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Buffalo Chicken Nuggets with Fries

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Buffalo Chicken nuggets, are basically healthy and after I made them Saturday, I remembered why I don’t make them often, they’re addicting.  Every time I walked by the refrigerator, I have one or two….That makes them not so healthy.  Oh well! Pair them with a salad and some fresh-cut fries makes a great dinner that’s not too bad for you, plus you can cook the fries and the nuggets at the same time, so everything’s done a the same time!

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Cube up a pound of chicken breast

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Toss the chicken with hot saucebuffalo chicken nuggets 003

mix up the breading ingredients

buffalo chicken nuggets 006Set up your breading station

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Bread your chicken and put them on a sheet pan

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Cut up a couple of potatoes, drizzle with olive oil & chili powder and put the fries in while the oven heats up, and when it comes up to 425 add the chicken, flip the fries when you add the chicken, flip the chicken after about 8 to 10 minutes and shake your fries.  Then bake an additional 5 to 7 minutes or until the chicken is done and the fries have browned.

Bake Buffalo Chicken Nuggets

Chicken Nuggets

1 lb. chicken breast, cut into small pieces

1 tsp. garlic powder

1/2 tsp. chili powder

1 tsp. paprika

1/3 cup seasoned bread crumbs

1/4 cup plain Panko bread crumbs

1/4 cup Hot sauce (I use Franks)

2 tsp. olive oil


2 to 3 large potatoes, cut into fries

1 1/2 tsp. chili powder

salt & pepper

1 TBSP olive oil

Toss potatoes with olive oil, salt, pepper and chili powder, then place on a sheet pan. Put pan in the oven and turn oven on to 425 degrees,  They will cook while it’s heating up to save you some time.

In a bowl combine hot sauce, olive oil, chicken breast and season with salt & pepper, toss everything together and set aside.  In a medium bowl combine garlic powder, chili powder, paprika, both bread crumbs and season with salt and pepper. Dip chicken into breading and place a sheet pan with a silpat liner or on a greased sheet pan.  When the oven reaches 425 degrees, flip potatoes and put the chicken in the oven with the potatoes. When the chicken has cooked for 8 to 10 minutes, turn chicken and shake the fry pan around to toss them.  Bake for another 5 to 8 minutes. Serve when the chicken it done and the fries have browned.  You can broil the fries for a few minutes to make them browner. Serve with ranch dressing.


This recipe was shared on The Country Cooks Potluck Party

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Strawberry Spinach Smoothie

Last month I made a horrible discovery, I’m allergic to Greek yogurt.  Not a dairy allergy, but to the proteins in Greek yogurt.  This was awful, I eat it practically everyday. I use it in place of sour cream all the time. I need Greek yogurt in my life, but the way it makes me feel, alas I can not have it anymore.  What would I have for breakfast….. I can still eat regular yogurt without adverse effects, so I was eating that, but when I roll out of bed, my feet hit the floor and walk the girls at least a couple of miles, plus I’m busy doing laundry, and everything else that has to be done, and I need a substantial  breakfast. So I started doing this smoothie and breakfast is much better and a little more hearty.  It starts with ground up rolled oats ground up in the mixer

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I think the oats really fill me up

Then some spinach

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Ground flax-seed and regular yogurt

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finally frozen Strawberries and add some water to thin it out some and you’re done

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oh and there’s a frozen banana in there that didn’t get to the photo shoot on time! I’ve also made it with blueberries and it’s equally as good, so pick your favorite fruit and blend up some goodness for you!

Strawberry Spinach Smoothie

1/3 cup of rolled oats

1 cup of spinach

1 5 oz cup of light strawberry yogurt

1 tsp. ground flax-seed

1 frozen banana

1/2 cup frozen strawberries

5 oz. water

In a blender add your oats and blend until it becomes powdery, then add spinach and blend until broken down.  Add strawberries, banana, flax-seed, yogurt and fill up your yogurt cup with water and add to blender and blend until smooth.  Add more water if it’s too thick.


This recipe was shared at The Country Cooks Potluck Party


Zucchini Tots with Spicy Dipping Sauce





I love this recipe, you get to use super cheap produce during the summer to make super yummy tots.  That’s a winner in my book.  I had these with Healthy Slow Cooker Sloppy Joes, so it’s a healthy dinner option also.


You just grate up a couple small or 1 large zucchini and get it nice and dry




Mix it with egg


bread crumbs








Mix it all together, with a little salt and pepper then scoop them on a baking sheet



Bake up until golden brown



While they are baking whip up some spicy dipping sauce to set them off!



Add mayo and hot sauce together or you could make this Fry Sauce to really dress them up!  Kids will love these and you’ll be feeding them something healthy!

Zucchini Tots with Spicy Dipping Sauce

1 cup grated zucchini, squeeze dry of all moisture in a kitchen towe

1 large egg

1/3 cup seasoned bread crumbs

1/4 cup minced onion

1/4 grated cheddar cheese

salt & pepper

1/3 cup mayo

1 to 2 TBSP hot sauce(use your taste, I did 1 and it was spicy enough for me)

In a large bowl add all the ingredients except the mayo and hot sauce until well combined. On a greased sheet pan, using a TBSP measuring spoon, scoop up rounded scoops of the zucchini mixture and use your hands to shape oval shaped tots and put them on the sheet pan. In a preheated 400 degree oven bake tots for 16 to 20 minutes, turning once half way through and remove from the oven when golden brown on both sides.  While they bake mix mayo and hot sauce together. Serve with tots

This recipe was shared at The Country Cooks Potluck Party