Doin' Some Cookin'... Oven Fried Parmesan Chicken Tenders

I don't know why but whenever I see an "oven fried" recipe I start to dread the egg wash flour dredge process. I also know part of the problem is I don't enjoy sticking my fingers in food. I can't stand them being caked in batter and breadcrumbs. Imagine my cringe face when I make meatloaf and the only way to really incorporate the ingredients is for me to suck it up and get in there with my hands. Ick!

When I came across this recipe for Oven Fried Parmesan Chicken Tenders and the dredging wasn't part of the instructions I bookmarked it without hesitation and added the chicken tenders to my grocery list.

(My toughest taste tester, love him!!!)

So glad I did because when Little Man and I sat down for dinner less than 30 minutes later we both loved these tenders and he requested I make these again sometime.

I know your family will enjoy this healthier take on classic chicken fingers. Double the batch if desired for leftovers and to use the tenders for a delicious protein for your salad for your work lunches.

I served these Oven Fried Parmesan Chicken Tenders with some steak fries, watermelon, and carrots with some ranch. These tenders would be delicious with some honey mustard too or ketchup as Little Man prefers.

Oven Fried Parmesan Chicken Tenders

Adapted From: Thriving Home

Makes 4 Servings

Stars of the Show:

• 1/4 cup all purpose flour
• 1/4 cup finely grated Parmesan cheese
• 1 1/2 tsp old bay seasoning
• 1/2 tsp garlic powder
• salt and pepper, to taste
• 2 tbsp olive oil
• 1 lb chicken tenders

And Action:

Preheat oven to 425 degrees.

Cover a metal sheet pan with foil for easy clean up. Place the pan in the oven while it is heating up. 

Place flour, Parmesan cheese, old bay seasoning, garlic powder, salt and pepper in a quart size Ziploc. Zip it up and shake well to mix.

In another quart size Ziploc add the chicken tenders and olive oil. Zip it up and shake it well to coat the chicken with the oil.

Using a fork, transfer the chicken tenders to the flour mixture. Zip it up and shake it well to coat.

Remove the hot pan from the oven and generously coat with nonstick cooking spray. Lay the chicken tenders on the pan making sure to leave room between each one.

Bake for 15 minutes turning once halfway through. Serve immediately. Enjoy!

Doin' Some Cookin'... Chicken Parmesan Casserole

If you are looking for a kid friendly dinner that comes together super quick and bakes up in under 30 minutes then look no further. This Chicken Parmesan Casserole was a big hit with Little Man. He requested a second serving and also wanted more the following night for dinner.

If you are following a low carb diet feel free to leave the pasta out and serve the chicken over zucchini or other veggies instead. It's delicious on it's own.

This casserole became an instant family favorite and new comfort food.

Next time I'm going to serve this with a caesar salad. Already looking forward to making this one again.

Chicken Parmesan Casserole

Adapted From: Thriving Home

Makes 8 Servings

Stars of the Show:

• 1 lb cooked chicken breasts, cubed
• 1 (28 oz) jar marinara
• 4 cups cooked bowtie pasta
• 1/4 cup shredded Parmesan cheese
• 3/4 cup shredded mozzarella cheese
• 1/2 cup whole wheat breadcrumbs
• 2 tbsp olive oil
• handful of fresh parsley, minced
• salt and pepper, to taste

And Action:

Preheat oven to 350 degrees. 

Grease an 8x8 casserole dish with nonstick cooking spray. 

Toss the chicken, noodles, and marinara in the casserole dish until incorporated. Top with both cheeses until the top is covered.

In a small bowl, combine the breadcrumbs, olive oil, parsley, salt and pepper. 

Sprinkle the seasoned breadcrumbs on top.

Bake in the oven for 20-25 minutes until golden on the top and bubbling on the sides. Enjoy!

Freezer Meal:

Put the casserole together following the steps above and freeze before baking. Make sure the casserole dish is freezable. 

When ready to bake, thaw in the freezer overnight, preheat the oven to 350 degrees, and bake for 20-25 minutes. 

Doin' Some Cookin'... Bacon Turkey Cheeseburger Meatloaf

Little Man can eat a cheeseburger for every meal if I'd let him. If I wasn't concerned about his health or having CPS called on me I may consider.

But, I'm not that mom.

(All I can think of when I see this photo is how perfect this meatloaf would be for a Halloween dinner party cause it looks like flesh and blood.)

It's no surprise he asked for a cheeseburger night for part of this weeks' menu. While browsing some of my favorite blogs I came across this recipe for a healthy Bacon Turkey Cheeseburger Meatloaf and knew I had to give this one a try.

This meatloaf did not disappoint. It has all of the flavors of a cheeseburger and even though it's made with ground turkey it is incredibly moist.

Little Man being a cheeseburger fanatic ate every bite of this and agreed it was make again worthy. It's an especially hearty meal when paired with mashed potatoes and roasted broccoli. We ate off of the leftovers for three days. So good!

