I’ve had the last few days off, and the past two I’ve been stuck in the house. Cooped up while the man has the car for work, and today I just couldn’t clean anymore. I needed to do SOMETHING to keep me active (and not browsing Netflix and Pinterest simultaneously) and not bored.

I was cleaning out the freezer (see, why am I always cleaning?! Stop it!!) and realized I had chicken that definitely needed to be used, like, as soon as possible. So, I defrosted it thinking… hmm. Use it for dinner? Nah, we had chicken last night. Let’s make a snack for the man!! So, of course, I get on to Pinterest (which I said I wasn’t going to do) and find a great recipe for Garlic & Herb Chicken tenders! What a great idea!

So after the chicken was thawed (the recipe actually called for un-breaded chicken tenders, but I only had a breast. So, I kind of just PRETENDED I had already cut chicken tenders. I cut them up myself. Which really holds no importance to the recipe.) I set the oven to 400 degrees, and then I started mixing up my mayo-garlic-herb-parmesan concoction. Once well mixed, I coated the chicken in it & tossed (more like shook the shit out of it) it in a zip lock bag with the bread crumbs. This was so easy! Why did I not do this more often? I’ve made them before, but always used beaten eggs to coat the chicken before dipping in the bread crumbs. But, since I’m car-less and haven’t been to the grocery lately… I didn’t have any eggs. Perfect that this recipe called for mayo instead!

I sprayed my baking sheet and laid out the breaded chicken neatly, and popped it in the oven for a total of 20 minutes (flipping half way through, so both sides get nice, crusty, and browned).

You can serve it with tomato sauce or ketchup, or really whatever your heart desires. I didn’t have tomato sauce (again, miss anti-grocery shopping over here O.o ) so I just used ketchup. Sometimes I’ll throw a bit of garlic powder in the ketchup to give it more flavour, but since I used so much garlic in the actual batter, it wasn’t necessary.

Once cooked thoroughly on both sides, and no longer pink in the middle, viola! You have homemade and relatively healthy chicken tenders. I should also mention that I used low fat mayo, to reduce the calorie and fat content. So aside from that, these puppies are just about as healthy as you can get!!

Here’s the ingredients that you will need to enjoy these bad ass tenders:

• 1/2 cup mayonnaise
• 1 tablespoon dried Italian herbs
• 1/2 teaspoon garlic powder
• 1/2 cup plain (or italian seasoned, if you like it super herby) panko crispy bread crumbs
• 1/2 cup finely shredded Parmesan cheese
• 1 package (14 oz) uncooked chicken tenders (not breaded)
• Tomato pasta sauce, if desired

  Combine all dry ingredients expect bread crumbs into a dish to coat the chicken. Put the bread crumbs into a zip lock bag (or you can just dredge it, but I found it easier to shake the crap out of it & call it a day) and shake, shake, shake! Once all are evenly coated, pop onto your greased baking sheet & cook!

  Enjoy

This is one of the many ways I make my Guacamole. Typically, I like to add ingredients one at a time, if I actually have the time to. I like a chunky version over a smooth/pureed version.

This recipe I use when I’m also making fajitas or tacos, because I can easily double the pico amount, use half for the guacamole and the other half for toppings!

• FOR THE PICO DE GALLO:
• 5 whole Plum (roma) Tomatoes
• 1/2 whole Large (or 1 Small) Onion
• 3 whole Jalapeno Peppers
• Cilantro
• Lime Juice
• Salt To Taste
• _____
• FOR THE GUACAMOLE:
• 3 whole Avocados
• Pico De Gallo
• Lime Juice
• Salt To Taste

For the pico, it’s really simple. Just chop up all your vegetables, using the seeds from the jalapeno as well. Stir together and saturate with a lot of lime juice, as well as the cilantro.

You can double the amount, or whatever you like, if you’re going to be using your pico for anything else.

Now, for the Guacamole you should use quite a bit of the pico. It really all depends on how much STUFF you want in there. If you like it to taste more avocado-y, use less pico.

Now, I smash my avocado with a potato masher until it’s nice and lump-free (a few lumps isn’t horrible. I actually kinda like those yummy pockets of meaty avocado ) and then I begin adding the pico. I use a LOT of it in there, but that’s just my personal preference. Just mix together. Make sure to drop those seeds back into your guac to help keep it from turning brown (the lime juice works well for that, too) !!!

Now, this is optional. But I add a bit of garlic powder, chili powder, and cumin. A teaspoon or so of each, a little more usually on the cumin. I like it to be really seasoned and flavorful. You can omit all of this, or just mess around and add to your specific tastes.

Coming up next is my black bean & corn salsa recipe!!

Fried Rice:

One cup uncooked white or brown rice. Cook as directed on package, set aside.

• 3 tbs sesame oil
• 1 cup frozen peas and carrots (thawed. Corn can be used as a sweet vegetable substitute)
  
• 1-2 cups canned water chestnuts & bamboo shoots
• 1 small onion, chopped
• 2 tsp minced garlic
• 2 eggs, slightly beaten
• 1/4 cup soy sauce
• Handful of diced green onion for topping.

In a large skillet or wok heat up oil and sauté the vegetables together until tender. Once tender, slide vegetables to one side of the skillet and pour the beaten eggs onto the other side. Cook eggs until nicely scrambled, and then put the mixture together. At this time, add in your cooked rice and soy sauce. Heat until rice is hot again. You can play with the soy sauce here, depending on how much flavor you want. Don’t forget the amount of Sodium involved, though!! My suggestions are measure it out to your needs, or get lower sodium sauce. Toss in the green onion at the last minute of cooking.

Serve hot & with extra soy for varying taste buds!