The Good Crisp Chicken Tenders

Serves 4 

Ingredients

• 2 eggs, beaten
• 1/4 cup milk
• 1 ½ cup crushed The Good Crisp Sour Cream & Onion Potato Crisps
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound chicken tenders 

Directions

1. Preheat oven to 400°F.
2. Lightly grease baking sheet with cooking oil spray. Set aside. 
3. Place beaten eggs and milk in shallow bowl and stir to combine. Set aside.
4. Combine The Good Crisp Potato Crisps, salt, and pepper in second shallow bowl. Set aside. 
5. Dip one chicken tender into beaten egg/milk mixture and then into crumb mixture to completely and evenly coat chicken pieces. Place chicken tender on baking sheet. Repeat with remaining chicken tenders.
6. Bake in oven for 10 minutes. Flip each chicken tender over. Continue to bake for additional 10 minutes, or until fully cooked. 

*Alternative cooking method: Chicken tenders may be fried in pan with oil over medium heat, turning once so cooked evenly on both sides.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Do you have any picky eaters in your house? It’s not uncommon for young children to resist certain foods, especially veggies. Did you know that the majority of kids ages 1 to 18 do not meet the daily recommended intake for vegetables? PERDUE^® is working to change that with its new line of veggie-packed chicken nuggets and patties, CHICKEN PLUS™. These chicken and plant-based nuggets, tenders, and patties pack 10 grams of protein and 1/4 cup of cauliflower and chickpeas into every serving!

PERDUE^® is hosting its first-ever America’s Pickiest Eater Contest, where you could win a year’s supply of CHICKEN PLUS™ products, 2,000 pounds of product to donate to the school of their choice…and the title of America’s Pickiest Eater! From now until March 1, 2020, submit your funniest, most outrageous photo or video of your child’s picky eater moments for a chance to win. Submissions will be judged based on quality, creativity, and originality.

You can submit your photos in one of two ways:

1. Upload nomination on www.AmericasPickiestEater.com

2. Follow @PerdueChicken on Instagram, Twitter or Facebook. Post an original photo/video to your own Instagram, Twitter, or Facebook account, write a caption with a brief description of your nomination and use the hashtags #AmericasPickestEater and #Contest

For more information about the CHICKEN PLUS™ line or America’s Pickiest Eater Contest, visit the PERDUE^® website!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Here at The Creative Kitchen, we love when we find ways to make mealtime easier for mom and dad, while still providing nutrients and delicious taste! That’s why we love Perdue Chicken Plus Chicken Breast and Vegetable Tenders! They will quickly become a staple for you and your family; they’re easy to store and prepare, and are a versatile addition to your freezer. Made with all-natural ingredients, these chicken breast and vegetable tenders are a good source of protein and fiber, and they even have 1/4 cup of vegetables per serving! Your kids won’t know the difference, but you will! 

From the Mouth of a Kid:

I love this chicken! It’s yummy!

From the Eyes of a Parent:

There are a lot of things I love about Perdue’s Chicken Plus Chicken Breast and Vegetable Tenders, but my favorite part is that there’s a 1/4 cup of cauliflower and chickpea in every serving! My kids think these are so tasty, and they’re so easy to prepare, not to mention the protein and fiber they provide as well. The shape is perfect for little kids’ hands – all around this is a family favorite!

Flavorful Features:

Perdue offers two other shapes of their Chicken Plus line: Dino Nuggets and Patties!

The Icing on the Cake:

Perdue Chicken Plus Chicken Breast and Vegetable Tenders are made with 100% natural ingredients and no antibiotics. The three different shapes offer some fun variety for your meals!

Time to Eat?!

These chicken breast and vegetable tenders are a great option for busy evenings when you don’t have a lot of time to prepare dinner. Pop these in the oven and voilà! A nutritious meal ready in minutes with almost no prep required!

Mix it Up!

Once cooked, chop up these chicken breast and vegetable tenders and add them to a stir fry or salad. Even a great addition to a sandwich for the lunchbox!

