1 November 2011

Finger Lickin' Food

Dany and I have decided to cut out candy, chocolate and junk food in general (minus the occasional treat like a slice of homemade cake, or a yummy cookie at the end of the day).  In an effort to model a healthy lifestyle, we've included a lot of processed foods under that umbrella.  Most of our non-produce food is homemade.  (Dany still gets mad at me for buying yogurt cups, so there is room for improvement obviously...)

Anyhow, as a result of this, I am constantly trying to find nutritious ways to feed the kiddies, and often on the go.  Apple slices, yogurt, grapes, nuts and cucumbers are M.'s snack favourites.  He's also recently taken to applesauce, cheese cubes and the oatmeal banana muffins we made last week.  It's possible he loves them so much because he helped to make them, but who cares!  We made a healthier version with applesauce instead of margarine, but I've made them both ways with much success!  The secret is to use really ripe bananas.  It allows you to cut down on the sugar without sacrificing sweetness.  :o)


1 cup oats
1 1/4 cups flour
3 tsp baking powder
2/3 cup brown sugar
1-2 very ripe bananas, mashed or pureed
1 cup margarine (I often use applesauce, but it also comes out well if you use a combination)
1 Tbsp vanilla

Cream margarine and sugar and vanilla together.  Mix together dry ingredients in a separate bowl.  Add bananas to the sugar mixture and mix well.  Add dry ingredients and mix together until well combined.  Add enough water to achieve batter consistency (between 1/2-1 cup depending on your flour).  Pour into lined muffin cups.  Bake in oven at 350 for 20-30 minutes until done. 

A few weeks ago, chicken breast went on sale.  Of course, the space in our freezer space shrank into non-existence.  (I mean, come on!  It was skinless, boneless breast!)  What do you do with so much chicken breast?  Amongst other things (like chicken pot pie, chicken Alfredo, etc.) we made chicken fingers.  They were "finger-lickin' good"!  They keep well in the fridge for 2-3 days, or in the freezer for longer.  I'd say they're the perfect kid food for outdoors or indoors.  


5-6 boneless skinless chicken breasts
1 1/2 cups milk
2 Tbsp vinegar
2 tsp salt
1 Tbsp garlic powder
1 large egg, beaten
1 cup flour
1 cup bread crumbs
oil for frying (I use canola)

Whisk together the milk, vinegar, garlic powder, salt and egg in a large bowl.  Slice chicken breasts into several long pieces.  Place them in the bowl, cover, place in fridge and let marinate for at least 2 hours. 

Mix together flour and bread crumbs together in a medium-sized bowl.  Take several pieces of chicken, dip or roll around in the bowl until coated with the flour-bread crumb mixture.  Fry in hot oil for a few minutes until golden brown and done.  (Spear a chicken finger to make sure the juices run clear.)  Serve hot or cold.

I will say that M. loves his with or without ketchup.  High praise for a ketchup addict...

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