Tag Archives: easy chicken recipes

Easy Chicken Recipes for Chicken Tender Lovers

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You may not be able to teach an old dog new tricks, but can you teach an old chicken new tricks? We think so. Chicken tenders have been an American classic since the late 1970s, “When American poultry processors began marketing the small, flat tender, or tenderloin, from the underside of the breast as a separate cut,” according to a David Sax, a writer for Saveur magazine. The chicken tender has since then become an American staple, rated the third most popular item on American menus in 2010 by the market research firm, Mintel Group. While the chicken tender is generally seen as a child’s menu item, it can easily be jazzed up with easy chicken recipes for a dinner that the whole family can enjoy.

New easy chicken recipes for an old chick:

  • Use Panko for crust: Are you bored of the same ol’ breading? Try using panko for your chicken crust. Panko are bread crumbs used in Japanese cooking for coating fried foods. These Panko flakes are coarser than traditional breading, giving chicken and extra crunch.
  • Bake chicken tenders: Instead of frying this childhood favorite, coat them in light mayo, dip them in breading, then bake them until crispy and golden. Baking your chicken tenders will make this typically fried dish just a bit healthier.
  • Spicy chicken tenders: You don’t have to have breading that’s just cut, dry, and mild. Try adding hot sauce or some cayenne pepper to your favorite chicken tender recipe for an extra “kick.”
  • Use cornflakes as breading: It’s time to put that extra box of cornflakes to good use. Dip your chicken tenders in flour, then crushed cornflakes and bake in the oven. There’s nothing more delicious than that!
  • Turn this kid’s menu favorite into a sophisticated entree by putting your chicken tenders on skewers with thyme springs and lemon slice garnish. You can pair your fried treat with pineapple (which also tastes delicious with a crispy, fried crust).
  • You can also add a bit of sophistication to your tender by combining the breading with shredded sweetened coconut to make a coconut chicken tender. Yum.

Taking your chick for a dip:

  • Have you exhausted ketchup and gravy? Well, it’s probably impossible to exhaust delicious options like ketchup and gravy, but it never hurts to try something new! Try experimenting with your favorite chicken dips, taking these tips into consideration:
  • Honey-dill sauces can pair well with a milder tender. All it takes is mayo, honey, and dill weed to make a great dipping sauce.
  • Apricot dipping sauces can satisfy those with a sweet tooth. Just try mixing hoisin sauce with Dijon mustard and apricot jam for a wonderfully thick dipping sauce.
  • Chili-Garlic sauces, using mayo as a base, can complement the flaky crust of just about any chicken tender.

Instead of eating old classics to the point of exhaustion, spice it up by making your favorite dishes in new ways. Experiment in the kitchen and try some of these easy chicken recipes for some show-stopping chicken tenders.

Quick Easy Meal Ideas with Fish

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Every diet, nutrition, or health book will tell you the same thing: eat more fish! Studies show that those who consume more fish are less likely to have diabetes and heart disease, according to the University of Maryland Medical Center. This is namely due to fish’s omega-3 fatty acids, which have been known to regulate your body’s inflammation. Luckily, fish dishes can be easy and extremely quick to make. Try out some of these quick easy meal ideas, which only take about 20 minutes a piece!

  • Tilapia in Garlic Butter: Garlic butter is delicious and can be great on any kind of fish, really. This butter tastes especially wonderful with tilapia, which doesn’t have an extremely fishy taste like many other fish. Brush your tilapia with garlic butter, along with other spices like garlic, pepper, salt, and paprika to extra taste. Bake for about 15 minutes and serve with a salad or some pasta for a delicious meal.
  • Pan-Seared Paprika Trout: While trout contains about 5 grams of fat, these fats all come from omega-3s, making them both delicious and healthy. Just one, 3 ounce filet carries about 19 g of protein, making it a great pick for those who need a hearty dose of protein in their diet. All you have to do to make a paprika trout is season fish on both sides with salt, pepper, and garlic powder and cook for about 4 minutes on each side. Serve with broccoli and a spicy sauce for a great meal.

  • Soy and Ginger Broiled Salmon: Salmon is the reigning king of omega-3s and some studies have shown that this fish may even help with joint cartilage and insulin effectiveness. Luckily, a salmon dish only takes about 25 minutes to cook. Try a soy and ginger salmon, which can be made by simply throwing a marinated salmon in a broiler for about 8 minutes. Serve with peanut noodles and an Asian-style salad with ginger vinaigrette.
  • Pan-Seared Halibut with Tomatoes: Halibut only takes about 10 minutes to prepare and tastes great when seared in a large saute pan, prepped with grapeseed oil. Serve along with tomatoes, olive oil, garlic and parsley on a bed of fresh greens.
  • Sweet and Spicy Shrimp Stir Fry: Shrimp, like tilapia, is approachable and mild, and perfect for people that aren’t exactly fish fanatics. Shrimp tastes great in a stir fry with a sweet and sour sauce with lots of vegetables, like mushrooms, bean sprouts, broccoli, and scallions.

