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Movie Night On A Budget | Struggle Meals


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ATTN: Movie night just became affordable.
Chicken Fingers with Mashed Potatoes & Vegetables
For the chicken:
- 1/4 cup all-purpose flour
- 1 egg
- 1 tablespoon water
- 1 cup breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1 pound chicken breast tenders
For the mashed potatoes:
- 2 pounds russet potatoes
- 1 cup milk
- 4 tablespoons butter
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
For the vegetables:
- 2 tablespoons butter
- 1 white onion, small dice
- 1 large carrot, small dice
- 2 cups frozen peas
1. Make the chicken. Preheat oven to 425 degrees. Lightly grease a baking sheet.
2. In small bowl, place flour. In another bowl, beat egg and water. In the third bowl, add breadcrumbs and Parmesan. Mix together.
3. Next, take your chicken tender and coat it first in the flour, then dip into egg mixture, let excess egg drip off.
4. Switch hands and coat in the breadcrumb-cheese mixture.
Then, place on cookie sheet. Repeat for remaining strips.
5. Bake for 15 to 20 minutes, turning once, until golden brown.
6. Make the peas. In a cast iron, add butter and sauté onions and carrot, until soft, about 5 to 7 minutes.
7. Stir in peas, and cook until peas are warm and defrosted.
Sprinkle with salt and pepper.
8. Make the mashed potatoes. In a large stockpot, add cold water and potatoes. Bring water to a boil. Cook until easily pierced with a fork. Drain.
9. With a masher, mash potatoes with milk, butter, salt, and pepper, until smooth.
Chocolate Pudding with Cookies & Whipped Cream
- 1 1/4 cups white sugar
- 1 cup unsweetened cocoa powder
- 7 tablespoons cornstarch
- 4 cups milk
- 12 Oreo cookies, crumbled
- 1 1/2 cups whipping cream
- 4 tablespoons sugar
1. In a saucepan on medium heat, combine the sugar, cocoa powder, and cornstarch, then whisk to combine. Whisk in the milk until smooth and no lumps.
2. Bring to a simmer, whisking frequently so as not to stick to the pan. Let cook for 3 minutes, until mixture begins to thicken. Remove from heat. Stir in vanilla. Let cool slightly.
3. In small glasses, add crumbled Oreos. Top with pudding, then cover with plastic wrap. Refrigerate until firm, about 2 hours.
4. In a large bowl, add whipping cream and sugar, whip until stiff peaks.
5. Remove the puddings from the fridge and top with whip cream. Sprinkle crumbled Oreos on top.
6. Serve and enjoy!
Popcorn 3 Ways
For the popcorn:
- 1/2 cup Popcorn kernels
- 3 tablespoons coconut oil
For the cheesy herb popcorn:
- 3 1/2 tablespoons olive oil
- 3 thyme stems, leaves removed and finely chopped
- 2 sprigs rosemary, finely chopped
- 3 tablespoons Parmesan cheese
For the spicy buffalo popcorn:
- 3 tablespoons butter
- 2 teaspoons Tabasco
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
For the sweet kettle corn:
- 3 tablespoons butter
- 2 tablespoons granulated sugar
- 2 teaspoons water
- 1 teaspoon kosher salt
1. Make the popcorn. In a large, heavy bottom pan, add oil and kernels. Turn heat to medium-high.
2. With the lid off, wait for the first few kernels to pop. Place lid on pot and shake every 10 to 15 seconds. This makes sure it popcorn does not burn.
3. When the popping slows down to a pop every 2 to 3 seconds turn heat off. Shake for another 10 seconds. Remove popcorn to 3 large bowls.
4. Make the spicy buffalo popcorn. In a saucepan on low heat, melt butter. Whisk in Tabasco, paprika, and salt, until combined. Pour over popcorn and toss until nicely coated.
5. Make the sweet kettle popcorn. In a saucepan, melt butter. Whisk in sugar until dissolved. Stir in water and salt. Pour over popcorn and toss well.
6. Make the cheesy herb popcorn. In a saucepan on low heat, add olive oil, thyme, and rosemary. Swirl until herbs are coated and warm. 7. Drizzle herbs over popcorn, sprinkle with Parmesan and toss to coat.
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