Bacon Turkey Cheeseburger Meatloaf

Adapted From: Organize Yourself Skinny

Makes 6 Servings

Stars of the Show:

• 1/2 slice whole wheat bread
• 1 tbsp milk
• 1 lb ground turkey
• 1 tsp hamburger seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/4 cup grated Parmesan cheese
• 1 egg, slightly beaten
• 1/8 cup whole wheat breadcrumbs
• 1/4 cup ketchup
• 2 tbsp mustard
• 1 cup shredded cheddar cheese
• 6 slices bacon

And Action:

Preheat oven to 350 degrees. 

In a small bowl mix together the ketchup and mustard. 

In a large bowl mix together the bread and milk mixing it together to create a paste. Add the ground turkey, seasonings, Parmesan cheese, egg, breadcrumbs, 1/2 of the ketchup mixture, and cheddar cheese. 

Mix until evenly distributed.

Spray a baking dish with cooking spray. Place the meat mixture in the middle and form a loaf. 

Spread the rest of the ketchup mixture on top and then lay the bacon over the loaf tucking it under the loaf if needed.

Place the meatloaf in the oven and bake for 55 minutes. 

Turn the oven on broil and broil 3-5 minutes or until the bacon is crispy. 

Remove from the oven and let sit 5 minutes before slicing. Enjoy!

Doin' Some Cookin'... Parmesan Meatloaf

Okay, so I realize this is my third meatloaf recipe I've posted since November and that I've ranted about not really being on board to put together another meatloaf but this may be the game changer and here's why. After baking this I cut it into squares and served it on a bed of spaghetti and used it as a giant meatball. Kid approved!! Across the board rave reviews.

If you are tired of the same meatloaf recipe you should give this a try. It is perfectly seasoned with Italian spices and although it has equal parts ground beef and ground turkey it is not dry at all and holds up well reheated in the microwave the next day.

Parmesan Meatloaf

Adapted From: Mommy I'm Hungry!

Makes 6 Servings

Stars of the Show:

• 1 lb ground turkey
• 1 lb ground beef
• 2 eggs
• 1/4 cup panko breadcrumbs
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 2 garlic cloves, minced
• 1 tbsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated parmesan cheese
• 1 cup marinara sauce
• 1 cup Italian cheese blend
• dried parsley, for garnish

And Action:

Preheat oven to 350 degrees. Lightly grease a baking dish with nonstick spray and set aside.

In a large bowl combine the ground turkey thru the parmesan cheese. Try not to over handle as that will cause it to become tough. Place the mixture in the baking dish forming a loaf. Top the meatloaf with the marinara sauce.

Bake for 45 minutes to an hour. Remove the meatloaf from the oven and sprinkle with the Italian cheese blend and bake another 10 minutes. Remove from the oven. Serve over a bed of pasta noodles tossed with the leftover marinara sauce and garnish with parsley. Enjoy!

Doin' Some Cookin'... Herb Salted Garlic Parmesan French Fries and Roast Beef Dip Sandwich with Herbed Garlic Au Jus

Holy hell! This dinner was quite ambitious for a Monday night, especially after an exhausting day at work. Note to self, make this on a weekend and preferably when your patience levels are high.

The potatoes get double fried and believe me it is totally worth it. Then they are tossed in a garlic parmesan herb salt.

This meal is carb heavy... and wine heavy... as in, I drank the bottle of wine after using the splash of it  to make the au jus. At least now I'll be able to sleep off the carb overload.

Herb Salted Garlic Parmesan French Fries

Adapted from : How Sweet It Is

Makes 2 Servings

Stars of the Show:

• 2 russet potatoes, thinly sliced, like french fries
• 1 qt canola oil
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 1/2 tbsp sea salt
• 1/4 tsp garlic powder
• 1/3 cup grated parmigiano reggiano cheese

And Action:

Add potatoes to a bowl of ice water and let sit for 30 minutes. Place two layers worth of paper towels on a baking sheet and remove the potatoes from the water. Take more paper towels and pat dry the potatoes. 

Add oil to a large pot and heat over medium high heat until the temperature reaches 350 degrees (use a candy thermometer). Add the potatoes in batches and fry for 2-3 minutes. Remove and place on paper towels to drain the oil. 

Let the potatoes cool, about 10 minutes.

Make the garlic parmesan herb salt using the rest of the ingredients.  

Fry the potatoes again until browned and crispy. Toss with the garlic parmesan herb salt. 

Roast Beef Dip Sandwich with Herbed Garlic Au Jus

Adapted From: Food.com

Makes 4 Servings

Stars of the Show:

• 2 tsp olive oil
• 1 tbsp onion powder
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp basil
• 1/4 cup red wine
• 2 tbsp soy sauce
• 1 can (14.5 oz) beef broth
• 1 french baguette, cut into 4 portions and split in half
• 1 (4 oz) package garlic and herb goat cheese
• 1 lb thinly sliced peppered roast beef

And Action:

To make the au jus: In a medium saucepan heat oil, then add onion powder, garlic, and the other dried herbs. Stir often for 1 minute. The add red wine and soy sauce. Increase the heat, bring to a simmer and let the sauce reduce by half. Add beef broth and simmer for 5 minutes. 

To make the sandwiches: Spread the cheese evenly on both sides of the baguette. Divide roast beef among the sandwiches. Close the sandwiches, place on a baking sheet, and bake at 450 degrees for about 3 minutes. Serve with small cups of the au jus for dipping.