Low Carb Chicken Nuggets

I'd say these are pretty healthy.  For Chicken nuggets, they're slamming on the health charts!  They are also diabetic and diet friendly, because they are low carb.  They are also baked.  Seriously, make these for your kids and don't feel bad.  Feel good, cause you're the cool mom, who gives real chicken nuggets.  :)


Low Carb Chicken Nuggets

2 large chicken breasts
1 egg
1 c. raw almonds
1/2 of an 8 oz pkg of cream cheese (optional- this can be done without the cream cheese, but I liked the flavor)
1 Tbl parsley flakes
2 1/2 tsp. garlic salt - divided
spices that you like--I chose Old Bay (thyme, lemon pepper, cumin are also good options)
White pepper

Boil your chicken breasts until they are white all the way through.  (I save the water to make soup later.)

While your chicken is boiling, beat the egg and cream cheese together with the paddle attachment on your mixer. Add 1 1/2 tsp. garlic salt and 1/2- 1 tsp old bay and a couple of shakes of white pepper. 

When your chicken is done, cut it in 3 or 4 large chunks, and with the mixer going, toss the chicken in with the cream cheese mixture.  Beat until the chicken is all shredded and starting to form a ball. Set aside.

Put almonds in a gallon sized bag and beat with the back of a spoon until your almonds are almond crumbs.  Add the rest of your garlic salt (1 tsp), the parsley, another 1/2-1 tsp. Old Bay, or whatever spice you are using (thyme, lemon pepper, cumin), and 2-3 shakes of white pepper.  Close bag and shake to distribute spices.

Form chicken mixture into patties and throw 3-4 at a time in the baggie.  Shake to coat and place on a cookie sheet that has been sprayed with non-stick spray.  When you have all patties made, add a little spray on top and bake at 375 for 10 min.  Flip and bake another 2-3 min.  You can drizzle with butter to make a bit crispier, but that is up to you.

  :)  Enjoy!

Spanish Quinoa

Spanish Quinoa - Easy and Healthy

 

 

I have to admit, when I made this, I forgot to write down what I was doing as I went.  Darn it!  I know that some of you like nice, neat, perfect measurements.  And truthfully, so do I.  Often I create something like this, love it, and can't duplicate it.  I should learn, but when I'm cooking and everyone is hungry and I'm trying to get it on the table as fast as I can, I am not always good about stopping to write down what I'm doing.  Sigh---

Happily, this recipe is so easy, that it really doesn't make a huge difference.  You should use the recipe as a foundation and make it your own.  :)  I know Martha Stewart says that cooking is a science, but I disagree.  I think baking is a science and cooking is an art!  However, if you want to reproduce the art, you better get it down to a science.  See what a nice circle I just made there.  lol

I served this dish with tacos, as a replacement to Spanish rice.  It had a nice Tex-mex flavor.  However, unlike rice, this was light.  Tacos, re-fried beans, and Spanish rice can be a very heavy meal.  The quinoa had all the flavor of the rice, but it was light and fresh.  The veggies really came to the front.  It was such a surprise when I first tasted it.  A very nice change in texture from the rest of the meal. And it was easy to make.  Bonus!!

Spanish Quinoa

3 c. cooked quinoa (about 1 c. dry)
1/2  10oz. can of enchilada sauce, (or make your own and use about 2/3 cup)
1 14.5oz can diced tomatoes (I like the ones with green chilies)
1 15oz can Black beans
1 C. frozen corn
1/2 green pepper diced
1/2 orange or red sweet pepper diced (a few of the little ones that you get at Costco are great too)
1/2 large onion
1 Tbl. Olive oil
1/2 tsp. garlic salt

Rinse your dry quinoa for two minutes to get rid on the bitter flavor. Set aside.  In a large skillet heat olive oil and onion until oil gets hot.  Add quinoa and cook for about a minute until the moisture evaporates.  Add 2 cups of water, cover and lower heat to med low.  Cook for 20 min.  (This is how you normally cook quinoa, but I thought someone might not know.) :)

Once the quinoa is cooked add all the rest of the ingredients and cook until hot and bubbly.  the quinoa will absorb the liquid from the tomatoes.  Once that happens, and your peppers are soft to your liking, it's done. 

I topped mine with cheese, but it really doesn't need it. 

Super easy, huh?

If you want it spicier, use spicy enchilada sauce.  If you want it a bit wetter, use more sauce.  If you don't like peppers, don't add them.  Fresh avocado would be fantastic added over the top. 

Try it out and let us know how it worked for you.