Chicken Bites

chicken bites

Chicken Bites is a fun dish to make, and one that children and adults will be sure to like. You can make this recipe ahead and then refrigerate the dish. The next day you can put it in the oven and just heat it through slowly.

I did this the other weekend – made the mess and cleaned it all up on Saturday. On Sunday morning, all I had to do was pop it into the oven, and put it on Time Bake for an hour at 250. By the time we got home from church, the aroma of chicken filled the kitchen and the dish was hot and ready to serve.

If you do this, I recommend that you bake it until it’s just barely done. You can finish baking as it heats. Likewise, you could freeze this dish as well and then pull it out of the freezer one morning when you’re going to be having a busy day.

chicken bites

To make the crumbs, put the ingredients into a blender.  It guarantees an even crumb mixture and helps get the clumps out of the Ritz crackers. Use a fork or tongs for dipping the chicken into the butter and crumbs.

Bake the dish uncovered – but if you’re heating it up the next day, be sure to cover the chicken so it won’t dry out. You can always take the cover off for the last few minutes if you want.

Go for it. Get your kids to roll up their sleeves and help dip and bread the chicken!

chicken bites

ready to bake

Chicken Bites
Author: 
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Chicken breasts cut into bite-sized pieces, dipped in butter and breaded with a Ritz cracker-Parmesan cheese seasoning mix. Baked for half an hour, and it's ready to serve.
Ingredients
  • 4 chicken breasts
  • ½ cup Parmesan cheese
  • 1 up crushed Ritz crackers
  • ½ tsp. seasoned salt
  • 1 tsp. basil leaves
  • ¼ tsp. pepper
  • 1 tsp. garlic powder (optional)
  • ½ cup melted butter
Instructions
  1. Cut chicken breasts into bite-sized pieces
  2. Melt butter and put into a container for dipping
  3. Mix all other ingredients well - a blender is my choice
  4. Place aluminum foil over baking sheet
  5. Heat oven to 400
  6. Dip chicken in melted butter, then in crumbs
  7. Put onto baking sheet
  8. Bake uncovered for 20-25 minutes

 

chicken bites

Spinach Salad with Homemade Dressing

spinach salad

I fixed salad with strawberries for the first time last summer. This spring I was helping a niece and she served this salad with a homemade dressing. Of course I had to get the recipe, which came from my sister Alice.

While this dressing does has sugar in it, you will only need a tablespoon or two for a large bowl, so you’re not consuming an excessive amount of sugar. What I like about this salad is that it has plenty of iron, protein, and vitamins and minerals in it.

The spinach helps give you roughage; the hard boiled eggs provide protein, and the strawberries add vitamins to your diet. It’s colorful and tasty as well. The strawberries give it a definite twist – and it’s a good twist!

spinach salad

Put spinach and sliced hard-boiled eggs into a bowl, then add sliced strawberries. Drizzle the dressing on top; remember that as it sits, the dressing will soak down through all the layers of salad. In this case, less is more!

Spinach Salad with Homemade Dressing
Author: 
Recipe type: Dressing
Cuisine: American
Prep time: 
Total time: 
Serves: 2 cups
 
A sweet-sour dressing that spruces up any salad. Easy to mix, easy to store, easy to serve.
Ingredients
  • 2 cups sugar
  • ⅔ cup vinegar
  • ½ cup mayo or salad dressing
  • ¼ cup mustard
  • 1½ cups vegetable oil (canola or olive)
Instructions
  1. Put all ingredients into a blender and blend completely.
  2. Store in a covered container
  3. Keep refrigerated

Sauteed Snow Peas and Cabbage

snow peas and cabbage

We picked up snow peas at the local Farmer’s Market, and by lunch time, half of them had been devoured raw. My plan to stir fry these beauties went out the window until I decided to slice up some cabbage and onions and add them to the mix.

You can do this in a wok or a skillet. All you need is some olive oil and sea salt and the vegetables. Slice your cabbage into thin strips, your onions into thin slices, and put the snow peas on whole. To make this dish, I put olive oil on my cook-n-dine and then put all the vegetables on together. Children who turn up their noses at cabbage and snow peas will like this dish. Ask me how I know!

I’m certain other combinations of vegetables would work as well. Perhaps you could add thinly sliced carrots. What I liked about this dish is that I used produce fresh from the garden, giving me a dish with a fresh-from-summer flavor.

snow peas and cabbage

 

Sauteed Snow Peas and Cabbage
Author: 
Recipe type: Vegetables
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
An easy combination that brings healthy eating, color, and texture to your table.
Ingredients
  • ¼ head of cabbage
  • 1 medium onion
  • 1 cup snow peas, fresh
  • 1 Tbsp. olive oil
  • Sea salt and pepper as desired
Instructions
  1. Wash and slice cabbage and onion thinly
  2. Wash snow peas
  3. Heat wok or skillet until hot, then add olive oil
  4. Add all vegetables at once, stirring as needed
  5. Season with sea salt and pepper as desired

snow peas and cabbage

Homemade Baked Custard

custard

My mother fixed this dish for me when I had impacted wisdom teeth removed. My cheeks were so swollen that it was impossible to chew anything. Sipping Jello or other beverages got old after a while. So she made this custard. It slid right down and provided protein and nourishment.

It’s a simple recipe and can be ready in less than an hour.

You’ll need milk, eggs, salt, vanilla flavoring, nutmeg and sugar. If you’re not a fan of nutmeg, then don’t use it. Do remember that less is more. A little brown sugar sprinkled on the top helps add appeal as well as taste to this custard. The recipe came from my mother’s sister, my aunt Della. Who knows where Aunt Della got the recipe, but I suppose she copied it from her mother when she got married at the age of eighteen in 1931.

custard

a sprinkle of nutmeg on the top

The next time you’re trying to decide what to fix a for a child who is recovering from being sick and still doesn’t want to eat, pull out this recipe. Use it for an elderly parent who just pushes food around on his plate. Fix it for yourself when you want a quick and easy pick-me-up snack or dessert.

Homemade Baked Custard
Author: 
Recipe type: Miscellaneous
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Rich in protein, this custard is an easy fix for someone who needs nourishment but finds it hard to chew. It can be served as a dessert or as a snack.
Ingredients
  • 2 cups sweet milk
  • 5 eggs
  • ½ cup+ sugar (the actual recipe calls for 1¼ cups sugar but you can add brown sugar on top)
  • 1 tsp. vanilla
  • ½ tsp. salt
  • brown sugar to garnish
  • nutmeg for garnish
Instructions
  1. Mix ingredients together
  2. Place into a glass baking dish
  3. Bake at 325 for 40 minutes or until set
  4. Garnish with nutmeg and brown sugar as desired

baked custard