Best Rachael Rays Pretzel Crusted Chicken Fingers And Zucchini Recipes

Rachael Ray's Pretzel-Crusted Chicken Fingers and Zucchini image

Provided by CookingONTheSide

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1/2 cup milk
8 ounces sharp cheddar cheese, shredded
2 tablespoons spicy brown mustard
salt
pepper
1 (12 ounce) bag whole grain pretzels
2 teaspoons dried thyme
4 large eggs
2 zucchini, halved crosswise and cut into sticks
1 1/2 lbs chicken tenders
3/4 cup extra virgin olive oil

Steps:

Melt the butter in a saucepan over medium heat.
Whisk in flour and cook for 1 minute, then whisk in the chicken broth and milk.
When the milk begins to bubble, stir in the cheese and mustard.
Season the sauce with salt and pepper, remove from heat and cover to keep warm.
Preheat the oven to 250 degrees.
Using a food processor, finely grind the pretzels.
Transfer to a shallow bowl and add the thyme.
In another shallow bowl, beat the eggs.
Coat the zucchini with the pretzel crumbs, then the egg, then the pretzel crumbs again.
Repeat with the chicken.
In large skillet, heat 1/2 cup olive oil over medium heat.
Cook the chicken in 2 batches, turning, until firm, about 3 minutes on each side.
Drain on paper towels; keep warm on a baking sheet in the oven.
Repeat with the zucchini, adding more oil if necessary.
Serve the chicken fingers and zucchini sticks with the cheese sauce.

Nutrition Facts : Calories 1291.9, Fat 78.5, SaturatedFat 25.1, Cholesterol 374.1, Sodium 2039.6, Carbohydrate 78, Fiber 4.2, Sugar 5.5, Protein 69.1

Rachael Ray's Tacozagna image

Provided by Bliss

Categories < 60 Mins

Time 32m

Yield 6 serving(s)

Number Of Ingredients 16

2 1/2 lbs ground turkey or 2 1/2 lbs ground sirloin
1 zucchini
2 carrots, peeled
1 onion, peeled
3 garlic cloves, peeled
3 tablespoons chili powder
2 teaspoons ground cumin
1 tablespoon coriander
salt & freshly ground black pepper
1 cup beef stock
6 (8 inch) flour tortillas
3 cups shredded chihuahua cheese or 3 cups monterey jack cheese
4 scallions, chopped
2 romaine lettuce hearts, chopped
3 plum tomatoes, seeded and chopped
3 tablespoons vegetable oil, divided

Steps:

Preheat oven to 400°F
Heat a large high sided skillet over medium-high heat with 2 tablespoons vegetable oil.
Add the meat and brown, 5 minutes.
While meat browns, grate the zucchini and carrots with a box grater.
Add the vegetables to the meat and grate in the onion and garlic.
Season the meat with chili, cumin, coriander, salt and pepper and cook 7 to 8 minutes more to soften vegetables.
Stir in beef stock.
Grease a 8x13-" baking pan with vegetable oil.
Layer in 3 overlapping flour tortillas and top with 1/3 meat, 1/3 cheese.
Repeat the layers twice and bake 10-12 minutes to brown cheese.
Top with scallions, lettuce and tomatoes, cut into squares and serve.

Nutrition Facts : Calories 844.6, Fat 46.9, SaturatedFat 18.5, Cholesterol 199.8, Sodium 1123.7, Carbohydrate 48.4, Fiber 9.4, Sugar 11, Protein 61

Rachael Ray's Loosemeat Sandwiches image

Provided by janem123

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1 1/4 lbs ground sirloin
1 cup chicken stock
1 teaspoon sweet paprika
1 teaspoon Worcestershire sauce
salt and pepper
4 hamburger buns or 4 kaiser rolls
1/2 yellow onion, chopped

Steps:

Heat a skillet over medium high heat. Add oil and meat to pan and brown meat.
Add chicken stock to the meat.
Season the meat with paprika, Worcestershire sauce, salt, and pepper.
When the liquid comes to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
Serve on buns and top with chopped onion.