Goldfish Crusted Chicken Nuggets

These delicious little nuggets are a staple in our house, I always have them in the freezer. They are easy to make and who doesn't like goldfish!

Goldfish Crusted Chicken Nuggets
Approximately 35 nuggets

1-1lb Package Chicken Tenders-I get 5-6 nuggets out of each tender
2 Eggs-beaten, with a splash of milk-I use rice milk
1 Cup All Purpose Flour
1-2 Cups Goldfish-crushed


Preheat oven to 350. Set up breading station in 3 separate bowls, one for each; flour, egg and goldfish. Dredge chicken in flour, knock off excess and then dip in egg and coat in goldfish. Bake on 350 for 10-15 minutes. If you are freezing the nuggets, take them out after 7-10 minutes and finish the cooking when you serve them.

Pureed Vegetable Soup with Barley

Last week I hosted my son's playgroup. I made a pot of pureed vegetable soup, threw in some barley and called it a day. Well, the kids gobbled it up. Most of them are 1, give or take a few months and we have a few older siblings that join as well. It was a hit all the way around. A few of the moms asked if I would post the recipe. I didn't write one as I was throwing stuff in the pot, so be creative.

Pureed Vegetable Soup with Barley
Serves 8-10

1 1/2 Cup Frozen Green Beans
1 Medium Sweet Potato-diced
1 Small Butternut Squash-peeled, seeded and diced
2 Large Carrots-chopped
1 Large Parsnip-chopped
1 1/2 Cups Tomato Sauce
2 32oz Containers of Vegetable Broth
Salt and Pepper to taste

1 Cup Barley
2 1/2 Cups Water
Cook according to package.

Throw all ingredients in a pot on medium to high heat. Cook for 30-40 minutes, or until everything is tender. Puree in blender, food processor or with a stick blender. Add cooked barley. Enjoy!

Turkey Meatloaf Muffins

Turkey Meatloaf Muffins with Onion Tomato Sauce
Makes 6 Muffins

1Lb Ground Turkey
1 Tbsp Yellow Onion-diced
1 Tbsp Carrots-diced
1 Tbsp Celery-diced
1 Garlic Clove-diced
2 tsp Worchestshire Sauce
1 tsp Brown Mustard-or whatever you have
1 Tsp Fresh Rosemary-chopped
1 Slice Whole Wheat Bread-crust removed and diced fine
1 Egg
1 Tsp Salt
1/4 tsp Pepper

Preheat oven to 350. Spray muffin pan with PAM. In a bowl mix together all ingredients. Scoop meat mixture into muffin pan. Place muffin pan on a baking sheet to avoid spillage and burning the bottom of your stove. Cook for 20-25 minutes.

Onion Tomato Sauce

1/4 Cup Yellow Onion-sliced
1/3 Cup Ketchup-I use no corn syrup ketchup so it's not as sweet
2 Tbsp Worchestshire Sauce
1/3 Cup Chicken Broth
Dash Tabasco
Salt and Pepper to taste
PAM

Heat small saute pan with PAM. Add onions and cook until they start to brown. Add in all liquids, simmer and season with salt and pepper.

I served these with chunky skin on red potato mash with peas and snow peas. ENJOY!!