Thursday, March 4, 2010

The Healthiest Happy Meal

Moms out there, this recipe is for you! I know your kids probably don't love some of the fancy, gourmet foods on this blog. They just want chicken nuggets and fries. So I went to my library and checked out the greatest cookbook for kids called C is for Cooking (created by Sesame Street & Food Network Chefs) The recipes are created or approved by a registered dietitian, so they're good for kids bodies. It's only 9 to 10 bucks on, which tempts me to buy it. The recipes are made for kids not only to eat, but to help cook. They didn't have a fry recipe, so I added in a Paula Dean recipe to complete the meal. I hope you like it. It was so easy and fun to make that even my 4 month old baby helped to crush up the saltines. So fun! I hope you love it too. It makes a lot!

Grover's Little & Adorable Chicken Nuggets

24 saltine crackers (I used whole wheat saltines)
1 lb. thin sliced chicken breasts
1/2 tsp. salt
1 tbsp mayo.
1 egg white
2 tsp. honey mustard

1. Preheat the oven to 400. Lightly grease a large cookie sheet.
2. (Kids) Place the crackers in a plastic ziplock bag and zip the bag. Now gently pound on the bag with your fists to crush the crackers into fine crumbs. Pour the crumbs onto a large plate. Set aside.
3. Cut the chicken breast into 1 1/2 in squares. Sprinkle evenly with salt.
4. (Kids) in a large bowl, stir together the mayo, egg white, and honey mustard until well mixed. Add the chicken to the mayo mixture and gently toss to coat the chicken pieces.
5. (Kids) Gently press each piece into the cracker crumbs until the nugget is covered all over. Transfer the nuggets to the greased cookie sheet.
6.Bake the nuggets until the chicken is cooked through, about 15 minutes.
McDonald's chicken nuggets have 38 ingredients, many of which are synthetic. These have 6 ingredients and other than the 1 Tbsp of mayo and little salt, they're very good for you.

Paula Dean's Sweet Potato Fries:
2 to 3 sweet potatoes, peeled and sliced into 1/4 in long slices, then 1/4 in wide strips
Olive oil for tossing
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp paprika
Line a tray with parchment. In a bowl toss sweet potatoes with just enough oil to coat. Sprinkle on seasonings and toss again. Spread sweet potatoes in a single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

*These are so much better for you than regular fries because you use sweet potatoes, which have tons more nutrients than potatoes, and because you bake them in small amounts of olive oil instead of deep fat frying them in oil that often contains trans or saturated fats.

Abby Cadabby's Magic Golden Zucchini Coins:
6 small, thin zucchini or yellow summer squash or a combination
Salt to taste
1/3 c. grated Parmesan Cheese

1. (Kids) Use a plastic knife to slice each zucchini into 1/4 in thick rounds.
2. In a large saucepan, steam or boil the zucchini until barely tender, 4 to 6 min. Drain in a colander and set aside to cool slightly.
3. Preheat the broiler.
4. (Kids) Place the zucchini in a single layer on a large baking sheet. Sprinkle each "coin" with a tiny pinch of salt and some Parmesan cheese.
5. Broil the zucchini until just golden, 1 to 2 minutes.

*James, my husband, is a 27 year old kid and just loved these. They are so simple and fast and flavorful too!

1 comment:

  1. Melani and I have heard so many good things about sweet potato fries and have been meaning to try them at a new restaurant in town. The problem is that it's a little pricey. Now, with the Paula Dean recipe, we can just make them ourselves! Thanks Kathy! Keep the mouth-watering recipes coming!