Carrot Apple Chicken Nuggets Recipes

CARROT APPLE CHICKEN NUGGETS

Steps:

• Blend all ingredients except eggs and bread crumbs. The result should be a wet meat mixture that holds its shape if formed into tablespoon sized balls. Add more oats if mixture is too wet to hold. If for some reason mixture is too dry add some water or apple sauce.
• Working with a tbsp at a time, form small balls.
• Dip into egg then coat in bread crumbs. Pat ball into small patty about 1/2 inch thick. Coat all sides in fine bread crumbs, then place on a greased cookie sheet. Continue with all of the meat mixture. Sprinkle nuggets with kosher salt.
• Bake nuggets for 30 minutes at 400ºF or until done (nuggets do not brown very much).
• Put leftover nuggets into a freezer bag and freeze, when needed remove from bag and heat in a 425ºF oven for about 10 minutes or until heated through.

CARROT AND APPLE JUICE

Steps:

• Run carrots, apples, and celery through a juicer (alternating carrot, apple, and celery) according to manufacturer's instructions. Add ginger to juicer and process.

APPLE-GLAZED CARROTS

Steps:

• Melt butter in large nonstick skillet over medium-high heat. Add carrots and sauté until carrots begin to brown slightly, about 8 minutes. Add apple juice and honey and bring to boil. Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onion tops and serve.

CARROT-APPLE SIDE DISH

Steps:

• In a saucepan, cook carrots in water until crisp-tender; drain. Add butter, brown sugar, lemon juice and cinnamon; mix well. Stir in apple. Cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and cold water; stir into carrot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Simmer, uncovered, until glazed, 2-3 minutes, stirring constantly.

APPLE CHICKEN NUGGETS RECIPE

Steps:

• 1) Combine first seven ingredients in a bowl. Mix together with your hands or spoon. Shape into small patties. 2) Put bread crumbs in a shallow dish and press the pieces into the coating 3) Heat enough oil for shallow frying in a large frying pan. Add nuggets and cook about six minutes, three minutes per side, turning occasionally, until light golden and cooked through. Dry on a paper towel or rag and cool. Serve with a side of vegetables and fruit, and your favorite dipping sauce! TO BAKE (instead of pan fry): Bake at 425 for about 15-20 minutes until firm to the touch. Freezing Directions: Put 4-5 nuggets into pint size freezer bags for individual servings and freeze. To Serve: Microwave for about 1-2 minutes, may be a little mushy. You can defrost in the fridge, and heat them up in the oven, stove top or toaster oven until crispy again.

MAPLE-GLAZED CARROTS AND APPLES

Steps:

• Heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Simmer 12 to 15 minutes or until tender; drain.
• Heat butter in 6-inch skillet over medium heat until hot. Cook apple wedges in butter 2 minutes, stirring occasionally. Stir in syrup and cardamom. Cook 3 to 5 minutes, stirring frequently, until apples are evenly glazed. Stir into carrots.

CARROT, APPLE, AND ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
• Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined.
• Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

FALL CARROT SOUP WITH APPLE CHICKEN SAUSAGE

Steps:

• Heat 1 tablespoons of olive oil in a large soup pot over medium-high heat.
• Add carrots and cook for five minutes.
• Add kohlrabi and sweet potatoes, and cook for another ten minutes, stirring often.
• Add onions, whole garlic cloves, and thyme bundle. Cook another 5-8 minutes.
• Add one cup of cider and most of stock (reserving the one cup listed above). Stock should just cover vegetables. Season to taste with salt and pepper. Cover and bring to a boil.
• Reduce heat to a simmer and cook until vegetables are tender (about 30 minutes).
• While soup is simmer, add 1 tablespoons olive oil to a large skillet. Add sausage and diced onions, and lightly saute for about five minutes (until sausage is browned).
• Add minced garlic and cook for another ten minutes.
• Add to skillet greens, cider, stock, and a pinch of salt and pepper. Simmer until greens are tender (10-15 minutes).
• When carrots are tender, remove soup pot from heat. Discard the thyme bundle, puree the soup, and add salt and pepper to taste (if necessary.).
• Evenly apportion sausage/greens mixture into serving bowls; add enough soup to cover. Serve while hot.