Crispy Chicken Strips w/ Baked Shoestring Fries

Dinner Tonight: Crispy Chicken Strips w/ Baked Shoestring Fries




It was a toasted Healthy Life Whole Grain English Muffin (topped w/ I Can't Believe It's Not Butter) and a cup of Bigelow Decaf Green Tea for Breakfast, love those Muffins! After Breakfast I headed out to Meijer and then stopped by Kroger for a couple of items. Caught up on all cleaning and jobs around the house. Did a few things on the computer and then got the cart out for most of the afternoon enjoying the day! It was mostly clouded and a high of 81 degrees. Love getting out in the fresh air and sunshine! For Dinner tonight I Prepared Crispy Chicken Strips w/ Baked Shoestring Fries.
 



I used the PERDUE® Crispy Chicken Strips. To prepare it I preheated the oven to 425°F . Sprayed a small baking sheet with cooking spray. Placed frozen strips in single layer on baking sheet. Baked for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn the Strips halfway through heating time. They come out golden brown and delicious! Really enjoy these! Had a side of JB's Fat Boy Sticky Stuff BBQ Sauce for dipping.






Then for a side I baked some Alexia Organic Yukon Select Fries. I normally have Ore Ida Crinkle

Fries but I wanted to change it up a bit so I’m going with the Alexia Organic Yukon Select Fries again. The more I have these the more I’m liking them! Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 18 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fries! Plus they are only 120 calories and 15 net carbs. Had a side of Hunt's Ketchup for the fries. For dessert later a Weight Watcher's English Toffee Crunch Ice Bar.







PERDUE® Crispy Chicken Strips

Fully Cooked strips are marinated and breaded. Product is in a net weight (26 oz.) bags. Frozen.

* Fully Cooked
* Frozen
* Breaded
* Easy to Use

PRODUCT HANDLING
COOKING & PREP
Conventional/Toaster Oven (Preferred Methods) Preheat Oven to 425°F. Spray baking sheet with cooking spray. Place frozen strips in single layer on baking sheet. Bake on middle oven rack for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn patties halfway through heating time. Microwave Oven Place 4-6 frozen strips in single layer on a microwave safe plate lined with paper towel. Heat, uncovered, on high for 2 to 3 minutes, turning halfway through heating time. Let stand for 1 to 2 minutes before serving.

INGREDIENTS
BONELESS SKINLESS CHICKEN BREAST WITH RIB MEAT, WATER. CONTAINS 2% OR LESS OF SALT, NATURAL FLAVORS. BREADED WITH: WHEAT FLOUR, WATER, SALT, NATURAL FLAVORS. CONTAINS 2% OR LESS OF NATURAL EXTRACTIVES OF PAPRIKA, DEXTROSE, NATURAL PAPRIKA AND ANNATTO EXTRACTS.

https://www.perdue.com/products/perdue-crispy-chicken-strips-26-oz/80471/





Alexia Organic Yukon Select Fries

Lightly seasoned with sea salt, these Julienne Fries make your everyday French fry wonder where it went wrong.

Ingredients: Organic Potatoes, Organic Canola Oil and/or Organic Sunflower Oil and/or Organic

Safflower Oil, Sea Salt, Citric Acid.

Nutrition Facts
Serving Size 3 oz (84 g)
Per Serving % Daily Value*
Calories 120
Calories from Fat 36
Total Fat 4g 6%
Saturated Fat 0g 0%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 200mg 8%
Potassium 310mg 9%
Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 2g

https://www.alexiafoods.com/products/fries/yukon-gold-julienne-fries

Crispy Chicken Strips w/ Potatoes Au Gratin and Cut Italian Green Beans

Dinner Tonight: Crispy Chicken Strips w/ Potatoes Au Gratin and Cut Italian Green Beans





I started my day off by making a Breakfast sandwich using; Healthy Life Whole Grain English

Muffin, Egg Beater's Egg Whites, 2 slices of fried Boar's Head Black Forest Ham, and 1 slice of Sargento Ultra Thin Swiss Cheese. And a cup of Bigelow Decaf Green Tea, nice start to the day! Beautiful Spring day out there today! Started off cold, in the 30's, but it was sunny and warmed up to around 60 degrees. Got the leaf blower out and cleaned up around the house outside. After that got the cart out for a while, not long as the wind was bit cool still. Nice day out though. For dinner tonight it's Crispy Chicken Strips w/ Potatoes Au Gratin and Cut Italian Green Beans.








