It's a home run when everyone at the dinner table falls in love with an entire meal. With a two-year-old and a picky husband, this does not occur all that often. Don't get me wrong. My husband is not a whiner by any means and eats what is given to him with very little (none) feedback. My two-year-old is a champ when it comes to eating and has been known to pack away meals like a 250 pound linebacker. And although I'm not Paula Deen, I can manage a decent meal without too many complaints. However, it is a rare event when I hear simultaneous "humming" from these two. That's what happened when I made this combo and it was oh so yummy if I do say so myself.
Parmesan Chicken Nuggets (original recipe)
Start to Finish: 30 minutes
Makes: 8 servings
1/4 cup butter, melted
1 cup Panko bread crumbs
1/2 cup grated Parmesan cheese
1/2 tsp. kosher salt
1 1/2 lbs. boneless skinless chicken breasts, cut into 1-in. pieces
honey mustard dressing, optional (substitution)
1. Place butter in a shallow bowl. Combine the bread crumbs, cheese and salt in another shallow bowl. Dip chicken in butter, then roll in crumbs.
2. Place in a single layer on a 15-in. x 10-in. x 1-in. baking sheet. Bake at 375 degrees for 20 minutes until no longer pink, turning once halfway through. Serve with honey mustard dressing if desired.
*I substituted the honey mustard dressing because my daughter loves it. I also only used one baking sheet instead of two (lazy) and upped the bake time to a total of 20 minutes.
Greek Three Bean Salad (original recipe)
Start to Finish: 25 minutes
Makes: 10 servings
2 cups frozen cut green beans, thawed
1 can (16 oz.) kidney beans, rinsed and drained
1 can (14 1/2 oz,) cut wax beans, drained
1/2 cup sliced red onion (altered)
1 can (6 oz.) pitted ripe olives, drained
1/2 cup julienned green pepper
1/2 cup peeled, seeded, and chopped cucumber
1/2 cup cherry tomatoes, halved (addition)
3/4 cup bottled Greek vinaigrette
1 cup (4 oz.) crumbled feta cheese
Combine the first eight ingredients in a large salad bowl. Drizzle with vinaigrette and toss to coat. Chill until ready to serve. Sprinkle with cheese and serve with slotted spoon.
*I altered the amount of red onion because I think it can be a bit over powering if too much is used (a.k.a. bad breath). I also added cherry tomatoes because I add them to EVERYTHING. Afterwards, I realized that garbanzo beans and/or salami would be superb mixed in as well.
If you're in a Greek phase like me, check out this other scrumptious (and very similar) salad.
What are your "go-to" dinners that make the entire dinner table happy? Do share!