I'm am making these VERY soon. Don't they look AMAZING?! I found this recipe on The Pioneeer Woman's web site.
Source: The Recipe Place
Makes 8 servings
3 pounds carrots, sliced 1/4 inch thick on the diagonal
1/4 cup maple syrup
2 tablespoons unsalted butter
Kosher salt and black pepper
Prepare the carrots. In a large skillet, combine the carrots, syrup, butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook the carrots by bringing to a boil. Reduce heat and simmer, partially covered, stirring once, until the carrots are tender and the liquid has reduced to a glaze, 12 to 15 minutes. (If the carrots are tender before the liquid has thickened, uncover, increase heat to medium-high, and cook until the liquid forms a glaze.)
1 (15-ounce) can of black beans, drained & rinsed
1 (15-ounce) can whole kernel corn, drained & rinsed
2 (10-ounce) cans diced tomatoes with green chilies, drained
1 cup ricotta cheese
1/2 cup sour cream
1/2 teaspoon ground cumin
8 (6-inch) corn tortillas
1 cup Mexican-style cheese blended
Preheat oven 375 degrees. Spray a 9x5-inch loaf pan with nonstick cooking spray.
In a large bowl, combine beans, corn & tomatoes. In a small bowl, stir together ricotta, sour cream & cumin. Place 2 tortillas on the bottom of prepared loaf pan. Spread about 1/3 cup of the ricotta mixture over tortillas. Top with about 1/3 cup black bean mixture. Sprinkle with 1/4 cup cheese. Repeat procedure 3 times.
Bake for 20 minutes or until heated through & cheese is melted.
***I used flour tortillas instead on corn. Plus added some garlic salt to the ricotta mixture.
2 tsp lemon juice
1 tsp Worcestershire sauce
2 cups crushed seasoned croutons
2 lbs. boneless skinless chicken tenders
1/4 cup butter, melted
In a shallow boel, combine sour cream, lemon juice, and Worcestershire sauce.
In another shallow bowl, add croutons.
Dip chicken tenders in sour cream mixture, then coat with croutons.
Place on a greased baking sheet.
Drizzle with butter.
Bake at 400 for 20 minutes or until chicken is no longer pink.
Serve with your preferred dipping sauce.
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips (sometimes you can find prepackaged chicken fingers for less than the regular packaged ones, and it's less work!)
2/3 cup Original Bisquick mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or garlic salt (I like the garlic salt)
1/2 teaspoon paprika
1 egg, slightly beaten
3 tablespoons butter or margarine melted (I actually don't use this...I think it makes them more crispy if you don't).
Preheat oven to 450 degrees.
Line cookie sheet with foil.
Spray with cooking spray.
In 1-gallon resealable plastic food-storage bag, mix Bisquick mix, cheese, salt and paprika.
Dip half the chicken strips into egg.
Place in bag of Bisquick mixture.
Seal bag; shake to coat.
Place chicken on cookie sheet.
Repeat with remaining chicken.
Drizzle butter over chicken (again, optional).
Bake 12 to 14 minutes, turning halfway through the time, until no longer pink in center (I usually go the 14 mins if they are bigger, just to be safe).
These are a good alternative if you can't fry/don't like to fry, want something a little healthier, and love chicken fingers (i.e. me)!