Chicken Caesar Sandwiches

These are eaten at our house at least once a month, if not twice.  They are literally the easiest thing to make and they taste really delicious.

Chicken Caesar Sandwiches

2 pounds boneless skinless chicken breast
1 cup caesar dressing
1/2 cup shredded parmesan cheese
1/2 teaspoon ground pepper, or more
hamburger buns or biscuits to serve with chicken

Place chicken in a slow cooker, cover with 1 cup of water, salt and pepper, and cook on low for 4-6 hours.   Remove chicken from cooker and shred.  Drain the water from the slow cooker, place the chicken back in and add the dressing, cheese, and pepper.  Stir and cook on high for about 30 minutes. Spoon it up onto buns or biscuits and serve.  Serve with extra parmesan cheese and lettuce.

Healthy Baked Chicken Nuggets

Healthy Baked Chicken Nuggets
aka:  The chicken nuggets that my children would have instead of going to McDonalds.

Chicken Nuggets {Baked}

Adjusted from melskitchencafe.com

*Serves 6

2-3 thick slices whole wheat bread (for about 1 cup of crumbs)

1/2 teaspoon basil

1/2 teaspoon oregano

1/4 cup freshly grated Parmesan cheese

1/2 cup panko crumbs

1 tablespoon olive oil

4 large (about 2 pounds) boneless, skinless chicken breasts, cut into 1-inch or so sized pieces

Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray lightly with cooking spray.

In a food processor or blender, place the slices of whole wheat bread and pulse until crumbs form. Add the basil, oregano and Parmesan cheese and pulse until combined. Pour the bread crumbs into a shallow dish (like a pie plate) and mix in the panko crumbs.

Toss the chicken cubes in the olive oil before taking a few of them at a time and rolling them in the bread crumb mixture to coat evenly.

Place the coated chicken nuggets on the prepared baking sheet and bake for 8 minutes. Using a pair of tongs, carefully flip the nuggets over (taking care not to remove the breading) and bake for 5 minutes longer, or until cooked through (the exact time will depend on the size of the chicken pieces). Serve immediately.

Green Bean Casserole-The Best

This is the best Green Bean Casserole ever.  And I don't like Green Bean Casserole.  But I couldn't get enough of this the last time I made it.


Green Bean Casserole

2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon salt 1 teaspoon white sugar 1/4 cup onion, diced

1 cup sour cream 3 (14.5 ounce) cans French style green beans, drained 2 cups shredded Cheddar cheese 1/2 cup crumbled buttery round crackers 1 tablespoon butter, melted

	Preheat oven to 350 degrees F (175 degrees C).
	Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
	Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
	Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.