What main course can I make with these ingredients?!


Question: boneless skinless chicken tenders with tomato marinade stuff on them- they're frozen, turkey meat, fat free shredded cheese, lots of skim milk, eggs, tortillas, bread, lettuce, tomatoe, jalapeno, onion, habanero, salsa, lots of different spices...

i'm trying to use what i already have. obviously it doesnt have to use all of this. any ideas?


Answers: boneless skinless chicken tenders with tomato marinade stuff on them- they're frozen, turkey meat, fat free shredded cheese, lots of skim milk, eggs, tortillas, bread, lettuce, tomatoe, jalapeno, onion, habanero, salsa, lots of different spices...

i'm trying to use what i already have. obviously it doesnt have to use all of this. any ideas?

I would thaw and cut chicken with the marinade into but size pieces.
Make Chicken tortillas with that, tortillas, cheese, lettuce, tomato, jalapeno, onion, salsa......sounds great!

Or make an egg sandwich with egg, tomato, onion, cheese, etc

Chicken wraps.

Try doing a chicken tender parmesan, or a spicy chli, a good casserole will work too.

I'd make some half a$$ed fajitas. or whatever this would be considered.

cook the chicken and chop into strips. saute the onion, and tomato. maybe make an egg scramble.

then put the chicken, onion, tomato and egg scramble on a tortilla and top with cheese and jalapeno and salsa.

Simmer off your chicken tenders with marinade, chopped onion, jalapeno and garlic powder, little chili and cumin...and serve them over rice. Make a veggie salad. Paint some olive oil on the tortillas, sprinkle with a little kosher salt, garlic powder and cut into wedges Toast in 350 oven on a cookie sheet until crisp.


This Spanish custard is renowned for its velvety texture and soothing caramel syrup.
by Alan in SW Florida
1? hours 25 min prep serves 8

Caramel
3/4 cup sugar
2 tablespoons water

Custard
4 cups milk
1 tablespoon vanilla extract
2 slices orange rind (3 inches each)
1 cinnamon stick
6 large eggs
2/3 cup sugar


Caramel: Combine sugar and water in a saucepan. Cook over medium-high heat, stirring with a wooden spoon just until sugar dissolves. Then bring to a boil without stirring. Continue cooking to a medium to deep amber color, depending on desired flavor. The deeper the color, the more distinctive the flavor. Be careful not to burn the caramel. Immediately pour caramel into a 9-inch round cake pan, swirling to coat bottom. (Do not use a pan with removable bottom.) Place pan in a roasting pan; set aside.
Custard: Preheat oven to 350 degrees Fahrenheit. Heat milk in a saucepan to simmer. Add orange peel and cinnamon stick to milk. Cover and let stand 10 minutes. Return milk mixture to boil.
Lightly beat eggs and sugar with vanilla extract in bowl. Remove and discard orange peel and cinnamon from milk with slotted spoon. Gradually whisk hot milk into eggs. Pour custard into the cake pan over the caramel. Place pans in oven. Pour enough boiling water into roasting pan to come halfway up sides of cake pan.
Bake 45 to 50 minutes, until knife inserted 2 inches from edge comes out clean. Let stand in water bath 10 minutes. Cool. Cover and refrigerate up to 24 hours.
Cut around edge and invert onto a large serving plate.

Sounds like you have the makings of fajitas or tacos there! Grill the chicken slice up lettuce and tomatoes, saute onions to caramelize, wrap meat in tortillas and top w/ salsa and cheese.





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