For many households, there are some requirements when you make time to prepare a family meal. Each component must be something you can prepare quickly around extra-curricular activities and homework, and it must feature foods that even the pickiest of eaters will happily devour.
Chicken is a favorite for all ages, and this recipe gives crunchy chicken a sweet twist that’s sure to earn clean plates. Baked, not fried, these tenders are a healthier take on traditional dippers. The tangy barbecue sauce and sweet honey mixed right into the breading makes them tasty on their own, but even better dipped in a sweet honey barbecue sauce that complements those flavors.
Honey Barbecue Baked Chicken Tenders
Recipe courtesy of The National Honey Board
2/3cup whole-wheat flour
21/2 cups whole-wheat panko breadcrumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup barbecue sauce
1/3 cup milk
2 eggs, beaten
1/4 cup honey
2 pounds skinless, boneless chicken tenders
nonstick cooking spray
Honey Barbecue Dipping Sauce:
1/4 cup barbecue sauce
2 tablespoons honey
Heat oven to 400 degrees. Cover baking sheet with parchment paper.
In large bowl, mix flour and panko with salt and pepper. In another large bowl, whip together barbecue sauce, milk, eggs and honey. Dip tenders in wet mixture then generously roll chicken tenders in panko mix. Spray tenders with nonstick cooking spray.
To make Honey Barbecue Dipping Sauce: Combine barbecue sauce and honey, stirring together until fully mixed.
Place chicken strips on baking sheet. Bake 10 minutes. Flip tenders and bake until cooked through and outsides are crisp, about 10 minutes. Serve with Honey Barbecue Dipping Sauce.
Prep time: 30-45 minutes
1 box Uncle Ben’s Long Grain Wild Rice, Original Recipe
21/4 cups water
2 tablespoons unsalted butter, divided
2 cups chopped leeks (white parts only)
1/2 cup orange juice
1tablespoon lemon juice
1 tablespoon finely chopped fresh sage
1 large clove garlic, passed through press
salt, to taste
pepper, to taste
1/8 teaspoon ground cinnamon
In 2-quart saucepan, add rice and spice packet, water and 1/2 tablespoon butter. Bring to boil, cover and reduce heat to simmer. Cook 25 minutes.
In large skillet, melt remaining butter. Add leeks and cook over medium heat 15 minutes, stirring, until soft and golden. Add orange juice, lemon juice, sage and garlic. Cook over high heat 2 minutes, stirring constantly. Add cooked rice to skillet and stir 1 minute until rice is hot. Add salt and pepper, to taste, and cinnamon.
Frozen Lemonade Cupcakes
These no-bake frozen cupcakes are the perfect size for a light and refreshing after-school or evening dessert. Creamy and tart, they’re just the right blend of flavor for a treat the whole family can enjoy. Even better, the prep time is minimal so you can whip up a batch after bedtime and have them ready to enjoy the next day. Or ask your little ones for help with making the cakes for a fun activity together.
1 frozen pound cake (103/4 ounces), reduced-fat or fat-free
1can (14 ounces) Nestl ; La Lechera Fat Free Sweetened Condensed Milk or Nestl Carnation Sweetened Condensed Milk
1 container (6 ounces) frozen lemonade or limeade concentrate, partially thawed
1 tub (12 ounces) frozen light whipped topping, thawed
grated lemon peel (optional)
Prepare 18 muffin cups with 18 liners.Cut pound cake into 18 slices. Using 13/4-inch round cookie cutter or appropriate size to fit into paper liners, cut slices into rounds; discard cake scraps or save for another use. Place cake rounds into paper liners.
In large bowl, combine sweetened condensed milk and lemonade concentrate; stir well. Stir large spoonful of whipped topping into mixture. Fold in remaining whipped topping. Spoon evenly into liners.
Freeze 2 hours. Cover; freeze several hours, or overnight, before serving. Garnish with lemon peel, if desired.