It's been a busy week, but not too busy to try a few new recipes (although some of them aren't worth mentioning here). Tonight's were pretty good. Both were adapted from recipes I clipped out of Simple & Delicious magazine. The entire meal was ready within half an hour. Great for when you don't have much time!
Potatoes with Feta Cheese
1 pound small red potatoes, halved
1 cup (4 oz.) crumbled feta cheese
1 teaspoon dill weed
2 Tablespoons olive oil
1 Tablespoon lemon juice
salt and pepper to taste
Boil potatoes until tender, approximately 15 minutes. Meanwhile, combine remaining ingredients in a serving bowl. Drain potatoes and add to serving bowl. Toss gently to coat.
Ranch Chicken
1 box (8-1/2 oz.) Jiffy Corn Muffin Mix
1 envelope buttermilk recipe ranch salad dressing mix
milk
boneless, skinless chicken tenders
1 pound small red potatoes, halved
1 cup (4 oz.) crumbled feta cheese
1 teaspoon dill weed
2 Tablespoons olive oil
1 Tablespoon lemon juice
salt and pepper to taste
Boil potatoes until tender, approximately 15 minutes. Meanwhile, combine remaining ingredients in a serving bowl. Drain potatoes and add to serving bowl. Toss gently to coat.
Ranch Chicken
1 box (8-1/2 oz.) Jiffy Corn Muffin Mix
1 envelope buttermilk recipe ranch salad dressing mix
milk
boneless, skinless chicken tenders
vegetable oil
Combine corn muffin mix and ranch dressing mix in a resealable plastic bag. Pour milk into a shallow bowl. Dip chicken tenders in milk, drop into plastic bag, then shake to coat.
In a large skillet pour a thin coating of vegetable oil (approx. 2 Tbs.). Cook chicken tenders, uncovered, over medium heat, turning several times until juices run clear. (approx. 15 minutes)
Combine corn muffin mix and ranch dressing mix in a resealable plastic bag. Pour milk into a shallow bowl. Dip chicken tenders in milk, drop into plastic bag, then shake to coat.
In a large skillet pour a thin coating of vegetable oil (approx. 2 Tbs.). Cook chicken tenders, uncovered, over medium heat, turning several times until juices run clear. (approx. 15 minutes)
9 comments:
I don't know why, but I'm craving that bowl of fruit...
Those potatoes look yummy. You know Kelly I think even I might be capable of these.
It nearly broke my heart when I discovered I'm allergic to milk and couldn't have butter on my potatoes any more. It took ages to get used to olive oil but this has made me very adventurous.
Sounds great, Kelly, both of them. I haven't cook a real meal in about 6 months. Our frig went out back then and we just got a new one so I guess I'll have to cook again. Better yet, I'll let Ray cook! Blessings!
Sounds lip-smackin' good.
Sounds (and looks) yummy!
Vince - I could do without milk and butter, but life without cheese? Well, I don't even want to go there.
Oh my, what yummy recipes!!! Must try!
Looks phenomenal. Can't add them to my repertoire... (too many carbs) but I can enjoy in absentia!
In case you haven't noticed, I'm getting caught up, one post at a time!
quid
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