Today's Lunch: Cornmeal Crusted Chicken Nuggets (adapted from a recipe by EatingWell.com) with fresh veggies and Ranch Dressing
We skipped the blackberry mustard suggested in the recipe and opted for some ranch dip instead. I had a little help from my 9 year old son in making this. He coated the chicken nuggets in the salted and peppered cornmeal and I cooked them up in a lightly oiled pan.
To round out the meal, and in keeping with the 'dipping' theme, we added some raw broccoli and carrots.
Best thing about this meal: the nuggets cooked up really quickly. I had this meal on the table in about 15 minutes. (I'd really like to have made my own ranch dressing instead of relying on the bottled stuff.)
Kid Rating: 6 Thumbs Up!