Baked Chicken, Wild Rice, and Yummy Honey Carrots

I had planned to make Sloppy Joes tonight, but opened the freezer to find it was empty of ground turkey. Doh! Thankfully, I had a few other meals I could whip together. This is one of our faithful standbys...

Baked Chicken
Ingredients:
3-4 boneless skinless chicken breasts
1/2 cup seasoned bread crumbs
1 egg
Your favorite seasonings (I use McCormick's Salt-Free All Purpose)

In a shallow dish, whisk one egg. In a second shallow dish, dump breadcrumbs and add seasonings. Rinse and pat dry chicken breasts. Dip breasts first in egg, then in breadcrumbs and place on a baking sheet. Top with a tiny drizzle of olive oil and a sprinkle of seasoning.
Bake at 350 for 15 minutes, flip, and bake an additional 15 minutes. Make sure your chicken has time to rest after removing it from the oven.


Yummy Honey Carrots
Ingredients:
Frozen, crinkle cut carrots (or, if you're a super-woman, you can cut fresh carrots)
Honey
Dried cherries or cranberries

Cook frozen carrots according to package directions. Remove from heat and drain off liquid. Drizzle with a tablespoon or so of honey, and let this warm through. The honey should get nice and melty. Give everything a good stir so your carrots are glazed. Add in a handful of dried fruit (I used dried cranberries from Aldi).


Wild Rice:
I used a box of Rice-a-Roni, but I'd LOVE to be able to make my own healthier version. Do any of you have a wild rice recipe? Send it my way!!

All in all, this meal was a hit. Aaron cleaned his plate and asked for seconds. Actually, on the carrots, he ate his entire portion, some of Daddy's, a second full portion off the stove, then more of Mama's. These were carrots, people. Do you know how crazy that is?!?

look at his plate... do you see that the carrots were the FIRST thing to be eaten? Unbelievable! :-)