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IMG_2620Moist and full of flavor these nuggets are healthier than most, and will satisfy your hunger and urge to indulge! These are great since often you aren’t quite sure exactly what is in your purchased nuggets. Now you do! Mix some  up and bake them in any size you want. They are perfect for dipping in bar-b-que sauce, ranch dressing, or whatever you like. Maybe some of each! Made with chicken, mushrooms, onion, celery, and baked potatoes they taste just different enough to be so good and still low in fat. The secret is the oven-baked potato that provides the unique flavor nothing else can replicate. Mix them up and bake them for an immediate finger-food, or mix them up and freeze them to be baked later. Either way, they are just right for your next get-together!

 

2 large russet potatoes you have baked and chilled. The

next time you bake potatoes, bake a few extra wrapped in

IMG_2618foil. Cool in the foil and toss in the freezer so they are

ready when you need them! Boiled or mashed potatoes

will change the flavor of these tasty bites.

1-cup chopped chicken breast meat, packed firmly

1-tablespoon olive oil

1 – 4 ounce can mushrooms

¼ cup finely diced celery

¼ cup finely diced onion

¼ cup fat-free cottage cheese

1-teaspoon black pepper

½ teaspoon mashed garlic

2 tablespoons steak sauce

½ teaspoon red pepper flakes

2-tablespoon fat-free mayonnaise

1 stack of ‘Ritz’-style, vegetable crackers

In a skillet heat the olive oil on medium-high heat. Dice the chicken meat into ½-inch pieces. Cook the chicken thoroughly done. Add celery and onion and cook just three minutes. Add the drained mushrooms you have roughly chopped. Remove pan from heat and set aside.

In a bowl scrape out the baked potato from the peel and mash with a fork.  Add the cottage cheese, mashed garlic, mayonnaise and black pepper and mix into potato. Add the steak sauce and red pepper flakes to the chicken and vegetables and fold into the potato mixture.

In zipper bag crush crackers to get a course crumb and place in shallow bowl.

With a ¼ measuring cup scoop out chicken and potato mixture and form into nugget shape. Dredge in cracker crumbs and press gently to help crumbs cling.

On a baking sheet lined with parchment paper place nuggets and bake in a preheated 375-degree oven for 7 minutes. Turn nuggets and bake an additional 5 minutes.

This recipe makes about 12 good-sized nuggets.

Serve with your favorite dipping sauce.

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