Tag Archives: easy

Crunchy (Onion) Chicken


Do you have a picky eater? How about a child that doesn’t seem to eat anything?  Well, I have two of them.  One day they fancy green beans and the next day they won’t touch them.  Carrots for lunch are cleared off the plate and then two days later left in the lunch box.  I never know if they will eat what I make.  I use to make two meals.  I learned quickly to only make one meal each night.  They can eat it or they can pass, but that is the ONLY dinner that they get!

As I plan my meals I try to include the kids by asking what they would like to have for dinner. Wishful thinking tells me that if I let them help maybe they will be more apt to eat it.  So a few months ago, as I was planning my menu, Cash told me he wanted “crunchy chicken”.  I had no idea what this was but figured it was a new and fancy word for nuggets!  About 4 minutes later he yelled, “Hurry mommy, HURRY!  Crunchy (Onion- we leave that part out) Chicken is on the T.V” I rushed into the room.  There it was. Crunchy Chicken. On the T.V.  The new, favorite, lick your plate clean dinner at the Warren house. The green beans (no butter) and cheesy potatoes (with pureed cauliflour…shhh) were a hit too!

Here is it.

stuff needed


2 cups (4 oz.)FRENCH’S® Original or Cheddar French Fried Onions

2 tbsp.all-purpose flour

4 (5 oz.)boneless skinless chicken breasts- I cut them into smaller pieces so they are more like nuggets.

1 egg, beaten

Place French Fried Onions and flour into plastic bag. Lightly crush with hands .  Briggs had a blast with this.  It keep him busy for a while. Dump them into a bowl.

Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.

Bake at 400°F for 20 min. or until no longer pink in center.


Chinese Chicken Salad


Four and a half  years ago, just after Cash was born, my friend Marcia invited me over for lunch.  She made this amazing Chinese Chicken Salad.  Since then, I have made this salad close to 40 times.  It is my “go to” salad when I have a party to attend, have my girls over or just because I am craving it.

On Friday I wrote about my “plans” for the weekend and one of the things was to make my salad.  I try to plan my meals for the week (and then I grocery shop ) and prep them ahead of time.  Meals that I know will last a few days I make on the weekend.   If I didn’t plan my meals ahead of time we would be eating cereal for every meal.

So here it is.

I was so excited to eat the salad that I forgot to take a picture when I was done making it.  The only picture I got was while I was eating.  Oh well!  Better than no picture!  🙂


Chinese Chicken Salad (usually serves about 8)

3 chicken breast cooked

8 cups mixed greens

3-4 green onions thinly sliced

3 ounces chow mein noodles

4 ounces silvered almonds

1/4 cup toasted sesame seeds

Mix everything together.


4T sugar

2t salt

1/2t pepper

4T cider vinegar

1/2c vegetable oil

Combine and shake.  Pour over salad.

Dinner for Two


Have you eaten at PF Changs or Pei Wei?  Well my husband and I love their Kung Pao Shrimp.  We often carry out an order of that and lettuce wraps and it is more than enough for us to eat for dinner.  I have been feeling a little domestic so I decided to make Kung Pao shrimp for dinner.  I found a recipe online and the picture made my mouth water.  I rummaged through the spices and found that I had almost everything.  Powered ginger and rice wine vinegar were added to my grocery list and the shrimp dinner was added to the menu.

Tonight I decided to make the shrimp (with my husbands help).  I prepped all the ingredients and had them ready to go. We followed the steps and made the dish.  It looked great!  I tossed the shrimp on the plates, put the pan back down on the stove and realized that there were still 2 ingredients that never got used. One of the ingredients was the darn powered ginger that I had to hunt down at the store.  Did I mention that Kroger was under construction at the time so everything was in a different place, that I was holding a screaming baby under one arm and pushing one of those car shopping carts with a wobbly wheel with the other hand? Ugh! I must have looked like a train wreck. I was asked by 3 different employees if I needed any help…..

So I double checked the steps.  Sure enough the recipe never told me when to add the ingredients.   We love spicy food and I knew that this dish would not be the same without these spices.  I quickly tossed them in the pan with some soy sauce, heated it up and added the mixture to the dish.  It was perfect.

Here is the new and improved Kung Pao Shrimp recipe.


20 shrimp (I used raw shrimp)

2 tbsp cornstarch

2 tbsp sesame oil

2-3 chopped green onions

1 tbsp minced garlic

1 tsp crushed red pepper flakes

1 tsp powered ginger

4 tbsp rice wine vinegar

4 tbsp soy sauce

2 tsp sugar

1/3 cup dry roasted peanuts

Heat oil in pan over med-high heat.

combine vinegar, soy sauce and sugar in a bowl, mix and set aside.

Toss shrimp in cornstarch then add to hot oil and cook until the shrimp is almost pink.  Remove the shrimp from the pan.

Add chopped green onions and minced garlic to the pan for about 30 seconds.

Add the sauce to the pan.

Return the shrimp to the pan and coat with the sauce.  Add the roasted peanuts and heat for another 2 minutes

Add your shrimp to your plate.  We put it  rice.

In the hot pan add the red pepper flakes, ginger and a few tablespoons for soy sauce.  Heat for about 30 seconds then dump onto the shrimp and the rice.

Top with more green onions if desired.


My husband made it for lunch the next day…. Here is a snapshot!

kung pao shrimp