Mealtime Monday: Fried Chicken Tenders

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One of my favorite meals to eat growing up was fried chicken tenders.  They are SO GOOD!!  I love fried chicken, but can get weirded out by tendons or bones or strange texture pieces, so this is the perfect way to enjoy fried chicken for me.  These little guys can be served as an appetizer or as a meal with a side.  While they are great paired with mashed potatoes or mac ‘n cheese, you can lighten them up by serving with a salad or some fruit.

Fried Chicken Tenders Recipe - Best ever!!


  • 1 bag frozen chicken tenders (completely thawed)
  • 2 cups all purpose flour
  • 2 tablespoons garlic salt
  • 1 tablespoon garlic powder
  • 1/2 tablespoon Season All
  • 1 teaspoon black pepper
  • Vegetable Oil

Fried Chicken Tenders-Recipe

In a medium size bowl, mix together flour, garlic salt, garlic powder, season all and pepper.  I like my chicken salty and flavorful, but you can adjust the amount of seasoning to taste.

Making fried Chicken Tenders

Taking one tender at a time, rinse in water and dip into the flour mixture.

Making Fried Chicken Tenders at home

Flip it around and pat down to make sure you get a nice coating on all sides.

Easy Fried Chicken Tenders

Set aside onto a plate and continue until all chicken tenders are coated.  Reserve the flour mixture for now as you may want to re-dip the chicken before frying if you see missing or wet spots in the coating.

Homestyle Fried Chicken Tenders

Preheat oven to 425 degrees.  In a large skillet over medium-high heat, add about a 1/2 inch of oil.  Test oil with a pinch of flour to make sure it is hot enough before adding chicken. Cook on the first side for 3-5 minutes, or until it starts to set and become golden.

Homestyle Fried Chicken Tenders recipe

Flip and cook the opposite side.

Easy Fried Chicken Tenders Recipe

You may want to flip one more time if the first side does not get crispy enough.  You do not need to worry about cooking it through, but you want to make sure you have a nice crispy coating on all sides.

Fried Chicken Tenders Recipe-Yum!

Remove chicken from skillet and set on paper towels to absorb the excess oil.  Repeat with all remaining pieces of chicken.

Fried Chicken Tenders

Place chicken in oven safe glass baking dishes in a single layer.  Pop into the oven for 25-30 minutes, or until cooked through.  Try to flip part way through, but make sure to be careful to not rip the coating off.  If they are stuck to the pan too much and soggy, then they are not quite ready to flip yet.

Baking fried Chicken Tenders

Remove from oven and back onto a paper towel to absorb any more oil.

Baked fried Chicken Tenders

Serve and enjoy!  A great game day appetizer or dinner plan.  Happy Mealtime Monday!

Fried Chicken Tenders Recipe

Mealtime Monday: Chicken Noodle Soup

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Happy Monday! With the warm weather here in California, it seems like spring, except for all the colds and flus still going around.  Today I am sharing my homemade chicken noodle soup recipe.  It is  a great comfort meal on a cold evening or when fighting off a nasty bug.  I am not exactly sure where this recipe came from originally, but it has evolved over the past few years into the recipe here.

Homemade chicken noodle soup recipe.  Easy and good


5 carrots
7 stalks of celery
1 parsnip
3 tablespoon butter
1/4 cup flour
96 ounces low sodium chicken broth
2-3 cups shredded chicken
6 ounces egg noodles
Salt & pepper to taste


In a large dutch oven over medium-high heat, melt the butter.

Chicken noodle soup

Once melted, add the diced carrots, celery and parsnip.

Chicken noodle soup recipe

Stir together to mix in the melted butter.  Sauté for about 10-15 minutes to start softening the vegetables.

Yummy chicken noodle soup recipe

Add flour and stir to fully incorporated.  The flour is used to make the broth in this soup creamier and slightly thickened.

Yummy chicken noodle soup

Pour in the chicken broth and stir.  Simmer on a low boil for about 20 minutes or until the vegetable reach your desired softness. Add shredded chicken and dry egg noodles to the pot.  Simmer for another 10 minutes to cook the noodles.  Season with salt and pepper to taste.

Homemade chicken noodle soup

Serve and enjoy!  The recipes makes plenty of soup for two people to have dinner and left overs for lunch.  I love chicken noodle soup and how easy this recipe it to make.  Now if only we can finally get a few rainy days to stop the drought and give a good reason to make a delicious pot of soup!

