Buffalo Ritz Chicken

Last week, I posted the honey mustard ritz chicken. When I was making that chicken, I thought about how good buffalo sauce would be with the recipe. I love all things buffalo flavored and knew this recipe would be perfect for football Sunday. So, we gave it a try this past weekend and I was right. Loved it. Hubs approved and it was just as good leftover. 

Next time, I'll be coating the chicken with crushed cornflakes instead of ritz crackers. 

The possibilities are endless! 

Ingredients: 

1 lb chicken tenderloins

1/4 cup buffalo sauce 

1/4 cup ranch dressing  more if needed

1 sleeve crushed ritz cracker

salt and pepper to taste

Instructions

1. Preheat oven to 350.
2. Combine the buffalo sauce and ranch dressing, mix well. 
3. Spray a cooking sheet with cooking spray. I've baked the chicken on a baking mat and have also baked it on a greased cooling rack on top of a cookie sheet. Chicken came out pretty much the same each time. 
4. Have two empty low bowls or dishes ready. In one, place the mixture of buffalo sauce and ranch dressing.  in the second, place the crushed Ritz crackers.
5. Cut the chicken into strips if you don't already have tenderloins. 
6. Season the chicken with salt and pepper
7. Dip the chicken pieces one by one into the buffalo mixture first, followed by the ritz crackers.
8. Make sure the chicken is covered with crackers.
9. After the chicken is coated in the buffalo mix and crackers, place on a baking sheet.
10. When all of the chicken is coated and on the baking sheet, bake for 25-30 minutes or until chicken is cooked through.
11. Enjoy!

HONEY MUSTARD RITZ CRACKER CHICKEN

Today, I’m sharing our first quick and easy recipe of the new year. All you need for this ritz cracker chicken dish are just THREE ingredients. It takes less than 30 minutes to make and was enjoyed by all four members of my family. This is the perfect replacement for the chicken tenders and potato skins hubs and I would get once a week from our local grocery store! I served the chicken with baked potatoes on the night I made it but from here on out, I think I’ll serve it with sweet potato fries on a night we’re craving comfort food. Enjoy! 

• 2 pieces (about 1lb) chicken cut into strips
• 2/3 cup honey mustard dipping sauce more if needed
• 1 sleeve ritz crackers crushed
•  salt and pepper to taste

Instructions

1. Preheat oven to 350.
2. Spray a cooking sheet with cooking spray. I baked the chicken on a baking mat.
3. Have two empty low bowls or dishes ready. In one, place the honey mustard, in the second, place the crushed Ritz crackers.
4. Cut the chicken into strips
5. Season the chicken with salt and pepper
6. Dip the chicken pieces one by one into the honey mustard first, followed by the ritz crackers.
7. Make sure the chicken is covered with crackers.
8. After the chicken is coated in honey mustard and crackers, place on a baking sheet.
9. When all of the chicken is coated and on the baking sheet, bake for 25-30 minutes or until chicken is cooked through.
10. Enjoy!

{Clean Eating} Pecan Crusted Chicken

Happy New Year! This blog of mine has definitely been neglected over the past year.
 I have close to 50 recipes to share with you and am determined to make that happen. 

Today, I'm sharing something I recently cooked for dinner. One thing I have accomplished this year is cooking more clean eating recipes. Last week I spent a good amount of time planning out a months worth of clean dinners, all of which require less than a half hour in the kitchen. Below, you'll find the recipe for pecan crusted chicken. It was a recipe delivered through my eMeals clean eating subscription. The meal took less than a half hour. The chicken had the right amount of flavor and I enjoyed the texture of the pecans with the panko crumbs. I paired it with steamed broccoli and brown rice. Enjoy! 

Pecan Crusted Chicken 

an eMeals recipe

Ingredients: 

3⁄4 cup pecan pieces (to get fine piece, I put the pieces in a bag and used the bottom of a cup to smash them, your could also use a food processor)
1⁄2 cup whole-wheat Panko breadcrumbs
1⁄4 tsp cayenne pepper
11⁄2 lb boneless, skinless chicken breasts, cut in
half lengthwise
3⁄4 tsp salt
2 large egg whites
3 Tbsp olive oil

Directions: 
1. Combine pecans, Panko crumbs and pepper in a bow. I used a lot bowl that would be good for dipping the chicken 
2. Sprinkle chicken with salt
3. Beat egg whites until foamy. 
4. Dip chicken in egg whites then cover with pecan mixture. 
5. Heat half of the oil in a nonstick skillet over medium heat. Cook 3 chicken breasts for 2-3 minutes per side or until done. Repeat with remaining oil and chicken. 

