After a weekend of eating out, its good to get back on track Mondays with Dream Dinners meals. I’m still working my way through my January meals. This month and February, I’ve finally started having some duplicate meals, which means less blogging, but more familiarity with the meals. The last time I made the sweet potato puffs, I felt like they weren’t crispy enough, so I opted to cook at a higher temperature. I preheated the oven to 425 and prepared a pan for the puffs and a separate pan for the tenders. I also sprayed the tops of the puffs with cooking spray to try to help crisp them up a bit. To make the tenders, I started by slicing the chicken breasts in thirds. Next, I put the tenders into the crumb mixture bag and shook them up, coating them with the crumbs. I placed tenders on the baking sheet and sprinkled them with some of the leftover crumbs. I cooked the tenders and puffs for 20 minutes. I plated them, grabbed some ranch, bbq sauce, and some fresh strawberries and dinner was served. The chicken tenders were good-I really liked the crumb mixture and they tasted great with ranch or bbq sauce. The puffs were better than the last time we had them, but still not as great as traditional tater tots. They probably could have cooked even longer to get extra crispy. I would definitely order the chicken tenders again and I plan on enjoying the leftovers for lunch. However, I wouldn’t go out of my way for the puffs. They definitely need different cooking instructions to get the crisp that I prefer.

The New Austonian