Summer Meal

Never heard of Captain Crunch cereal for dinner? Well, now you have. The secret in this week's main recipe is the Captain Crunch. Just knowing that a yummy breakfast cereal is part of dinner will make kids eager to dig in. This is a great main course or a wonderful appetizer.

Chicken Crunch

• 3 cups Captain Crunch® cereal
• 1 cup Cornflakes® cereal
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 egg
• 1 cup milk
• 4 boneless, skinless chicken breast halves cut into bite-sized pieces*

Preheat oven to 375 degrees. Put the cereals in a zipper bag and crush with a rolling pin or a cup. Combine crushed cereals, onion powder, garlic powder, salt, and pepper in a medium bowl. In another medium mixing bowl, beat the egg with a fork. Stir in the milk. Dredge chicken in the milk and egg mixture. With a slotted spoon, remove the chicken from the egg mixture, and then toss it in the dry mixture until the chicken is evenly coated. Place chicken pieces on a cookie sheet coated with nonstick cooking spray and bake for 20 minutes, until golden brown. Serve with Tangy Mustard Sauce (recipe following) or your favorite barbecue sauce.

Serves 4 to 6.

*Chicken that is slightly frozen is much easier to cut into pieces and saves a lot of prep time.

Tangy Mustard Sauce

• 2 tablespoons Grey Poupon® Country Dijon Mustard
• 3 tablespoons mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon creamy style horseradish sauce
• 1 teaspoon honey

Combine all ingredients in a small bowl. Chill until ready to serve. If you are a "saucy" person, you had better double or triple this recipe, because it is good. You can also serve this on grilled chicken or atop a green salad.

Serves 4 to 6.

Quick Summer Slaw

• 1 16-ounce package coleslaw
• 1 bunch green onions, finely chopped
• 1/2 cup shelled sunflower seeds
• 1/2 cup slivered or sliced almonds
• 1/2 cup olive oil
• 3 tablespoons sugar
• 3 tablespoons apple cider, balsamic, or raspberry vinegar (your choice)
• 1 package chicken-flavored ramen noodles

Toss coleslaw, green onions sunflower seeds, and almonds together in a large bowl. In a smaller bowl, whisk together oil, sugar, vinegar, and the seasoning packet from the noodles until well blended. Just before serving, stir in dry, crushed ramen noodles.

Serves 4 to 6.

Pear Ice

• 1 28-ounce can pears, chilled
• 4 cups ice

Pour chilled pears, including juice, into blender. Add the ice and blend. Serve in dessert glasses or freeze into popsicles.

Serves 4 to 6.

Deseret Book, 2008; Photo by Ned Horton.