Popcorn Shrimp Tacos

I am always keeping my eyes open for a new idea to add to the lenten recipe file. This one was easy and tasty and took care of our lenten obligation to avoid meat on Friday.  

Here's what you need, but please change it up to match your family's tastes!

Frozen Popcorn Shrimp ( I used SeaPack brand)

Small flour tortillas

Shredded lettuce

Shredded cheddar cheese

Homemade Pico de Gallo, or diced tomatoes

Ranch dressing, or sour cream

Optional

taco sauce or salsa

sour cream

shredded cabbage or creamy cole slaw instead of lettuce 

Warm popcorn shrimp in oven according to package directions.

While shrimp is warming, shred lettuce and cheese and prepare pico de gallo or diced tomatoes. 

Pop the tortillas in the microwave to warm, I usually wrap them in paper towels and warm for 30 seconds, then keep in a tortilla warmer (is that what that dish is called?) until serving.

Once everything is warmed, shredded and diced it's time to assemble! 

I started with the shrimp in the middle of the tortilla and then let everyone build to suit their tastes. Mine ended up being shrimp, lettuce, pico de gallo, Shredded cheddar and ranch. And it was yummy! 

Next time I think I will mix ranch dressing with taco sauce to create a different flavor combo. I have done the same thing for taco salad and really enjoy the combo. 

Cheez-It Chicken Tenders

I actually saw this recipe on the Today program one morning and have been making them ever since. It's easy to make as many or as few as you need, depending on how many hungry humans you are feeding. I would love to take credit for the fun photo, but it is from the aforementioned, tv program! 

2 tablespoons olive oil
2 cups cheddar crackers, such as Cheez-Its (I use the reduced fat Aldi's brand)
1/4 teaspoon paprika
1 1/4 pounds uncooked chicken tenders (I usually just estimate how many I need)
3 eggs
2 teaspoons Dijon mustard (this is optional, I have made it with and without, both delicious)
1 cup all-purpose flour


Preheat the oven to 475°F with the rack in the lower third of the oven.

Line a baking sheet with foil and brush it with the olive oil.

Pulse the cheddar crackers in a food processor until finely ground, or alternately (which is what I do), place the crackers in a plastic bag, remove excess air, seal it and use a rolling pin to crush the crackers. Transfer the crackers to a wide, shallow bowl and sprinkle in the paprika.


In a separate wide, shallow bowl, whisk together the eggs with the Dijon mustard. 

Place flour in a third wide, shallow bowl.


Prepare each tender by coating it in the flour, shaking off any excess, and then dipping it in the eggs. Transfer the tender from the eggs to the crackers, pressing the crumbs into the chicken to ensure an even coating, and then placing the tender on the prepared baking sheet.  Finish the breading process with the remaining tenders, arranging them about 2 inches apart.

Lastly, bake the tenders, turning them over once, until they're golden brown, about 15 minutes total.

Serve with honey mustard, or ranch for perfect weeknight dinner.

These are a quick easy way to enjoy crispy chicken tenders without frying. Everyone likes these little gems! 

Source: The Today Show

http://www.today.com/food/make-dinner-25-minutes-cheesy-chicken-tenders-zucchini-fritters-t40186