Chicken Nuggets

This is another one from Deceptively Delicious. Logan is a chicken nugget addict. I have been looking for a healthier alternative to the frozen and fresh nuggets in the grocery store. I think we have a winner!

Ingredients:

1 cup whole wheat breadcrumbs
1/2 cup flax seed meal
1 tablespoon grated parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup broccoli or spinach or sweet potato or beet, puree (*I used sweet potatoe)
1 large egg, lightly beaten
1 lb boneless skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks
1/2 teaspoon salt
nonstick cooking spray
1 tablespoon olive oil

Directions:

1. In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.

2.In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.

3.Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.

4. Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil.

5. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes.

6. Turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.

*SERVES 2-4

*These are just as good after being frozen. I made a big batch and frozen them in ziploc bags Logans lunch. Then heat in the toaster oven!

*About cooking & pureeing sweet potatoes:
Leave skin on...
Option 1, Roast: wash, pierce with a fork and roast at 400 degree for 40-50mins
Option 2, Steam: wash, cut into quarters and steam over boiling water for 40-45mins.
Option 3, Microwave: wash, cut into quarters, cover with saran wrap and microwave for 2-3 mins. at a time until tender.

Peel or scoop out center, puree until smooth.

Pink Pancakes

This is from Jessica Seinfeld's Cookbook, "Deceptively Delicious". These taste surpringly good, and I couldnt taste the beets. Mark and Logan loved them too!
Im hoping to replace these with Logan's favorite frozen pancakes.

Ingredients
3/4 cup water
1/2 cup ricotta cheese
1/4 cup beet, pureed*
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1 cup pancake mix
1/4 cup grated apple
nonstick cooking spray
1 tablespoon vegetable oil
pure maple syrup
fresh fruit (optional)
powdered sugar (optional)

Directions

1. In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla, and cinnamon.

2. Dump the cheese mixture into a medium bowl, add the pancake mix and apple. Stir until just combined. Do not overmix, you want the batter to be lumpy.

3. Coat a griddle with nonstick spray and heat to medium high. Add 1/2 tsp vegetable oil. Use 1/4 cup of batter at a time and pour out pancakes. When you see bubbles start to form, it is time to flip the pancake. If the bottom is too brown, turn the heat down. It should take about 1 to 2 minutes per side.

4. Serve warm, garnish with maple syrup, fresh fruit, and powdered sugar.

About cooking & pureeing beets:
Wash, trim stems to 1" and leave whole. Wrap in foil and roast at 400 degrees for one hour.
After beets are cool, peel and place in a blender or processor for about 2 mins.
OR you can buy canned beets, and puree them straight from the can!