Dinners 3 & 4

Both of these dinners were a big success and prep time can be done early so that is wonderful.  I love having dinner prepared before the kids get home from school and the chaos begins.


Gluten Free Chicken Nuggets- who doesn't like chicken nuggets? (I doubled the recipe for the 5 of us and there wasn't anything left)

3 cups Corn Chex cereal-or any other brand

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon seasoned salt

1/4 teaspoon paprika (I omitted this because I'm not a big fan)

1/8 teaspoon garlic powder

3 tablespoons butter or margarine, melted

1 tablespoon milk

1 lb boneless skinless chicken breasts, cut into 1x1-inch pieces

 Heat oven to 400°F. Line cookie sheet with foil. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.) 

 In medium bowl, stir together crushed cereal, cheese, salt, seasoned salt, paprika and garlic powder. In small bowl, stir together melted butter and milk. Dip chicken into butter mixture, then roll in cereal mixture to coat evenly. Place on cookie sheet.

 Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in center.



 Slow Cooker Alfredo Lasagna

 The picture doesn't do it justice, but it was really good and a great way to squeeze in some extra veggies. I also made homemade Italian bread because it is oh so yummy!

1 lb bulk Italian sausage

2 bags (14.4 oz each) frozen bell pepper and onion stir-fry, thawed and well drained

2 cans (18 oz each) Progresso Recipe Starters creamy Parmesan basil cooking sauce

12 uncooked lasagna noodles

3 cups shredded Italian cheese blend (12 oz)

In this recipe I didn't add as much bell pepper or onion, but added broccoli and carrots, chopped into small pieces. 

In 12-inch skillet, cook sausage over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in vegetables and cooking sauce.

Spray 4-quart slow cooker with cooking spray. Spoon 1 1/2 cups of the sausage mixture into slow cooker; top with 4 noodles, broken into pieces to fit. Sprinkle with 3/4 cup of the cheese. Repeat layers two more times--except do not top with remaining 1 1/2 cups of cheese. (Refrigerate remaining cheese while lasagna cooks.) Top noodles evenly with remaining sausage mixture, completely covering noodles.

Cover and cook on Low heat setting 4 to 5 hours or until noodles are tender. Sprinkle top of lasagna with remaining 1 1/2 cups cheese. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle with basil. Cut into pieces, or spoon out to serve.

Super yummy and super easy.  Enjoy!!