliced
1 Tablespoons cilantro
8 ounces pineapple chunks

Place all ingredients in crock pot and cook on low for 8 hours. Serve on buns or over coconut rice

Review: These turned out really good. We left out the cilantro as hubby hates it.

Chicken Enchilada Soup
2 boneless skinless chicken breasts (about 1 pound)
2 cups good-quality chicken stock
1 1/4 cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought
2 (14-ounce) cans black beans, rinsed and drained
1 (14-ounce) can fire-roasted diced tomatoes, with juice
1 (15-ounce) can whole-kernel corn**, drained
1 (4-ounce) can diced green chiles
2 cloves garlic, minced
1 white onion, peeled and diced
1 teaspoon ground cumin
1 teaspoon salt, or more/less to taste
optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.

Review: Very good. Will totally make again.

Pizza Soup – Serves 8-10 (freeze remaining soup, not doubled for freezer meals)
Adapted from: Once a Month Meals
28 ounces pizza sauce
7 1/2 cups of water (add day of if you need to save on freezer space)
2 green peppers, diced
1 med onion red onion, diced
15.5 ounces diced tomatoes
1 cup mushrooms, sliced
6 ounces Smoked Sausage, already cooked, sliced and halved
1 cup sliced pepperoni, quartered
1/2 Tablespoons basil, dry
1 Tablespoon oregano, dry
1 1/2 cups uncooked pasta (not frozen, added day of)

Toppings (not frozen in bag):
French or Sourdough Bread
Garlic Powder
Parmesan Cheese
Mozzarella Cheese

Wash and prepare veggies and place in 6 quart slow cooker. Add the sausage, pepperoni, basil, and oregano to veggies. Pour in pizza sauce and then water. Cover and cook on low 6 hours.

Thirty minutes before end of time, add pasta and turn to high. Allow pasta to soften. Serve topped with croutons and Mozzarella cheese.

To prepare croutons: slice bread. Butter one side and sprinkle with garlic powder and Parmesan cheese. Broil for several minutes or until golden brown. Be careful not to burn. Remove from oven, cut into squares. Serve on top of soup.

Review: OMG this was amazing! Monkey even ate it! I served it with homemade garlic bread (melt butter and add crushed garlic; brush onto any bread and broil to toast) instead of making croutons. This is 100% on my list of meals to make again.

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Into the New Year: What on earth to do with all that ham…

We had Christmas at our house this year, which meant left overs attacked my refrigerator! The roast beef was mostly gone, but the spiral ham was never going to be eaten in sandwiches alone.

What is a girl to do? Oh yes, Split Pea Soup and Ham Scalloped Potatoes freezer meal. You could also use the diced ham in an omelet, a breakfast casserole, a version of corned beef hash, or a risotto. The possibilities are really quite endless, and so it seems is my left over ham!

Split Pea Soup
This hearty, veggie packed soup is great for cold days/nights and since it cooks all day in the slow cooker it is perfect for the end of a busy day or to serve to guests (the recipe serves 8).

Adapted from: Whole Foods Market

Serves 8

1 (16 ounce) package dried green split peas, rinsed
1 meaty ham bone, 2 ham hocks or 2 cups diced ham
2-3 diced carrots
1 med yellow onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 bay leaf
2 tbsp dried parsley
Salt and pepper to taste
6 cups chicken broth

Rinse the peas and the place them on the bottom of your slow cooker. Then layer the remaining ingredients over the peas. Because I was using the ham bones from my spiral ham, layering was not really possible. I placed the onion, celery, and carrots around the ham bone(s) and then added some diced ham on top along with the parsley. I decided not to season with salt and pepper until the end, so I could taste it first. Then just pour the broth on top and cover up. Just leave it, I know it’s tempting to stir, but don’t. Plus the bones make it hard to stir.