Honey Mustard Mozzarella Chicken

I have to admit I haven't been the best with meal planning lately. We're living with my parents while our house is being finished and I'm also 9 months pregnant. After chasing around my two year old all day, I don't really have the energy or desire to spend a lot of time on dinner. 

The other night my mom had taken chicken out for dinner. Everyone was on their way home from work and I wanted to have dinner ready when they got home. It was a rare day of extra energy and I took full advantage of it! Anyhow, I immediately turned to my Pinterest Recipe board and started searching for something quick that I could make with ingredients we already had. Did I mention grocery trips with a two year old who doesn't like to stay in the cart no matter how many cookies you bribe her with are no fun? 

My search ended with this recipe. I had all of the ingredients and not a lot of time to get dinner on the table. This recipe is exactly what I was looking for. The recipe took less than 10 minutes to prep and about 35 total to bake. The entire family was impressed with this chicken. My mom kept asking how I made it. We served it with baked red potatoes and broccoli. Enjoy! 

Honey Mustard Mozzarella Chicken

Adapted from All Recipes 

Ingredients: 

4 skinless chicken breasts

3/4 cup honey

1/2 cup dijon mustard

1/2 cup bacon bits (more if desired)

1 cup shredded mozzarella cheese 

lemon pepper to taste

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	Place the chicken breasts in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
3.	Bake chicken 25 minutes in the preheated oven. Top each breast with bacon bits and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly. *The original recipe said to use chicken breast halves. I used regular breasts and they turned out great. They were cooked through in the amount of time listed above and were unbelievably juicy*

{eMeals} Crispy Oven-Baked Chicken & Tarragon Potato Salad

When I first signed up for eMeals clean eating recipes, I didn't think I would actually find any I would want to make. I thought that a lot of my favorites would go out the window and I'd be stuck making things that may be "clean" but not tasty. I was completely wrong and this recipe is one that proves it. Last weekend I wanted a summer meal for our Saturday dinner. Cold potato salad and crispy chicken sounded like the perfect summer meal. One that would be perfect for a BBQ or even a picnic. 

The chicken was so quick and easy to make. Besides boiling the potatoes, so was the potato salad. I honestly can't remember the last time I made potato salad. I forgot how easy it was and how much better it is then what you buy at the store. I added some small pieces of turkey bacon that was leftover from breakfast that morning, which hubs enjoyed.  Definitely a meal we'll make again and a potato salad I'll bring to our next BBQ.  Enjoy!

Crispy Oven- Baked Chicken 

Ingredients: 
3 boneless, skinless chicken breasts, cut in half 1⁄2 teaspoon salt, 1⁄2 teaspoon freshly ground pepper
1 (8-oz) container reduced-fat sour cream
2 tablespoons reduced-fat 2% milk (we used almond milk)
2 green onions, chopped
1 teaspoon paprika
2 cups whole wheat panko breadcrumbs
3 tablespoons olive oil

Directions:
Preheat oven to 375°F; sprinkle chicken evenly with salt and pepper. Whisk together sour cream, milk, green onions and paprika in a shallow dish; place panko in a separate shallow dish. Dredge chicken in sour cream mixture then in panko, pressing gently to adhere. Heat oil in a large nonstick skillet over medium-high heat; cook chicken, in batches, 2 minutes per side or until browned. Transfer chicken to a lightly greased rimmed baking sheet. Bake 10-15 minutes or until done. 

Tarragon Potato Salad 

Ingredients:

3 lb new potatoes
2 shallots, thinly sliced
3 tablespoons white wine vinegar
2 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1⁄2 teaspoon salt, 1⁄2 teaspoon freshly ground pepper
1⁄4 cup olive oil

2 tablespoons chopped fresh tarragon

Directions: 
Bring potatoes and salted water to cover to a boil in a large Dutch oven; cook 10 minutes or until tender. Drain; let cool, and cut into quarters. Whisk together vinegar, mayonnaise, mustard, salt and pepper; gradually whisk in oil. Pour dressing over potatoes; add tarragon, and toss until well coated. 

** eMeals is a subscription service that sends weekly meal plans to your inbox based on information you provide. We've been very happy with the recipes so far! 

Sign up in just 4 simple steps:

1. Pick your meal plan (I have the clean eating plan)

2. Recipes for the WEEK along with sides will be emailed to you.  

3. They even give you a grocery list to take shopping.  

4. Enjoy an easy dinner that your husband will think took hours to make!