I borrowed this book from my neighbor b/c my son will not eat veggies besides carrot sticks & celery w/ peanut butter. Well last night I made chicken nuggets but instead of dipping them in egg I coated them with sweet poatato puree and then coated in a mixture of bread crumbs & flaxseed meal. He could had no clue and gobbled them right up. I will be trying more of the recipes in the weeks to come. The book is really great and just thougt I would share a success story if any of you have picky eaters.
I am on weight watchers now and was going to make baked chicken tenders for dinner -- I might try that recipe instead!! Great way to add an extra veggie for adults and lower points too!
Do you mind posting the recipe?
Mom to Abigail & Liliana -- Identical Twin Girls -- April 2008 Baby #3 due September 12, 2014!
Here ya go. I ended up with a lot of excess bread mixutre and puree and I used 2 really nice sized chicken breasts cut up into 2 bite pieces. So you may want to cut the recipe in half or use more chicken then I did. enjoy!
1 cup whole-wheat or white or panko (Japanese breadcrumbs)
1 pound boneless skinless chicken breasts or chicken tenders , rinsed, dried and cut into small chunks
1/2 teaspoon salt
Nonstick cooking spray
1 tablespoon olive oil
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.
In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.
Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. 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. Then 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.
var autnEnabled = true;
var autnTsSubPath = "tsSubPath";
var autnDocCookieName = "oprofDocs";
var autnDocCookieSep = "|";
var autnCookieDomain = ".oprah.com";
var autnCookiePath = "/";
var autnCookieMaxAgeDays = 365;
var autnDocMinCount = 10;
ditto the recommendation on this book! I'm a terrible cook, but it was much easier to use than I thought it'd be. Now I'm not making mac n/ cheese or quesadillas (staples for my babies) WITHOUT veggies in them!
Re: Deceptively Delicious
I am on weight watchers now and was going to make baked chicken tenders for dinner -- I might try that recipe instead!! Great way to add an extra veggie for adults and lower points too!
Do you mind posting the recipe?
Baby #3 due September 12, 2014!
Here ya go. I ended up with a lot of excess bread mixutre and puree and I used 2 really nice sized chicken breasts cut up into 2 bite pieces. So you may want to cut the recipe in half or use more chicken then I did. enjoy!
In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.
Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. 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. Then 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.
Baby #3 due September 12, 2014!
That is great to hear. I have the book but have only tried out the recipes on my dh...looking forward to using it more when the kids are older.