Notes about Recipes in this book

• Parmesan-crusted chicken tenders

  • ssdrabek on August 21, 2013

    Reminder to self to spray with cooking spray the rack, makes for easier flipping them over. This was so YUMMY and I used panko crumbs instead!

  • dinnermints on September 02, 2024

    I made these with my 5-year-old in mind and he loved them, as we all did. And I saw ssdrabek’s note to spray the rack but then forgot to do it anyhow, definitely would’ve made clean up easier - next time! I put parchment paper on a cookie tray and the rack on top of that. I also baked the leftover breading mixture for use elsewhere (would be a great topping for soup). This did feel time-intensive and dirtied quite a few dishes but will probably make again, prepping whatever I can in advance.

• Cheese enchiladas with red chile sauce

  • Aggie92 on July 25, 2013

    I always have the ingredients in my pantry for this family favorite. I use a can of refried beans (they spread so much easier than hand mashed pintos), substitute sour cream for the yogurt and always add around 1/4 cup of sliced green onions or finely diced red onion. The red chili sauce recipe is so delicious, but if you are in a time crunch, you can easily substitute canned enchilada sauce.

• Cranberry-orange fruit bars

  • dinnermints on July 28, 2016

    I actually made the strawberry rhubarb version that's at eatingwell.com but not in the magazine: http://www.eatingwell.com/recipes/strawberry_rhubarb_bars.html Delicious! I took them to a meeting at work and cut them into 48 pieces for a smaller serving size, which came closer to 65 calories (that's using 1/2 oats and 1/2 nuts in the crust) and was still a reasonable piece. Would make again, and would try other versions as well.