Chicken Broccoli Cheese Nuggets

My son Seth is a super picky eater. He wont touch food unless it is not messy or squishy or feels like anything other than a piece of bread or a cracker. This makes it extremely difficult to make sure he eats enough meat and/or veggies. Sooooooo, I adapted a Broccoli Cheese Nugget recipe I found online to include chicken and spinach. Miracles of miracles he eats them! I don't eat them because of the cheese but my husband LOVES them. I have a hard time keeping them in the house because Nathan will eat them before Seth gets a chance!

Chicken Broccoli Cheese Nuggets

Ingredients

2 cups of cooked chicken puree.

1 16-oz Package frozen broccoli, cooked, drained, and pureed in food processor

1/2 cup cooked spinach puree

1 1/2 cup Seasoned bread crumbs -- I use Mrs Cubbins Seasoned Stuffing Bread and put it in the food processor: 7 oz of stuffing mix makes about 1.5 cups of crumbs

1 ½ cups Shredded cheddar cheese

2 large eggs

Directions

Pre-Heat oven to 375

Lightly coat a baking sheet with olive oil or cooking spray and set aside.

Combine all ingredients (except for 1/2 c bread crumbs) and mix well.

Shape mixture into nuggets or fun shapes.

Coat nuggets in remaining bread crumbs and place on baking tray.

Bake for 20 to 25 minutes (or until golden brown) turn nuggets over once during baking.

Serve warm

Nuggets freeze and reheat well in the oven.

Enjoy!

i like food

I made a delicious and I mean DELICIOUS salmon dinner last night.

Nathan and I both have been thinking about it all day today. Seth has been thinking about PB&J, but what does he know? :)

I will give you the recipe as found in the Taste of Home Healthy Cooking magazine followed by my notes. YUUUUUUUUMMMM!!


Salmon with Dill Sauce

6 salmon fillets (4 oz each)

1/2 tsp plus 2 Tbsp fresh dill (just the leaves)

1/4 tsp pepper

4 tsp cornstarch

2/3 cup reduced sodium chicken broth

1/3 cup evaporated milk

1 Tbsp dijon mustard

2 tsp lemon juice

Place each salmon fillet on a double thickness of heavy-duty foil (about 12 inches square). Sprinkle with 1/2 tsp dill and pepper.

Fold foil around salmon and seal tightly. Grill, with the cover closed, over high heat for 5-10 minutes or until fish flakes easily with a fork.

In a small saucepan, combine the cornstarch, broth, milk, mustard, lemon juice and remaining dill. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.

Open foil packets carefully to allow steam to escape. Serve salmon with dill sauce.


Juli's notes -- I used an 18 oz fillet of fresh Atlantic Salmon and cooked it whole in foil on the grill. It took about 20 minutes to cook. To make the sauce dairy free I boiled 2/3 cup of soy creamer down to 1/3 cup and substituted that for the evaporated milk. I served the salmon with plain white rice and steamed asparagus. This simple meal was one of the best dinners I've had in quite a while!

Enjoy!!