HAND-BREADED CHICKEN NUGGETS WITH HOMEMADE HONEY MUSTARD
BLACK BEAN AND CORN PASTA SALAD
HAM & CREAM CHEESE SLIDERS
HOMEMADE GRANOLA BARS
I tire easily of a plain ole sandwich for lunch so I like to
think “outside” of the lunch box J
Here are some great lunch recipes that are delicious and easy to pack in a
lunch box. Enjoy!
HAND-BREADED CHICKEN NUGGETS & HOMEMADE HONEY MUSTARD
2 packs or 2lbs. chicken tenders (raw chicken tenders)
3 eggs
2 cups buttermilk
Salt, pepper, garlic powder and onion powder
2 cups self-rising flour
2 cups breadcrumbs and 2 cups panko
Peanut oil for frying
You will need to set out 3 medium size bowls or pans. In the first bowl, mix the flour and 1
tablespoon each of the seasonings. In
the second bowl, mix the eggs and buttermilk well. In the third bowl, mix the breadcrumbs and
panko together. Next, cut the chicken
tenders up into bite-size pieces and sprinkle them with the above seasonings. Heat peanut oil in a large skillet. Dip each piece of chicken into the flour,
then egg mixture, then and the breadcrumb mixture. Cook 2 to 3 minutes on each side or until
golden brown. Remove from the oil with a
slotted spoon and place the nuggets on a rack to cool. This will also keep them from becoming soggy. I like to get them all breaded at once then
start frying them. They are delicious
cold!
HOMEMADE HONEY MUSTARD
1 cup mayo
4 tablespoons yellow mustard
2 tablespoons Dijon mustard
4 tablespoons honey
1 tablespoon lemon juice
½ teaspoon pepper
Mix well and store in the refrigerator.
BLACK BEAN & CORN PASTA SALAD
1 (16-ounce) box rotini tri-colored pasta, cooked
2 cans black beans rinsed and drained well
1 small bag frozen corn, thawed
1 can Rotel
4 green onions, chopped
½ cup bell pepper, chopped
½ cup white onion, chopped
2-3 Tablespoons fresh cilantro chopped
¾ of a large bottle of Zesty Italian dressing
Mix all together and refrigerate at least 2 hours.
HAM & CREAM CHEESE SLIDERS
1 package Hawaiian Rolls
1 lb. black forest ham sliced thin
1 (8-ounce) container garden vegetable cream cheese spread
Romaine lettuce
Take the rolls out of the package and lay on a cutting
board. Place a hand over the rolls, then
carefully take a bread knife and cut the rolls down the middle. It will open up like a book. Spread the cream cheese mixture on the
bottoms then place the ham and lettuce over the cream cheese mixture. Place to tops on the rolls and cut into
individual servings.
HOMEMADE GRANOLA BARS
¼ cup butter, softened
1 cup brown sugar
1 egg
2 tablespoons ground flaxseed
2 tablespoons honey
2 cups old-fashioned oats
1 cup all-purpose flour
1 teaspoon cinnamon
½ teaspoon vanilla
½ teaspoon baking soda
½ cup dried cranberries or dried cherries
2 tablespoons roasted pumpkin seeds or chopped almonds
(optional)
In a large bowl, beat butter and brown sugar for about 1
minute. Add the egg, flaxseed, vanilla
and honey and mix well. In a separate
bowl, mix together oats, flour, cinnamon, and baking soda. Gradually mix into butter mixture. Lastly, add in dried fruit and seeds or
nuts. Press into an 11x7 baking dish
coated with cooking spray. Bake at 350
for 25 to 30 minutes. Don’t cook any
more than 30 minutes. They will seem as
if they should could longer, but go ahead and take them out of the oven and let
them sit for about 30 minutes to an hour before cutting into squares. These are delicious and healthy for an
on-the-go breakfast or snack! Enjoy J