Homemade chicken noodle soup recipe

Mealtime Monday: Pesto Chicken Lasagna Roll-Ups

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Happy Monday!  This week I am sharing a new recipe we just tried out that I found while browsing Pinterest. I slightly adapted the recipe from Damn Delicious for pesto chicken roll-ups and found them to be to die for!!  So good!  So cheesy!  So creamy!!  Simply good home cooked comfort food.

Chicken pesto lasagna rolls-YUM!!


  • 8 lasagna noodles
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1 1/2 cups shredded chicken breast
  • 15-ounces ricotta cheese
  • 1 cup pesto
  • 2 cups grated mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 jar marinara sauce
  • Salt and pepper to taste

Pesto Lasagna roll recipe

The first step it to make a butter cream sauce.  According to the recipe I followed this sauce is called béchamel. In a skillet over medium-high heat, melt the butter.

Pesto Lasagna roll-ups

Add flour, whisking to incorporate.

Chicken pesto lasagna roll recipe

Continue whisking for about 1 minute, to lightly toast.

Creamy, cheesy, pesto lasagna rollups

Slowly add milk and continue whisking while it simmers and reduces.  Should be thickened in about 3-4 minutes.  Make sure to stir frequently to keep it from burning.

Pesto Lasagna rolls

Spread about 1/2 a cup into the bottom of the glass baking dish and set aside.

Pesto chicken lasagna rolls recipe

Next, boil your lasagna noodles in lightly salted water.  Cook them until softened, but not mushy.  About 1-2 minutes less time than per the instructions on the box.

Chicken pesto lasagna rolls

Meanwhile, prepare the filling for the roll-ups. In a medium sized bowl, add together shredded chicken, ricotta, pesto, and 1 cup of the mozzarella. Season with salt and pepper to taste.

Creamy, cheesy, pesto lasagna roll-ups

Mix together until fully incorporated.

Creamy, cheesy, pesto lasagna rolls recipe

Lay out all the lasagna noodles and add a generous amount of filling down the center of each.  I did not measure out the filling, I just added a bit to each noodle until it was all allocated.

Pesto chicken lasagna rollups

Roll each noodle and place into the baking dish lined with béchamel.

Pesto chicken lasagna roll-ups

Top with a generous drizzle of béchamel.  I did not use all the sauce that this recipe made because I did not want it to get too rich.

Pesto Lasagna rollups

Next, top with marinara sauce.  I used just over 1/2 the bottle on top of my roll-ups.

Pesto Lasagna rolls-yum

And finally, top with mozzarella and parmesan cheese.

Chicken pesto lasagna roll-ups

Bake in the oven at 375 degrees for about 25 minutes, or until warm throughout and browned on top.

Pesto Lasagna rolls recipe

YUM!  Allow to cool for a few minutes before serving so it is easier to serve, if you can.  I was so excited and it smelled so good I could not wait!

Creamy, cheesy, pesto lasagna rolls recipe-SO GOOD!!

To serve, pour some of your remaining marinara sauce on a plate.  Remove one roll and place it on the bed of marinara.  Now take a deep breath and imagine yourself and a fine Italian restaurant.

Pesto chicken lasagna rolls


Creamy, cheesy, pesto lasagna rolls











Mealtime Monday: Prosciutto Wrapped Chicken

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Happy Monday!  Can you believe tomorrow is Christmas Eve!  I feel like this holiday season came and went way too fast.  We spent the weekend visiting my family for an early Christmas celebration and it was great.  This week I am sharing a recipe from Rachel Ray, Proscuitto wrapped stuffed chicken breasts.  This recipe it fairly easy and the result looks and tastes gourmet.

Prosciutto Wrapped Chicken


  • 1/2 cup low fat ricotta
  • Salt and pepper
  • 3 tablespoons grated Parmesan cheese
  • 1 small clove minced garlic
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon dried Basil
  • 1 teaspoon dried Thyme
  • 1 large skinless, boneless chicken breast
  • Olive Oil
  • 4 thin slices prosciutto
  • White wine
  • 1 tablespoon butter

Prosciutto Wrapped Chicken

Preheat oven to 400F.  I used one really large chicken breast and made it work for 2 servings.  First I took my pounding mallet and pounded the chicken breast so that it was thinner and larger.  Make sure to not go too thin, as you will still need to be able to butterfly the breast. Cut thinned breast in half across the middle, then use your knife to butterfly each half so that you can stuff it later.

Prosciutto Wrapped Chicken

In a bowl, season the ricotta with salt and pepper.

Prosciutto Wrapped Chicken

Add to the bowl your Parmesan cheese, garlic, parsley, basil and thyme. Stir to fully incorporate.

Prosciutto Wrapped Chicken

Place some of the ricotta mixture on each butterflied piece of chicken and fold the breast over.

