Chicken Nugget Tacos

A while back I posted a recipe for an Italian chicken nugget casserole, which had surpassed all my expectations. Since then, I've still been playing with ideas of how to transform boring old chicken nuggets into something more adult and tasty. These chicken nugget tacos are just that. Seriously, why didn't I think of using chicken nuggets in tacos earlier? It's so easy and so good. Now, this is more of an idea than a recipe. My favorite tacos are simple: chicken, cheese, hot sauce, onions. Sometimes salsa, sometimes not. But you can build your taco however you like.

Ingredients:
Chicken nuggets
Taco shells, hard or soft
Taco Seasoning, optional
Hot sauce, optional
Shredded Cheese, optional
Lettuce, optional
Tomato, optional
Onion, optional
Salsa, optional
Beans, optional
Sour cream, optional

Directions:
Bake your chicken nuggets according to package direction. Cut your chicken nuggets into strips or little bits. Toss with hot sauce or taco seasoning--or both! I tossed mine with hot sauce. Assemble tacos with your favorite ingredients. I then put mine into the micrwave to melt the cheese.

Enjoy!

~Krissy

More Chicken Recipes:
Orange Chicken with Fried Rice
Parmesan-Seared Chicken
Parmesan Chicken Casserole 
Tomato and Artichoke Chicken
The Ultimate Comfort Food Casserole
Zesty Shredded Chicken (Crockpot) 
Baked Garlic Chicken

Cheesy Tomato Zucchini Bake

So I sent this recipe to my future mother-in-law to try, and she made it for us (along with pork tenderloin and cheesy potato patties). All I can say is that eating veggies never tasted so good. Even Eric, who is not a huge fan of zucchini, liked it.

Adapted from here.

Ingredients:
1 1/2 cups cheddar cheese, shredded
1/3 cup Parmesan cheese, grated
1/2 teaspoon basil
2 garlic cloves, minced
salt, to taste
pepper, to taste
2 medium zucchinis, thinly sliced (use a mandolin)
5 plum tomatoes, thinly sliced (use a mandolin)
2 tablespoons onion, minced
3/4 cup panko

Directions:
Preheat oven to 375 degree. Spray a 9x9-inch casserole dish with cooking spray.

In a large bowl combine cheddar, Parmesan, basil, garlic, onion, salt, and pepper.* Set aside.

Cover the bottom of the casserole dish with the zucchini slices. Sprinkle about a quarter of the herb mixture on top of the slices. Add a layer of tomatoes using about half of the sliced tomatoes the sprinkle with a quarter of the herb mixture. Repeat the layers.

Sprinkle the panko on top of the casserole.

Cover the dish with foil and bake for 25 minutes. Remove foil and cook for another 20 minutes or until the vegetables are tender and the panko topping is crisp.

*It is so easy to change up the flavor of the dish by adding different spices. A 1/2 teaspoon of thyme, rosemary, or oregano and you have a new dish!

Enjoy!

~Krissy