Veggie Chicken Nuggets - Homemade

(Not the best pic, but I hope you can see the veggies in there!)

Okay, I have a lot to say about this recipe! From Cheeky Kitchen (click to see her post, way better than mine!)

1 (14 oz.) package California Veggies, thawed and drained
1 egg
1/2 lb. ground chicken (or turkey)
1 tsp. onion salt
2 c. panko bread crumbs
Salt & pepper to taste
Put the veggies and egg in a blender. Blend until pureed. Pour puree into a large bowl. Add the ground chicken and onion salt. Mix together with a fork until well mixed. On a large cutting board, spread a thin layer of the panko crumbs, salt and pepper them lightly. Spread chicken mixture on top of the crumb mixture until it’s about 1/2″ thick. Sprinkle more panko crumbs, salt, and pepper on top of the chicken mixture.
Transfer to a cookie sheet which has been lightly sprayed with nonstick cooking spray. Bake in an oven preheated to 400 degrees for 14-16 minutes, or just until the chicken is cooked through.

We loved these! Carter downed them and even Dallas liked them! And they have lots of veggies in them so I was happy.

***I have found the easiest way for me to make these is to just shape the chicken/veggie mixture in my palm and then dip it into the panko. Also we love the lemon pepper panko crumbs for these. It takes some extra time to individually shape each nugget (I do bigger patties for me and Dallas) but the boys love these and I love that they are eating veggies without knowing it!
Overall, so worth the extra effort and will be making these regularly!!!!

Oatmeal Pancake Mix

I found this recipe over on Mel's Kitchen Cafe (link) a while ago, printed it out, and then forgot about it. Until last week. And I am so kicking myself for not making this sooner! I have made these pancakes almost every day for a week straight and we love it!

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around! (Candria buys the little containers of buttermilk, which are 1 cup exactly, and keeps them in the freezer just for this recipe.)

These are so yummy with the Peach Vanilla Syrup (link) that I made this summer. Definitely making that again this summer!

Banana Cookies

I love these cookies. I get sick of making banana bread or banana cake so these are a nice change to use up ripe bananas.

2 cups flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
1/2 cup butter, kinda soft but not too soft
1 cup sugar
2 eggs
1/2 tsp vanilla
1 cup mashed bananas (about 2 large)
1/2 c chopped walnuts (which I never use cause I never have on hand but I'm sure they would be good!)

Combine dry ingredients. In large mixing bowl, beat butter for 30 secs. Add sugar and beat until fluffy. Add eggs and vanilla and beat well. Add dry ingredients with banana alternately, mixing well after each addition. Stir in walnuts. The dough is super soft and sticky. I even went to the store and bought a new cookie dropper just to make these! I err on the small side cause they do spread while baking.

Grease cookie sheets well. (Or use parchment paper) Bake at 375 for 10-12 minutes. Even if you over bake them a bit, they are still soft and yummy! Remove immediately from cookie sheets and cool on wire rack.

Banana Butter Frosting
2 cups powdered sugar
1/4 cup mashed banana
2 tbsp soft butter
1/2 tsp vanilla

Mix well. Frost cooled cookies. It is a little runny so add more sugar if you'd like.

Super yummy!!