COPYCAT Chick-fil-A Nuggets

OK here is the deal! I love chicken nuggests like a 5 year does but they KINDA gross me out not knowing whats really inside of them. When eating out we have a few go to places and Chick-Fil-A is one of those places. 

I came across a recipe on 100 days of real food and thought I would try it but OF COURSE I could not leave well enough alone and I adjusted the recipe to make them a bit crispier and I also found it VERY difficult to find a clean whole wheat breadcrumbs. 

So naturally I got to work and these beauties were born... the kids were elated that I said we are having chicken nuggets for dinner and yes they are clean and meal plan approved. 

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INGREDIENTS

  • 1 lb chicken breast
  • 1 egg 
  • 1 cup Plain Panko bread crumbs
  • 1/4 cup grated Parmesan cheese 
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 tsp salt
  • dash of pepper
  • olive oil

DIRECTIONS

  1. Dice chicken in to 1 inch peices
  2. Beat egg and leave in bowl
  3. Add panko, garlic powder, onion powder, salt, pepper and paprika to small bowl and mix well. 
  4. Bread chicken pieces by dipping in the egg first, then into the breading to coat and set aside. I suggest breading all the chicken and then working in batches to cook them. ( another tip use 1 had for the egg and the other for the breading mixture so your fingers don't get so gunky! 
  5. Heat pan with a good pour of Olive Oil on Med low about 4.5 let heat well add chicken to pan allowing to brown on all sides cooking. (Pro tip, the first batch takes the longest to brown up but the second batch heats much faster, consider turning the heat down a bit if needed and do not walk away) 
  6. Transfer nuggets to a paper towel while the other batches are cooking. 
  7. Cut a nugget to ensure it is cooked through and continue with further batches till check is all cooked ( pro tip, I wipe the pan out between batches and add a bit more oil.
  8. serve with ketchup or condiment you enjoy! 

 

Instant Pot Tikki Masala

OH MY GOSH! You KNOW how much I have been enjoying my Instant Pot. I swear it is a tool that every woman needs in her life! Now that things are starting to cool down it is time to break out the comfortimg bowls of goodness and this is at the TOP of my list this year hitting the spot like no other! 

Josh was asking if there was enough for seconds after he took the first bite haha! I typically save some of our dinner for leftovers the next day but this made plenty for our dinner plus lunch and his second helping so we were all happy! 

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INGREDIENTS 

  • 1.25 pound of boneless skinless chicken breasts ( you can use boneless skinless chicken thighs as well)
  • 1 tablespoon of butter 
  • 1 tablespoon coconut oil
  • 1 large onion diced
  • 1 tablespoon of Garam Masala ( this is a powdered spice that you can find in most stores)
  • 2 teaspoons of salt
  • 1 teaspoon Cumin
  • 1 teaspoon tumeric
  • 1 teaspoon Chili powder
  • 2 tablespoons of minced garlic 
  • 1/4 teaspoon ground ginger ( or grated fresh if you have it)
  • 1 can diced or crushed tomatoes 
  • 3 tablespoon of Plain Greek yogurt or 1/4 cup coconut milk canned 
  • 3 tablespoons of almond butter or Peanut butter or cashew butter
  • OPTIONAL LIME WEDGES
  • OPTIONAL CHOPPED SALTED PEANUTS 

DIRECTIONS

  1.  Press Saute button on instant pot, add butter and coconut oil along with the diced onion and sautee for 3-5 min
  2. In the mean time measure out all spices add them to onion mixture and stir well for 1 min
  3. Add Garlic and tomatoes 
  4. Add chicken breast to mixture and ensure that they are covered in the sauce
  5. Secure lid on Instant Pot turning it to Manual High 16 min and ensure the vent is closed 
  6. When done release the steam, remove the chicken and shred it. ( I prefer to transfer it to my kitchen and use the paddle attachment to shred the chicken quickly but you can also use 2 forks)
  7. Add shredded chicken back into sauce and stir.
  8. Serve just as is or over rice if desiered. I topped mine with a wedge of lime and some Salted peanuts for a crunch!  ENJOY! 

EASY Homemade Enchilada Sauce, Clean Eating

Do you LOVE Mexican food as much as I do? I swear I could eat it every day and not even blink an eye or get sick of it! 

I constantly see recipes for Mexican foods BUT they all have canned Enchlada sauce which most of them have TERRIBLE ingredients so I went to work and I developed this EASY 5 MIN blender enchilada sauce. 

Seriously I am so mad I did not try this earlier because my busy mom side said....GIRL please I do not have time for making my own enchilada sauce but I finally broke down and I am so glad I did! 

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Container count- This counts as a Purple container I typically use 1/4 for most servings when it is added as a sauce to my foods. 

INGREDIENTS 

  • 1 Can of tomato sauce 15 oz
  • 1 Tablespoon of Chipotle in adobo 
  • 1/3 cup chicken broth or water
  • 1 1/2 tsp Cumin
  • 1 tsp onion powder
  • 1 tsp salt

 

DIRECTIONS

  1. Place all ingredients into a blender or food processor and blend till smooth.
  2. Heat in small sauce pan on low till warmed though
  3. Serve as desired

Raspberry Lemon Greek Pops

I have been so ON POINT with my nutrition but I knew it was comming, my cycle! Yep I am not ashamed to talk about this! I LITERALLY NEED something sweet during this time and I am right in the middle of a 3 week rapids results program and I do not want to ruin my results with some bad choices just because of a hormone spike! 

So I went searching and found this recipe that I adapted to fit my needs and I had one of these suckers at 4:00 in the afternoon walking out to get the kids off the bus! I was a happy lady! It's no chocoalte but its yummy, sweet and got the job done... and MEAL PLAN APPROVED. YEP 

If following the Portion fix - 1 pop is 1/2  red 1/4 purple makes 4-6 pops

INGREDIENTS

  • 2 Cups Okios vanilla Greek yogurt 
  • 1 lemon zested and juiced
  • 1 cup fresh raspberries
  • 1 packet stevia
  • 2 tablespoons of water 
  • popsicle molds 

DIRECTIONS

  1.  Blend raspberries with water, lemon juice, and zest plus the stevia until it is a puree 
  2. Place the Greek yogurt in a bowl and add the raspberry mixture and swirl it around not fully combining it. 
  3. Pour mixture into molds, freeze for al least 2 hours or overnight!