At the end of cooking, remove the bones, and now you can stir. I prefer a pureed split pea soup, so I used my immersion blender to get the consistency I wanted. I cracked the top a bit to allow the soup to thicken a bit more. All personal choices 🙂 I did add salt and pepper at this point and it turned out amazing. My family came over for dinner and we are this with a nice side of fresh bread. Simple, delish meal.

Ham and Scalloped Potatoes

Adapted from: Six-Cents

Serves approx 4

Cream of Soup Substitute
1 1/4 cup of water
2 cups of diced ham
2 cups chopped broccoli
Salt and pepper to taste
4oz shredded cheese
Approx 6 med potatoes*

*used the day of and not frozen

This recipe originally called for a can of whatever-you-wanted cream soup. I decided to go with a homemade version for two reasons: I’m due with number two in about a month and with Monkey she was dairy sensitive, so I’m just getting dairy out of my life for a bit incase this one is too. The other reason is have you ever looked at what is in those? The sodium alone should give someone pause.

So I made a simple chicken cream of soup using the following version:

3tbsp coconut oil
3tbsp flour
1 1/4 cup of chicken stock
Pepper to taste (I left out the salt because the meal will get salted anyway)

Melt the coconut oil over med heat, once melted combine with the flour. Stir until combined. Then add in the stock, whisking to avoid clumps. Bring to a boil to thicken and season with pepper. Done! I let it cool before combining with the rest of the ingredients.

Combine everything (I left out the cheese because dairy and Hubby is still anti-cheese) in a ziptop bag, label with the month and year along with the following:

Cook low 6-8hrs
The night before, slice your potatoes into 1/4 slices and soak in water. (This prevents the “my potatoes turned black” issue. Toss the water and layer then at the bottom of the slow cooker.)

This is one of Hubby’s fav slow cooker meals. So whenever we have left over ham, this is a go to. I also usually double this so that I have two meals in the freezer. Which will likely be a good thing in the coming months!

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Operation No Biting Our Friends…

Monkey went to preschool today and decided that a friend of her’s was not going to play with the bike she wanted to play with, so she snacked on his arm.
Monkey is not a zombie.

We had already told her that if she bit her friends (or enemies… parents… grandparents…) She would lose a Thomas toy. Some people will likely say,  “She’s only two, she can’t comprehend that sort of future consequence.” To them I say, “and…?” When I picked her up and her teacher told me what she did, I looked at her and said, “You know what that means, you lose a Thomas toy when you get home.” She looked at me and said, “uhuh.”

She told me who she bit and told me she said sorry. She said sorry to me for doing it and I told her to go pick out a Thomas for her to lose. She picked her Thomas training pants. I attached them to the fridge and reminded her again why they were there. I asked her if she wanted to earn them back and she said yes. So we waited for Hubby to come home to discuss what she would do.


Hubby felt the undies weren’t enough of a punishment and, although, I agree, this was the first time so I decided to let her pick.

At dinner I asked her if she thought cleaning her room up was a good chore to earn her underwear back. She agreed.

We talked about why we were doing what we were doing and she again told me who she bit and that she lost Thomas because of it. We cleaned her room and she earned them back.

Let’s see how this goes! If anything we are setting the ground work for future discipline. I felt that she needed to earn them back same day because she might not have the same association with what happened tomorrow. With an older kid I would probably stretch it out a few days.

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Kitchen Sink Cooking: Snow Pea and Sesame Rice Pilaf

I am now starting to be able to walk down to my veggie patch and harvest some fresh veggies for dinner. The other night it was kale and tonight it was snow peas.

2014-07-06 17.42.07Summer has finally decided to to show up in Chicagoland (which would be lovely, accept our A/C has decided it does not want to work) which means my snows peas are about to die. They are a cool season plant and since the “cool season” this year was rather… missing… they were not very productive. That’s okay, I got one meal! (we had plenty of COLD, but the cool part was the issue). It also did not help that I think I had like six plants come up, but again, I blame the weather.

