Healthy Chicken Tenders

Happy Thursday everyone!

Last night I made my own healthy chicken tenders. I adapted this recipe from this blog, Love to be in the kitchen. After making hers a few times, I slowly made it into my own! I do this often because it is so quick! It adds a nice twist to my dinners because I usually just cook my chicken right on a pan. This recipe is so simple! You will all love it!

Let start with the ingredients. The only ingredients you need are:

  • 1 egg (whisked)
  • chicken tenderloins (thawed out)
  • flour
  • panko bread crumbs
  • baking sheet

ingredients for chicken tenders

Once you have all your ingredients ready, you can preheat your oven to 400 degrees. Then, Rinse your chicken with water and place on a plate for when you are ready.

Combine your flour and panko bread crumbs into a bowl. I use 1/2 cup of flour and 1/2 cup of panko bread crumbs for two tenderloins. I never use it all but it makes it easier to cover the chicken when you have more than you need.

Once your egg is whisked and your dry ingredients are mixed, you are ready to prepare your chicken! All you need to do is completely dip your chicken in the whisked egg, and then dip it in the dry ingredients! Make sure your chicken is completely covered in the flour and bread crumbs. Once you’ve done that, you can place them on a baking sheet. Make sure you spray your sheet with cooking spray before you put your chicken on top to ensure an easier clean up!

pre baked chicken tenders

The chicken cooks for twenty minutes. I flip them over after ten minutes so the dry ingredients are evenly crispy.

As the chicken was cooking, I prepared a salad to lay the chicken on.

On Monday, I went grocery shopping at Acme and got a great deal on bagged lettuce. It was buy one get one and since I make so many salads, I could not pass that deal up.

lettuce mix

I grabbed two handfuls of lettuce and put them on my plate. Then, I cut up tomatoes, onions and cucumbers to place on top.

salad with cut vegtables

Once I finished preparing my salad, the chicken had been cooking for about 10 minutes so it was time for me to flip the chicken. I used a spatula to flip it over because it can be very hot! During the next ten minutes, I  cleaned all my dishes so I didn’t have to do them after dinner.

Below is a picture of what the chicken will look like after twenty minutes. I cut the piece on the left to make sure the inside was no longer pink.

baked chicken tenders

I know they are not the most perfect looking chicken tenders, but they taste really good!

After I let them cool for a few minutes, I placed them on top of my salad and drizzled Ken’s Light Sweet onion dressing over my salad.

salad with chicken tenders

Remember, you can eat these any way you want! My other favorite way to eat them is dipping them in my favorite sauces.

Try this recipe out and let me know how you serve them! I would love to hear new ideas.


Banana “Ice Cream”

Ice cream is definitely one of my favorite treats. I crave it all day long! If I could eat it for every meal, I would.

Unfortunately, eating ice cream everyday is not the healthiest choice and I’d rather not gain 100 pounds each year.

A few years ago, I kept coming across banana “ice cream” on my Pinterest. For a while, I just kept pinning it, but never actually thought I would try it myself. One day I was feeling adventurous and I thought i’d give it a shot! Since I always have bananas in my kitchen, it wasn’t a hassle. I only needed a few more things in order for me to make it. Below, I listed what I use to make my version of “banana ice cream.”

  • frozen ripe bananas
  • almond milk
  • peanut butter
  • magic bullet (or food processor or blender)
  • toppings to garnish the finished ice cream. (almonds, chocolate chips, melted peanut butter, etc.)

Now, lets get mixing!

I like to use very ripe bananas. I prefer ones with brown spots that look like this:

ripe bananas to freeze

I peel the banana and then cut them into one-inch slices. I put them in a plastic bag or container and then freeze them. Once the bananas are completely frozen, they are ready to be used for banana ice cream.

I use a Bella Rocket Blender to mix my bananas. It’s basically the same thing as a magic bullet, just a little less expensive. I got mine at Macy’s. It’s really easy to clean and store so its very college friendly. It comes with three different size blender jars.  My favorite jar is the one I can take with me on the go!

supplies for banana ice cream

The picture above includes all of the ingredients that I use to make my banana ice cream. Peanut butter, almond milk, and frozen bananas! Some people put vanilla extract in it to make it sweeter, but since I use the honey almond milk, I don’t think I need it.

Now it is time to fill your jar. When you fill the blending jar, there is no exact portions for each ingredient. I usually add only a little bit of milk at a time because too much will ruin the consistency. If you add too much milk it will become more like a milkshake. Now, fill your jar, attach it to the Bella machine, and then blend! Pulsing the blender makes it easiest. Don’t be afraid to add more milk if it seems like its not blending enough. Keep blending until you get all the banana chunks blended into a ice cream texture. The photo below shows you what it should look like.

mixed frozen bananas

Once you’ve blended your bananas, you can go ahead and place it in a separate dish. This time, I added cookie dough bites and melted peanut butter to the top. Some other toppings I use are chocolate chips, m&m’s, almonds, and sprinkles!

banana ice cream with toppings

Next step, Eat! The banana ice cream melts faster than regular ice cream so be aware! The hardest part of the whole process is cleaning the blender, but it is definitely worth it!