These oven-baked buttermilk chicken strips are a healthier alternative to fast food or frozen chicken nuggets for the kids!Ingredients

  • 3 lb. chicken tenders
  • 2½ cups Italian bread crumbs/panko bread crumbs
  • Salt and pepper to taste
  • Olive oil spray
  • Marinade:
  • 2 cups buttermilk
  • ¼ cup vegetable oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon maple syrup
  • Salt and pepper to taste


  1. Combine the marinade ingredients
  2. Marinate the chicken tenders in the fridge for 30 minutes
  3. Over medium high heat, toast the bread crumbs for 5 minutes until golden brown. Stir constantly. Once brown, remove from heat and season with salt and pepper to taste or any other seasonings you prefer (garlic powder, onion powder, smoked paprika, sage, Italian seasoning etc)
  4. Using tongs, shake any excess marinade from chicken tenders and dredge through bread crumbs. Pat in any excess bread crumbs
  5. Grease two baking sheets and start lining up your chicken, spacing them evenly
  6. Spray your chicken tenders with olive oil spray
  7. Bake at 375 degrees F for 15 minutes or until chicken is cooked through
  8. Let it sit for awhile until breading has settled
Beef, cheese & broad bean quesadillas


  • 140g frozen broad bean, podded if you want
  • 2 sirloin or rump steak, weighing about 450g/1lb in total
  • 1 tbsp olive oil, for brushing
  • 200g medium cheddar, grated
  • 8 flour tortilla
  • 1 jalapeƱo pepper, chopped
  • 1 large tomato, chopped
  • 2 tbsp chopped coriander
  • salsa, to serve (optional)


Half-fill a ridged pan or frying pan with water, bring to the boil, then cook the beans for 1 min before draining. Dry the pan.

Brush steaks with oil and season. Fry in the pan over a high heat for 2-3 mins on each side, then thinly slice.

Divide the cheese over one half of each tortilla, then top with the steak, broad beans, jalapeƱos, tomato and coriander. Fold over the other half of the tortilla to make 8 half-moon shapes and press down to seal. Brush the tops with a little more oil.

Heat the frying pan over a high heat and cook the quesadillas, oiled-side down, in batches for 1-2 mins until crisp. Brush the uncooked sides with remaining oil, then carefully flip over and cook for 1-2 mins more. Cut into wedges and serve with salsa, if you like.

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Coconut Dates


  • 8 dates, pitted
  • 8 tablespoons puffed-wheat cereal
  • 2 tablespoons shredded coconut


  1. Place dates in a large bowl. Mash with fingers until dates form a ball.
  2. Add cereal; knead into dates.
  3. Form into 8 balls; roll each in coconut to coat.
By MyRecipes


  • 2eggs
  • 3⁄4cup milk
  • 1⁄2cup fine dry breadcrumb
  • 1⁄4cup finely chopped onion
  • 2teaspoons parsley
  • 1teaspoon salt
  • 1⁄8teaspoon ground pepper
  • 1⁄2teaspoon ground sage
  • 1teaspoon Worcestershire sauce
  • 1teaspoon chili powder
  • 2teaspoons garlic powder
  • 1 1⁄2lbs lean ground beef
  • 1⁄4cup catsup
  • 2teaspoons brown sugar
  • 1teaspoon dry mustard or 1 teaspoon prepared mustard


Combine eggs, milk, and Worcestershire.
Stir in crumbs, onion, parsley, salt, pepper, sage, chili powder, and garlic powder.
Add beef and mix well using wet hands; place in a 8x4x2 inch loaf pan.
Bake in a 350F oven for 1 1/4 hours; drain off any excess fat.
Mix together catchup, brown sugar, and mustard; spread over meat and return to oven for 10 minutes.

Chocolate-Dipped Banana Bites


  • 2 tablespoons semisweet chocolate chips
  • 1 small banana, peeled and cut into 1-inch chunks


1. Place chocolate chips in a heavy-duty zip-top plastic bag or small microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts. Dip banana pieces in chocolate.