Shake N Bake Buffalo Chicken w/ Oven Fried Sweet Potato Ravioli

Jeremy has a slight obsession with 2 things - buffalo chicken and sweet potatoes....so this meal was made specifically for him (and the oven fried ravioli was his suggestion - b/c we couldn't really figure out what to eat the sweet potato ravioli with other than butter?!) So, I am NOT a deep fryer or a pan fryer....I don't enjoy it and I feel like it's hit or miss when you are frying foods - so I don't do it. That's where the oven fried comes in and the use of shake n bake - chicken comes out crispy and PERFECTLY cooked EVERY TIME!

Ingredients:

• 1 lb boneless, skinless chicken tenderloins
• 1 package crispy buffalo shake n bake bread crumbs
• Hot sauce
• 1 package Monterey Sweet Potato Ravioli
• 1 cup bread crumbs
• 1 tsp. oregano
• 1 tsp. basil
• 2 tbsp. parmesan cheese
• 1 egg white
• 1 tbsp water
• oil (might be easier to use Pam or spray cooking oil - I just don't use spray oil)
• Veggies - for a side dish

Steps:

• Combine bread crumbs, oregano, basil and parm cheese in a bowl

• Mix egg white and water in another bowl.
• Dredge ravioli 1 or 2 at a time in the egg/water and then place in the bread crumbs and cover well with crumbs - set aside 

• Preheat oven to 400 
• Spray or pour a small amount of oil on the top and bottom of the ravioli in order to get the "fried" effect in the oven

• Shake n Bake states to soak your chicken with water before dredging in the mix in order to make sure it sticks, I poured some hot sauce on mine to "wet" the chicken before placing them in the bag and shaking - it definitely helped with the buffalo taste (especially if you like them a little hotter) and kept the chicken moist, rather than drying out.

• Place chicken on a baking sheet.
• Place chicken in the oven and set for 20 minutes

• Once there are 12-14 minutes left on the timer, place the ravioli in the oven and cook both until the timer goes off.

• I didn't have any ranch dressing, they were still really good without, but if you like to have something to dip your chicken in....you could always use ranch or bleu cheese.
• Serve alongside some veggies or the side of your choose!

• Enjoy!!!

Chicken Stir-Fry w/ Rice Noodles

I have been slacking.....I made this last week.
I adapted this recipe from a Paula Deen Recipe.

Ingredients:

• 2 Tbsp vegetable oil
• 1.5 lbs boneless skinless chicken tenderloins
• 1 bunch fresh broccoli cut into florets
• 1 cup shredded carrots
• 1 red bell pepper chopped
• 1 cup onion, diced
• 1 8oz can sliced water chestnuts (drained)---I forgot to buy these, I was very disappointed.
• 1 cup chicken broth (I used more b/c I boiled my chicken before hand and shredded it)
• 1/4 cup hoison sauce (found in asian foods section at grocery store)
• 1 tbsp. soy sauce
• 1 tsp. powdered ginger
• 2 tbsp. cornstarch
• 1 package rice noodles cooked (or rice...whichever you prefer)
• 1 package frozen egg rolls (yeah...I slacked on that one...whatever)

Directions:

• In a small bowl combine chicken broth, hoison sauce, soy sauce, ginger, and cornstarch. Set aside.
• Heat 2 tbsp oil over med-high heat in wok or large skillet
•  Add chicken and cook for 4-5 mints or until lightly browned, I boiled my chicken in 1 cup of chicken broth/1 cup water for about 45 minutes, drained it and shredded it, so when I added it to the oil, I added it with my veggies....
• After chicken cooks for 4-5 minutes, add in broccoli, carrots, pepper, and onion, cooking for an additional 5 minutes 
• Stir in water chestnuts (if you remembered to buy them...unlike me)
• Add sauce mixture to wok/skillet and bring to boil.
• Reduce heat to med or med-low and let simmer for 4-5 minutes, stir occasionally, until the sauce thickens and coats the mixture.
• Serve over hot rice noodles or rice. (when I made my rice noodles, I mixed together another batch of the sauce I used for the stir fry to toss with the rice noodles.
• During cooking, I baked some frozen "Chung's" Chicken egg rolls. 

Enjoy. 

Simple Pot Roast

I made pot roast last night for Jeremy and myself, I found the recipe online, but changed it a bit, especially since I was only making it for 2 (I Still made way too much)

Ingredients:

• 2 lbs boneless chuck roast (original recipe called for 3-4 lb. make as needed)
• 3 medium russet potatoes chopped (cleaned and skinned--you can leaves skins on if you prefer)
• 3 medium carrots chopped
• 1 large onion chopped
• 1 -32oz box beef broth (reduced sodium--healthier)
• 1 tbsp honey
• 1/4 cup balsamic vinegar
• 1- 6oz can tomato paste
• 2 tsp. paprika
• 3 tsp. allspice
• 1 tbsp rosemary (recipe called for 2-3 springs fresh rosemary-- but Im not a huge fan of rosemary, so I just used about 1 tbsp. dried rosemary)
• salt and pepper for taste

Now, to put it all together:

• Chop up all your veggies

• pour the beef broth, tomato paste, honey, balsamic vinegar, paprika, allspice, salt and pepper in the crock pot, and stir until incorporated

• once all mixed, pour in half of the vegetables
• next place the meat and then top with the rest of the veggies
• make sure the meat is completely submerged in the broth
• top with rosemary

• Now, just cover the crock pot and set on low for 8 hours or high for 6 hours
• If you are home while it's cooking....give it a good stir every now and then....if not, it will be fine.
• Right before you serve, pull the meat out and slice it up
• It's ready to serve. (I placed the meat in the center of a platter, surrounded it with the veggies and then poured some of the broth over it)

I served mine with some bread, but you really don't need anything else!

ENJOY! We did....and Jeremy took it for lunch, reheats well--- the meat would be good for a sandwich!

Source: Crepes of Wrath