Tag Archives: dinner

Buffalo Chicken Nuggets with Fries

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Buffalo Chicken nuggets, are basically healthy and after I made them Saturday, I remembered why I don’t make them often, they’re addicting.  Every time I walked by the refrigerator, I have one or two….That makes them not so healthy.  Oh well! Pair them with a salad and some fresh-cut fries makes a great dinner that’s not too bad for you, plus you can cook the fries and the nuggets at the same time, so everything’s done a the same time!

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Cube up a pound of chicken breast

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mix up the breading ingredients

buffalo chicken nuggets 006Set up your breading station

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Bread your chicken and put them on a sheet pan

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Cut up a couple of potatoes, drizzle with olive oil & chili powder and put the fries in while the oven heats up, and when it comes up to 425 add the chicken, flip the fries when you add the chicken, flip the chicken after about 8 to 10 minutes and shake your fries.  Then bake an additional 5 to 7 minutes or until the chicken is done and the fries have browned.

Bake Buffalo Chicken Nuggets

Chicken Nuggets

1 lb. chicken breast, cut into small pieces

1 tsp. garlic powder

1/2 tsp. chili powder

1 tsp. paprika

1/3 cup seasoned bread crumbs

1/4 cup plain Panko bread crumbs

1/4 cup Hot sauce (I use Franks)

2 tsp. olive oil


2 to 3 large potatoes, cut into fries

1 1/2 tsp. chili powder

salt & pepper

1 TBSP olive oil

Toss potatoes with olive oil, salt, pepper and chili powder, then place on a sheet pan. Put pan in the oven and turn oven on to 425 degrees,  They will cook while it’s heating up to save you some time.

In a bowl combine hot sauce, olive oil, chicken breast and season with salt & pepper, toss everything together and set aside.  In a medium bowl combine garlic powder, chili powder, paprika, both bread crumbs and season with salt and pepper. Dip chicken into breading and place a sheet pan with a silpat liner or on a greased sheet pan.  When the oven reaches 425 degrees, flip potatoes and put the chicken in the oven with the potatoes. When the chicken has cooked for 8 to 10 minutes, turn chicken and shake the fry pan around to toss them.  Bake for another 5 to 8 minutes. Serve when the chicken it done and the fries have browned.  You can broil the fries for a few minutes to make them browner. Serve with ranch dressing.


This recipe was shared on The Country Cooks Potluck Party

Grilled Chicken Fajitas with Mexican Rice

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I love a recipe that comes together easily and doesn’t take a lot of watching, just throw the rice in a pan, let it do its thing, then just before the rice is done, toss the chicken, peppers and onions in a grill pan and stir them around for 10 minutes, Just before the rice is done, stir in salsa and cheese, dinner done!

I used brown rice that took 35 to 45 minutes to cook according to the package directions, so depending on what kind of rice you use, will dictate how long it takes to cook dinner, use whatever you have, but just before it’s done, stir in the salsa and cheese and it’s amazing!  If you want to, you could also stir in a little of the homemade taco seasoning it kick up the flavor a bit.

The night before when I was cleaning up from dinner, I sliced my chicken, pepper and onion into strips, pop the chicken into a baggies with taco seasoning, and the pepper and onion in another, so dinner was a snap the chicken was marinated.

Then when the rice was almost done, I put the chicken, peppers and onions in a grill pan, drizzled with a little olive oil, heated the grill to medium and then put the grill pan on the grill, and grilled for about 10 minutes until the chicken was done and the peppers and onions were soften.  Make sure when you add the oil that you toss everything together so the peppers and onions get the some of seasoning off the chicken.s. boneless chicken breast, sliced into strips

[Recipe title=Grilled Chicken Fajitas with Mexican Rice” servings= “4-6”]

1 lb. boneless chicken breast

2 to 3 TBSP taco seasoning

2 TBSP olive oil

1 cup of rice

2 cups water

1/2 cup salsa

4 oz. grated cheese, I used pepper jack, but cheddar or Monterey jack would be great

Overnight or 4 to 6 hours before grilling, combine taco seasoning and chicken to marinate.

