The switch back to school days comes when it still feels like summer around here. It’s a sort of funny limbo in many ways at our house: not only does it feel too soon for sweaters and sharpened pencils, our preschooler’s day still isn’t all that different from his summer one. Dirty knees and make-believe are the cornerstones either way.
Still, I can feel the shift. We’ve signed him up for swim in the afternoons and he’ll be running around on the soccer field a few days each week. Afterward, dinner will need to be ready faster than usual if we hope to have any time between meal- and bedtime.
I’ve started to think about my repertoire of fast, healthy (tasty) dinners, and it could use some expanding. What are your favorites?
These baked, crispy chicken burgers are one of mine. They seem appropriate for this limbo: a little bit like summer (with its fried chicken and barbecue burgers) but with step that requires an oven—a sure sign of fall. Plus, the chicken here is baked and not fried: because back-to-school means back-to-business.
Panko breadcrumbs give it a satisfying crunch and a packet of Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix gives it a wonderful flavor. The whole process takes about 10 minutes hands-on and 25 in the oven. And the result is juicy and delicious.