Dinner

12-year-old Derron made this recipe for his mom for Sunday dinner one time when she was feeling sick. After putting together a delicious pork roast sandwich for her, he even cleaned up the kitchen! Now that’s a way to get mom feeling better!

Rachael says, “Like chicken fingers and Buffalo-style anything, you can’t have too many nacho recipes! These nachos are topped with lots of veggies and are super satisfying. When it comes to cheese for my nachos or the use of cheese in general, I use less of good quality, strong flavor cheeses rather than more of reduced fat, flat-flavored cheeses.”

Rachael says, “Yup, here’s another recipe for chicken fingers. This one is a riff on everything bagels (my favorite). The chicken fingers are coated in everything crust (seeds, garlic and onion) then baked, not fried. Then they get dipped in a vegetable cream cheese sauce. High protein, low-carb fun!”

…because you just cannot have enough chicken finger recipes.

Rachael says, "The original recipe for Pretzel-Crusted Chicken, published in 365: No Repeats, remains one of the most popular in the literally thousands of meals I’ve written in the last decade. Here, it becomes a kid favorite, too, because I slice up the chicken breasts into the kid crowd pleaser: chicken fingers! I added zucchini sticks to the meal as well, swapped pretzels for whole wheat pretzels and cut back on the milk in the sauce by half and added chicken stock in its place."

Another take on Peter Brady’s favorite…

Serve with Super-sized Eggrolls.

Filled with lots of veggies and baked instead of fried, these Supper-Size Eggrolls are good and good for you! Swap out the pork for chopped shrimp, tofu or ground chicken to mix it up. Try serving with a green salad tossed with oranges, such as Mandarin Salad.

If you love Remy the rat chef in Ratatouille, then you’re bound to love this thick soup that shares the same name. C’est magnifique!

Everyone can play a role in preparing this recipe, and the whole family will enjoy eating it, too! But shhh, don’t spill the beans about the secret ingredient! Serve with a green salad alongside.