Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard

A featured recipe from Eating Well Magazine....

very kid friendly, and ready in about 20 minutes.

 

Ingredients

• 1 cup fresh blackberries or raspberries, finely chopped
• 1 1/2 tablespoons whole-grain mustard
• 2 teaspoons honey
• 1 pound chicken tenders, cut in half crosswise (see Tip)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons cornmeal
• 1 tablespoon extra-virgin olive oil

eparation

1. Mash blackberries (or raspberries), mustard and honey in a small bowl until it looks like a chunky sauce.
2. Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat (discard any leftover cornmeal).
3. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6 to 8 minutes total (thinner nuggets will cook faster than thicker ones). Serve the chicken nuggets with the berry mustard.

Tips & Notes

• Chicken tenders are the lean strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken nuggets.”

Bacon and Egg Deviled Eggs.

What's your favorite picnic food? If you like eggs, these are really good, and so easy. This might be fun project for the kiddos. They can mash and mix the yolks. Enjoy

Ingredients:

3 large Hard Boiled Eggs

1/2 ts Prepared mustard
1 strip of cooked Bacon, crumbled
2 tb Mayo 
1 dash Salt and Pepper
1 ts Paprika
 
 
Directions:
 
Gently boil the eggs for 10 minutes. Rinse them under cool water. Let them sit for a few minutes before peeling.
 
Cut eggs lengthwise into halves. Slip out yolks with the edge of a spoon and mash with a fork. Mix in mayo mustard, bacon and salt and pepper. Fill egg halves with yolk mixture, heaping it up lightly.


Sprinkle each one with paprika.

Chicken Cheddar Bites

What a cool idea, and really easy. I love easy.

Photo by: Rita Maas

A healthy family is a happy family

Yum! Cheez-It crackers and chicken fingers together in one flavorful little bite. What more could a kid--or adult--ask for?

Here's what you'll need:

• 2 Tbsp olive oil
• 1 1/2 cups (3 oz) Cheez-It cheddar crackers
• 1/2 tsp black pepper
• 1 1/4 lb raw chicken tenders
• 1/3 cup Dijon mustard

Let's get started

1. Put rack in lower third of oven; preheat to 475°F. Brush a baking pan with olive oil.
2. Pulse crackers in a food processor. Transfer to a bowl; stir in pepper.
3. Toss tenders in mustard, then dredge in crumbs.
4. Arrange on oiled pan. Bake, turning once, until golden brown, 15 minutes.

Nutrition Facts...

Serves 4. Per serving: 340 cal, 17g carbs, 35g protein, 15g fat, 110mg chol, 670mg sodium, 0g fiber.

Swiss Turkey Bake

what you need

6 cups French bread cubes (1/2 inch), divided

1-1/2 cups  KRAFT Shredded Swiss Cheese, divided

1-1/2 cups chopped cooked  turkey

3/4 cup  chopped red pepper

4 eggs

2 cups  milk

1/4 cup GREY POUPON Country Dijon Mustard

make it

LAYER 3 cups of the bread cubes, 1 cup of the cheese, turkey and the red pepper in greased 2-quart oblong baking dish; top with remaining 3 cups bread cubes.

BEAT eggs, milk and mustard with wire whisk until well blended; pour over bread layer, being careful to evenly moisten the bread. Sprinkle with remaining 1/2 cup cheese; cover. Refrigerate at least 2 hours or overnight.

PREHEAT oven to 325°F. Bake, uncovered, 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before 

Poached Egg and Canadian Bacon

Frisée Salad with Poached Egg and Canadian Bacon

Makes 4 servings

From WeightWatchers.com

Ingredients

• 6 cups torn frisée leaves, cleaned and dried
• Cooking spray
• 4 oz Canadian bacon, chopped
• 4 tsp olive oil
• 2 medium shallots, thinly sliced into rings
• 1 Tbsp Dijon mustard
• 1 Tbsp Worcestershire sauce
• 1/4 cup white wine vinegar
• 4 large eggs
• Cracked black pepper, to taste

Instructions

• Place the frisée in a large bowl; set aside.
  
• Spray a large nonstick skillet with cooking spray and set over medium heat. Add the Canadian bacon and cook until crisp, stirring often, about 4 minutes. Transfer to the bowl with the frisée.
  
• Place the skillet back over medium heat and swirl in the olive oil. Add the shallots; cook, stirring often, until softened, about 2 minutes. Stir in the mustard and Worcestershire sauce; scrape up any browned bits in the skillet for a few seconds. Pour in the vinegar; bring to a full simmer.
  
• Pour this shallot-laced dressing over the frisée and Canadian bacon, scraping everything out of the skillet and into the bowl. Toss well and divide among 4 plates.
  
• Fill a large high-sided skillet or sauteuse pan halfway with water; bring to a boil over high heat. Reduce the heat to low so the water barely simmers. Crack an egg into a small ramekin or custard cup, then slip the egg into the water. Repeat that with the other 3 eggs in separate spots in the water. Cook for 5 minutes undisturbed. Pick up 1 poached egg at a time with a slotted spoon, draining off any excess water and set it on top of a salad. Sprinkle the salads with cracked black pepper to taste.
  
• Serving size: 1 1/2 cups salad and 1 poached egg

Old Fashioned Baked Beans.

Well, so it's more picnic food. Labor Day is coming. If you do picnics or cook-outs, or any type of get together, this is a wonderful side dish. It goes with anything from hamburgers to grilled chicken.

For probably 50 or so years now my Grandmother's brothers and sisters would have a reunion on Labor Day. Everybody would bring something. Believe me those women could cook. So everything was so good. You couldn't help but over eat.

Grandma always brought a big dish of baked beans, and then went home with an empty dish.  This is my version.  It's a two day process, but worth it. Enjoy.
1 ham hock
2 cups dried navy beans
9 strips thick-cut bacon
1 white onion, chopped
2 tbsp. brown sugar
1/4 cup ketchup
3 tbsp. molasses
1 1/2  tsp. yellow mustard
Salt and black pepper to taste

1 Soak navy beans in a bowl in water overnight to soften. Drain the beans in a colander and transfer them to a large crock pot.

2 Cover the beans with 4 cups of water.Rinse the ham hock and trim excess fat. Add to the crock with the beans. Let the beans cook on low for 6 to 8 hours, or until tender and the meat has fallen off the bone.  Drain in a colander and set aside. Save the liquid and the meat.

3 Fry three strips of thick-cut, diced bacon in a skillet until it is crispy. Add the chopped white onion and saute it in the bacon fat until it is translucent. Set aside. Mean while, pick any lean meat from the bone, chop and set aside.  Save any left over broth for another use.

4 Mix together brown sugar, ketchup,  molasses, mustard, sauce and salt and black pepper to taste in a small saucepan. Bring the sauce to a boil over medium-high heat, stirring frequently. Remove the sauce from the heat. Preheat your oven to 375 F.

5 Transfer the beans to a 2-qt. casserole dish. Add the bacon, bits of ham and onions. Pour in the sauce and stir all of the ingredients until they're well-blended. Place six raw bacon strips across the top of the beans. Cover the dish with a piece of aluminum foil for half of the baking process.

6 Bake the beans for one hour, or until they are tender, the sauce is bubbly and the bacon topping is crispy.