Oven Baked, Crispy Chicken Nuggets

Fried chicken is the best, but definitely not the best for you.  I was trying to come up with a chicken recipe that was still crispy and full of flavor, like fried chicken, but with a ton less fat.  I was inspired by, believe it or not, Paula Dean, who is not entirely know for keeping it on the lighter side, but does with this one!  I have made a few changes to make it a tad lighter, but this is a recipe you will come back to time and time again!

I have actually been making this recipe for a while now, just using whole chicken breasts, but decided to cut them into smaller, bite size chunks, which makes it more toddler friendly.  Plus, lets face it, my favorite part is the breading, so with more of it around the sides (since the pieces are smaller), it's more crunchy and I get more of the delicious breading!  Cut the chicken into stripes if you are wanting bigger pieces.  You can also replace the chicken with fish, and get super yummy and crispy fish sticks!  The mustard and thyme would be awesome with salmon, and something different!  I hope you enjoy!

Ingredients:
1.5 - 2 lbs Boneless Skinless Chicken Breasts, cut into 1 - 1.5 inch pieces (try to be uniform so they all cook the same)
2 cups Panko bread crumbs (if you can find whole wheat Panko, even better!)
1/2 cup grated Parmesan
2 tbsp chopped fresh thyme leaves
2 tbsp extra virgin olive oil
1/4 cup dijon mustard
2 tbsp water
kosher salt and fresh ground pepper

Directions:
Preheat oven to 400˚.  Line a baking sheet with foil, and place a cooling rack on baking sheet.  Spray cooling rack lightly with nonstick cooking spray.  In 1 shallow bowl, mix panko, parmesan, thyme, olive oil, and a little pinch of salt and pepper till combined.  In another shallow bowl, mix dijon, water, and a little pinch of salt and pepper.

Coat chicken in mustard mixture first, then in the breadcrumb mixture, making sure to press the breadcrumbs on the chicken.  Then place on rack on baking sheet.  Bake for 15 - 20 minutes, or until golden and the chicken is cooked through.   Serves 4 - 6.

Very Veggie Tomato Sauce

I LOVE tomato sauce!  Give me that and some good crusty bread and I am good to go!  Tomato sauce is a wonderful and healthy sauce to have on hand, and I always make extra to freeze for the next recipe that calls for it.  I wanted to make this one extra healthy, packing it with veggies, and I swear it is so yummy, the kids will never know that it is full of healthy stuff!  Use it for spaghetti, lasagna, chicken parmesan, you name it!  This is definitely one the whole family will love!

Ingredients:

2 tbsp extra virgin olive oil

1 large onion, diced

2 large carrots, diced

4 garlic cloves, chopped

1 medium zucchini, diced

1 bell pepper (whatever happens to be cheaper or on sale (red, green, or those little sweet peppers that come in all colors)), just make sure you have around 3/4 to 1 cup, seeds removed, diced

2 28oz cans diced tomatoes

1/4 cup basil, roughly chopped

salt and pepper to taste

Directions:

Heat olive oil over med high heat in large saucepan or dutch oven.  Add onions and carrots, and cook for about 5 minutes.  Then add garlic, zucchini, and bell pepper, and continue to cook until all veggies are softened, about another 5  to 10 minutes.  Add tomatoes (including juices), basil, salt, and pepper, and let it come up to a boil.  Once at a boil, place lid on, and turn down to medium low, and let simmer for at least 1 hour (the longer the better, I let mine go for 2 hours), stirring occasionally.  Then with an immersion blender (or you can do this in batches in a regular blender), puree the sauce until desired smoothness (I like mine just a bit chunky).  Use half for whatever you are making that night, and freeze the other half for another time!

Oh so yummy, Chewy Granola!

This one, my daughter can not get enough of.  You have to keep it in the fridge to maintain it's consistency, but every time I open the fridge door, she points and says "Mmmm, Mmmm," meaning "Give Me, Give Me!" This is a great snack that can be modified with whatever you like in your chewy granola!  Here we go!

Ingredients:
1 tbsp coconut oil (butter can be used instead)
1/2 cup peanut butter or any nut butter you prefer
1/3 cup honey
1 cup rolled oats
*1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup sliced almonds
1/4 cup unsweetened shredded coconut
1/4 cup dark chocolate chips

*Note:  After the oats, you can use any combination of whatever goodies you want in your granola.  Just make sure it does not exceed 1 1/4 cups total (examples: dried fruits, seeds, nuts, chocolate chips, coconut, etc...).

Directions:

Pre-heat oven to 300 degrees.  Spread oats and any seeds/nuts/coconut (if they are already roasted or toasted, you do not need to add the seeds/nuts/coconut) you are using on a baking sheet.  Bake until lightly toasted, about 5 - 10 minutes.  Be careful not to burn!  No one likes burnt seeds/nuts/coconut!

In a large bowl, melt the coconut oil and peanut butter (you can do this using a double boiler, microwave (just a few seconds)).  Mine, I can measure in a bowl, and leave on the counter for a few minutes in a warm spot, and with a little stirring, it is melted!  Add honey and mix till combined.  Then add all your other ingredients, except chocolate, mixing till combined.  I wait until the combined mix is cool (at least room temperature), then add the chocolate, so it does not melt.  Mix till combined.

Lightly oil an 8x8 baking pan (or 7x11, or anything around that size).  Spread mixture evenly and chill for at least 2 hours.  Cut into squares or strips and enjoy!  Makes about 12 bars.