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Monday Meals: Healthy Chicken Nuggets

It’s Monday Meals!

What makes these chicken nuggets extra healthy is that recipe has veggie puree (your choice) and flax seed meal (vitamin B, omega 3s, fiber, magnesium, manganese).

My nuggets came out a little dark looking because I used flax seed and not flax seed meal.  It really wasn’t that obvious that I used the seeds in stead of the meal, and they came out really good!  They were surprisingly easy to make.

I opted for sweet potato veggie puree, because I had it on hand.  The recipe:


Infused Chicken Nuggets

(serves 4)
Combine the following in a bowl/container:
  • 1 pound of chicken rinsed, dried, and cut into chunks.
Egg Batter (combine the following in a shallow bowl):
  • 1 cup veggie puree (broccoli, spinach, sweet potato, or beet)
  • 1 large egg, lightly beaten

Breading (combine the following in a shallow bowl):

  • 1 cup whole-wheat, white, or Panko breadcrumbs
  • 1/2 cup flax seed meal
  • 1 tablespoon Parmesan
  • 1/2 teaspoon each: paprika, garlic, and onion powder
How to cook:
  1. Place the breadcrumb mixture and egg mixture next to each other.
  2. Turn a skillet on medium-high heat and coat with nonstick cooking spray.  When the skillet is hot add 1 tablespoon of olive oil.
  3. Dip your chicken chunks into the egg batter first and then into the breadcrumbs making sure they are completely coated, then toss in the skillet and cook about 4-5 minutes each side till golden brown.  Check a piece by cutting it half and making sure the chicken is cooked all the way through (I check the thickest piece).
NOTE: you can spice your chicken with some salt if you want before adding it to the egg/breadcrumbs, but I didn’t add any and they came out great.  Also, I kept the breadcrumbs to the side and added a little at a time to a plate.  I only used about half the breadcrumb mixture this way, which means I was able to store the rest in the fridge for the next time I make them.  I served them with some steamed organic peas.
recipe adopted from Deceptively Delicious

Wouldn’t it be fun to have green (broccolli or spinach) or pink (beet) chicken nuggets!

I would love to figure out how to bake these instead of fry.  Frying doesn’t appeal to me as a mother and I think popping these in the oven seems easier.

Hope you enjoy!

ENJOY! ash

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Monday Meals: Veggie or Fruit Infused French Toast

It’s Monday Meals!

I thought this was such a smart idea – infuse your french toast (or just about anything) with veggie or fruit puree.

not the prettiest picture. i guess i need to work on my food presentation.

I have done this with pancakes (pumpkin) before, but I  had never thought about doing it with french toast.  French toast is our main go to in the morning.  I whip up the mixture and make sure to double the recipe so I’ll have extra for the week.  I mix it in a small, rectangular casserole container with a lid so that I can store the left over mixture in the fridge for use the next morning (think the size of bread slices).

I opted for sweet potato veggie puree, because Jax will always eat fruit so I don’t really need to “supplement” these into his diet.  The recipe:

Infused French Toast

(serves 4)

Combine the following in a bowl/container:

  • 4 large eggs
  • 2 tbsp veggie or fruit puree (banana, pinapple, sweet potato, carrot, butternut squash, pumpkin)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla (the recipe doesn’t call for this either, but I love vanilla in my french toast)
  • (the recipe doesn’t call for it, but I add a little milk too, about 1/4 cup.  That’s how my mom always made french toast)
  • 4 slices of bread
How to cook:

  1. Soak your bread in the mixture for about 30 seconds.
  2. Turn a griddle on medium-high heat.  When the pan is hot coat the bottom with butter (roll it around to melt all over).  When the butter melts, place your soaked bread slices on the griddle and cook till each side is golden brown.
  3. Serve with your pure maple syrup (I make sure it’s the real deal, not corn syrup with “maple syrup” flavoring) and/or these toppings; applesauce, peanut butter, fruit.
recipe adopted from Deceptively Delicious

Jax usually has 1/2 piece of french toast (I eat the other half), a 1/8 cup of fruit, with an egg.  I get both fruit and egg too.

Let me know what you think!

ENJOY! ash

Monday Meals: making your own baby food

While I was up in Portland visiting Meg last October, she showed me how easy it is to make baby food.  Had I known how easy it really is to make baby food though, I would have done it sooner!  I just thought it was going to be such a headache, but it wasn’t at all.

Most of the babies’ first solids are apple, pear, banana, sweat potato, and carrots.  I was buying the Nature’s Best variety packs through Amazon’s Subscribe & Save Program.  I buy our diapers through it also.  It’s way cheaper than buying at a store and you usually get items really fast.

WHAT YOU NEED: the essentials – organic apples, pears, carrots, and sweet potatos.  I get an organic bag of each of these at Trader Joes for about $10-$12 total (you can make about 2-3 weeks worth of baby food on these, or make some up for your baby and eat the rest during the week, which is what i do).  A pot to boil your veggies and fruits, food processor to puree, and storage containers (four medium size ones).  You can also store baby food by freezing them as ice cubes and then storing the icecubes – see Rust & Sunshines blog on this.  The amount of baby food I make is good for about a week.

BEFORE YOU START: make sure to wash and scrub all of your fruits and veggies off before you proceed with the following steps.

START: I take about 3-4 apples, slice them in fours cutting out the core (do the same with the pears), then boil them in water till they are soft.  You can either remove the skins or keep them on (filet the skins off or peel them in the beginning.  I’ve done both it really doesn’t matter).  Then put them all in the food processor with a little bit of water (about 1/4 cup, and I just use the water they boiled in).  Puree for 3-5 mins till smooth!  Wallah!  You’ve got apple sauce basically, but organic and fresh.

NOTES:  I do all of my veggies in the same water (adding more water as I go), starting with pears, apples, sweet potatos, and carrots.  Not sure why the order matters, just how i do it.  You’ll have to vary the amount of water you add to the pureeing process.  Each fruit or veggie is different.  For instance, pears really don’t need any extra water.  They absorb so much or have to much already that it’s a pretty runny puree anyway.
 
FOR VEGGIES:  
carrots- use about 5-6 carrots.  I slice the ends off, then slice in half, boil till soft, puree, and store.
sweet potatos – use about 3 sweet potatos.  I peel off the skins, but I imagine you can keep them on, especially since that is the most nutritious part!  Cut in about inch size pieces, boil, puree, then store.

SERVING IDEAS:

  • apple, oatmeal, and milk (breast, formula, or regular depending on age of child)
  • apple, oatmeal, and yogurt
  • apple, pear, oatmeal, milk
  • apple, pear, yogurt, oatmeal
  • (add banana, and bearries as you progress with foods.  sometimes I just make a smoothie the day before and then add it to breakfast the next morning).
  • Carrots, oatmeal, milk
  • Sweet potato, oatmeal, milk (I add a dash of cinamon occassionally too.  Jax loves sweet potatos and cinamon).

I’m sure you get the idea and I bet you can think of more combinations.  Look at baby food in the store and just use the same ingredients, but using your own, fresh puree!

ENJOY! ash

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