Ingredients :
- 1 packages Chicken tenderloins
- 1 packages Frozen green beans
- 1 packages Frozen corn
- 1 medium Turkey sausage link
- 1 box Elbow Pasta
- 2 cup Kraft sharp shredded cheese
- 2 dash Mrs. Dash, Accent, salt, pepper on tenderloins
- 1 packages Hidden Valley Salad Dressing and Seasoning Mix
- 1 packages Jiffy Cornbread
- 1 cup Flour
- 2 Eggs
- 1/2 can Evaporated carnation milk
- 1/3 cup Hot water you can save some of the boiling water from draining pasta
Method :
- Season chicken tenderloins with seasonings and ranch packet once seasoned let sit in refrigerator
- Bowl a pot of water for elbow pasta
- Add frozen corn and green beans to s pot with 1 1/2 cup of water salt, pepper, and butter let bowl till vegetables are tender and cut up medium sausage link in pot
- Beat two eggs. Place flour in brown paper bag
- Heat 4 cups of vegetable oil to hot enough to drop tenderloins
- Take chicken out refrigerator dip each in egg then bag of flour drop in oil. Fry each cooked throughly Each tenderloin should take 10 mins or listen for grease to shallow fry
- Mac and cheese
- Once water boils add pasta. Once pasta is done drain. Return to pot on an off burner add cheese and 1/2 can of evaporated carnation milk stirring add more cheese than milk cut milk and cheese with 1/3 cup of hot water once brought to sauce consistency let sit lid off pot stirring till sauce is thick and creamy
- Vegetables should be checking as they boil tasting water and pasta for desired seasoning and tenderness then turn burner off drain water if needed
- Jiffy cornbread as directions on box except add 1/4 cup butter and sugar mix add to muffin tray and follow directions for timing
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