Snow Pea and Sesame Rice Pilaf


  • 1 tablespoon Oriental sesame oil
  • 1/2 tablespoon unsalted butter
  • 1/3 cup finely chopped onion
  • 1 teaspoon grated peeled ginger root
  • 1/3 cup long-grain rice
  • 1 cup homemade veggie broth
  • 1/4 pound snow peas, trimmed and cut into 1/2-inch pieces (about 2/3 cup)

2014-07-06 17.39.53I adapted this recipe’s ingredients strictly based on what I had in the house. The original called for scallions and toasted sesame seeds – I just did not have them in the house and was not going to the store to get them. Otherwise, I would have used them and think they would be amazing in the dish. Also the original wanted you to make this all in the microwave, which was just strange to me, so I did it stove top which was fine.

2014-07-06 17.40.32In a non-stick pot combine the oil and the butter, cook on medium heat until the butter melts and the oil is hot.  Then add the onion and the ginger root and cook until the onion is softened. Add the rice and the broth, bring to a boil, and reduce to a simmer. Cook until the rice is tender and the liquid is absorbed.

2014-07-06 17.41.05

Stir in the snow peas. Let the pilaf stand, covered for a few minutes to allow the snow peas to come to temperature of the rice, but long enough for them to become mushy.

Serve as a side to protein of your choice. We had grilled steak.

2014-07-06 17.41.36Although Monkey was not a fan (the onion was trying to kill her, or so you would think by the way she reacted… oh to be two…) hubby and I loved this dish and I actually think I liked it more than the steak; although, that’s not saying much as I am not huge red meat fan.


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Summer Freezer Meals – BBQ Time!

With BBQ Season upon us and the slow cooker getting less and less use, what is a freeze meal planner to do? What about freezing meat in marinades ready for the BBQ?


I planned the freezer meal for my Mom’s Group for the Month of June with this idea in mind (thanks to Granna for the idea BTW). I wanted to have a mix of meat types and seasonings while keeping the shopping list short. I did this by picking five recipes that used a couple of similar ingredients. As always, these recipes were found online and I had not tried them when we made them. Also, the amount of meat is designed for two adults and a toddler – however, there is plenty of marinade so increase the amount of meat based on your needs.

2014-06-06 18.04.50Pineapple-Ginger Flank Steak
• 3/4 cups pineapple juice
• 1 Tablespoon minced fresh ginger
• 1/4 cups soy sauce
• 1/4 cups canola oil
• 4 garlic cloves, minced
• 1.5 pounds flank steak

Whisk together all ingredients except flank steak for the marinade, until combined. Divide flank steak in half (2 portions) and place in individual zip-top bags. Pour the marinade over it. Seal and freeze.

To serve, defrost during the day while at work and grill until cooked through. This meat will cook quickly depending on the thickness (5-10 minutes per side). Serve over rice. The original recipe called to set aside some marinade and freeze separately to baste the meat. Personally, we did not do this nor did we feel like it needed it. The flavor was amazing and the meat was tender. I think the only thing I might try next time is keeping some marinade separate to make a sauce for the rice as it was a bit dry for my liking. We will certainly make this again.

Dijon Chicken Marinade:
• 2/3 cup Dijon mustard
• 2 teaspoon cayenne pepper
• 4 Tablespoons red wine vinegar
• 1/2 cup oil
• 4 chicken breasts

Divide the ingredients (except the chicken) between zip top bags and mush to combine. Then add the chicken and freeze. I chose to just leave the breasts whole in this recipe; however, I love how the kebabs turned out in the other recipes that I wish I had made this as a kebab as well. Oh well, next time! To see how I made the kebabs check below.

To cook, defrost while you are a work and throw on the grill when you get home. Cook until internal temp is 165F and the juices run clear.

Pineapple Chicken/Pork Marinade:
• 2 cup pineapple juice
• 1 cup brown sugar, packed
• 2/3 cup light soy sauce
• 4 chicken breasts (or 4 pork chops)
• bamboo skewers

Divide the ingredients (except the chicken) between zip top bags and mush to combine. Chop the chicken breasts into similar sized chunks and thread approx 5 chunks onto the skewer. Cut the tip off the skewer and place into the bag. I did 4 skewers (two for hubby, one for me, maybe Monkey will try it, but likely left overs for a salad!). Freeze.

