After our Wildtree Launch Parties we had a a few leftovers… not much, but enough to play with and create an interesting, easy dinner for ourselves the following day. At first, I thought I was just being good and using up leftovers…. Nope…. I was creating our new favorite dinner!
I had a little of the Dill Dip left over and a cup or so of the Spaghetti Sauce…. I didn’t want to throw it away, and eating it with a spoon seemed a bit silly. (I did consider it though.)
I thawed out a few chicken tenders and some spaghetti squash (yes, I freeze leftover spaghetti squash… it turns out just fine.) and got to cooking. Brian says this is his second favorite meal. Woo hoo! Good thing too, because we had it twice in one week because it is one of my favorites too! Best of all, it is pretty Low Carb (just the corn-flakes are naughty) and Gluten Free.
Now, don’t just open a jar of spaghetti sauce and call it done. You will be missing out! I used to be a spaghetti sauce in a jar kind of girl too. I never saw a problem with it….. tasted fine to me…. until I tried the Wildtree Hearty Spaghetti Sauce Blend. I’m telling you…. this stuff is delicious! Aside from the awesome taste, the other huge bonus to using the Wildtree blend is that you can cut the recipe down to a proper size for your family. When I’m doing a Family Dinner night, I use a 28oz can of crushed tomatoes. When it’s just me and Brian, I can use the smaller can and half the amount of spice….. no more half empty jar of sauce in the fridge. Yay!
Dill-icious Chicken Bites with Spaghetti Squash
- 1 Spaghetti Squash, roasted and shredded
- 2 Chicken Breasts (I used about 5 Tyson, Skinless Boneless, Chicken Tenders)
- 2 c. Corn Flakes, Crushed
- 1/4 c. Sour Cream
- 1/4 c. Mayonnaise
- 1 tsp. Wildtree Dill Dip Blend
- 14oz can Crushed Tomatoes
- 1/2 Tbs Wildtree Hearty Spaghetti Sauce Blend
In a small sauce pan combine the Hearty Spaghetti Sauce Blend and the whole can of crushed tomatoes. Let the sauce simmer while you work on the chicken.
Preheat oven to 350°
In a medium sized bowl, combine the mayonnaise (I used Miracle Whip), Sour Cream and Dill Dip Blend.
In a second medium sized bowl crush the cornflakes into small pieces.
Spray olive oil on the bottom of a 13 x 9 inch pan or baking sheet.
Slice the thawed chicken into bite sized chunks (Mine were fairly healthy chunks… two-bite, bite sized). Coat each chunk in the Dill Dip and then roll in the crushed corn flakes. Place coated chunks in/on your pan. Repeat until all the chunks are coated.
Bake at 350° for 15 – 20 minutes.
Combine the squash, chicken bites and sauce to your preference (I like to dip the bites into the sauce…) and enjoy!