A Home Run

I hit a home run with dinner tonight.  I know it may sound silly, but for me, there aren't very many things that bring as much satisfaction as making a meal that all three boys will eat.  Especially when it does not involve a box of mac n cheese!

I realize that most moms have, at some point, made oven "fried" chicken tenders, so this may not be a big revelation to most.  But, I still wanted to share, just in case someone out there hasn't tried it.  This version is  based off the one we make at church camp.

  

I also made my new favorite potatoes, Ree Drummond's Crash Hot Potatoes.  They are SO good, and the kids love to eat them with ketchup.

Then, there is the roasted broccoli.  Now, this is the item I am most excited about.  When I was making these tonight, my seven year old walked through the kitchen, just as I was pulling them out of the oven, and said, "Oh yea, I love broccoli.  You make the best broccoli ever, mom!"

A month ago he would have moaned and groaned and cried as I forced him to sit in his chair and try one piece of broccoli.  Now he asks for seconds!  So, if you or others in your house have issues with broccoli, I urge you to try it this way.  It just may change how you feel about it.

Reece's plate, when he was done...

Chicken Tenders


1 lb chicken tenders
2 tablespoons melted butter, cooled
2-3 egg whites, room temperature
1-2 cups panko bread crumbs
2 tsp seasoned salt
olive oil spray


Set oven to 400 degrees.


Mix the butter and egg whites together in a shallow bowl. In seperate shallow bowl, mix bread crumbs and seasoned salt. Dip chicken in butter and egg to coat, then in the bread crumbs. Arrange chicken on baking sheet sprayed with oil. Then spray tops of chicken with a light layer of the olive oil.


Bake for 25 minutes or until chicken is done and the juices run clear.






Crash Hot Potatoes


10 new potatoes
3 tablespoons olive oil
salt and pepper
rosemary or dill(optional)

Bring a pot of salted water to a boil. Add in potatoes and cook until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place potatoes on the cookie sheet, leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with salt and black pepper and fresh chopped rosemary or dill.

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Roasted Broccoli

1-2 bundles fresh broccoli

olive oil

salt and pepper

parmesan cheese

Cut broccoli florets from the stalks leaving 1-2 in of stalk attatched to the florets.  Place on a baking sheet, drizzle with about 3 tablespoons of oil, salt and pepper, and toss to coat. Spread out into a single layer and roast for 20-25 min or until broccoli is tender and slightly browned.

Remove from oven and sprinkle with parmesan cheese.