In a medium sauce pan, combine rice and water and cook to package directions, about 10 minutes add salsa and cheese, stir to combine, heat until cheese is melted and rice is done.

Heat grill to medium, in a grill pan or disposable pan, toss chicken, peppers, onions and oil together, coating everything, put on grill and grill for about 10 minutes until chicken is done and peppers and onions have soften.

Serve with tortillas.

Home Made Taco Seasoning

3 TBSP. Chili Powder

1 TBSP. Cumin

1 TBSP. Garlic Powder

2 TBSP. Paprika

1 TBSP. Onion Powder

1/2 tsp. Cayenne Pepper (optional)

Add 2 to 3 TBSP to lb. of ground meat with 1/4 cup of water, cook until water is absorbed. Makes enough for 3 lbs. of meat.


With the leftovers make a quesadilla

Just put some of the leftover cheese on a tortilla, top with chicken mixture, more cheese and bake-off in the oven or in skillet on the stove and serve with salsa or barbecue sauce


1 Baked Chicken – 2+ meals!

Recently, one of my favorite grocery stores had Oven Stuffer’s on sale for $.88, and that’s pretty cheap, so I always pick up 2 or 3 and pop in the freezer.  This past Sunday (knowing the week was going to be busy), in an iron skillet, I just popped the chicken in, patted very dry(IMPORTANT), salt and peppered it and bake for about 2 hours on 350. (It was about a 6lb chicken)  The skin came out so golden brown and crisp, the meat was tender and juicy, so good for Sunday dinner.  Add a baked potatoes and a salad, and dinner’s done!


Second meal, I should have done this Sunday, but my brain wasn’t working great! Instead I whipped it up Tuesday morning after my walk but before work so it would be done when we walked in the door that night.  Basically it’s a skillet lasagna but with chicken subbed in for ground beef.  It’s a little healthier and I had it to use up.  It would be a great dish to do after a holiday, when you had served turkey. I just saute up some onions, with garlic and green pepper, then added jarred spaghetti sauce, noodles, some water, leftover chicken and tomato paste, and when the noodles were tender, I added some parm cheese and it was done.  Tuesday night I just heated it up, made some quick biscuits and add a salad and you’re done.  If my daughter wasn’t eating with us, I had some zucchini I would have added right into the dish and we wouldn’t have needed a salad.  I would have added them about 5 minutes before the dished was done.


Instead I just sauteed them and served them on the side!  Originally, this post was going to include a third meal, but the week got away from me, so we just ate the remaining chicken cut up over salad one night, using this dressing, with just some leftover black beans in a taco salad, but you would have enough chicken to get 3 meals, not bad for a $6 chicken!

Roasted Chicken

  • Servings: 4 + plus other meals
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1 5 to 6 lb. chicken, dried and bag removed

In a cast iron skillet that will hold the chicken completely, salt and pepper outside, and put in a preheated 350 degree oven, bake for about 2 hours uncovered(if it starts turning too brown, just tent with a little tin foil).  Remove from oven when a meat thermometer reaches 185, allow to rest on the counter for 15 – 30 minutes, carve and eat

Chicken Skillet Lasagna

2 TBSP. olive oil

1/2 medium onion, diced

1/2 green pepper, diced

2 cloves garlic, minced

1 to 1 1/2 cups of cubed cooked chicken

1 jar spaghetti sauce

1/2 box of penne or rotini noodles

1 1/2 cups water

1 TBSP ketchup

1 tsp. Italian seasoning

1/2 Parmesan Cheese

In a large skillet, add oil, onion, and pepper, saute a few minute, until the start to soften, then add garlic and saute for another minute.  Stir in remaining ingredients, except cheese, bring to a boil, reduce to low and cook for another 10 to 12 minutes, stirring occasionally.  Sprinkle with cheese, and serve!