Aloha Chicken

My Grandma Ann bought me Jessica Seinfelds cookbook Deceptively Delicious. It is a really neat cookbook that 'hides' vegetables in food. She purees a bunch of different veggies, then puts them in freezer bags. You scoop out what you need, and add them to ordinary food. The kids are none the wiser! I immediately went to the grocery store and bought a bunch of veggies I know the kids wouldn't want to eat. (Beets!! to make Pink Pancakes! With syrup on them they won't know its healthy for them) I still believe in putting vegetables on the plate. They need to see them, to learn to enjoy them. My kids are really good about eating their veggies. Most of the time. This recipe is out of the cookbook. We really enjoyed it, and paired it with My Hawaiian Stir fry veggies with pineapples and Mojo marinade, and a side of Mandarin oranges.

Aloha Chicken

(she does them as kabobs, but I didn't have any skewers)

1 cup whole wheat breadcrumbs

1/4 cup flaxseed meal

1/2 cup sweet potato puree (roast for 1 hour then scoop out flesh and puree for a minute)

1/4 cup pineapple puree (I used half a can of chunk pineapple pureed in my bullet, the rest went in the veggie dish)

1 Tb soy sauce

2 Tb orange juice

1 large egg white, lightly beaten

1/2 cup shredded coconut

1 lb boneless skinless chicken cut into 'fingers', rinsed and dried

2 Tb whole wheat flour

1 tsp pepper

olive oil

In a bowl, mix the breadcrumbs with the flaxseed meal. Set aside.

In a second bowl combine the sweet potato puree, pineapple puree, soy sauce, egg white, orange juice, and coconut. Mix well. Set next to breadcrumbs.

Sprinkle chicken with flour and pepper, dip into egg white mixture, then roll into breadcrumbs, making sure well coated.

In a skillet heat oil over med-high.

Add chicken. Leave room in between pieces. 2 - 3 batches

Cook 3-4 minutes each side.

Be careful not to burn the coconut. May need to lower heat to med.

Done when chicken is cooked through and browned all over.

Hawaiian Vegetables

1 Tb butter

2 cloves garlic minced

1 912oz) bag of favorite vegetable stir fry

1 cup pineapple chunks

1 tsp shredded fresh ginger

1/2 cup liquid (I drain pineapple juice into a measuring cup, and added orange juice to get 1/2 cup)

1/4 cup Mojo marinade (a grapefruit marinade) or your favorite Teriaki marinade.

Melt butter in wok or large saute pan on med-high.

Add garlic and saute for 1 minute

Add vegetables and cook 3 minutes stirring continually.

Stir in liquid, Marinade, ginger and pineapple.

Increase heat to high and cook 8 minutes, stirring often, until most of the liquid is absorbed and veggies are tender.