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Parmesan Chicken Fingers

With the Super Bowl this Sunday, we’re sure you are busy preparing for your Super Bowl party.  We thought these Parmesan Chicken Fingers, from Laura’s, “The Diabetes Comfort Food Cookbook“, which are  diabetes-friendly, kid-friendly, and Super Bowl friendly would be the perfect addition .  Your guests are sure to feel satisfied with this delicious dish!

Parmesan Chicken Fingers

Makes 4 Servings

 Ingredients:

  • 1 pound boneless, skinless chicken breast tenderloins
  • ¼ teaspoon ground black pepper
  • 3 egg whites, lightly beaten
  • ¾ cup bran flakes cereal, finely crushed
  • 1/3  cup Parmesan cheese
  • 2 ½ tablespoons ground flaxseeds
  • 1 teaspoon of dried basil
  • ½ teaspoon garlic powder

 

Preparation:

  1. Preheat the oven to 450°F.  Lightly coat a baking sheet with cooking spray.
  2. Season the chicken with pepper.
  3. Whisk the egg whites in a shallow bowl.  Combine the crushed bran flakes, cheese, flaxseeds, basil, and garlic powder on a plate.
  4. Dip the chicken tenderloins into the egg, shaking off any excess, and toss in the bran flake mixture.  Place on the prepared baking sheet.  Bake for 12 minutes, or until no longer pink and the juice run clear.
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An Ode to Fall Beverages

We love Fall! Especially the foods and drinks that come along with it. Apple picking, soups, teas, apple cider, what’s more to love? Take a look at our ode to Fall beverages below, one for kids, and two for the adults.

Almond Pumpkin Nog (kid-friendly)
Serves 1

Get warm and spicy with this vegan favorite. Almond pumpkin nog is the perfect drink to transition your taste buds into the fall season. This is a kid and adult favorite to sip after a long day of trick-or-treating or apple picking.

Ingredients:

  • 6 oz. almond milk
  • ¼ tsp. vanilla extract
  • 1 tbsp. coconut cream
  • 1 tbsp. honey
  • ¼ tsp. nutmeg
  • ¼ tsp. spice

Directions:

Add the coconut cream, honey, nutmeg, and spice to the bottom of a mug. Froth 6 ounces of almond or soy milk with the vanilla. If you love foam, be sure to use soy milk. Soy milk froths better than almond milk. Next, pour the heated milk into the mug, melting the coconut cream and honey. Stir with spoon to mix the spices evenly and top with the foam. Fall never tasted so good!

 

Rosemary Vodka
Serves 1

Warm your spirits with savory drinks. 

Serve spirits with earthy herbs such as rosemary vodka. This drink looks so pretty with a sprig of rosemary. It’s the perfect sensual drink to serve as guests enter your party on an October evening. Now you have a reason to celebrate the foliage!

Ingredients:

  • 2 oz. vodka
  • 1 oz. squeezed lemon juice
  • 1 oz. simple syrup
  • Fresh rosemary sprig cut to fit martini glass

Directions:

Add all ingredients to a shaker with ice and shake, shake, shake. Pour into a chilled martini glass. Garnish with lemon twist.

 

DIY Mint Mojito—Summer Is Never Over
Serves 1

The mojito is my favorite drink by far. However, bars never fail to run out of mint. So I got creative and decided to make one on my own. The secret is using freeze-dried mint. I wish bars would use these stealth herbs too. Freeze-dried mint should be in every bartender’s arsenal!

Ingredients:

  • 2 tsp. freeze-dried mint (We use Lighthouse Brand)
  • 1 tbsp. sugar
  • 1 oz. fresh lime juice (from 4 lime wedges)
  • 2 oz. rum
  • Club soda to fill

Directions:

Put the mint, lime wedges, and sugar in the cup. Muddle them all together to a paste-like texture. Then add ice, rum, and club soda. Pour into a tumbler, give a few good shakes, and pour into a glass. Now you can have the taste of summer year round!

 

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Rice Pudding

If you and your family like rice pudding, then we highly suggest trying out this recipe. Get your little chefs ready to help you make this tasty dessert!

Photo Credit: arsheffield via Compfight cc

Ingredients:

  • 2 quart 1% or 2% milk
  • ¾ cup white rice
  • 1 tsp vanilla
  • ½ cup sugar
  • 1 egg, beaten
  • Pinch of salt
  • Pinch of cinnamon
  • ¼ cup raisins
  • Optional toppings: almonds, pumpkin seeds, fresh blueberries, fresh strawberries

 

Method:

  1. Put milk, rice, vanilla, sugar, salt, and raisins into an enamel stockpot.
  2. Cook stockpot over medium flame, stirring constantly.
  3. When mixture thickens (approximately 45 minutes), mix in beaten egg.
  4. Pour mixture into serving dish and chill in refrigerator.
  5. Sprinkle cinnamon over top and serve.

 

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Eggplant Parm

This perfect version of a classic Italian meatless dinner, Parmigiana, will quickly become a family favorite. Add a glass of vino for a Sicilian style date night or a scoop of gelato for a kid-friendly Italian night.

Adapted from our partners at Cooking Light

INGREDIENTS

Eggplant:

  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 2 cups whole-wheat panko (Japanese breadcrumbs)
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
  • Cooking spray

Filling:

  • 1/2 cup torn fresh basil
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1 (16-ounce) container part-skim ricotta cheese
  • 1 large egg, lightly beaten

Remaining ingredients:

  • 1 (24-ounce) jar premium pasta sauce
  • 1/4 teaspoon salt
  • 8 ounces thinly sliced mozzarella cheese
  • 3/4 cup (3 ounces) finely grated fontina cheese

DIRECTIONS

1. Preheat oven to 375°.
2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
3. To make filling, combine basil and next 6 ingredients (through egg).
4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.