Chicken Fingers-OAMC

Ingredients
1 cup Crushed Corn Flakes
1 Tbsp Parsley chopped
¼ tsp Salt
1 lb Chicken Breasts
1/3 cup Ranch Dressing
2 tsp Water
1/2 tsp Hot Sauce (optional)

• In a bowl mix together corn flakes, parsley and salt. (to crush corn flakes I place them in a bowl and use a jar\cup to crush them very small)
• In a seperate bowl mix ranch dressing, water and hot sauce.
• Cut chicken into slices or nuggets.
• Drop chicken pieces into the wet mixture, coating well.
• Roll chicken into dry mixture.
• Place the chicken on a coated pan (I use tin foil).
• Place tray into freezer for atleast 2 hours (flash freeze), then place pieces into ziploc bags.
• When ready to serve preheat oven to 425º and bake for 18-20 minutes.

Comments:
You freeze the chicken fingers raw-do not cook then freeze!
Excellent for a quick snack or dinner.

Zucchini Chocolate Chip Loaf/Muffins

Ingredients

3 Eggs
2 cups Sugar
1 cups Oil
2-3 cups Zucchini-Shredded
3 cups Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Salt
1/2 tsp Cinnamon (I use a little more because we like cinnamon)
1/2 Package Chocolate Chips (or more if you like)

Preheat oven to 325º for loaf & 350º for muffins
In a large bowl beat together eggs, sugar and oil.
Fold in shredded zucchini.
In a seperate bowl mix following ingredients: flour, baking soda, baking powder, salt, cinnamon.
Pour this into the wet mixture.
Fold in chocolate chips.
Pour into greased loaf pan(s) or muffin tins.
Bake at 320º for 1 hour. (loaf)
Bake at 350º for 25-30 mins (muffins)

Comment:
I doubled this recipe, which resulted in 1 loaf and 32 muffins. I placed 12 muffins in the freezer for kids lunch/snacks.