Crunchy Chicken Tenders

1 C. plus one Tbsp. mayonnaise,                                                                 divided

2 teaspoons onion flakes

2 teaspoons dry mustard (or 1 teaspoon regular)

1 C. butter cracker crumbs

2 Tbsp. sesame seeds

8 ounces chicken tenders

½ C. sour cream

¼ C. chopped onion

1 Tbsp. chopped fresh parsley (or 1 tsp. dry)

¾ tsp. seasoning salt

¼ tsp. garlic powder

 Grease a baking sheet.  Combine ⅔ C. mayonnaise, onion flakes, and mustard in a shallow bowl and mix well.  Combine the cracker crumbs and sesame seeds in a shallow bowl and mix well.  Dip chicken in mayonnaise mixture, then coat with cracker crumb mixture. 

           

Arrange on prepared baking sheet.  Bake on 425º oven until the chicken juices run clear.  Meanwhile combine remaining mayonnaise, sour cream, chopped onion, parsley, seasoning salt, and garlic powder in a small bowl and mix well.  Serve with the chicken tenders.

Creamy Fruit Dip

1 package (8 ounces) fat-free cream cheese

3/4 cup packed brown sugar

1 cup (8 ounces) reduced-fat sour cream

2 teaspoons vanilla extract

1 teaspoon lemon extract

1/2 teaspoon ground cinnamon

1 cup cold 2% milk

1 package (3.4 ounces) instant vanilla pudding mix

Assorted Fresh fruit

In a small mixing bowl, beat the cream cheese and brown sugar until smooth. Beat in the sour cream, extracts and cinnamon until smooth. Add milk; mix well. Add pudding mix; beat on low speed for 2 minutes. Cover and refrigerate for at least 1 hour. Serve with fruit. Yield: about 3-1/2 cups.

From Taste of Home

Pineapple Cheese Roll

8 oz. cream cheese, softened

6 oz. can crushed pineapple, drained very well

1 Tbsp. diced green onion (tops included)

½ Tbsp. seasoned salt

Stir cream cheese, seasoning salt, and onion.  Add drained pineapple.  Form into a ball or roll.  Chill.  Serve with crackers.

From Karen

Black Bean Salsa

2 cans black beans, drained

1 can corn, drained

1 med. red onion, chopped

2 lg. tomatoes, chopped

¼ C. fresh cilantro, or 4 tsp. dried

3-4 Tbsp. lime juice

2 Tbsp. olive oil

1 Tbsp. white vinegar

1 tsp. salt

½ tsp. pepper

Mix vegetables together.  Mix dressing ingredients together and pour over vegetables.  Refrigerate.  Eat with tortilla chips.

From Natalie