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The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

A common misconception about cooking is that in order to create a truly delicious and healthy meal, you have to buy dozens of ingredients and spend hours in the kitchen chopping, mixing, baking, and preparing your ingredients only to be completely exhausted afterwards. Our friends at Cooking Light prove that this isn’t the case at all! This Tortellini, Chicken, and Arugula salad comes together in a cinch thanks to the use of a few quality items such as hearty cheese tortellini and shredded rotisserie chicken. Prepare the dressing and pasta ahead of time to make the final assembly even faster. Who knew making dinner on busy weekday nights could be so easy?

Ingredients:

Instructions:

Tips & Trick:

• For a gluten-free option, substitute the tortellini for brown rice pasta or quinoa.
• Kids can help shred the chicken and mix the dressing!

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Your kids will love eating their greens with this Strawberry-Chicken Salad from our friends at Cooking Light. The sweet strawberry-balsamic dressing, crumbled feta cheese, and crunchy pecans will have kids craving this seasonal spinach salad.

Ingredients:

Instructions:

1. Combine 1 tablespoon oil, vinegar, honey, thyme, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl; stir with a whisk. Add 1 cup strawberries, tossing to coat. Let stand at room temperature 10 minutes.

2. Heat a medium skillet over medium-high heat. Brush chicken with remaining 1 teaspoon oil; sprinkle evenly with remaining 1/8 teaspoon pepper, salt, and paprika. Coat pan with cooking spray. Add chicken to pan; cook 2 to 3 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut across the grain into slices.

3. Divide spinach, remaining 1 cup strawberries, and onion between 2 plates. Top evenly with chicken slices and strawberry-balsamic mixture. Top each serving with 1 1/2 tablespoons pecans and 2 tablespoons cheese.
 

Tips & Trick:

• Get the kids involved! Let kids top their salads with the pecans and cheese to lend their personal touches.
• If raw red onions are too strong for your kids growing palates, soak them in ice water after slicing to remove some of the flavor.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Vegetable and Chickpea Curry

“Aromatic Indian spices infuse this vegetarian dish with an exotic blend of flavors while coconut milk creates a creamy finish.”

Chicken with Carrots and Potatoes

“All you need is twenty minutes to get this dish in the slow cooker. You’ll have a hearty chicken and veggie supper waiting for you when you get home.”

Barley, Black Bean, and Corn Burritos

“Loaded with grains and vegetables, these burritos make a complete one-dish meal.”

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Corn and Summer Vegetable Sauté

“This ultra-easy recipe takes advantage of all the flavors summer vegetables have to offer. We add almost nothing―salt, pepper, and a little cilantro―and let the spicy jalapeños, sweet corn, pungent green onion, and crunchy okra speak for themselves. To make this dish a meal, add lightly seasoned cooked chicken, shrimp, or cubed tofu to the mix at the very end.”

Chicken and Summer Vegetable Tostadas

“Cumin is a key spice for authentic Mexican flavor, used here to flavor chicken, corn, and zucchini atop crisp broiled tortillas with Monterey Jack cheese. The recipe only takes about 15 minutes, but you can shave even more time by skipping the broiling step and serving as soft tacos instead. Serve with extra salsa and sour cream, and add your favorite variety of beans―black, pinto, or refried―as a side.”

Fruit Medley with Mint and Lime

“Summer is the best time of year for fruit salads; fruit is sweeter and fresher when it’s in season. All this dish needs is a little mint and lime to highlight the natural freshness of grapes and stone fruits. It makes an excellent side for nearly every main dish in this gallery, and you can always add whatever other fruits look best at the market, from watermelon to raspberries.”

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Greek-Style Skewers

Get the kids involved! Just like our tortellini totem poles, kids can have fun stacking ingredients on the skewers.

Flank Steak Tacos

Who doesn’t love tacos? Serve this tasty recipe with fresh salsa or pico de gallo and some grilled vegetables to round out the meal.

