Hidden surprise!

I'm a big fan of hiding healthy foods...those that most kids won't even look at...in favorite foods. Therefore, I have to plug "Deceptively Delicious" by Jessica Seinfeld. One of my family's favorites from this book are chicken nuggets. The hidden "jewel" is butternut squash. You can use other veggies like sweet potatoes, broccoli or spinich. The first attempt at these nuggets I made them with sweet potatoes and even my mom, who is the pickiest eater I know, tried and liked them. Since then I have changed some things and found that my family prefers the squash.

The key to this dish is making the butternut squash puree. As the cookbook suggested, I took a Sunday afternoon and made a bunch of purees, labeled and froze them.

Here is the directions for making the squash puree. Taken from "Deceptively Delicious."

Butternut Squash

Cut off the stem, cut squash in half lengthwise and scrape out seeds.

Roast the halves on a cookie sheet, flesh-side down, at 400 degrees for 45-50 minutes.

Scoop out the flesh and puree in a food processor or blender for about 2 minutes.

I froze it in freezer bags in 1/2 cup portions.

Chicken Nuggets

Source: Deceptively Delicious

1 cup whole-wheat, white or Panko breadcrumbs (I used Italian breadcrumbs)
1/2 cup flaxseed meal

1 tbsp grated Parmesan

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder (I used onion flakes because that's what I had)

1 cup butternut squash puree (you can substitute sweet potato, broccoli, spinach or beet puree)

1 large egg, lightly beaten

1 pound boneless, skinless chicken breast or chicken tenders, rinsed, dried, and cut into small

chunks

1/2 tsp salt

Nonstick cooking spray

1 tbsp olive oil

In a bowl (I used a pie dish), combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic, and onion powder and mix well with your fingers.

In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.

Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.

Coat a large nonstick skillet with cooking spray and set over medium-high heat (I found that my skillet has to be over meduim heat or they will start to burn to quickly). When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut into a piece to check that it's cooked through.) Serve warm.

They don't make the prettiest meal, but they sure are tasty!!!