Homemade Fish Sticks

Ingredients

• 1/2 cup dry bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon lemon-pepper seasoning
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 3/4 pound cod fillets, cut into 1-inch strips
• Butter-flavored cooking spray

Directions

• Preheat oven to 400°. In a shallow bowl, mix bread crumbs and seasonings. Place flour and egg in separate shallow bowls. Dip fish in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere.
• Place on a baking sheet coated with cooking spray; spritz with butter-flavored cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork, turning once or until 145 degrees.

Quick and Easy Tarter Sauce:
1/2 cup mayonnaise
1 teaspoon sweet pickle relish
1/2 teaspoon prepared yellow mustard
1/2 teaspoon lemon juice 

My kids don't eat fish but my husband would rate this 5 out of 5 stars
 
 

Pesto Chicken Florentine

Ingredients

• 2 TB olive oil
• 2 tsp garlic
• 4 boneless skinless chicken breast halved and cut into strips
• 2 c fresh spinach leaves
• 16 oz pkg dry penne pasta
• 1 TB grated Romano cheese

Homemade Pesto Alfredo Sauce

• 1 c chicken broth
• 1 c half and half
• 1/2 c whipping cream
• 1 c parmesan cheese
• 1/2 tsp garlic
• 2 TB pesto
• salt and pepper to taste

Instructions

1. In a large skillet, sauté garlic in hot oil for 1 minute. Add chicken and cook for 7 to 8 minutes on each side. Once chicken is cooked through, put on a plate to cool then add your spinach and sauté for 3-4 minutes then add to chicken plate.
2. Meanwhile, cook pasta according to package directions. Rinse under cool water and let drain.
3. Prepare Alfredo sauce by adding garlic to a separate pan and sauté for 1 minute. Add broth, let bubble. Then add half&half, whipping cream, salt and pepper and parmesan cheese. Whisk constantly until combined. Allow liquid to heat up and thicken for a few minutes. Once your sauce has reached your desired thickness, you'll then add 2 tablespoons of pesto sauce; set aside.
4. Add chicken/spinach mixture to your pasta and stir in the Pesto/Alfredo sauce. Mix well, top with Romano cheese. Serve.
   
   Source: Liluna
   
   My family would rate this 3 or 4 out of 5 stars