I am excited to see what creative ways I will be able to use it and share with you. I will definitely be purchasing more pieces from them as well as searching their kids bedding for my little princess a room makeover.
Oh My, So many projects going on at one time here at the Cookie Girl's home. Will I ever finish them all? I ask myself why I add more to the mix but I just can't help myself. So once again, I add this extra baking project to the list today. I am off to make a birthday cake for my Father in Law's 70th birthday. I am pretty lost on what I will do for the decorations but I am sure something will come together. I will post about it later if I survive from NOT eating the frosting. :)
Before I enter into the baking zone I would like to leave you with a healthy recipe that you can try this weekend. I promise that you will like it. Here you gooooooo.......
Baked Chicken Fingers
4 - 5 slices of Double Fiber Bread (dried out and ground into bread crumbs)
2 Tbs. Italian Seasoning (I use the Herby Organic Seasoning)
2 Tbs. Grated Parmesan Cheese
1/4 c. Braggs Apple Cider Vinegar
3 Tbs. Water
1/2 C. MCT Oil
3 Medium Boneless Skinless Chicken Breasts (about 2 lbs.)
2 egg whites
I can't believe it's not butter Spray
Directions: Dry out your bread slices by placing a bakers rack on a cookie sheet.
Then laying the bread slices on top of the rack and bake in a 200 degree oven for about 10-15 minutes or until the bread is dry to touch. Process the bread in a food processor to get a small crumb texture.
Add the Italian herbs and parmesan cheese and mix together.
Store in an airtight container until ready to use.
Wash and pat dry the chicken breasts and cut into strips the size of chicken fingers.
Whisk together the italian dressing mix, vinegar, water and MCT oil until completely blended.
In a bowl, add the chicken and dressing mix. Marinate this for about 1 hour or overnight.
Preheat oven to 425 degrees.
Line a baking sheet with foil.
Pour the bread crumbs into a shallow pie plate.
Whisk 2 egg whites in a seperate pie plate.
Dip each chicken stip into the egg whites and then roll in the bread crumbs to coat. (they will not be coated completely. This is okay. )
Place the strips on the lined baking sheet. Spritz with the butter spray.
Bake for 20-30 minutes turning the strips half way through.
Serve on a salad or with veggies. You can even use these for appetizers with a great dip.