This week over at Rocks in My Dryer, Shannon is hosting a special Works-for-Me Wednesday: Five Ingredients or Less. Since I’m all about simple meal preparation, I decided to jump in with three recipes that go over well at our house. But be sure to click the graphic at the bottom of this post to visit Shannon’s blog and check out even more recipes.

Parmesan-Dijon Chicken
C. (9) usually complains about all things chicken — except chicken nuggets, and this recipe. The breading keeps the chicken moist and somehow tricks my son into actually liking chicken.

Ingredients:
3/4 cups dry bread crumbs
1/4 – 1/2 cup grated Parmesan cheese
1/4 c. butter or margarine, melted
2 Tbsp. Dijon mustard
4-6 boneless, skinless chicken breasts

Directions:
1. Preheat oven to 375.
2. Mix bread crumbs & Parmesan in large Ziploc bag. Combine margarine and mustard in a wide bowl.
3. Dip chicken in margarine mixture; then place chicken in Ziploc bag and shake bag to coat chicken. (Do this a couple pieces at a time.)
4. Place chicken on baking sheet and bake uncovered 20-30 minutes (turning once) or until done.

Sloppy Joe Pasta Skillet
A good way to get zucchini into my kids’ dinner. I’m cheating slightly and not counting the water as an actual ingredient. If you count the water, this dish has 6 ingredients.

Ingredients:
2 cups (6 oz.) dry pasta (we like to use Rotini)
1 lb. lean ground beef
2 cups frozen whole kernal corn
1/2 cup water
1 small zucchini
1 can (15.5 oz.) sloppy joe sauce

Directions:
1. Cook & drain pasta.
2. While pasta is cooking, brown beef in large skillet; drain and return to skillet.
3. Cut zucchini in half lengthwise and then cut each half into slices.
4. Combine beef, pasta, and all other ingredients in skillet.
5. Heat to boiling. Reduce heat to medium; cover & simmer about 5 minutes, stirring occasionally, until zucchini is tender.

Pita Pocket Chicken Salad
A friend of mine gave me this recipe several years ago and I immediately loved it. I make a big batch and my husband and I tear through it quite quickly. Again, I’m cheating just a teeny bit and not counting the optional almonds as one of my official ingredients. Sorry!

Ingredients:
2 cups cubed cooked chicken
1 1/2 cups seedless red grapes, halved
1 cup chopped cucumber
3/4 cup sliced almonds (OPTIONAL, but I highly recommend them)
3/4 cup shredded mozzarella cheese
1/2 cup poppy seed salad dressing (fat free works great in this recipe)

Directions:
In a large bowl, combine chicken, grapes, cucumber, almonds (if desired), and mozzarella cheese. Add dressing and toss to coat.

Enjoy any way you please. I like to stuff a pita to overflowing and dig right in.

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