Grilled Farmers’ Market Sandwiches

This vegetable-packed sandwich is a great way to get your kids to eat their vegetables! Grill up the vegetables, then have them choose which ones they would like to include in their sandwich – giving kids a choice will make them feel more excited about the dish they created.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Grilled Italian Vegetables with Pasta

Grilling vegetables brings out their rich flavors and gives them a nice smokiness. These grilled Italian vegetables are delicious over pasta or on an appetizer platter with cheese and bread. Leftovers can be tossed in a salad.

Soft Chicken Tacos

These simply prepared chicken tacos are an example of healthful Mexican cooking and are a way to teach your kids about grilling techniques, Mexican spices, and basic salsas. Serve with Pico de Gallo or Tomatillo Salsa and crisp vegetables.

Grilled Pizza with Asparagus and Caramelized Onion

It gets too hot in the summer to turn on the oven. But what if you’re craving some homemade pizza? Try throwing it on the grill! Slight char marks give the pizza a smoky flavor and the vegetable toppings give it a healthful twist.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

From working all day to running around to your kids’ after school activities, it can be hard to get home cooked meals on the table every night. Luckily, our friends at Cooking Light have come up with a super delicious recipe for homemade frozen pizzas! If you have the time, get your kids involved for a make-your-own pizza party. Cook up as many pizzas as you want tonight, and freeze the rest – it’s that simple! View the recipe below and click here for more great freezer-friendly recipes and tips from Cooking Light.

Individual White Chicken Pizzas

Ingredients

30 ounces refrigerated fresh pizza dough, divided
1/2 cup olive oil
1/4 cup chopped fresh basil
1 teaspoon crushed red pepper
8 garlic cloves, crushed
4 thyme sprigs
4 cups 2% reduced-fat milk
1 cup plain fat-free Greek yogurt
4 teaspoons cider vinegar
1/2 teaspoon kosher salt
12 ounces shredded cooked chicken breast
6.5 ounces preshredded reduced-fat 4-cheese Italian-blend cheese (about 1 2/3 cups)
3 ounces fresh part-skim mozzarella cheese, torn into small pieces
2 tablespoons fresh thyme leaves
1 1/2 teaspoons freshly ground black pepper
1/2 cup small fresh basil leaves

Instructions

1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450° (keep pizza stone or baking sheet in oven as it preheats).

2. Let pizza dough rest, covered, at room temperature as oven preheats.

3. Combine oil and next 4 ingredients (through thyme sprigs) in a small saucepan over medium heat. Cook 4 minutes or until garlic begins to brown, stirring frequently. Remove from heat; let stand 5 minutes. Strain mixture through a fine sieve over a small bowl; discard solids.

4. Combine milk, yogurt, and vinegar in a large microwave-safe bowl. Microwave at HIGH 6 minutes. Gently stir to form small curds. Strain curds through a fine sieve; let stand 5 minutes. Discard liquid. Combine oil mixture, cheese curds, and salt, stirring gently.

5. Divide dough into 12 equal pieces (about 2.5 ounces each). Roll each piece into a 6-inch circle on a lightly floured surface (keep dough covered with a damp towel to prevent drying). Spread about 1 1/2 tablespoons oil mixture over each pizza, leaving a 1/2-inch border. Divide chicken, Italian-blend cheese, and mozzarella cheese evenly among pizzas; sprinkle evenly with thyme leaves and black pepper. Carefully remove pizza stone from oven. Arrange 3 to 4 pizzas on pizza stone. Bake at 450° for 8 minutes or until dough is golden and cheese browns. Repeat procedure with remaining pizzas, or follow freezing instructions. Sprinkle pizzas evenly with fresh basil leaves.

TO FREEZE: Bake pizzas on preheated stone for only 5 minutes. Cool; wrap individually in heavy-duty foil, stack, and freeze up to 2 months.

TO REHEAT: No thawing: Place frozen pizzas on a baking sheet that’s not preheated; bake at 450° for 13 minutes or until cheese browns.

Tips & Tricks

Add a pop of color and nutrients to your pizza with fresh vegetables! This pizza would be delicious topped with sun dried or fresh tomatoes, chopped broccoli, or arugula.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.