Cheesy Vegetable Chowder

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 stalk celery, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)

1 Tablespoon minced garlic

4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

PB Banana squares

Bake at 350 degrees for 20 minutes. Cut into squares and enjoy. Top with extra peanut butter if you like!

Peanut Butter Banana Oatmeal Squares
1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter
Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.
Add in the vanilla extract, milk and egg. Mix the ingredients together.
Then add in the mashed banana and peanut butter. Combine all of the ingredients.
Pour the mixture into a lightly greased 8 by 8 inch baking pan. Bake at 350 degrees for 20 minutes.
Cut into squares and enjoy!

bake coconut chicken fingers

Baked Coconut Chicken Fingers

Posted on February 2, 2012

Here’s one recipe that you will definitely want to feature at your Super Bowl party this Sunday. These crunchy coconut chicken fingers are oven baked, not fried! They have all the great taste of those greasy, deep-fried chicken fingers but these are so much healthier for you. My husband and I make the Baked Chicken Fingers at least once a month. During a busy weeknight I can always count on them being quick, healthy and delicious. I was getting ready to make another batch of those chicken fingers the other night when I had a craving something coconutty. I pulled out some shredded coconut and went to work. Crusted with a panko coconut mixture, oven baked and served with a homemade sweet dipping sauce, these were a huge hit in my house! Make these tonight, trust me, your family is going to love them!

One Year Ago: Homemade Oreo Cookies 

Baked Coconut Chicken Fingers

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For the Coconut Chicken Fingers:

• 1 cup shredded sweetened coconut
• 1 cup panko breadcrumbs
• 2 tablespoons canola oil
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 large egg whites
• 1/2 tablespoon water
• 1/2 tablespoon Dijon mustard
• 1 tablespoon orange marmalade
• 1 1/2 lb chicken tenderloins (or boneless, skinless breasts cut into 3/4-inch strips)

For the Dipping Sauce:

• 1/2 cup orange marmalade
• 2 teaspoons mustard
• 1 teaspoon horseradish
• dash salt
• drizzle of honey to taste

Directions:

1. Preheat oven to 475 F.  Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray; set aside.
2. In the bowl of a food processor fitted with the metal blade process coconut until finely chopped.
3. In a 12 inch skillet, combine the breadcrumbs, coconut and canola oil. Cook over medium-high heat, stirring constantly, until golden brown. Transfer to a wide, shallow dish and set aside to cool.
4. In a second shallow dish, combine flour, garlic powder, cayenne pepper, salt and black pepper.
5. In a third shallow dish, whisk together egg whites, water, Dijon mustard and marmalade until the egg whites are broken up and the mixture is foamy.
6. Season the chicken with salt and pepper. Dredge each piece of chicken in the flour mixture, shaking to remove excess, then dip in the egg whites coating both sides completely. Finally, place in the toasted breadcrumb/coconut mixture, turning to coat both sides. Transfer to the wire rack and repeat with all chicken tenderloins.
7. Spray the chicken lightly with cooking spray then bake for 10-12 minutes, or until a meat thermometer reads 165°.
8. Meanwhile, in a small bowl combine orange marmalade, mustard, horseradish, salt, and honey. Set aside. Serve as dipping sauce for the chicken fingers.