Meal Three: Pretzel Chicken Fingers with Maple Dip & Blistered Snap Peas with Salami Stix

Last night, N and I made the third meal for week three, Pretzel Chicken Fingers with Maple Dip & Blistered Snap Peas with Salami Stix. This meal was a little rocky.

We started out with our protein:

Chicken Breasts

And our oil:


We opened up the Odds and Ends package to find:

1 bag Arugula

1 package Salami

1 container Maple Dip

1 container Dijon Mustard

1 container Apple Cider Vinegar

1 bag Snap Peas

1 bag crushed Pretzels

1 bag Flour

1 bag Black Pepper

1 Egg

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The ingredients were very fresh.

Ingredient Freshness: A

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This was an easy recipe, not requiring any fancy techniques but it did require two pans and a few bowls as well as a bunch of prep.

Ease of Cooking: A-

This recipe came together quickly, taking around 30 minutes.

Speed of Cooking: A

There were again a few steps that were confusing. The recipe called for salt, but none was included in the kit. The recipe said to add the vinegar and EVOO to the peas and arugula and we felt it would have been better to premix them to create a dressing.

Recipe Instruction: A

The chicken was fantastic! We loved the taste, the chicken was moist, the pretzel crust had a great crunch and salty element, and the Dijon gave it a lovely tanginess. the blistered snap peas were lovely, but the salami and arugula seemed like an afterthought and didn’t really add anything. Neither of us liked the maple dip, we both tried it and discovered it to be a mayonnaise based dip, heavy on the mayo with very little maple taste. Instead we used mustard that we had in the house. This was a fairly filling meal.

Taste & Filling: B

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The maple dip was premade and therefore cannot be remade as there was no ingredient list or instructions. However, as neither of us liked it, we really don’t care. The chicken is very remakeable and we are excited to add it to our recipe list. The snap peas are also remakeable.

Remake ability: B

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This meal was ok overall.

Overall Grade: B-


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