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May 17, 2012 - Another great family meal for dinner tonight!  Serve with some rice and steamed asparagus on the side.
 

BAKED FISH FOR KIDS

1 1/2 lbs. cod fillets
1 lime 
3 Tablespoons light mayonnaise
1/2 Tablespoon light soy sauce
1/4 teaspoon onion powder 
1/4 teaspoon garlic powder
1/2 cup Panko style breadcrumbs 
3 teaspoons olive oil


Preheat oven to 425 degrees. In a small bowl, mix together mayonnaise, soy sauce, onion powder, and garlic powder. Lay a sheet of foil on a baking sheet and spray with non-stick spray. Place cod fillets on aluminum foil and squeeze the juice of 1/2 a lime over the top of the fish. Lightly salt and pepper cod fillets. Coat the top of each fillet with mayonnaise mixture. Sprinkle breadcrumbs on top of the mayonnaise mixture and press lightly. Drizzle olive oil on breadcrumbs and bake for 20-22 minutes.  Serve with lime sauce for dipping


LIME SAUCE

6 Tablespoons Light mayonnaise
1 Tablespoon honey Dijon mustard
1 Tablespoon chopped jalapeno pepper
1 lime
1/8 teaspoon salt


Mix together the mayonnaise, mustard, pepper, salt and the juice of 1 lime. Serve with fish.

 

SIMPLE SHREDDED CROCKPOT CHICKEN  3-4 lbs. chicken breasts (3-4 breasts depending on size) 1 cup chicken broth 3 cloves garlic (leave whole) 1/2 tsp. dried leaf thyme (plus a bit extra to sprinkle on chicken) Pour chicken broth into crockpot and add garlic and thyme. Rinse chicken breasts in cold water and sprinkle lightly with salt, pepper, and additional thyme. Add chicken breasts to the crockpot and cook on low heat for 6-7 hours, or until the chicken is cooked through and tender.  Remove chicken breasts from crockpot and let cool. Shred chicken when cool enough to handle.  *3 lbs. of chicken breasts will make about 5 cups of shredded chicken to use in a variety of recipes!	Save time and money by purchasing chicken breasts on sale and use this easy method to make the tastiest shredded chicken for your dinner recipes.
SAVORY CHICKEN & BISCUITS   2-1/2 cups shredded chicken 2 Tbsp. butter 2 cloves garlic, minced 2-1/4 cups chicken broth, divided 2 cups milk 1/2 tsp. salt 1/4 tsp. pepper 3/4 cup shredded parmesan cheese 1/2 cup shredded cheddar cheese 2-1/2 Tbsp. cornstarch 1 tube refrigerated biscuits Preheat oven to 350 degrees. In a medium sauce pan, melt butter over low heat and sauté garlic gently for about 2 minutes.  Add 2 cups chicken broth, milk, salt, and pepper to the pan.  Bring to a light boil stirring constantly.  Mix together cornstarch and remaining 1/4 cup of chicken broth in a small cup and whisk into broth mixture.  Stir constantly for 2-3 minutes or until mixture thickens. Add parmesan cheese and shredded chicken; stir through to combine and remove from heat. Spray a 9 x 13" casserole dish with nonstick spray and carefully pour chicken mixture into casserole dish.  Place biscuits on top and sprinkle with cheddar cheese over all.  Bake for 20 minutes or until biscuits are lightly browned.