Cornflake Crusted Chicken Fingers

Makes 6 servings


Do you already feel like you’re stuck in the “what am I sending for lunch tomorrow” rut? Packing a delicious, nutritious lunch that children will eat and that parents will feel good about is often a challenge. This recipe is delicious, nutritious and fun to make with your kids. Serve with crunchy fruit or veggies.





Ingredients
6 boneless breasts, butterflied and sliced

1 large egg
2 cups organic crushed cornflakes
1 tablespoon flaxseed
1 tablespoon olive oil
2 teaspoons fresh orange juice for taste

Directions
1. Preheat oven to 400 degrees.
2. Rinse chicken, and pat dry.
3. In a small bowl, whisk egg with 1tablespoon water and juice.
4. In a large bowl, mix cornflakes and flaxseed.
5. Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere.
6. Transfer coated pieces to a rimmed baking sheet.
7. Bake until golden brown and crisp, about 30 minutes.

Homemade Chicken Strips vs. Fast Food Nuggets
If your kids love to snack on chicken pieces, choose homemade fingers over fast food nuggets. Why? Homemade chicken fingers are made from real strips of hormone free chicken—usually breast meat, though thigh meat can be used—that are battered or breaded then baked or pan fried. Nuggets are made from chicken meat, skin, gristle, fat and other scraps that are puréed into a slurry, thickened with flour, molded into shapes, breaded then baked or fried. Your kids deserve the best, right? For more on this topic, check out Jamie Oliver’s Food Revolution. Need we say anymore?

Hummus Wrap: Lunch Made Simple

There is something magical about the beginning of a new school year. As a kid, it was the feeling of excitement that anything was possible. Whether it was making new friends, leaning a new subject or sport, it was the excitement that in someway we would be changed. As a mother, I still feel this excitement. So at the beginning of every school year, I sit down with my children and set goals. And as a life long foodie where better to start than the kitchen.

Kids love to eat what they help prepare. So instead of bearing the burden of what to pack for your children’s lunches each day; only to find that half the food comes back uneaten, enlist their help. It’s a win, win situation! You will find they eat healthier, have less waste, and you, save time, aggravation and money.

While at first this might seem time consuming and inconvenient, with some proper planning and a couple of easy tricks it can be fun and easy. It also enables us to share some great quality time with our children. Stay tuned next week for some of my favorite shopping, preparation and getting your kids to eat healthy tips.

Makes 6-7 servings
Ingredients
1 to 2 garlic cloves
1 can chickpeas, drained and rinsed

Sea salt to taste

3-4 tablespoons freshly squeezed lemon juice, to taste

4 tablespoons tahini or plain low-fat yogurt
2 tablespoons extra virgin olive oil

1 large flour tortilla or whole wheat wrap

1 cucumber
1 red pepper

Directions
1. Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. Process until they are chopped and adhere to the sides of the bowl. Scrape down the sides of the bowl. Add the remaining ingredients, and process until very smooth. Taste and adjust seasonings.
2. Warm a large flour tortilla for about 10 over a burner, just until flexible.
3. Lay it on your work surface and cover with lettuce leaves, leaving a place desired amount of hummus (about 1/4 cup) on top of the lettuce on the bottom half of the tortilla. Top with the red pepper and cucumber.
4. Fold the bottom edge of the tortilla over the filling. Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact. Place the roll on a piece of plastic wrap. Fold in the sides of the plastic over the ends of the wrap, and roll up tightly to secure. Refrigerate for at least five minutes and for as long as 24 hours.

Advance preparation: The hummus will keep for three or four days in the refrigerator. . The wrap can be made a day ahead.

Use the extra hummus for after school snacks. Have a fresh assortment of raw veggies and pita wedges.