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Ultimate Chicken Fingers   Ingredients: 3/4 cup Bisquick® Gluten Free mix 1/2 cup grated Parmesan cheese 1 teaspoon paprika 1/2 teaspoon salt 1/2 tsp garlic powder 3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips (or 8 tenders) 2 eggs, slightly beaten Cooking spray Directions: 1. Heat oven to 450°F. Line cookie sheet with foil or parchment paper; spray with cooking spray. 2. Stir Bisquick mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat with other pieces, dipping in eggs and Bisquick mixture two times each. Place chicken on cookie sheet. Spray chicken with cooking spray. 3. Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.

This recipe will kick your taste buds into high gear! The blackened seasoning will have your mouth buzzing with flavor and heat, but don’t worry, the addition of the Avocado Cream Sauce acts as a cooling agent for all that fire! Try serving on a bed of protein-packed quinoa (shown, but not included in nutrition calculations) for a balanced dinner your whole family will love! Your family will thank you for mixing up the traditional chicken dinners and adding some great flavor to their nightly meals.   Blackened Chicken with Avocado Cream Sauce   Yield: 4 servings Serving size: 4 oz chicken breast and 2 Tbsp Avocado Cream Sauce Ingredients:     Blackened Chicken:     4 — 4 oz boneless, skinless chicken breasts     1 Tbsp blackened seasoning     2 Tbsp green onions, finely sliced     Avocado Cream Sauce:     ⅓ cup plain, non-fat Greek yogurt     ½ avocado, chopped   ...

Chicken Cordon Bleu happens to be one of my hubby’s most favorite dishes ever, so he was ecstatic to have this on his plate later that night. It’s not nearly as rich as you might think, with the sauce and cheese and all. It’s really filling though, and warm and gooey and just perfect for these very cool Fall nights. Pair it with a simple veggie and you’re well on your way to a perfect, easy meal. Chicken Cordon Bleu Casserole For the casserole:     1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)     1/2 pound very thinly sliced deli-style honey ham, rough chopped     1/4  pound thin sliced baby Swiss cheese For the sauce:     4 tablespoons butter     4 tablespoons flour     3 1/4 cups milk     2 tablespoons fresh squeezed lemon juice     1 tablespoon dijon mustard     1/2 teaspoon...

This low-cal chicken and artichoke dish also boasts easy cleanup—a win-win-win! Foil-Pack Chicken & Artichoke Dinner Ingredients: 3 cups  instant white rice, uncooked 3 cups  warm water 6 small  boneless skinless chicken breasts (1-1/2 lb.), 1/2 inch thick 1 can  (13-3/4 oz.) artichoke hearts, drained, quartered 2 large  tomatoes, chopped 1/2 cup  KRAFT Zesty Italian Dressing 1/4 cup  pesto Directions: HEAT oven to 400°F. MIX rice and water; spoon onto centers of 6 large sheets heavy-duty foil. Top with chicken, artichokes and tomatoes; drizzle with combined dressing and pesto. BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan. BAKE 30 to 35 min. or until chicken is done (165°F). Remove packets from oven; let stand 5 min. Cut slits in foil to release steam before opening. Tips: Cooking Know-How If the chicken breasts in your market are larger than 4 oz., they ...

Zucchini crust works just like the cauliflower crust, only you pre-shred the zucchini raw, and drain out its excess liquid, whereas you mash the cauliflower after cooking it. If you have a food processor with a top shredding blade, assembling this crust is fast and easy. The whole pizza-making process is actually pretty quick. The result is a thinner crust than the cauliflower, with a nice chewiness. A wetter topping such as tomato sauce can make it a bit soggy, but tastes so good that I don’t mind. Pesto works really well too. I used some of the nettle pesto from my freezer on one pizza. Delicious. The pizza above has tomato sauce, fresh mozzarella, extra parmesan, fresh yellow tomatoes added at the end, and a sauté of garlic, onion, Italian parsley, and king oyster mushrooms. Any mushrooms will do. About the crust proportions: You can really vary them, as long as there is enough egg to bind the other ingredients together, enough cheese to brown, and enough zucchini (with water squeez...

Made it yesterday and really had to improvise. We live quite far from a grocery store and it wasn’t until I’d already put the roast in the crockpot that I realized we had run out of two KEY ingredients: balsamic vinegar and corn starch (gasp!). But I was committed to trying with what we had on hand. I used red wine vinegar and flour instead, and added about 1/2 cup additional brown sugar to thicken the glaze. To make matters more challenging, our boiler went kaput … I was tempted to take a blow torch to the roast, but figured it wasn’t worth risking setting my house on fire! Although we didn’t get the crusty glaze I was hoping for, it turned out absolutely delicious. My family devoured the meal. The sage and the sweetness of the brown sugar balanced each other beautifully. I look forward to making it again as per instructed, but want to assure others out there that this one is a real winner … improvised ingredients, broken kitchen appliances and all! Recipe > Crockpot Brown Sugar Ba...

If you are searching for a delicious and hearty meatless entree to serve that is quick and easy, you will love this Vegetarian Lasagna recipe. Layered with creamy Cheese, Spinach, and pasta it is divine. It is a meal that even the children will love. They will never even notice the nutrient rich spinach nestled in the pasta and layers of cheese. It is so easy to assemble you can put it together, chill and bake later if desired. The best part of this easy recipe is that it takes no more time to prepare two of these delicious Lasagna dishes as it does one. So, why not assemble two, bake one, and freeze the other for another day. The quality of the dish will not diminish by freezing and you will have a quick entree for a busy day later. Recipe > Creamy Perfection Vegetarian Lasagna with Ricotta Cheese - Amazing Italian Recipes

In the kitchen my husband and I are always trying to come up with new recipes.  Sometimes we try something completely new and other times we modify an existing recipe to see if we can add some new flare and pizzazz.  Last night was one of those nights where we took an existing recipe that we’ve successfully cooked before and changed it up a bit.  I call this recipe Oven roasted smoked sausage and potatoes.  I used fingerling potatoes and Hillshire Farm smoked sausage among couple of other things... Recipe >> Oven Roasted Smoked Sausage and Potatoes @ Recipes From The Big Blue Binder

Healthier and tastier way to serve fish. I have used flounder, catfish, grouper, perch and tilapia with great results.If your fish is not getting crispy try broiling it for a minute or so to get it crispy. Oh and parmesan from a can is ok but treat yourself and use freshly grated. You will be oh so happy you did. Baked Parmesan Fish Servings 4 Ingredients: 16 ounces fish fillets 1 egg 2 tablespoons milk Breading: 1⁄3 cup parmesan cheese, grated 2 tablespoons flour 1⁄2 teaspoon paprika 1⁄4 teaspoon salt 1⁄8 teaspoon pepper Directions:     Beat egg and milk in a shallow bowl and set aside. In a zipper bag combine breading ingredients.     One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag.     Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork.     Can be served with lemon wedges if desired.