Deceptively Delicious

Trick your kids into eating veggies incognito!

Chicken Nuggets:

submitted by Stacie


1 cup whole wheat, white, or panko bread crumbs
1/2 cup flaxseed meal
1 tbsp grated parmesan
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup broccoli, spinach, sweet potato or beet puree
1 lg egg
1 lb boneless, skinless chicken breast or tenders - rinsed, dried, and cut into chunks
1/2 tsp salt
nonstick cooking spray
1 tbsp olive oil


1. Lay a lg sheet of waxed paper or aluminum foil on counter. Combine first six ingredients on paper and mix well with your fingers.
2. In shallow bowl, mix puree and egg with a fork and set by bread crumbs.
3. Sprinkle chicken with salt. Dip chunks into egg/veggie mix and toss in bread crumbs until coated.
4. Coat a large nonstick skillet with cooking spray and heat over med/high heat. When hot, add oil. Place chicken nuggets in skillet in a single layer. Cook until crisp and golden on one side, 3-4 minutes. Turn and cook until chicken is cooked through and golden on all sides. Serve to unsuspecting children and giggle with glee when they say, "yummy mom! I want more!"


*TIP: to make the veggie puree, be sure to prep the veggie first. Peel, then steam or roast before putting them in the blender.
You can use this trickery in all sorts of recipes - like butternut squash in the mac-n-cheese or sweet potatoes in the pancakes or spinach in pizza.