Bisquick Chicken Tenders

• 6 fresh chicken breast cut in half or thirds length-wise (or use 12-15 chicken tenderloins)
• 1 1/3 cup Bisquick
• 1 cup grated Parmesan cheese
• 1 tsp. salt OR garlic salt
• 1 tsp. pepper
• 1 tsp. paprika
• 2 eggs - slightly beaten
• 6 tablespoons melted butter

Assembly:

1. Cut chicken breasts into strips.  (If you have time, soak the chicken in salt water for a few hours or even overnight for extra tenderness).
2. Mix Bisquick, Parmesan cheese, salt, pepper and paprika in a gallon-size Ziploc bag.
3. Crack 2 eggs in a bowl - lightly whisk with the melted butter.
4. Dip chicken strips into egg mixture.
5. Drop chicken strips in bag and shake to coat.

To freeze for later:
Line up the strips in a 9x13" pan and cover tightly with aluminum foil. Or line up in a zip-lock freezer bag.

Serving Day:
Thaw.  Cook on a sprayed foil-lined or sprayed baking sheet for 12-15 minutes at 450F turn with a pancake turner halfway through.
You can also pan-fry the thawed chicken breasts in a skillet.
 
We use fresh, homemade ranch for our dip.  Great with any kind of potato and vegi's. 

Adobo Sirloin

Ingredients

• 1 lime, juiced

• 1 tablespoon minced garlic

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 2 tablespoons finely chopped canned chipotle peppers in adobo sauce

• adobo sauce from canned chipotle peppers to taste

• 4 (8 ounce) beef sirloin steaks

• salt and pepper to taste

• Directions

1. In a small bowl, mix the lime juice, garlic, oregano, and cumin. Stir in chipotle peppers, and season to taste with adobo sauce.
2. Pierce the meat on both sides with a sharp knife, sprinkle with salt and pepper, and place in a glass dish. Pour lime and chipotle sauce over meat, and turn to coat. Cover, and marinate in the refrigerator for 1 to 2 hours.
3. Preheat grill for high heat.
4. Thaw if frozen. Lightly brush grill grate with oil. Place steaks on the grill, and discard marinade. Grill steaks for 3-6 minutes per side, until desired doneness.

~Snapps