March 10th Food Log and Almond Crusted Chicken Fingers

Breakfast: 1/2c. Bear Naked Granola Fit, 3tbsp. anitoxidant trailmix, 1/2c. almond milk

Lunch: whole wheat tortilla, 2 slices cheddar, 4 slices turkey (all natural and hormone free), drizzle of Newman's Own honey mustard, baby carrots, small pear, 1/2 tbsp. Newman's Own ranch (to dip carrots)

Dinner: Almond Crusted Chicken Fingers (2), roasted potatoes (w/ olive oil, rosemary, thyme, season salt), cucumber slices

Lots of green tea and water

If you've never tried almond crusted chicken fingers, you're gonna love them. If you miss the taste of breaded chicken, but just aren't willing to add the extra fat and carbs...then you are in luck. I've made this recipe many times and my family likes them a lot. I hope your family enjoys them as well. This is a recipe on RealAge and the picture credits go to motherearthnews.com. Enjoy!

Ingredients:


Canola oil cooking spray

1/2 cup(s) sliced almonds

1/4 cup(s) whole-wheat flour

1 1/2 teaspoon(s) paprika

1/2 teaspoon(s) garlic powder

1/2 teaspoon(s) dry mustard

1/4 teaspoon(s) salt

1/8 teaspoon(s) freshly ground pepper

1 1/2 teaspoon(s) extra-virgin olive oil

4 egg whites (I sometimes use egg substitute b/c I feel like I'm wasting when I throw out that many egg yolks)

1 pound(s) chicken tenders (I usually cut 3 big chicken breasts into chicken fingers)

Directions

1.Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.

2.Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.

3.Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.

4.Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.