Month: June 2014

Healthy Nuggets with the Texture Kids Want

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I invented these because my kids liked frozen, bagged chicken nuggets and fast food chicken nuggets (both GROSS). I tried a lot of methods to create homemade nuggets, but I could never fool them with small breaded pieces of whole chicken or ground chicken meat I purchase at the store. The texture was all wrong.

I finally hit on the texture they were looking for by putting whole pieces of chicken into the food processor. Who knew that with just three ingredients I could replicated the texture of the fast food nuggets that my kids wanted without compromising on quality ingredients?

Ingredients:

  • 3 partially frozen boneless, skinless chicken breasts (about 14 oz)
  • 1 C panko bread crumbs
  • 2 t salt

Directions:

Cut partially defrosted (but still somewhat icy) chicken into 1-inch strips.

Process the chicken in the food processor until it is finely chopped, almost pasty.

Divided processed chicken into walnut-sized balls (you can make bigger nuggets or even patties if you’d like).

In a small bowl combine panko and salt.

Press the panko-coated balls onto a cookie sheet sprayed with cooking spray.

Bake at 425 degrees for 10 minutes.

Servings: 6

Nutrition Information is for 1 serving (about 5 nuggets):

chicken nuggets

Sausage and Sweet Potato Breakfast Casserole

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I created this recipe to try to sneak more protein into my breakfast. It is Paleo (though I am not). It is also gluten free, 21 Day Fix friendly, and Clean Eating friendly, though I am not strictly and of those things either. I am just trying to eat better and be healthy while eating food that tastes delicious (which this does)!

Ingredients:

  • 1 lb turkey sausage, browned
  • 2 cups cubed, cooked sweet potato
  • 2 cups baby spinach, chopped with steps removed
  • 8 large eggs
  • 1 teaspoon dried sage
  • 1 teaspoon salt
  • 1 teaspoon coconut oil, for greasing pans

Directions:

Brown the sausage in a skillet.

You can cook the sweet potato any way you’d like. I microwaved mine for about 5 minutes to soften them enough to chop. They would probably be even better roasted in the oven, but I didn’t have time for that today.

In a large bowl, lightly whisk the eggs with the sage and sale.

Stir in the chopped spinach and the cooked sausage.

Gently add the sweet potato.

Grease a 9 in pie plate with coconut oil, and pour in the egg.

Bake at 375 for 30 minutes or until eggs are set.  Cut into 4 equal sized pieces.

Servings: 4

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