Quick and Easy Chicken Fingers
Talk about quick and easy fast food! Give the kids some homemade chicken fingers for dinner. They'll love our quick and easy chicken fingers, ready for a dinner full of dipping.
Make your own shake-n-bake breading for the chicken fingers, and take your pick of six different dipping sauces, like sweet and sour apricot or buffalo.
These pan-fried skinless, boneless chicken breast halves combine a kids' recipe and grown-up recipe in one. For the kids, cut the chicken pieces into strips and for the adults, keep the breast halves whole.
Coconut-coated chicken strips served with rice and a chutney sauce give a new theme to kid-friendly chicken nuggets.
Three tasty dipping sauces in the recipe make these breaded chicken sticks a party hit with kids.
A ricotta and Parmesan cheese spread replaces the usual tomato-based sauce in this innovative recipe. Ready in less than 30 minutes, chicken, vegetables, and herbs round out the toppings.
Yes, a gluten-free Italian dinner is possible! This basil-loaded chicken recipe won't have anyone dreaming about pasta or pizza.
Sometimes the most comforting, satisfying meals happen to be the simplest to put together. Spaghetti and meatballs is a classic favorite for both children and grownups, and you don't even need a traditional Italian mamma to show you how to cook spaghetti. Certain variations of spaghetti and meatballs can be tricky, but if you stick to the basics--including prepared sauce and store-bought meatballs, this dish becomes practically foolproof.
Cornflakes add crunch to these chicken fingers without having to fry them. Just bake and serve for dinner.
Coated in sour cream and herbed stuffing mix, these crunchy chicken bites have lots of flavor and are easy to eat.
Soup for supper can be a weekday lifesaver. It's hot and delicious, not to mention quick. But the convenience of canned soup comes with a price in the form of added sodium that makes for a not-so-balanced meal. When you know how to make chicken soup at home, it's easier to control how much sodium goes into your supper. Plus fresh vegetables make for a more flavorful combination than you'll get from a can.
Some recipes for how to cook chicken breast in the oven make a very simple procedure sound complicated and time consuming. Oven baked chicken breast is quick and delicious; you just need to be careful that you don't overcook it (making it tough and dry) or undercook it (risking food illness).
As a country, we eat a lot of chicken, so most home cooks are always on the lookout for new ways to prepare it -- that's why you should learn how to make curried chicken. In this recipe, spices, dried fruit, vegetables, and garlic come together for a sweet and savory casserole that's nothing short of fantastic.
Old-time Southern grandmas sure knew how to make cornbread dressing -- a rich and tasty side dish, with a delightfully light and fluffy texture. The perfect accompaniment to roast chicken and turkey, once upon a time cornbread dressing was as crucial to the Thanksgiving feast as the turkey. Today it isn't reserved only for holidays -- it's the perfect casserole for company dinners, special roasts or buffets.
Learning how to grill a chicken breast is a right of passage for every home cook. Chicken breasts are one of the most popular cuts of meat, and rightly so--they're high in protein, low in fat and quick to cook.
Although one-pot meals have been around for decades, learning how to make broccoli casserole will provide you with one of the most familiar American versions to date.
Enchiladas have been around in one form or another since the pre-Columbian times. In fact, it seems that people were figuring out how to make enchiladas almost as long as there have been tortillas. The ancient Aztecs made enchilada dishes consisting of a fried tortilla topped with salsa and cheese, covered by another tortilla and topped off with a fried egg. Though these dishes existed for centuries, the term "enchilada" (which literally means "chili filled") wasn't coined until the 19th century, and the original dish has been all but completely transformed since its early days.
In the 1950s, almost everyone's mother or grandmother knew how to make dumplings. Their popularity may have had to do with the way the feathery light, steamed or boiled dough balls helped to extend soups and stews. You could feed more people if you added dumplings to your stew, so they were common on American tables. Stretching your food dollars is still a good idea, but nowadays, dumplings are more likely to be enjoyed as the homey comfort food of a simpler time.