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amother




Cerise
 

Post Thu, Feb 04 2016, 8:02 am
ra_mom wrote:
Marinate 1.5 pounds thin cut chicken cutlets in a mixture of 2 tablespoons each honey, sauce sauce, oil for 2 hours or overnight.
Dredge in cornflake crumbs. Arrange in one even layer on a cookie sheet sprayed with Pam.
Bake uncovered in oven preheated to 400 for 20 minutes. (optional to spray tops with more Pam but not necessary)


What kind of sauce did you have in mind
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allthingsblue




 
 
 
 

Post Thu, Feb 04 2016, 8:28 am
amother wrote:
What kind of sauce did you have in mind

I imagine it's soy sauce
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ra_mom




 
 
 
 

Post Thu, Feb 04 2016, 9:11 am
I edited.
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amother




Cerise
 

Post Thu, Feb 04 2016, 9:24 am
Sounds good did you ever try it with prepeared teriyaki sauce from a jar? What would be the differance?
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Raisin




 
 
 
 

Post Thu, Feb 04 2016, 10:52 am
rice: 2 cups uncle bens white rice, 4 cups water, mix in soy sauce, soup mix and oil. You can experiment with different flavours. cook covered for about an hour on about 350.

roast any veggies. Baby potatoes, peppers, courgettes, sweet potatoes, squash, etc. Mix in oil, salt pepper and other herbs or seasoning if desired. Mix in a ziplock bag for best results. these should be baked on high, at least 400, 40 minutes or so.

salmon, boneless chicken thigh, steak etc can all be simply seasoned with a spice mix and baked for a short amount of time.

you can also bake eggs in muffin tins or in a regular dish. Like quiche but skip the crust. mix in cheese, milk, seasoning, and sauteed or roasted veggies.

for milk or pareve meals you can also get veggie schnitzles, burgers, fish sticks etc. You can make your own if you don't mind extra steps.
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r1




 
 
 
 

Post Tue, Feb 16 2016, 8:49 pm
pumpernickle wrote:
Cube peeled potatoes. Cover with water and Bake on 375 covered for about an hour, depending on how much you are making. Pour out all water, add salt and mash.


What type of potatoes do u use?
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amother




Sage
 

Post Sun, Sep 12 2021, 8:09 pm
sky wrote:
Tangy Baked Chicken
1 1/2 lb chicken cutlets
1/4 cup WW flour
Toss cutlets in flour and place in 9x13 pan

Cover with:
1 1/2 colored peppers cut into strips (I used 2 for more veggies)
1 yellow squash cut into 1/2 rounds
1 green squash cut into 1/2 rounds
1/2 red onion cut into rings
1 8oz box mushrooms sliced (I used 8 oz canned sliced mushrooms)

Using immersion blender mix together sauce (probably can skip the blender but it does mix the onions in nicely):
1 Tbsp olive oil
3 Tbsp water
2 Tbsp soy sauce
1 Tbsp ketchup
2 Tbsp sauteed onions (I sauteed a whole onion with just pam and used it all, but I"m sure you could also use the frozen sauteed onions)

Pour over veggies and toss gently.

Original recipe: Cover and bake at 375 for 1 hour. Mix. Cover again and bake another 30 minutes.

I just baked covered for 40 minutes and uncovered for 30.

I also found small nuggets tried out slightly but finger sized pieces or cutlets were really soft.

Is this just as tender as the 9x13 sesame chicken?
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