Best Deceptively Delicious Chicken Nuggets With Veggie Puree Recipes

DECEPTIVELY DELICIOUS CHICKEN NUGGETS (WITH VEGGIE PUREE)

Steps:

• In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.
• In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.
• Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.
• Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil.
• Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes.
• Turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.

TOFU NUGGETS

Steps:

• Combine the breadcrumbs, flaxseed meal, parmesean, and paprika in a small bowl.
• Mix the vegetable puree and egg together in a flat bowl.
• Slice or cube the tofu into bite sized pieces. You can use any shape you want, including cookie cutters. Sprinkle the tofu with the salt.
• Dip the tofu into the egg mixture, then roll in the breadcrumbs until the tofu is completed coated and you can't see the puree.
• Spray a large nonstick pan with cooking spray, heat the pan, then add the oil.
• Cook the tofu over medium heat 3-4 minutes to a side, being careful not to overbrown. Cook until the coating is crisp and golden on all sides.
• Note: the recipe for chicken nuggets is almost identical, but calls for using broccoli, spinach, sweet potato, or beet puree.

SNEAKY CHEF'S ORANGE PUREE

Steps:

• Boil covered carrots and sweet potatoes in a medium pot for about 20 min, until both are tender. (Make sure carrots are tender).
• Drain and put them in a food processor with 2 tablespoons of water.
• Puree on high until no chunks. Stop occasionally to circulate.
• Add water as necessary. (Less is better).
• Makes around 2 cups, stores 3 days in refrigerator. or freeze in 1/4 cup portions.