It’s not often that I get stumped in the kitchen for something to cook for my family. I am really good at taking the most unhealthy recipe and making it something that is delicious and nutrient dense. When it comes to feeding little miss Sasha, I get stumped often. This little girl has the appetite of a fly. She is never hungry unless it’s right before bed.
I think the issue is that once I do find something she loves, I make it so much that she becomes bored of it and no longer wants it. A great example of this was when I figured out how to sneak veggies into her chicken nuggies (a name she made up). I have always made them homemade for her!
Oddly enough..
When I make chicken cutlets for myself and Mario, I pretty much use the same recipe, except I don’t put ours in grapeseed oil, I bake ours. Adding the sweet potato to the egg mixture is so delicious. I also take out the parmesan cheese and replace it with Nutritional Yeast.
Here is the recipe!
Ingredients:
- 1-4 organic skin-less boneless chicken breast -diced
- 2 eggs
- 1/4 cup pumpkin or sweet potato puree
- 2 tbsp. Worcester sauce
- 1/4 cup grated parmesan cheese
- 1 tsp. paprika
- 1 cup organic Italian breadcrumbs
- 1 tsp. Salt
- 1 tbsp. flax seeds
- 1 tsp. Italian seasonings
- 4-6 tbsp. grapeseed oil
Directions:
- In a large mixing bowl, mix the eggs and pumpkin puree along with the Worcestershire sauce.
- on a plate, add all the dry ingredients and mix gently (very messy) with a fork, until combined well.
- Clean your chicken breasts and cut into 1 inch cubes.
- take the cubed chicken breasts and put them in the egg mixture, and coat them well. In the meantime, heat your frying pan on medium and coat with grape seed oil.
- place all of the breaded cubes of chicken in the hot frying pan, and cover. Depending on how fried you like them, I cooked mine for 12 minutes on one side and 8 minutes on the other side and they were cooked perfect.
- I take a bowl, and place two napkins in it and put the nuggets in there to get off any extra oil.
- serve!
Tonights new recipe
In an attempt to get Sasha to eat something different yet healthy and fun, I thought about how much she loves to eat muffins. Muffins are her most favorite food. While these muffins won’t have chocolate chips or blueberries, they will be in the form of a muffin.
A fun food
Hopefully, by making this recipe in a little muffin shape, it’ll be fun for her to eat. You’ve got to be careful cooking with ground turkey that is low in fat simply because it can dry out. Same thing for ground buffalo. The lower the fat, the less time it needs to cook.
These days Sasha is into her sweet potato fries, but not homemade unfortunately. They are organic and they are real sweet potatoes though! On her plate, I would give her two mini turkey meatloaves along with a serving of those sweet potato fries and perhaps some sliced apples.
Wish me luck!
Well my friends, wish me luck! Heck, if she doesn’t eat these delicious little muffins, I certainly will! I can’t wait to see what she thinks!
Mini turkey meat loaves
- 1 medium carrot, peeled and shredded (1/3 cup)
- 1/2 small zucchini, shredded
- 1 lb. ground turkey
- 1 large egg
- 1/4 cup Nutritional Yeast
- 2 cloves garlic, minced
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. yellow mustard
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 tsp. onion powder
Instructions
- Preheat oven to 350 degrees F. Spray muffin pan with nonstick spray. Set aside. In a large bowl, mix together carrots, zucchini, turkey, egg, nutritional yeast, garlic, Worcestershire sauce, mustard, salt, pepper and onion powder.
- Divide the turkey mixture between 12 muffin cups. Bake for 20 minutes.
Here are the before pics!
I forgot
I forgot to take a picture of them when they came out! I am so annoyed! The problem is that when dinner is ready, my family is more than ready to eat. They have no patience for mama’s pictures! Sorry about that!
