Chicken Nuggets (Cent$ible cookbook)

During the past month I had to come up with something to do with some extra chicken I had thawed out. The kids were starting to get hungry and I had no idea what I was going to feed them, so I thought I would try these nuggets because I had everything on hand and wouldn't have to make a trip to the store for one more day! They are different then the store bought breaded kind, but my boys didn't seem to mind. Where they are baked not fried I am sure they are far better for you too.

2 lbs, Chicken, cut into bite-size pieces

1/2 cup low fat plain yogurt or milk (I used 1 % milk)

1 cup cornflake crumbs

2 Tablespoons flour

1/2 teaspoon parsley

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon salt (Not originally called for--I just thought they needed something!)

1 Tablespoon canola oil

Place chicken chunks into a large bowl with yogurt or milk. Make sure all pieces of chicken are coated with yogurt or milk. Combine cornflake crumbs, flour, parsley, paprika, onion powder, and garlic powder into a clean, resealable plastic bag and mix well. Drizzle in the oil and mix.

Add the chicken chunks to the crumb mixture, seal bag, and shake well to cover all the pieces. Spray a cookie sheet lightly with oil and place the coated chicken pieces on the cookie sheet. Bake in a 400 degree oven for 20 minutes or until all chicken pieces are cooked through. Makes 8-10 servings.

Chalupa--crock pot

This was a recipe I tried from our "Centsible" cookbook. I expected it to be more spicy, but it was bland to very mind if anything. I will increase the salt next time and if you want more spice I would recommend 2 cans of chilies or more chili powder or even adding a touch of Cayenne pepper. My kids at it pretty well. We did Taco's one night and over rice the next. We shared some with family and froze some for later. So as you can tell we didn't eat the 1 cup servings each that it recommends.

Chalupa-roast shredded and returned to the crock pot ready to be served.

We used it to make Burritos with all our favorite toppings-tomatoes, lettuce, cheese, etc.

We also liked it over rice.

Chalupa

1 lb. dried pinto beans

1 lb. Pork roast or 2 to 3 pork stakes (I used 1-pork roast that you can by in a 4 pack at Costco)

7 cups water

1/2 cup onion, chopped (I use a whole onion)

2 cloves garlic, minced

1 teaspoon salt (I personally think it needs at least 1 1/2 tsp.)

2 Tablespoons Chili powder

1 Tablespoon Cumin

1 teaspoon oregano

1 4-oz can green chilies, chopped

Put all ingredients in a dutch oven, crock-pot or heavy kettle. Cover and simmer about 5 hours or until roast falls apart and beans are done.

Uncover and cook about 1/2 hour until mixture reaches the desired thickness.

Serve with tortilla and the following toppings if desired (chopped tomato, chopped avocado, chopped onion, shredded lettuce, grated cheese, taco sauce, or other hot sauce. Makes 12 servings (1 cup each)

Hamburger Vegetable Soup W/ Corn Bread

Our community recreation department had a listing for Free Cooking Classes. So I organized a few women that I knew liked to cook, exchange and visit about recipes to come to my home for the classes. The teacher comes from the UW Cooperative Extension--She's the Cent$ible Nutrition Project Coordinator. It is a program that has several classes teaching you how to feed your families better for less money. We held our first class and got their cookbook (free!) Then they asked us to try recipes out of it over the next week so we could ask question or share with others what we did to modify it. I have had good luck with the few I have tried with a few if any changes of my own.

This soup was a last minute meal I decided to do because I had everything on hand and need something quick! I hadn't planned very well this day--happening more and more often as the weather gets better! :-) Both the Soup and the cornbread were done in 30 minutes or less. I also used the Variation suggestions with some changes.

Hamburger Vegetable Soup (p.328)

12 oz. Lean ground beef

1 (16 oz) can kidney beans (I rinsed and drained)

1 (20 oz) bag frozen vegetables or 3 cups of any combination of vegetables

3 Beef Bouillon cubes (I used 5! and I think it was just right)

1 (8 oz) can tomato sauce

6 cups water (This is why I added more bouillon you could add up to 6 cubes)

Brown ground beef in large pan. Drain.

Add the remaining ingredients. Bring to a boil and cook 15 to 20 minutes, until vegetables are tender. You may need to add more water.

Serves 8

Variation: Add 1 to 2 tablespoons dried minced onion (I added a fresh small sweet onion)

and 2 unpeeled, diced potatoes (my russell potatoes were really small so I used 3 potatoes).

This wasn't my favorite corn bread. It doesn't even come close to my mother-in-laws corn bread which I call "corn bread cake!" This one is dry and crumbly and not very sweet like Ruth's, but in a hurry it was a good side and my kids loved it regardless. Cameron liked it plain, Quin liked it with our honey, Hugh just ate it no comment, and Jack though it need more sweetness. I was just grateful that it was ready from start to finish in under 30 minutes. Ruth's takes almost an hour.

Corn Bread (p. 133)

1 cup sifted all-purpose flour

1/4 cup sugar

3 teaspoons baking powder

3/4 teaspoon salt

1 cup yellow cornmeal

2 eggs

1 cup lowfat milk

1/4 cup canola oil

Preheat oven to 425 degrees, grease an 8 x 8 pan. Combine flour, sugar, baking powder, and salt; stir in cornmeal. Add eggs, milk, and oil. Stir until mixed. (Do not over beat.) Pour into greased pan. Bake for 20 to 25 minutes. Cut into nine pieces.

Fry Bread

Jack had been requesting Fry Bread for a while now. So one night I was thinking we'd do taco's for a quick meal (I had meat in the freezer ready to go.) So I pulled out the new cookbook that I got at my class a few days before and gave this a shot. I love that it is all pantry items that I have to toss it together from scratch quickly and it made more than enough for my little family.

Quin's proud display of his Fry Bread Taco

Fry Bread (p. 141)

2 cups all-purpose flour or (1 1/4 cup all-purpose flour and 1/2 cup whole-wheat flour)

4 teaspoons baking powder

1/2 teaspoon salt

1/2 cup nonfat dry milk powder

3/4-1 cup warm water

Canola Oil (for frying)

Mix flours, baking powder, and salt together. Combine nonfat dry milk with warm water. (Mixing milk with water prevents white particles in the oil wen frying). Add enough milk to dry ingredients to form a ball of dough. Form into 12 balls and roll or pat each ball into a 5-inch circle. Fry in hot (350-375 degree) canola oil until puffy and golden, turning once. Stand upright in pan lined with paper towels or unused brown paper bags to drain fat.