To prepare Chicken Strips I preheated the oven to 425°F . Sprayed a baking sheet with cooking spray.Placed frozen strips in single layer on the baking sheet. Baked for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn Strips halfway through heating time.They come out golden brown and delicious! I really enjoy these.








Then for my sides it was leftovers, from earlier in the week. I reheated the Idahoan Au Gratin Potatoes Homestyle Casserole. Idahoan Potato Products has many Potato products and all very easy to prepared and reheated and all are delicious Potato dishes. Then I also reheated some Allens Cut Italian Beans, again leftover from a previous dinner. I'll take Chicken, Potatoes, and Beans anytime for dinner! For dessert/snack later a 100 Calorie Bag of Jolly Time Pop Corn.
 








PERDUE® Crispy Chicken Strips

Fully Cooked strips are marinated and breaded. Product is in a net weight (26 oz.) bags. Frozen.

* Fully Cooked

* Frozen
* Breaded
* Easy to Use

PRODUCT HANDLING
COOKING & PREP
Conventional/Toaster Oven (Preferred Methods) Preheat Oven to 425°F. Spray baking sheet with cooking spray. Place frozen strips in single layer on baking sheet. Bake on middle oven rack for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F – 160°F. Turn patties halfway through heating time. Microwave Oven Place 4-6 frozen strips in single layer on a microwave safe plate lined with paper towel. Heat, uncovered, on high for 2 to 3 minutes, turning halfway through heating time. Let stand for 1 to 2 minutes before serving.

INGREDIENTS
BONELESS SKINLESS CHICKEN BREAST WITH RIB MEAT, WATER. CONTAINS 2% OR LESS OF SALT, NATURAL FLAVORS. BREADED WITH: WHEAT FLOUR, WATER, SALT, NATURAL FLAVORS. CONTAINS 2% OR LESS OF NATURAL EXTRACTIVES OF PAPRIKA, DEXTROSE, NATURAL PAPRIKA AND ANNATTO EXTRACTS.

https://www.perdue.com/products/perdue-crispy-chicken-strips-26-oz/80471/

Lightly Breaded Chicken Strips w/ Roma Beans and Baked Potato

Dinner Tonight: Lightly Breaded Chicken Strips w/ Roma Beans and Baked Potato



We have another extremely humid day out there again! I'll be glad when this weather breaks, don't

mind the heat but can't stand that humidity. For Breakfast this morning I had a Simple Truth Turkey Sausage Patty, Egg White, Cheddar Cheese, on English Muffin Breakfast Sandwich. I've really found a winner in these sandwiches, I bought a box of Simple Truth Breakfast Sandwich but with Canadian Bacon it instead of the Turkey Patty, 20 fewer calories also. I went to Kroger this morning for myself and Mom and back home. Cleaned up outside from last night's rain and wind. Finished up a load of laundry for Mom and then did a few things around the house. For dinner tonight I prepared Lightly Breaded Chicken Strips w/ Roma Beans and Baked Potato.



While at Kroger I picked up a package of PERDUE® SIMPLY SMART® Lightly Breaded Chicken

Strips. I love using these but always forget about them because they are in the Organic Section of Kroger and never think to look for them. They come fresh and lightly breaded and fully cooked. So to prepare them I preheated the oven on 425 degrees. Grabbed a cookie sheet and lined it in foil and sprayed a light coat of Pam Cooking Spray w/ Olive Oil on it. Lined the Chicken Tenders on it and baked for 8 minutes. Removed the sheet from the oven and flipped the Strips over and continued baking for another 8 minutes. Removed from the oven let stand for 3 minutes and served! Golden Brown, moist and tender, and just flat out delicious. Just love the seasoning and breading on these Chicken Strips makes a very good meal. Served with a side JB's Fat Boy Sticky Stuff BBQ Sauce.

