Last week, my farm boy came home from running the fertilizer buggy and lamented how hard it was to eat while bouncing through the field. I advised him of the obvious. “Stop and eat.” He insisted ‘wasting’ a few minutes eating would determine whether he finished the field before I’d call him in for the night.
Tonight’s menu was designed with my farm boy in mind. That and a week’s schedule that was going to leave me zero time for meal prep!
Menu 9: Chicken Strips, French Fries, Veggies w/ Dip, Cupcakes
Buy chicken tenders or cut chicken breasts into strips. Whisk one egg with 1/4 c. milk. (Honestly, I just guessed and added a little milk to make a wash.)
Mix a cup or so of bread crumbs with seasonings of your choice. I choose paprika, oregano, salt, pepper and a little garlic powder.
Roll chicken strips in egg wash, then in crumb mix. Place in greased baking pan. Bake 425 degrees for 20 minutes or until cooked through.
Serve with BBQ sauce, ketchup or ranch dressing.
French Fries (the frozen kind)
Veggies w/ Dip
Cut carrots, broccoli and cauliflower in bite sized pieces. Serve with dill or ranch dip.
Cupcakes (from a box)