Tasty Tuesday: My Son's Picks

When it come to kids meals there are some plain and simple classic favorites - chicken nuggets being one of them.  This week I am sharing my son’s favorite wheat free meals - including our take on chicken nuggets.  My son is 8 years old, all boy, and had a great heart.  He even likes to help in the kitchen to make his favorite meals.  Now... on to the recipes!  

Chicken Tenders with Sweet Potato Fries

Adapted from The Paleo Mom

Serves 4

1 lb chicken tenders (or skinless chicken breast, cut into strips)

1 egg, beaten

½ cup Almond Meal

½ teaspoon Salt

¾ teaspoon Paprika

¼ teaspoon Garlic powder

¼ teaspoon Ground Cumin

Directions

1.  Preheat oven to 425F.  Line a large baking sheet with parchment paper.
2. Combine almond meal with spices on a plate or shallow dish.  Place beaten egg in a separate shallow dish.
3. Dry chicken with paper towel.  Dip in egg then dip in almond meal mixture, coating all sides.  Place on baking sheet.  Repeat until all chicken tenders are coated.
4. Bake for 16-18 minutes, turning once in the middle of baking, until completely cooked (interior temperature should read 180F).  I like to then turn the broiler on low and give them a little toasting to get them crispier. 

Sweet Potato “Fries”

 Serves 4         

2 Medium to large sweet potatoes

EVOO

Salt & Pepper, to taste

Directions:

1.  Preheat oven to 450*.
2. Peel potatoes and slice into ¼ inch strips to look like fries.
3. Toss sliced potatoes in EVOO to coat.
4. Place in a single layer on a cookie sheet.
5. Bake until tender and golden, about 20 minutes, turning once.

We often eat these with Simply Heinz ketchup - which has no high fructose corn syrup, and/or honey mustard.  

Hawaiian Meatballs over Rice

Adapted from Ready Set Eat

Serves 4

1 can (8 oz each) crushed pineapple in juice, divided

1 cup Weber’s BBQ sauce, divided

1 pound lean ground beef

2 cups cooked brown rice

¼ teaspoon salt

1/8 teaspoon ground black pepper

1 green bell pepper, chopped

Directions:

1. Stir together half the pineapple and 3/4 cup barbecue sauce in small bowl; set aside.
2.  Mix remaining pineapple, remaining 1/4 cup barbecue sauce, beef, 1/4 cup rice, salt and pepper in large bowl until well blended.
3. Shape mixture into 24 meatballs, about 1-1/4 inches each. Place in large skillet sprayed with cooking spray; spoon sauce mixture over meatballs.
4. Bring to a boil over medium-high heat. Stir gently and cover. Reduce heat to medium-low; simmer 16 to 18 minutes or until meatballs are cooked through (160°F).
5. Add chopped green pepper to remaining rice, and set aside.  It helps if the rice is still warm to soften the green pepper slightly.  

 Serve meatballs and sauce over rice.

In making this recipe I searched far and wide for a BBQ sauce that did not have any high fructose corn syrup or added flavors.  I am please to say the Weber brand does not only NOT have high fructose corn syrup, but it is also gluten free.

Enjoy!