Baked Chicken Nuggets

• 16oz (about 2 large) skinless boneless chicken breasts, cut into even bite sized pieces
• salt and pepper to taste
• 2 tsp olive oil
• 6 Tbsp italian seasoned breadcrumbs
• 2 Tbsp panko
• 2 Tbsp grated parmesan cheese
• olive oil spray

1.  Preheat oven to 425 degrees

2.  Spray a baking sheet with olive oil spray

3.  Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another

4.  Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

5.  Put a few chunks of chicken at a time into the breadcrumb mixture to coat and then on the baking sheet

6.  Lightly spray the top with olive oil spray and bake 8-10 minutes 

7.  Turn over and then cook another 4-5 minutes or until cooked through

Stuffed Peppers

Stuffed Peppers

1/2 cup uncooked white rice
3/4 cup water
4 green bell peppers
1 onion, chopped
2 Tbsp chopped fresh parsley
2 cups tomato sauce
4oz shredded mozzarella cheese
salt to taste
ground black pepper to taste

1.  Combine rice and water in a small saucepan.  Bring to a boil, reduce heat to low and simmer for about 15 minutes

2.  Preheat oven to 400 degrees F

3.  Cut tops off peppers, seed insides and arrange peppers in a large baking dish.  Chop usable portion of the tops

4.  Heat oil in a large skillet over medium heat.  Saute chopped peppers and onions in oil until soft.  Stir in parsley.  Reduce heat to low, and continue cooking for 5 minutes.  Mix in cooked rice and 1 1/4 cups tomato sauce.  Season to taste with salt and pepper.  Spoon the mixture into the peppers and top each with remaining tomato sauce.

5.  Cover and bake about 45 minutes.  Uncover, top each pepper with mozzarella cheese and bake until cheese is melted.

Chicken Fried Rice

Chicken Fried Rice

• 2 Cups Cooked White Rice, Cold
• 1 Cup Cooked Chicken Meat, Chopped

• 2 Eggs
• 2 Tablespoons Water
• 1 Tablespoon Butter
• 1 Tablespoon Vegetable Oil
• 1 Onion, Chopped
• 3 Tablespoons Soy Sauce
• 1 Teaspoon Ground Black Pepper

1.  In a small bowl, beat the eggs with water.  Melt the butter in a large skillet over medium low heat. Add eggs and leave flat for 1-2 minutes.  Remove from skillet and cut into shreds.

2.  Heat oil in the same skillet; add onion and sauté until soft.  Then add rice, soy sauce, pepper and chicken.  Stir fry together for about 5 minutes, then stir in egg.  Serve hot.

4 Servings - I usually double the chicken and rice and soy sauce only.

Fried Apple Pie Rolls

Fried Apple Pie Rolls

• 2 Tablespoons Butter
• 5 Cups Diced Peeled Granny Smith Apples (about 4 medium)
• 4 Tablespoons Sugar, Divided
• 1 1/4 Teaspoons Ground Cinnamon, divided
• Pinch Of Ground Nutmeg
• Pinch Of Salt
• 1 Tablespoon All-Purpose Flour
• 2 Teaspoons Lemon Juice
• 8 Egg Roll Wrappers
• 4 Teaspoons Coconut Oil

1. Heat butter in a large skiller over medium high heat until just starting to brown.  Add apples, 3 tablespoons sugar, 3/4 teaspoon cinnamon, nutmeg and salt.  Cook, stirring occasionally, until the apples are softened, 6 to 8 minutes.  Add flour and cook 1 minute more.  Remove from heat and stir in lemon juice.

2.  Place an egg roll wrapper on a clean work surface with one corner facing you.  Lightly brush the edges with water.  Place about 1/3 cup of the apple filling in the center.  Fold both sides of the wrapper over the filing, then fold in the bottom corner and roll up as tightly as possible.  Repeat with the remaining wrappers and filling.  Clean and dry the pan.

3.  Combine the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon in a shallow dish and place near the stove.  Heat oil in the pan over medium heat until simmering.  Add the rolls and cook, turning frequently, until golden brown on all sides, 5 to 7 minutes total.  Dredge the hot rolls in the cinnamon-sugar.

Serves 8: 1 roll each