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Have you ever looked at what is in foods these days? Have you ever wondered why life has gotten so crazy that we all rely on processed "quick" foods and fast foods? Well I have had my eyes opened recently when we started to realize our oldest child could be ADD. I decided to clean up our diets and turn out lives around. I am a woman, married to a wonderful man who supports everything I do. We have 3 wonderful children who keep us on our toes and every day when I pick them up from school the first things out of their mouths is "mommy what's for dinner" so here it is...

Thursday, November 11, 2010

What's for dinner 11/11/10: Chicken Legs w/ Homemade Shake & Bake, Homemade Rice a Roni & Artichokes

Tonight's Feingold meal was chicken legs with homemade shake & bake, rice a roni from scratch and artichokes.  I am going to post 2 recipes for you tonight.  My family actually likes these recipes better than the ones you can buy in the store...

Homemade Shake and Bake Mixture

4 cups dry bread crumbs
1/3 cup vegetable oil
1 tbsp salt
1 tbsp celery salt
1 tsp ground black pepper
1/2 tsp garlic salt
1/2 tsp minced garlic
1/4 tsp minced onion
pinch dried basil
pinch dried parsley
pinch dried oregano

In a large resealable plastic bag combine all the ingredients and shake to mix.
Rice a Roni mix
makes 3 cups of mix

2 cups uncooked rice (not instant)
1 Cup broken Vermicelli (broken into 1 inch pieces)
1/4 cup dried parsley flakes
2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp dried thyme
1/2 tsp celery salt
Mix all ingredients and store in an air tight container

To use:
Shake or stir died mixtrue well. Place 1 cup mix and 2 tbsp butter in a heavy sauce pan brown the rice and noodles. Once everything is browned add 2 1/4 cups of broth and bring to a boil ; cover and reduce heat. Simmer for 15 minutes or until rice is tender and the broth has been absorbed.

*note you can try adding in approved nuts and vegetable to spice this up a bit.

VERDICT: I got the Rice a Roni recipe from the Feingold recipe board and I so thank who originally posted this, I make it a few times a month and love how flexible it can be with what you put in it.  I like this better than the box stuff and you can use what ever broth you want to to complement your meal.  I keep it in a snap and seal container so it's ready when I want it. The Shake & Bake recipe I found on line a while back and just got to try it.  LOVE IT...I actually halved the recipe and it was enough mixture to coat a family pack of chicken legs with extra left over.  It was really good on chicken and I may have to try it on pork chops and it has none of the icky stuff in it that is in the ones at the store...

1 comment:

  1. Can't see the words with purple font on red. Would love to see your rice a roni recipe.