Crispy Herbed Chicken

Source: Quaker

Serves: 4

Ingredients:

• 1/2 cup Quaker Enriched Corn Meal
• 1/4 cup all-purpose flour
• 2 tablespoons grated Parmesan cheese (optional)
• 1 1/2 teaspoons Italian seasoning
• 1/4 teaspoon garlic salt (optional)
• 1/4 teaspoon pepper
• 8 chicken tenderloins
• 1/2 cup milk (I used Silk Soy Milk)
• 3 tablespoons margarine, melted

Directions:  

1. Pre-heat oven to 400°.
2. Combine dry ingredients in a bowl.
3. Dip the chicken into the milk, and then coat with the corn meal mixture.
4. Place chicken in an oven-safe pan (I use Corningware), pour margarine over chicken.
5. Bake for 25-30 minutes, or until golden brown and tender. Bake time depends on the thickness of the chicken.

Chicken Cordon Bleu Casserole

Source: Lauren's Kitchen

Serves: 2

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped (I omitted)
• 1 bell pepper, diced (I omitted)
• 1 clove garlic, minced
• 1/2 lb diced ham
• 2 cups cooked, shredded chicken breast
• 4 tablespoons butter
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 14 oz. chicken broth
• 3 cups cooked rice
• 1 cup shredded cheddar cheese (I omitted)
• 1 cup shredded Mozzarella or Swiss cheese (I omitted)

Directions: 

1. Pre-heat oven to 350°.
2. Cut the chicken into thin strips and then cook in a skillet. Once the chicken has cooled, shred it.
3. Heat the olive oil in a large skillet on medium heat. Add the onions and peppers and cook for about 5 minutes.
4. Add the garlic, chicken and ham and cook for another 5 minutes.
5. Add the butter. Once it is melted, stir in the flour, salt and pepper. 
6. When everything is combined, slowly stir in the chicken broth, and then the rice.
7. Spoon the mixture into a 9x13 baking dish and sprinkle the cheese on top.
8. Bake for approximately 20-25 minutes. If you sprinkled cheese on top, cover with tin foil for the last 10 minutes or so. 

Rice Pudding

Source: My mom

Serves: 4

Ingredients:

• 2 cups of cooked rice
• 1/2 cup of raisins (approximately)
• 1 1/2 cup milk (I made mine with Silk soy milk)
• 1 teaspoon vanilla
• 1/2 cup sugar
• 3 eggs, beaten
• pinch of salt
• nutmeg

Directions:  

1. Cook rice and allow it to cool.
2. In an oven safe bowl (glass or ceramic) combine the rice, raisins (as many or as few as you'd like. I like a lot), milk, vanilla, sugar and beaten eggs. Mix until they're well combined. Add a couple pinches of salt to taste and mix again.
3. Put about 1" of water in a 13x9 pan. Place the bowl of rice into the 13x9 pan.
4. Cook at 350° for about 45 minutes or more (time could differ.. in my convection oven 45 minutes was perfect). It is done when you can stick a butter knife into it and the knife comes out clean.