Defrost while you are at work and cook on the grill until chicken reaches temperature. Turn after a few minutes on each side to allow the chicken to brown nicely. Serve with corn, and grilled new potatoes. These turned out really well. I was impressed at how tasty they are and how well then grill up. Also could be served over a salad.

Mediterranean Pork Chops
• 1/4 cup olive oil
• 2 cups chick broth
• 4 cloves of garlic
• 2 tbsp paprika
• 2 tbsp poultry seasoning
• 2 tsp dried oregano
• 2 tsp dried basil
• 4 thick cut pork chops

Combine all ingredients in a zip top bag and add pork chops. Freeze and then place the frozen lump into the slow cooker. Cook for 6-8 hours.

Okay, so there is one slow cooker meal. Honestly, I have no tried this one yet and I bet you could cook this on the grill. I will try and report back!

Chicken Kebabs
• 4 chicken breasts
• 1 cup soy sauce
• garlic
• 1 tsp sweet paprika
• 2 tsp Italian Seasoning
• bamboo skewers

Divide the ingredients (aside from the chicken and skewers) into two zip top bags and mush to combine. Follow the above steps for assembling the kebabs.

These have a really nice flavor. Also serve with summer veg (corn, zucchini, etc) and grilled new potatoes. Or serve over a salad.

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The Next Chapter of Cloth Diapers: Cloth Pull-ups

2014-05-30 13.01.31Monkey is two years old now. She certainly has learned the word “no,” her favorite color is purple, and she LOVES Thomas the Tank Engine…. and I do mean LOVES, it’s an obsession really. So now what?

Ah yes, potty training. Time to break away from the diaper-pail chains and move toward wet shoes and damp car seats. I really think parents leave their children in diapers until the last possible minute because, lets be honest, once they get use to them they are damn convenient.

With that said, she is ready… but are we?

Now what’s going to be on her bum? When at home and at Granna’s house she is just in regular old undies (Hello Kitty and Peppa Pig respectively) since if she pee’s, she pee’s. We just clean the floor and move on. But in the car, at pre-school, and just out and about… what on earth to do?

So far we have test driven: Blueberry Trainers, Super Undies Pull-ups and Snap-on, and Flip Potty Training Pant.

Blueberry Trainers – These have super cute prints. We have the monkey print (shocking I know), the giraffe print, and the cow print. They feel more like real underwear, just thicker. There is a hidden layer of PUL to prevent couches from getting wet; however, the elastic around the legs and waist do wick the moisture away from the soaker over a short period of time. So if you don’t know they have peed or they are sitting in their car seat wearing these training pants, this could be an issue. They also do not line dry very quickly. They can be dried in the dryer, but I am cheap and like my washing line.

Super Undies: Pull-ups – These are a bit more on the boring side when it comes to design, but functionally they are quite nice. They do not seem to wick moisture in the same way that the Blueberry Trainers did; however, like the Blueberry Trainers, they do not dry very quickly due to the thickness. The version I tried does not have a pocket and is more like a AIO. There is a pocket version which might be better on the dry time. Also approx $20 retail (or slightly cheaper on outlet).

Super Undies: Snap-on – Again, boring fabric, but functionally right now these are my favorite. Because they unsnap they dry quicker. I can use a thick soaker for nap time (which has been working wonderfully) or nothing at all as there is a built in small soaker. I only have two of these and I am already thinking of picking up a few more. Right now I am trying to decide on the size as the small on the largest setting right now. Approx $20 retail (or slightly cheaper on outlet).

