Category Archives: lunch

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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mix up the breading ingredients

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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

Potatoes:

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

Healthy Crock Pot Sloppy Joes

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This is an awesome recipe, that you can trash up a little by topping homemade fries with some Sloppy Joe or put it on half a whole wheat English muffin and serve with a salad.

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I love that all the ingredients in this recipe are real, wholesome ingredient and no mystery can product.  Start out by sauteing a little pepper, onions, add turkey and garlic and cook until turkey is done.  Adding the turkey to the peppers and onion, really helps flavor the turkey and starts breaking down the veggies.

Then add everything to the crock pot, along with tomato sauce, brown sugar, ketchup, tomato paste, some bread you mash with whatever kind of milk you have(this helps keep the meat moist), hot sauce, and chili powder.  Then just let it cook away in the crock pot.  If you have anyone in your family with texture issues, this is great, because the onion and pepper just become a part of the sauce and the picky eaters won’t even know it’s in there!

They are great on top of some home made fries, or on top a bun or English muffin, which I always have.

Healthy Crock Pot Sloppy Joes

1 lb. turkey

1 TBSP olive oil

1 small onion, diced

1 green pepper, diced

2 cloves garlic, minced

1 tsp. chili powder

1 8 oz. can tomato sauce

1 TBSP, tomato paste

2 TBSP. ketchup

1 tsp. brown sugar

a few dashes hot sauce

1 slice of whole wheat bread

2 TBSP. milk, whatever you have is fine, I used soy

In a large skillet add oil, peppers and onion, saute for 2 to 3 minutes, add turkey and mash up, cook through until turkey is no longer pink.  Meanwhile, tear bread into tiny pieces and add milk, mash together with a fork.  Add chili powder, tomato sauce, paste, ketchup, brown sugar and hot sauce to crock pot. Add bread mixture to turkey mixture, then add everything to crock pot. Stir everything together and cook on low for 4 to 5 hours.

Grill Chicken Salad with Roasted Vegetables

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Spring won’t quite spring in my neck of the woods, and I have a hard time eating a cold salad when it’s cold.  I need something warm…. enter this salad.  Tender grill chicken, with roasted veggies, perfect for lunch or dinner!

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Just look at the color of those veggies – they make you think spring even when it’s still freezing outside! Red onion, squash and peppers are my favorite veggies to grill or roast.  Lots of times I’ll grill or roast extra, because if you have leftover chicken, you can dice up a little chicken add some the veggies, use a flatout or a couple tortilla and make a barbecue pizza or a Mexican quesadilla! Perfect when you’re looking for a quick meal, and if you’re already grilling or roasting veggies make extras so they’re ready whenever you need them. I had some asparagus that needed using, so it went on the sheet pan with everything else

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Pop all your veggies on a sheet pan, drizzle with olive oil, salt & pepper, roast on 425 for 15-20 minutes and they are done.  Meanwhile, grill marinaded chicken on a grill pan.  I used the same marinade on the chicken as I did in this recipe . When everything is done, drizzle on a Honey Balsamic Vinegar Dressing and you’re done! You might think you don’t need the dressing and it would probably be fine without it, but soooooo much better with it.

Grilled Chicken with Roasted Vegetable Salad

Chicken/Marinade

1 lb. chicken breast, cut into 4 pieces

juice of one lime

2 TBSP. olive oil

2 cloves of garlic, roughly chopped

2 green onions, roughly chopped

salt & pepper

Combine everything together and let marinade at least a couple hours, but not more than 6 hours.  Grill on grill pan or outside grill for 5 minutes on each side or until done.

Roasted Vegetables

1 red onion. sliced

2 bell peppers, sliced

2 squash/zucchini, cut into 1/2 inch coins

1 bunch of asparagus, cut into 1 inch pieces

On a large sheet pan, place all the vegetables, drizzle with a 1 TBSP of olive oil, and salt, pepper and toss together. Put in a preheated 425 degree oven and roast for 15 – 20 minutes until everything is tender.

Dressing:

1 TBSP olive oil (Use a little less o.o. than normal because you’re veggies will have a little oil on them, so now it won’t be oily tasting)

3 TBSP Balsamic Vinegar

1 TBSP honey

salt & pepper

Combine everything together in a jar and shake to combine.

In a bowl, add a portion of the veggies, the chicken and drizzle with dressing