If you absolutely despise fish, we understand. Try taking a high quality fish oil supplement to get a good dose of your omega-3s. However, for you fish-lovers out there, next time you want to whip up a great quick easy meal try one of these recipes. The omega-3s in fish may make you feel better than ever!

Easy Meal Planning: Guide to Perishable Foods and Preventing Food Waste

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No one likes to see food waste away in the fridge. As we all know, food waste is considered a huge problem in America. A study in Tompkins Country, NY, showed that 40 % of food waste occurred in the home and another study by Cornell University’s Food and Brand Lab found that 93% of respondents acknowledge buying foods they never use. Books have been written about it, research has been procured, and plans to convert our enormous amounts of wasted food into energy have been initiated–yet still, the average American wastes much of their food.

While letting food go to waste may be bad for the environment, it’s also bad for our wallets. When we throw a head of lettuce or some rotten apples in the garbage, we’re really throwing our money right into the dumpster. Instead of letting food rot in the fridge, gauge your easy meal planning based on the shelf-life or fridge-life of fruits and veggies. This will allow you to get the most bang for your buck when it comes to your grocery shopping and, most importantly, adequately meal plan. If you buy an extremely perishable vegetable, for example, you should put it in your meals at the beginning of the week, whereas veggies with more longevity can be eaten on the weekend.

Fruits and Veggies that You Should Eat First

These produce items are healthy and wonderful buys, but you should plan to put them in meals that occur at the beginning of the week. If you’re doing your grocery shopping on the weekend, for example, plan on serving or eating these fruits in the beginning of the week. Plan to eat these fruits and veggies straight out of the grocery cart, as they’ll perish in a heartbeat:

  • Artichokes: Great for making artichoke dips or even eating with a drizzle of olive oil straight off the grill, they’ll start tasting a bit funky after about five days.
  • Asparagus: Raw asparagus is best used within two to three days for maximum freshness.
  • Avocados: If you’ve already cut an avocado, take out the pit and rub the surface generously with lemon juice to prevent browning. Wrap tightly with plastic wrap. The avocado probably won’t last any longer than 36 hours.
  • Bananas: Buy your bananas a bit green at the grocery story if you plan on using them later in the week. Don’t throw out your old bananas! Overripe bananas can be used to make banana breads, muffins, or even banana ice cream.
  • Basil: Wrap the ends of basil in a wet paper towel to keep them moist. Even with proper refrigeration and storage, basil won’t last any longer than 4-5 days.
  • Green beans: This versatile veggie with probably only last in your fridge for several days without getting a rather off-putting sticky film. Not attractive. Plan to make your green bean casserole at the beginning of the week to avoid this refrigerator mess.
  • Mushrooms: Mushrooms, like green beans, are going to get a bit slimy if they’re bad. Make your mushroom-cream sauces or throw sautéed mushrooms into an omelet but don’t keep ‘em past five days.
  • Strawberries: Alas, this vitamin C-filled treasure is extremely perishable, only lasting us about 6 days, at best. Make strawberries into ice cream to preserve them, whip up some strawberry jam, or just throw the bulk of them into a fruit smoothie before they go bad.

Fruits and Veggies with Longevity for Easy Meal Planning

Plan to use these fruits and veggies at the end of the week. They’ll taste just as good as when you bought them!

  • Apples: Apples last weeks and weeks. Store your apples in a crisper drawer of your fridge to retain maximum freshness. When they’re getting a little testy, slice them and make them into applesauce.
  • Oranges: Oranges will last you about 4 weeks, whether you store them at room temperature or in the fridge.
  • Blueberries: When you’re blueberries are getting to the point of questionability, you can freeze them on a cookie sheet, then put them into a Ziploc bag. Use your frozen blueberries as ice cubes for lemonade in the summers–they’ll last for six months or so. Fresh berries should be eaten within about 9 days.
  • Grapefruit: Grapefruit keeps for about 2-3 weeks in the fridge. Eat with plain sugar, throw it in a fruit salad, or make a grapefruit cocktail.
  • Lemons: The basic rule of thumb for lemons is that they’re fine until they don’t look fine (shriveled, moldy, or brown). Throw leftover lemons in your drinks for a kick of vitamin C. When life gives you lemons, make lemonade!
  • Pears: Pears are great until they’re a bit yellow or soft. You’ll know that a pear is still good to eat when it has a great aroma and it’s barely tender.

Keep in mind that you can always get frozen veggies or canned fruits for your extremely perishable goods. When you’re drafting out your easy meal planning, make sure that you keep perishable produce in mind and plan from there. Knowing your food timelines will make easy meal planning easier than ever!