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Showing posts from June, 2010

Lite and Creamy Potato Salad

1 lb. red potatoes, unpeeled, cut into chunks 1/4 cup Italian salad dressing 1/3 cup Miracle Whip 1 1/2 tsp Dijon Mustard 1 hard boiled egg, chopped 1/2 cup sliced green onions
Boil potatoes for 15 minutes or until tender; drain. Rinse potatoes with cold water until cooled. Mix dressings, mustard and onions in a bowl. Pour over potatoes and mix together gently. Add in chopped boiled egg for garnish.

Baked Homemade Chicken Nuggets

1 lb. chicken 1 cup cornflakes, crushed 1 cup bread crumbs 1 TBS flour 1 tsp salt Pepper to taste 1/3 cup Parmesan cheese 1 egg 1 TBS water
Preheat oven to 375 degrees. Cut chicken into bite size pieces (approx 1 1/2 inch squared). Mix cornflakes, breadcrumbs, flour, salt, pepper, and cheese together in a bowl. In another bowl mix egg and water together.
First dip the chicken pieces into the egg wash, then coat them in the breadcrumb mixture. Set them on a nonstick cookie sheet. Bake for 15-20 minutes.