What’s for Dinner? My Version of a Kid’s Meal

I can’t take any credit for the star of my dinner this week. Catie and her boyfriend have been kicking butt with Whole30 lately and inspired me to make THESE:

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Theeeeeeese.

They look like ordinary chicken fingers. They smell like ordinary chicken fingers. But they’re even better. They’re HEALTHY. Yeah, yeah, I know, you’ve heard it all before, but I mean it. My nutritionist even made these after I told her about them. That’s a huge win, everyone! Dietitian recommended (I probably can’t say that…).

In any case, I got the recipe from Generation Y Foodie after my two little love birds ate a similar dish a couple of weeks ago. They’re paleo almond chicken fingers, with a little bit of a kick from the added cayenne pepper and paprika. If you want to make them unhealthy, dip them in maple syrup. It sounds insane, and it is. The sugar really balances out the salty (read: A Balancing Act of the Sweet and Savory and you’ll see what I mean).

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Alright. Now what? The obvious side dish for chicken tenders would be french fries, right? Of course. Try breaking out the ol’ cast iron skillet and roasting up some red-skinned potatoes. Throw in some Brussels sprouts and onions, while you’re at it. This may not be deep-fried goodness, but it’s a healthy twist on a classic side dish.

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Okay, so maybe my potato-to-Brussels sprout ratio is off…

I love a colorful dish like this – especially when it includes green (lookin’ at you, Brussels sprouts). You can use any skillet you want with this, but the cast iron gives the potatoes a nice sear. Caramelized onions can add a lot of flavor without you having to reach for too much salt. I’ve included the recipe below.

I know I’m being my mother right now and not including exact measurements for each ingredient, but it’s really up to you how much you want to make. There are no wrong answers here.

Ingredients:

  • Red-skinned potatoes
  • Brussels sprouts
  • Red onion
  • Olive oil
  • Salt and pepper, to taste

Directions:

  1. Cut up the Brussels sprouts, potatoes, and red onion. Make sure your potatoes and sprouts are cut into bite-sized pieces and your onion is diced into much smaller pieces.
  2. Heat a 10-inch or larger cast iron skillet over medium heat with a drizzle of olive oil. Meanwhile, put your potatoes and onions in a mixing bowl. Add olive oil and mix. You want these to be pretty coated, but not too much. Just enough to lightly cover most of the mixture.
  3. Throw your potatoes and onions into the cast iron skillet. Using a wooden spoon, spread the mixture so that it’s evenly distributed across the skillet.
  4. Cook for 15 minutes, stirring occasionally.
  5. After 15 minutes, add in your Brussels sprouts and cook for another 5 minutes, or until the potatoes and sprouts are soft.
  6. Take your skillet off the heat and let it cool. The potatoes usually soften even more during this time.
  7. Serve with almond chicken tenders…

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There you have it. A healthy twist on a kid’s meal. A happy meal, if you will…


Caitlin

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