Prosciutto Wrapped Chicken

Drizzle with olive oil.

Prosciutto Wrapped Chicken

Wrap each breast of chicken with prosciutto.  Heat your skillet with a tablespoon of olive oil. Add the chicken bundles and brown over medium-high heat, turning once, for 4-6 minutes.

Prosciutto Wrapped Chicken

Transfer to the oven to cook through, 12-15 minutes.

Prosciutto Wrapped Chicken

Remove the chicken from the pan and deglaze the pan with wine. Swirl in the butter.

Prosciutto Wrapped Chicken

Drizzle the sauce over the chicken and serve.  I made some easy garlic green beans as a side and they worked great alongside the chicken.  This is not the easiest weeknight meal, but a great one to impress guests or for a special occasion.

Prosciutto Wrapped Chicken

Mealtime Monday: Lemon Garlic Chicken Thighs

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Happy Monday everyone!  We had a busy weekend here, busting out a bunch of projects around the house with the help of my parents.  We were able to paint the living room, hallway, dining room ceiling and master bedroom.  Plus fix the garage door and winterize the dog house partially. It was a whirlwind and I am exhausted!  This week I am sharing a simple recipe of lemon garlic chicken thighs made out of items we had on hand.  I did not follow a recipe for this one so you have to bear with me on a few vague measurements.

Baked lemon garlic chicken thighs recipe


  • 6 Boneless, skinless chicken thighs
  • 1-2 T butter
  • 2-3 garlic cloves, minced
  • Juice of 1/2 a lemon
  • Parsley
  • Salt & pepper

Preheat oven to 400 degrees.  In a glass baking dish, place you chicken thighs.  Pour lemon juice over the thighs.  Cut butter into small pieces and distribute throughout the baking dish.  Mince garlic over the chicken thighs.  Season with salt and pepper and top with fresh parsley.

Baked lemon garlic chicken thighs

Bake for 25-40 minutes, or until cooked through fully.  Serve and enjoy!  We have ours with foil packet steamed broccoli (recipe coming soon).  These thighs were delightfully juicy and very flavorful.  Definitely a a hit we will be making again!

Yummy Baked lemon garlic chicken thighs

Mealtime Monday: Baked Asian Chicken Wings

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This mealtime monday is all about wings; crispy baked asian chicken wings.  I found the recipe a while back on Pinterest from Just a Taste and we finally got around to giving it a try.  I love chicken wings and 99% of the time we do buffalo wings with Frank’s Red Hot.  YUM!  So this was a nice change of pace.

Asian wings


1 package Chicken Wings
1 T Vegetable Oil
1/4 cup Blackberry Jam
1/3 cup Hoisin Sauce
Chinese 5-spice or Asian spice blend*

*I am not a fan of Chinese 5-Spice because of the Anise in it, so I made my own blend of spices including a little 5-spice, ginger, garlic powder, chili  powder and sesame seeds. I did not measure, just kept adding a dash here and there until I thought it looked good.

Asian spice rub for wings

Starting off with this recipe, preheat your oven to 400º F.  Next wash and pat dry your chicken wings.

Baked asian wings

In a mixing bowl, combine the chicken wings, vegetable oil and your spice mixture. Stir to coat evenly.

Asian inspired wings

Space the wings out over an oven safe rack.  I used a baking sheet lined with foil under by cookie cooling grate.  It worked perfectly and the foil made clean up of the baking sheet easy.  The cookie grate took more work to get clean with the chicken cooked on it.

Asian spice rub wings

Bake for 45-50 minutes (or until fully cooked), rotating the pan halfway through.

Baked asian spiced wings

In a saucepan over medium heat, combine the blackberry jam and hoisin sauce.

Sauce for asian style wings

Whisk together until fully melted and warm through.

Asian inspired wings sauce

Toss your crispy wings and the sauce together to evenly coat.

Asian wings being sauced

Serve immediately and enjoy!

Asian wings

Mealtime Monday: Sesame Chicken Tenders

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Happy Mealtime Monday! It has been a busy couple of weeks!  Spent a week in South Lake Tahoe, went back to work for a couple days, flew out to Indianapolis for a conference and then went to a co-workers wedding last night.  Talk about two exhausting weeks!  I’ll try my best to get a few pics up of the trips this week. Today I am sharing a great Rachel Ray recipe, honey mustard sesame chicken tenders.