Flip Training Pant System – I received these as a hand-me-down (so excited!) and they are getting a test drive at pre-school today. I decided this was the easiest way to go for school as the PUL cover will keep clothing dry and the inserts can be changed easily and frequently. I only have one cover and 5 or 6 inserts so I do need to get some more (if things went well today). For a cover and three inserts you are going to spend $30. I am thinking I need aprox 3 covers and 10 inserts – maybe 15. This would get us through three days of pre-school (at least the 15 inserts would). Monkey usually attends pre-school two days a week. These would also likely work for day trips etc since that was another concern of mine.

There are many other brands out there – GroVia has a training pant and there is Antsy Pants. I was not a fan of GroVia when she was little so maybe that is why I have not gotten one to try and Antsy pants look very similar to GroVia and are expensive! I can get a Flip cover and inserts for basically the same price. They might be amazing, but I can not say.

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Kitchen Sink Cooking: Breaded Chicken Tenders

We are finally into our own place. We moved in April and there are still more boxes floating around than I can count; however, life is starting to fall back into a normal rhythm. Yup – cooking, cleaning, sleeping, the occasional bout of marital discord, and more cleaning (two dogs + toddler + back yard that resembles a jungle = mess). Shortly after we moved in I went through and made some freezer meals. Mostly ones we had already had and knew we liked. With summer quickly approaching (and spring forgetting to show up in Chicagoland) I wanted to come up with freezer meal options that are salad friendly. Not just the side salad type of friendly, that I can do with frozen pizza. I want other options. Enter chicken tenders. I have been making these for years. The recipe has been tweeked slightly over the years, mostly as I became more confident in the kitchen, but the basics have remained the same. 2014-05-21 17.02.50 - CopyIngredients: 2 Packages of Chicken Tenders (approx 14 chicken tenders; I do not mess with cutting up the breasts myself, lazy I know). 3 Eggs 1 tbsp Mayonnaise 1 tbsp Yellow Mustard 2-3 cups Plain Breadcrumbs 1 tbsp Italian Seasoning Salt and Pepper to Taste Oil (preferably spray version) Before cracking that first egg, set up your station. I am rather grossed out by uncooked chicken. It is not because I am scared of getting sick, but because it is slimy and just not my favorite thing. So having stations when cooking is partly because I am crazy and party because it does help keep things clean and orderly (plus, yes less likely for the getting sick thing). I use four stations: Station one – the chicken. I usually use the tray it comes on, but you can also use a plate. Next station is a bowl for the egg mixture. Station three a dish for the breadcrumbs (I used a square baking dish) and, lastly, station four, a clean plate to put your assembled tenders. 2014-05-21 17.07.42For the egg mixture, beat the eggs, mayonnaise, mustard, salt and pepper until evenly combined. Note: you may need more or less of this mixture depending on the size of your tenders. In the next dish, combine the breadcrumbs and the Italian seasoning. 2014-05-21 17.10.39 Dredge the chicken tenders in the egg mixture and then allow the access to drip off, they just need to be coated. Then place the tender in the breadcrumbs and ensure it is completed covered in a thin layer of breadcrumbs. Lay on the plate as you assemble the remaining, allowing the egg mixture to soak into the breadcrumbs before cooking. This helps the breadcrumbs stay on the chicken tender during cooking. 2014-05-21 17.32.36Spritz a griddle or fry pan with oil and place the chicken tenders in a single layer, cooking on medium. Cooking the tenders slowly ensures the breadcrumbs will brown and not burn. Spritz the pan when you flip the chicken tenders to ensure the other side browns as well. Cook until juices run clear. Enjoy with a side salad and/or fries. I bought my tenders when they were buy one get one free at my local store. I made all of them (approximately 30 tenders) at once. The leftovers from dinner cooled on a baking rack while we ate. I then layered a cookie sheet with wax paper, put the tenders on the cookie sheet in a single layer, and froze them. Once frozen, I stored them in a ziptop bag labeled with when they were made. To reheat, bake from frozen at 350 degrees F until heated through. Also try a spin of Chicken Parmesan – bake covered with pasta sauce and cheese! 2014-05-21 22.11.16 - Copy

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