Hot' N Healthy Chicken Nuggets

Serves 4 people.

TOOLS

• A clean and sanitized cutting board
• A small, sharp kitchen knife
• A set of measuring cups
• A set of measuring spoons
• A 1-gallon size ZipLoc bag
• A rolling pin
• One small cooking pot
• One medium size bowl
• One large mixing spoon
• One roll of paper towels
• A clean baking sheet
• Some oven mitts and a pair of kitchen tongs

INGREDIENTS

• 2 cups of herb seasoned bread crumbs or stuffing mix (crush it up)
• 1/2 cup of grated Parmesan cheese
• 3 Tbsp low-fat margarine
• 1/4 cup low-fat buttermilk
• 1/2 tsp ground black pepper
• A dash of hot sauce
• 2 boneless, skinless chicken breasts or 1 pound of chunked chicken meat.

1. Preheat the oven to 450 degrees F.

2. Measure the bread crumbs or stuffing mix into the ZipLoc. Seal it and place it on a flat surface. If needed, crunch to smaller crumbs by rolling the rolling pin over it.

3. Open ZipLoc and add cheese. Reseal bag and shake.

4. Melt margarine on cook top over LOW heat, Don't scorch it.

5. Put melted margarine, buttermilk, hot sauce, and pepper in the bowl and mix with spoon.

6. Rinse all the chicken breasts and pat them dry with a couple of paper towels. You can use a clean kitchen towel, but don't let it touch anything else and wash it immediately after food prep in order to prevent salmonella spreading.

7. Lay the chicken breasts on the cutting board and chunk it into bite-sized nuggets.

8. Dip chicken chunks into buttermilk mixture and lay 3 - 5 dipped chunks at a time into the ZipLoc. Seal the bag tightly and shake until the chicken chunks are evenly coated with seasoned crumbs.

9. Lay fully coated nuggets on an UNGREASED plain baking sheet. Repeat with more chicken chunks until all are on the pan.

10. Set baking sheet into the oven in the center of the baking rack. Bake nuggets 3-5 minutes until golden brown.

11. Using oven mitts, remove the baking sheet from the oven. With the tongs, turn over each nugget.

12. Set the baking sheet back in the oven for 3-4 minutes, or until golden brown.

13. With oven mitts, remove the baking sheet from the oven for the final time. Using the tongs take the nuggets and arrange them on a platter.

Serve nuggets immediately with a bowl of yoghurt-based dipping sauce and a platter of carrot and celery sticks and cold 2% milk.

Pineapple Coconut Bowl

For a healthier-than-candy-and-cakes dessert, open a 15 ounce can of unsweetened pineapple chunks or use a lite-syrup brand. Drain the juice from the can and save it for blender drinks in the near future. Next:

• Divide the pineapple chunks into 4 dessert bowls.
• Sprinkle a little powdeered ginger and nutmeg on the top of the pineapple in each bowl.
• Sprinkle with shredded coconut.
• Place a small amount of pickled ginger in the center of the coconut.
• Garnish with a mint leaf.

This is fast - less than 10 minutes!

For a more extensive dessert, spoon some vanilla or lemon yoghurt around the pineapple. If you want to splurge, use vanilla or lemon ice cream.

Enjoy!