ENTREES
Mac and Cheese Casserole Cups
This fun twist on the classic macaroni and cheese casserole
is not just delicious, but it’s also a lot of fun to make!
PREP TIME: 20 MINUTES COOK TIME: 15 MINUTES YIELDS: 10 SERVINGS
INGREDIENTS
Cheesy Chicken Crunchers
These kid-friendly baked chicken fingers have extra protein
from the cheese that’s added to the crispy cereal coating.
PREP TIME: 30 MINUTES COOK TIME: 25 MINUTES YIELDS: 6 SERVINGS
INGREDIENTS
1 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
4 egg whites
1/2 cup milk
1 1/2 cups cornflakes cereal
1 cup shredded Cheddar cheese
6 chicken breast fillets, cut into strips
Nonstick cooking spray
3 cups milk
2 1/2 tablespoons all-purpose flour
1 1/2 cups shredded Cheddar cheese
3/4 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
8 ounces elbow macaroni, cooked and
drained
1. Preheat oven to 350°. In medium saucepan, add 1 cup of milk to flour, stirring
constantly until lumps have dissolved. Add remaining milk, stirring thoroughly.
Place on stove and simmer 15 minutes, stirring occasionally, until sauce thickens.
2. Add 1 cup of Cheddar, mozzarella and Parmesan cheese; stir until blended.
Add macaroni, stirring gently to coat well.
3. Line muffin tin with paper muffin cups and place one scoop of mac and cheese
mixture into each muffin cup. Top with remaining cheese and bake 15 minutes
or until golden brown.
1. Preheat oven to 375˚ and set up three bowls with the following:
flour mixed with a pinch of salt and pepper;
an egg-wash made by beating the eggs and milk together; and
cornflakes mixed with cheese.
2. Coat a 13– x 9–inch baking pan with nonstick cooking spray. Dip chicken in
flour, then into egg-wash, then roll in cereal mixture, coating entire piece of
chicken and place on baking pan.
3. Discard any unused cereal mixture after coating chicken. Bake 25
minutes, turning halfway through to ensure even browning.
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