Daily Archives: September 18, 2012

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Doritos-crusted chicken tenders

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My brother had crusted some fresh mahi mahi with Doritos once, and it was amazing. I had about 2 cups of Doritos left in a bag, mostly little pieces, just enough to irritate you. So I decided to make some Doritos chicken.

Ingredients:
2 boneless, skinless chicken breasts, cut into tenders

1 egg, beaten
2 cups crushed Doritos
Step 1: Smash up the Doritos. Beat the egg. Slice the chicken. These steps should take ~5minutes.

Step 2: Coat the chicken in the egg. Roll it in the Doritos until coated. Place on a sprayed cookie sheet.

Step 3: Bake at 350 for at least 45 minutes up to 1 hour, until the chicken is not at all pink.

Enjoy! I had this with my Butternut squash mac-n-cheese, and it was great!

Healthy, Side dishes, Vegan, Vegetarian

Easy side dish: Oven-Roasted Vegetables

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This is seriously one of the best side dishes ever! You can use literally any vegetable you have on hand, it takes only a few minutes, and it is super healthy AND tasty. I could eat oven-roasted veggies with every meal and not get tired of it.
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Ingredients:
1 baking potato, diced
1/2 onion, cut into strips
1/2 red bell pepper, diced
1 large carrot, diced
1/2 zucchini, diced
1/2 yellow squash, diced
3 tbsp olive oil
Nature’s Seasoning
Garlic salt
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Step 1: Dice up your veggies. This is the only work you have to do.
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Step 2: Coat your veggies in olive oil, put into an oven-safe pan.
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Step 3: Sprinkle with seasonings. Bake at 350 for ~20 minutes or until potatoes are fork-tender.
You could use any kind of potato here, add broccoli, cauliflower, turnips, parsnips, bok choi, kale, mushrooms, eggplant, the list goes on and on. Enjoy!

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Pasta, Vegetarian

Butternut squash mac-n-cheese (Bonus snack)

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So I came across a recipe for butternut squash macaroni and cheese, and since it is getting into the fall season (and sounded delicious) I decided to try it. I had most of the ingredients, I just needed to buy the squash and some cheese. Of course, I made it my own as I always do. You can find the full nutrition info here.
 
Ingredients:
1 small butternut squash, peeled, seeded and cut into cubes (Save the seeds for a bonus snack!)
1 1/2 cup skim milk
1 cup chicken stock
1 tbsp brown sugar
Sprinkle black pepper & salt
1/2 pound macaroni of choice (I used elbow)
2/3 pound fresh Cheddar
1/2 cup skim cottage cheese
1/4 cup Parmesan
1/2 cup breadcrumbs
 

Step 1: Get water for pasta boiling. Meanwhile, peel and dice squash. Put squash, stock and milk in a pan, simmer 10-15 minutes until squash is fork-tender. Boil the pasta ~ 8 minutes and drain.

 Step 2: Put squash into blender (or mash) to make it smooth. Add salt, pepper, sugar.

 Step 3: Put macaroni into a greased pan, pour squash over top. Add cheeses and mix well. Cover with foil & bake at 350 for 20 minutes.

Step 4: Uncover, sprinkle bread crumbs and parmesan on top. Bake uncovered for another 20-30 minutes, until golden and crispy on top.

 Step 5: Let cool, scoop out a helping and enjoy!


Bonus snack!
While peeling and dicing the squash, save the seeds. Rinse thoroughly to get rid of slimy part. Sprinkle sea salt over top. Toast the seeds in the oven at 350 for ~20 minutes, stirring at least once. The seeds are light and smoky, and taste like fall! I could eat bushels of these things!