Kid Approved Meals

I've had a request for kid-friendly meals. Here's McKay's favorite recipe:

Chicken Nuggets (aka Shake 'n Bake)

1 c. bisquick
2 tsp. salt
1/4 tsp. pepper
2 tsp. paprika
1/4 tsp. garlic salt (I sometimes sub the powder for salt)
1/4 tsp. celery salt

Preheat electric skillet to about 350. Dump all ingredients in a gallon size ziploc bag and set aside. Cube your favorite (boneless, skinless) chicken pieces. Toss them in the bag and shake to coat. Spray skillet with non-stick spray. Throw the chicken in and cover. Cook for about 7 minutes (or so) and turn over when the pieces start to brown. Cook about 7 minutes more and they should be done. Serve with ranch, bbq sauce or other favorite dipping sauce. They're great on their own, too!

I don't leave these babies unattended. I also go more by how the chicken is looking rather than times. So, just plan on sticking around.

Sweet and Sour Chicken

I found this recipe at Dinner's Ready, a handy resource for when I don't know what to cook or am looking for something new. I had everything on hand (and it's all pantry/freezer standard supplies) which is shocking-for me anyway. This chicken was not only easy, but DELICIOUS!! 5 out of 5 taste testers approved and most of us were drooling over it. :) It seriously tastes like we ordered out. Next time I'll be more prepared and have some egg rolls and fortune cookies on hand.

Sweet and Sour Chicken

2-3 chicken breasts
1/2 c. flour
1/4 c. cornstarch
salt and pepper
3/4 c. sugar
1/3 c. chicken broth
1/3 c. ketchup
1 1/4 TBSP soy sauce

Preheat oven to 350. Cut chicken into strips (I like mine cubed). Mix cornstarch, flour, salt, and pepper. Shake chicken and coat evenly. Fry in cooking oil over med-high until just starting to brown (don't overcook). Combine remaining ingredients to make a sauce. Pour over chicken, then cover and cook for 45 minutes. Serve over cooked rice.

I happened to have some frozen red and green peppers and a can of pineapple on hand. I threw those in as well before baking so that I would have a one-dish type meal. Kids didn't eat the vegetables, but Jeff and I thought they were great in there.

Crock Pot Chicken

This is my all-time favorite chicken and rice recipe. It's moist. It's loaded with flavor. Best of all, it has the added appeal of a fix-it and forget-it meal! Now, one thing about my cooking, if I don't have something on hand I try to substitute with something I do have, thus saving me time, energy and sanity of last minute trips to the store. This recipe is a classic example of me changing the recipe (I know you are laughing to yourself, Jeff). It calls for cream cheese but I sometimes substitute sour cream. I also sometimes substitute the Italian dressing powder for ranch, and cream of mushroom for cream of chicken. Anyway you do this dish, it turns out delicious. Add some fresh, hot rolls and a side of steamed veggies with a little butter and fresh lemon squeezed on top and you have a meal fit for a king!

CROCK POT CHICKEN

2 T. margarine
6 chicken breasts
1/2 c. water
1 pkg. Italian dressing (powder)
1 can cream of mushroom
8 oz cream cheese

Melt butter. Add chicken and pour water on top. Cook 6 hours. Take chicken out. Place in soup, dressing mix, and cream cheese.* Mix until melted. Cut up chicken and add back into pot. Heat 30 minutes and serve over rice.

*It is important that you wait until the last 30 minutes to add the cream cheese (or sour cream if you opt for that). If you try and cook it all together, it will start to curdle and have a funny consistency.