Chicken Nuggets and Zucchini Sticks

My favorite website of all time is called myfitnesspal. Not only has the website helped me lose a lot of weight (almost 50 pounds), it also provides a great support system. The website has this message board that provides excellent sources of friends and information. On the boards, some other members and myself created a group called RECIPE SWAP. On RECIPE SWAP each week, two of the members share recipes for the rest of the group to share.

This nugget and zucchini fry recipe came from the kitchen of ElyzahMoore.

Nuggets and french fries are the epitome of childhood recipes. When I was little, on the rare occasions my mom would take me to McDonalds or Burger King, I would without a doubt get the chicken nuggets and french fries.

But holy shoot. The McDonalds Happy Meal has roughly 420 calories. The Burger King children’s meal has about 360. This recipe has 385 calories, for a lot more than 4 nuggets. Fast food restaurants should consider baking as opposed to deep frying.

Chicken Nuggets

Ingredients
16 oz skinless boneless chicken breasts
salt and pepper to taste
2 tsp olive oil
6 tbsp whole wheat Italian seasoned breadcrumbs
2 tbsp crushed Saltine crackers
2 tbsp grated Parmesan cheese
olive oil spray

Directions

1. Cut up chicken into bite sized pieces.

2. Place olive oil in one bowl and combine the dry ingredients in another. Dip the chicken pieces in the oil oil and then into the dry ingredients to coat. Place on cookie sheet and mist lightly with olive oil spray.

3. Bake at 425 degrees (about 10 minutes per side) or until cooked through.

* serves 4

Zucchini Sticks

Ingredients
3 medium zucchini (sliced into 3″ x 1/2″ sticks)
1 large egg white
1/3 cup crushed Saltine crackers
2 tbsp grated Parmesan cheese
cooking spray
1/4 tsp garlic powder
salt
fresh pepper
1 tsp olive oil
2 cloves garlic, smashed
28 oz cans crushed tomatoes
1 small bay leaf
1 tsp oregano
2 tbsp chopped fresh basil
salt and fresh pepper to taste

Directions

1. Spray cookie sheet with cooking spray and set aside.

2. Beat egg white in small bowl with salt and pepper. Combine bread crumbs, cheese, and garlic powder in a zip lock bag. Dip zucchini in the egg, and then place in the zip lock. (You can do a couple sticks at a time.) Shake a few times to coat and then place zucchini on greased cookie sheet. Spray the top lightly with cooking spray.

3. Bake at 425 degrees for 20- 25 minutes, or until golden brown.

4. In a medium pot, heat oil over medium heat, then saute the garlic until golden. Add remaining ingredients, stir, and reduce the heat to low. Cover and simmer for about 20 minutes.

* serves 4

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