Seasame breaded chicken tenders with mustard dipping sauce


  • 1/2 cup dijon mustard
  • 1/2 cup honey
  • 3 tablespoons finely chopped chives
  • 1tablespoon Sriracha hot sauce
  • 2 eggs
  • 1.5 pounds of chicken breast tenders
  • 1/2 cup almonds
  • 1 cup panko crumbs
  • 1/4 cup sesame seeds
  • Vegetable oil

Seasame Chicken Tenders ingredients

Preheat over to 275 degrees.  Place baking sheet in oven.  In a bowl mix together mustard, honey, chives and hot sauce.  Split the sauce in half between two bowls. Set one bowl aside to be the dipping sauce.

Seasame breaded chicken tenders dipping sauce

With the other half of the mixture, add two eggs.  Beat to combine.

Seasame Chicken Tenders

So now you should have one bowl of sauce, one reserved for later and the other (with eggs) to use to coat the chicken breasts for breading.

Seasame breaded chicken tenders for dinner

In a food processor or blender, grind the almonds.

Making seasame breaded chicken tenders

You want to make sure that there are no larger almond pieces so that it works as breading.

Baked breaded chicken tenders for dinner

Now mix together the ground almonds, panko crumbs and sesame seeds. This will be the breading for the chicken tenders.

Baked seasame breaded chicken tenders

Toss the chicken tenders into the mixture with egg in it.

Seasame breaded chicken dippers

Stir around to make sure the are coated well.

Seasame breaded chicken tenders with dipping sauce

One by one, bread the chicken tenders in the nut-breadcrumb mixture.

Seasame Chicken Tenders-Yum!

Continue until all chicken tenders are coated.

Seasame panko breaded chicken tenders

Heat a layer of oil in a large skillet over medium-high heat.  Add some chicken tenders to the pan.

Seasame breaded chicken tenders

Continue frying in batches until all your chicken tenders are nicely browned on both sides.

Seasame Chicken Tenders Recipe

Place chicken tenders on the heated baking sheet and pop into the oven for about 15-20 minutes or until cooked through.

Baked seasame breaded chicken tenders for dinner

Serve with the honey mustard dipping sauce reserved from the beginning of this recipe and enjoy!  We ate them as a dinner with a side of fruit, but they are also a great served as an appetizer.

Seasame breaded chicken tenders with mustard dipping sauce

Mealtime Monday: Jalapeño Popper Chicken

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Happy Monday everyone…oops it’s Tuesday!  With it being our Blogiversary today, I had to push Mealtime Monday to Tuesday so that we could have a stroll down memory lane and check out a few stats from our first year. Now on to a delicious recipe from Skinny Taste.  Are you starting to see a trend?  I found Gina’s blog a few months ago and I am obsessed!  Everything we have tried has been amazing and this recipe is no different; Skinny Taste Jalapeno Popper Chicken.  I will admit that I adjust the recipe a little bit, making it a bit less healthy than the original.

Jalapeno popper chicken dinner


  • 4 slices bacon, cooked and crumbled
  • 1 jalapeño diced without seeds
  • 3 oz 1/3 less fat cream cheese
  • 4 oz shredded sharp cheddar (I use Tillamook)
  • 2 tbsp scallions, diced
  • 1 large chicken breast pounded thin & cut in half
  • 1/2 cup Italian breadcrumbs
  • Juice of 1 1/2 limes
  • 1 tbsp olive oil
  • olive oil non-stick spray
  • salt and pepper


1. Preheat oven to 450°.  Prepare a glass baking dish by spraying it with a coating of cooking spray.  In a bowl, mix together olive oil, lime juice, salt & pepper.  Set aside. Continue reading »

Mealtime Monday: Buffalo Chicken Lettuce Wraps

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Here we are in week 2 of Mealtime Mondays, and I am sharing another meal inspired by Gina at Skinny Taste. I love her recipes and could not wait to try her Crockpot Buffalo Chicken Lettuce Wraps.  I hate that so many crockpot recipes are under 8 hours of cook time and can only be made on weekends since I tend to work 10 hour days + commute. To make it an easy work night meal, I adapted it to be stove top instead of crockpot.

Buffalo Chicken Lettuce Wraps

I LOVE Frank’s Red Hot and try to find ways to use it, like in the Buffalo Chicken Cheese dip I made last year for the Superbowl.  This recipe is delicious, healthy and easy for a quick week night meal.

Ingredients (for 2 servings):
1 Large Boneless Skinless Chicken Breast
Chicken Broth (optional)
Low Fat Blue Cheese Dressing
Frank Red Hot Buffalo Sauce

1. Poach your chicken. I usually boil a few breasts each week to use in different recipes. You can just boil in plain water, or a combination of water and chicken broth to give the chicken more flavor.  Place your chicken in the pot with your liquid.  Bring to a slow boil and cook for 20-25 minutes. Continue reading »