For one side I had a small Russet Baked Potato, topped that with McCormick Grinder Sea Salt and Pepper Medley and I Can't Believe It's Not Butter. Then I also reheated some leftover Roma Green Beans, one of my new favorites! I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.








PERDUE® SIMPLY SMART® Lightly Breaded Chicken Strips (10 oz.), Fresh

Chicken breast strips that are lightly breaded and fully cooked. 10 oz. sealed tray; refrigerated.

http://www.perdue.com/products/details.asp?id=141&title=PERDUE%C2%AE-SIMPLY-SMART%C2%AE-Lightly-Breaded-Chicken-Strips-

Oven Roasted BBQ Chicken Thighs w/ Cut Green Beans and Mashed Potatoes

Dinner Tonight: Oven Roasted BBQ Chicken Thighs w/ Cut Green Beans and Mashed Potatoes




The sun is finally out and in the low 80's, much needed around here! Started off with Turkey Sausage Links, 1 Egg Sunnyside Up, Wheat Toast, and a cup of Bigelow Decaf Green Tea. Not a bad way to start the day! Got some house chores done around the house then spent most of the day outside in that beautiful Sunshine. Had the cart out most of the afternoon. For dinner tonight another new recipe, Oven Roasted BBQ Chicken Thighs. Dinner tonight is Oven Roasted BBQ Chicken Thighs w/ Cut Green Beans and Mashed Potatoes.





Tried a new recipe for Chicken Thighs tonight, Oven Roasted BBQ Chicken Thighs. The recipe is

Ingredients for a delicious BBQ Glaze

courtesy of Ree Drummond, so you know this is going to be good! The recipe has 6 Ingredients; 1 1/2 cups JB's Fat Boy Sticky Stuff BBQ Sauce, 1/4 cup Smuckers Sugarless Peach Preserves, 1 clove Garlic, Frank's Hot Sauce (Optional), 6 Chicken Thighs (Boneless Skinless), and Extra Virgin Olive Oil For Brushing. I'm only making 6 Chicken Thighs, the original recipe is for 12 Chicken Thighs. I also opted to use Smucker's  Sugarless Peach Preserves and to use the Boneless Skinless Chicken Thighs, they were out of stock on the Bone- In Thigh.




To prepare it was very easy; Combine BBQ sauce, peach preserves, garlic, and hot sauce in a

medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside. Drizzle olive oil on a rimmed baking sheet and place chicken in the pan. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.
Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving. Another delicious recipe from Ree Drummond. The Thighs came moist and tender with incredible flavor. Brushing on the BBQ Sauce several times provided the fantastic BBQ Glaze. This recipe for the Sauce would go perfect with any Chicken Dish. Thank you Ree!




For one side I heated up a small can of Del Monte Cut Green Beans. Then I microwaved some Betty Crocker Creamy Butter Mashed potatoes. It comes in a microwavable cup, just add water and microwave. Just cooking for myself tonight it's great having these small servings of sides to prepare, no leftovers or waste. For dessert later tonight I'll be having a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.




Recipe courtesy of Ree Drummond

Oven Roasted BBQ Chicken Thighs

Ingredients
3 cups Your Favorite BBQ Sauce
1/2 cup Peach Preserves
1 clove Garlic
 Hot Sauce, Optional
12 whole Chicken Thighs, Bone-in, Skin-on
 Olive Oil For Brushing

Preparation Instructions
Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.

PREHEAT OVEN TO 400 DEGREES.
Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.
Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.
Delicious!

http://thepioneerwoman.com/cooking/2014/06/oven-bbq-chicken/