Nut Crusted Chicken Tenders

So I was inspired by a recent book to start using nuts as a coating for chicken instead of the same breadcrumb, flour or whole eggs. It will also make my stomach a lot happier since I am having a hard time with gluten products. So my mom and I decided to experiment, with chicken tenders since they are small and easy to cook up; plus the kids love them.

So here is what we did....

1. 1/2 cup pistachios shelled
2. 1/2 cup almonds
3. 1 package chicken tenders
4. 2 egg whites

Preheat the oven to 350. Using a food chopper or processor, chop up your almonds, and pistachios. In an assembly lay out your chicken; nuts and egg whites each in there own bowl. Take your chicken and dip it in the egg, then nuts, and onto a sprayed baking sheet. Repeat till all chicken is done, place into the oven for about 20-25 minutes, remove and enjoy.

 

Fit Cuisine Notes:

This dish smells amazing, it's gluten free and full of flavor. It is a great alternative to breadcrumb and tastes good over quinoa, a salads or with vegetables. Obviously if you have a nut issue omit this dish, but it is totally worth the time and if you want make a batch of mixed nuts and place into the freezer so you always have it on hand

Turkey and Quinoa Bake

I wanted to try another dish using something other than chicken, that cooked up just as fast. So I decided to use Turkey Cutlets. Just as good and easy to prepare. The only issue with them is they need to be added with things that have a lot of flavor. So here is what I did...

Ingredients:
1/2 cup cooked Quinoa
1 Package of Turkey Cutlets Diced
1 Can crushed tomatoes
1 TBSP Italian Seasoning
1/2 cup Broccoli
1/2 Cup Zucchini
1 TBSP olive oil
1-2 TBSP Parmesan Cheese

Preheat the oven to 400 degrees. Make sure to cook up your quinoa using 2 cups liquid to 1 cup Quinoa. While that is cooking up dice your cutlets and place them in a large baking dish coated with your olive oil. Place the turkey, broccoli, and Zucchini into the dish and top with the diced tomato, seasoning, and 1 TBSP of cheese. Stir all together and place into the oven for 40 minutes. When the turkey is cooked and vegetables are tender, remove from the oven and add your quinoa. Stir again, sprinkle with the remaining cheese and serve.

Fit Cuisine Notes:

This is a great complete gluten free dish that can be made in advance and reheated or served that day. I made a large enough portion to use for my husbands lunch the next few days. If you are not a fan of the vegetables used then try your or the family favorites. You can also omit the quinoa if that is not your thing, or use chicken, tofu, whatever as well.....makes and excellent side dish without the turkey.