Baked Chicken Strips {Egg-free}

My family loves chicken strips!  While we can find some egg-free frozen varieties, chicken strips pretty much have to be avoided when dining out unless the ingredients can be verified.  So, I came up with this egg-free and slightly healthier version.  If you like this recipe, you may also like my recipe for Baked Chicken Parmesan (EF).

Baked Chicken Strips

2-2 ½ pound boneless chicken breast tenders

1 stick margarine or non-dairy margarine

1 1/3 c bread crumbs*

1 t garlic powder

1 t onion powder

1 t seasoned salt

½ t freshly ground black pepper

Preheat oven to 350^o.  In a shallow dish, combine bread crumbs, garlic powder, onion powder, seasoned salt and pepper.  In a separate shallow bowl, melt the margarine.  Dip each chicken tender in margarine, turning to coat.  Then place the chicken tender in bread crumbs turning to coat.  Place on baking sheet.  Cook at 350^o for about 25 minutes, turning half way through cooking time.  Serves 8

* Be sure to check the bread crumb label to make sure they are egg-free and dairy-free, according to your dietary requirements.

Dairy-free notes:  I haven't tried to make these dairy-free.  One of my readers said it worked great with dairy-free margarine and dairy-free bread crumbs.  See her comments below.

Teriyaki Chicken

This is one of my go to recipes that I have been making for years.  It is easy and delicious.  It is also simple enough that everyone likes it.  I often use this recipe when taking food to friends who have had some kind of health issue.  Last night, we had chicken teriyaki with mashed potatoes and sugar-kissed carrots.  I usually bake this recipe but before the end of the summer, I plan to try it on the grill.  I will let you know how it turns out!

Teriyaki Chicken

¾ c reduced-sodium soy sauce*

¼ c vegetable oil              

3 T brown sugar

1 t garlic powder

½ t ground ginger

6 boneless, skinless breasts (about 2-2 ½ pounds)

In a large gallon plastic bag, combine the first five ingredients.  Mix well.  Add chicken.  Refrigerate for 4-8 hours, turning at least once.  Drain and discard marinade.  Place chicken on a foil lined baking sheet and bake at 375^o for about 30 minutes or until juices run clear.  

Serves 6

* For those on a gluten-free diet, be sure to use a gluten-free soy sauce. 

Honey Ginger Salmon

I got this recipe from my brother and his wife several years ago.  I am not sure where the recipe originated so I don't know who to give the credit to.  I did make a couple of minor adjustments but I certainly can't take credit for the recipe.  We have cooked it in the oven and on the grill.  It tastes great both ways.  In this picture, we cooked it on the grill.  I like to serve this with rice and a vegetable, such as roasted asparagus.

  

Honey Ginger Salmon

1 t ground ginger

1 t garlic powder

1/3 c  reduced-sodium soy sauce *

1/3 c orange juice

¼ c honey

1 small bunch green onion, chopped

1 ½ - 2 pounds salmon filet

In a large plastic bag, combine the first six ingredients.  Mix well.  Place salmon in bag and seal.  Refrigerate for several hours.  

Grill Instructions:

Preheat grill to medium.  Remove salmon from marinade and reserve marinade.  Grill 12-15 minutes per inch of thickness or until fish flakes easily with fork.  Brush with marinade during last 5 minutes.

Oven Instructions:

Preheat oven to 425^o.  Place on a foil-lined 15”x10”x1” baking pan.  Bake, uncovered in preheated oven for about 10-15 minutes or until fish flakes easily with a fork. 

Serves 6-8

* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.  

Snickerdoodles {Egg-free}

Ah . . . snickerdoodles.  Every time we went to visit my Grandma, she always had a big batch waiting for us.  Snickerdoodles are still one of my all time favorite cookies.  They are just chewy, cinnamon sugar goodness!  I was nervous about trying to make an egg-free version.  I was worried that they wouldn't have that same delightful chewy texture.  Well, I was very pleasantly surprised that these chewy cinnamon sugar gems turned out so awesome on my very first attempt!

Snickerdoodles

½ c unsalted butter, room temperature

½ c shortening

¾ c sugar

¾ c brown sugar

½ t pure vanilla

2 t cream of tartar

1 t baking soda

1 t baking powder

¼ t salt

3 c flour

¼ c milk

3 T sugar

3 t cinnamon 

Preheat oven to 375^o.  With an electric or stand mixer, cream together sugars, butter and shortening.   Add vanilla, cream of tartar, baking soda, baking powder and salt.  Gradually mix in flour until batter is crumbly in texture.  Mix in milk until soft dough forms.  Roll cookie dough into one inch balls.  Mix remaining 3 T sugar and 3 t cinnamon in a small bowl.  Roll cookie dough balls in sugar mixture.  Bake on an ungreased cookie sheet for 8 to 10 minutes.  Cool for about two minutes on cookie sheet before removing.  Makes about 3 dozen cookies.

Banana Peanut Butter Smoothie

I started buying fresh fruits and vegetables in bulk.  I have found that when I keep plenty in the house, we are better about eating more.  At the same time, I don't want fresh produce to go bad before we can eat it.  The solution to my problem?  Smoothies!  I tried this recipe for banana peanut butter smoothie over the weekend and it was a hit with the family.  Since I didn't come up with the recipe, I am going to just link to it.  I plan to come up with my own creative combinations soon!

If you like this recipe, you may also like Banana Peanut Butter Ice Cream (EF, DF, GF).

 Banana Peanut Butter Smoothie - Click to link to the recipe.  This recipe is for 2 servings.  Here are my approximate adjusted ingredients to make a single serving.

1 medium banana peeled and sliced then frozen
1/3 c non-fat vanilla yogurt
2 T creamy peanut butter
1/4 c non-fat milk

Blend all ingredients until smooth.

Dairy-free Suggestion:  Replace the non-fat milk with soy milk (or other non-dairy substitute) and the yogurt for of crushed ice (1 c ice per serving).

Betty Crocker Muffins {made Egg-free}

So many of the allergy free mixes, omit several allergens.  I understand that is in the best interest of the company to attract a larger consumer base.  But these mixes can be a tad expensive and often test like something is missing.  So, I was determined to make adjustments to some 'normal' mixes to only omit egg.  My post for Pillsbury Cupcakes {made Egg-free} was so popular, I wanted to share the most requested muffins at my house.  My oldest child likes these better than my homemade banana muffins.

I am not trying to promote any particular brand of mix.  From trial and error, I have found some brands work better than others, depending on what I am making.

Betty Crocker Muffins {made Egg-free}     

          

1 box Betty Crocker muffin mix¹

3/4 c milk

1/3 c oil

2 t baking powder

Preheat the oven to 390^o.  Grease muffin tin or line with paper muffin cups.  Stir all ingredients until well combined.  Fill muffin tins about 2/3 full.  Bake for about 16 minutes.  Cool muffins slightly in pan.  Makes 12 muffins.

¹ I used the Betty Crocker Wild Blueberry muffin mix.  Betty Crocker also has the following flavors:  Banana Nut, Chocolate Chip, Cinnamon Streusel and Lemon Poppy Seed.  The Cinnamon Streusel mix will use the same additional ingredients.  For the chocolate chip mix use 3/4 c water in place of the 3/4 c milk.  My grocery store does not carry the banana nut or lemon poppy seed.  I will keep an eye out for those two and update accordingly.