Chicken and Pies

Happy Friday!

For dinner I tried an easy, healthier version of chicken nuggets.

They are good!

I've made chicken similar to this, but never thought to make it bite sized!  (DUH!)

I will definitely make again - great for a kid friendly meal.


Healthy Baked Chicken Nuggets
(Printable Recipe)

Ingredients:

16 ounces skinless boneless chicken breasts, cut into even bite sized pieces
salt and pepper to taste
2 teaspoons olive oil
6 tablespoons whole wheat Italian seasoned breadcrumbs
2 tablespoons panko bread crumbs
2 tablespoons grated parmesan cheese
Cooking spray

Directions:

• Preheat oven to 425 degrees.
• Spray a baking sheet with cooking spray.
• Season chicken with salt and pepper, then put in the bowl with olive oil and mix well so that the chicken pieces are evenly coated.
• Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on a baking sheet.
• Lightly spray the top with cooking spray.
• Bake 8-10 minutes, turning over half way through cooking time.
• Cook until chicken is cooked through.
• Serve with favorite dipping sauce!

Source: Skinny Taste


I also made some mini pies!

My inspiration came from these beauties...apple pie cookies.

Source: hwescott.blogspot.com via Abby on Pinterest

I also found this idea...

Source: twigandthistle.com via Abby on Pinterest

...and thought of making them for my party.  But, decided I had way too much else I wanted to bake for that night and pushed these off to the side.

So, I had the ingredients.  Refrigerated pie crusts and apple pie filling.  Yes, I completely cheated on these.  (Can you say, EASY?!)

I am, however, going to make real mini pies someday using homemade pie crusts (way better) and fresh apples (way better). 

This got the job done though and they are cute!  I wanted to make heart shaped pies all along!  Click here if you are interested in what recipe I used.  I still like the idea of putting one in a box and saying on it "for my sweetie pie" or something like it for a gift.

These would actually be really fun to make with your kids, too!

Enjoy your weekend!

Southwestern Egg Rolls

Source: annies-eats.com via Abby on Pinterest

 

I noticed I had pinned this recipe on Pinterest three times.

 

Ha!

 

I thought it time to actually make them.

 

They are delicious!

 

Southwestern Egg Rolls
(Printable Recipe)


Ingredients:

2 cups frozen corn, thawed
(1) 15 ounce can black beans, rinsed and drained
(1) 10 ounce package frozen chopped spinach, thawed and squeezed dry
*2 cups shredded Mexican cheese

(1) 4 ounce can diced green chiles, drained

*4 green onions, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 package of egg roll wrappers (about 24)
Cooking Spray

*I used less cheese and didn't have green onions on hand - my egg rolls were still great!

Directions:

• Preheat oven to 425 degrees.
• Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
• In a large bowl, combine all ingredients (except egg roll wrappers).
• Fill each egg roll wrapper with 1/4 cup of the mixture.
• Follow directions on egg roll wrapper packaging on how to roll - you want the corner towards you and as you roll up tuck the corners in.
• Dip a finger in water and seal the final corner.
• Repeat with all wrappers and mixture.
• Place the egg rolls seam side down on the baking sheets, spray the tops lightly with cooking spray.
• Cook for 10 minutes, and then turn over.
• Cook for another 10 minutes, or until golden brown.
• Serve with whatever sauce or salsa you want!

Source: Annie's Eats

 

Enjoy!

 

 

Fall Vegetable Curry

With Aaron gone, I've been trying to cook dinners that are simple (and still healthy).

It's hard being in the kitchen trying to cook with Riley at my feet, constantly wanting my attention!

Sometimes I cook meals (or at least prepare them) during her naps, to make it much easier.

One night this week, I made this Fall Vegetable Curry.

I made it once before, maybe last year.  And remembered that it was good...and easy!

If you want something healthy, give this a try! 

As the title says - you have to like both vegetables and the taste of curry.

A splash of sweet chili sauce is so good on it, I highly recommend it.


Fall Vegetable Curry
(Printable Recipe)

Ingredients:

1 ½ teaspoons olive oil

1 cup diced peeled sweet potato

1 cup small cauliflower florets

¼ cup thinly sliced yellow onion

2 teaspoons Madras curry powder

*½ cup vegetable broth

¼ teaspoon salt

1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained

1 (14.5 ounce) can no-salt added diced tomatoes, undrained

2 tablespoons chopped fresh cilantro

½ cup plain reduced-fat Greek yogurt (optional)

¼ cup unsalted cashew pieces (optional) 

* I used more broth than it called for.

Serve over rice of your choosing (and cook according to package directions).

Directions:

• Heat olive oil in a large nonstick skillet over medium-high heat.
• Add sweet potato to pan, sauté about 3 minutes.
• Decrease heat to medium.
• Add cauliflower, onion, and curry powder; cook 1 minute, stirring constantly.
• Add broth and next 3 ingredients (through tomatoes), bring to boil.
• Cover, reduce heat and simmer 10 minutes or until vegetables are tender, stirring occasionally.
• Sprinkle with cilantro and cashew pieces (if using).
• Serve over rice of your choosing.
• Serve with Greek yogurt (if using).

Source: Cooking Light, Aug 2010

When I made this I forgot I didn't have any cilantro on hand.  It would've looked prettier with some green sprinkled on top...and it would've tasted awesome! 

Oh well.  Next time.

It still was yummy, even without the green.