Herbed Chicken Fingers

1/2 cup panko (Japanese breadcrumbs)
1/2 cup plain breadcrumbs
1 teaspoon Garlic Powder
1 teaspoon Dill Weed
1 teaspoon Parsley Flakes
1/2 teaspoon salt
1/4 teaspoon Ground Black Pepper
1/2 cup nonfat yogurt
1/2 teaspoon Ground Mustard
2 tablespoons water
1 1/2 pounds chicken tenders

1. Mix panko, breadcrumbs, Garlic Powder, Dill Weed, salt and Ground Black Pepper in shallow bowl.  Stir together yogurt, Ground Mustard and water in a second shallow bowl.  Moisten chicken lightly with yogurt then roll in breadcrumb mixture.  Place in a single layer on a nonstick rimmed baking sheet.  Spray with nonstick spray.
2. Bake in preheated 400 degree oven for 10 to 12 minutes or until coating is golden brown and chicken is cooked through.  Serve with dipping sauces.

Prep time: 15 minutes
Cook time: 12 minutes
Servings: Makes 6

Chili (for crockpot)

2 pounds ground beef

2 (16 ounce) cans kidney beans, rinsed and drained

2 (14.5 ounce) cans rotel tomatoes, undrained

1 (8 ounce) can tomato sauce

2 medium onions, chopped

2 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons salt

1 teaspoon pepper

1 teaspoon crushed red pepper

Shredded Cheddar cheese

In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a crockpot. Add the rest of ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.