Easy Boneless "Buffalo Wings"

boneless skinless chicken cut into chunks

cornstarch

salt

pepper

onion powder

garlic powder

oil for frying

container with lid big enough for shaking

Preheat oil to 400. I use a deep fryer.

Coat chicken with cornstarch and seasonings by placing all items (chicken first) into the container, then closing the lid and shaking it all around.

Fry chicken a few pieces at a time until about 170* internally - time will vary depending on size but my pieces were about the size of a McDonald's chicken nugget and took 5-7 minutes per batch of 6-10 pieces.

Drain on paper towel.

Coating:

I used three different coatings. The first was straight buffalo sauce, the second was half buffalo sauce and half ranch, and the third was BBQ sauce. Put cooked chicken in a clean container with lid and pour sauce on top; close & shake. They were also good without a coating.

Taco meat burrito thingys (an alternative to regular tacos)

2 cups taco meat (I keep it in the freezer in 2-cup packages)
2 carrots
1 onion (or half a large one)
2 large whole-wheat soft tortillas
cheese

Grab some taco meat that's been in the freezer for a while and you don't know what to do with it. Or just make some with ground beef and taco seasoning. If you're making it fresh, drain it well after it's brown. Use a food processor to finely chop the onion and carrots together, and then put them in the skillet with your taco meat (you don't have to defrost your meat first if it's frozen -- just stick it in there). Cook over medium heat until the onions are getting tender and a little browned. Spoon the mixture onto the tortilla shells, half in each one. Put it right in the middle, in kind of a strip down the middle. Put your cheese on top of the meat, however much and whatever kind you like. I used white American because it was what we had, but I think cheddar or a spicy cheese would be better. Fold the sides of the tortilla over everything, so it's like a flat burrito. Stick it on your George Foreman grill and grill it until it's brown and the cheese is melted, just a minute or two. If you don't have a George Foreman grill -- um, you need to get one. But you could probably brown it in the skillet if you wanted, if you've drained out the oil.

I don't like tacos because I hate lettuce and the stuff that's usually in tacos, so this is a good alternative. You don't *need* the carrots, I suppose, but they do enhance the flavor a bit, and it's added nutrition. I add chopped carrots to whatever I can add them to, because it's good for you and you don't notice the flavor that much. You could probably also do the same thing with chopped celery, maybe even some chopped baby spinach leaves. Whatever. This is great because it's a quick lunch packed with protein and flavor, and you can customize it for your tastes. Although I don't think I'd put lettuce in it. It would get wilty on the grill.

Chicken Enchilada Casserole

This was an impromptu meal put together upon realizing that I didn't have enough tortillas to make enchiladas - AFTER I had already mixed up the filling. It came out super yummy, so I'm going to share. :-)

Ingredients:

1 Tbsp butter/margarine

1 box Rice-a-Roni Mexican or Spanish rice

1 can (14 oz, I think) of refried beans

1 small can (10 oz, I think) of Old El Paso green chili enchilada sauce

1 pkg (8 oz) cream cheese

1 can (4-7oz) chopped green chilies

1 to 1.5 lbs of chicken, cut into bite size pieces

tortillas

tortilla chips

shredded cheese

1. Preheat oven to 350*

2. Prepare Rice-a-Roni according to package directions.

3. While the rice is simmering, cook the chicken in a skillet. Once it's done cooking, add the cream cheese and green chilies and stir and cook until all is combined and warm.

4. Spray the bottom of a casserole dish with cooking spray. Spoon a very thin layer of enchilada sauce in the dish. Place a layer of tortillas in the bottom. The number of tortillas will depend on the size of the dish and the tortillas; my dish was about 8x12 and my tortillas were fajita-size - I used two.

5. Spoon all of chicken mixture into casserole dish. Pour the remaining enchilada sauce evenly over chicken. Sprinkle with shredded cheese. Add another layer of tortillas.

6. Spread refried beans into casserole dish. I found this to be easier if I picked up each tortilla and spread it on the tortilla, then used a spoon to fill in any gaps where the tortillas didn't cover.

7. Spread rice on top of beans.

8. Crush enough tortilla chips to cover top of casserole, then spread on top. Sprinkle shredded cheese on top of chips. Bake for about 15 minutes.

*I actually used leftover rice and beans, so if you find a full box of rice or a full can of beans is too much for you, use half instead and save the rest for another meal.

Applesauce-Oatmeal Cookies

From my Better Homes & Gardens cookbook...these are delicious!

1/3 c butter or margarine, softened

2/3 c packed brown sugar

1/2 tsp ground cinnamon

1/4 tsp baking soda

1 egg

1/2 c unsweetened applesauce

1 1/4 c all-purpose flour*

1 1/4 c rolled oats

1. In medium mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cinnamon, and baking soda. Beat till combined, scraping sides of bowl Beat in egg and applesauce till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and the rolled oats. (Blogger note: I had NO problems mixing in my flour with the mixer.)

2. Drop dough by rounded teaspoons 2" apart on an ungreased cookie sheet. Bake in a 375* oven for 8-10 minues or till ightly browned. Transfer cookies to a wire rack and let cool. Makes about 30 cookies. (Blogger note: I got about 40 cookies!)

*I used bread flour because I am just about out of all-purpose.

Baked Fruit French Toast

Baked Fruit French Toast

1 can of apple pie filling

1 loaf of Italian or French bread, cut into 1" slices

1 tsp cinnamon 6 eggs

1 cup brown sugar 1 ½ cups milk

¾ cup raisins (optional) 1 tsp vanilla

Butter a 13x9x2” baking dish

Spread can of apple pie filling on the bottom of baking dish

Sprinkle on cinnamon, brown sugar, and raisins.

Lay slices of bread in baking dish

Mix together eggs, milk and vanilla and pour over bread

Refrigerate overnight

Bake at 375° for about 40 minutes

Baked French Toast

Baked French Toast

1 loaf white bread, cubed ½ cup maple syrup

1 8oz cream cheese, cubed 1 cup milk

8-12 eggs

Line bottom of 9x13 inch pan with half the bread cubes.

Layer cream cheese cubes on top of bread, then add the rest of the bread.

Beat together eggs, maple syrup and milk in large bowl. Pour over bread.

Cover and refrigerate overnight.

Next morning, bake in a preheated 350° oven until light golden brown (45 minutes)

Cut into squares and drizzle maple syrup over all.

Yield: 8 servings