Oven-Baked
All White Meat Chicken Tenders
Sweet Potato Wedges
Sauteed Zucchini
Fresh Fruit

These are differently-shaped nuggets. The chicken is from Tyson. The ingredients are: Chicken breast tenderloins, water, modified food starch, sodium phosphates, salt. PREDUSTED WITH: Enriched wheat flour (enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), wheat gluten, salt. BATTERED WITH: Water, enriched bleached wheat flour (enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), modified corn starch, salt, dextrose, spices, garlic powder, xanthan gum, oleoresin paprika and annatto. BREADED WITH: Enriched wheat flour (enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, spices, garlic powder, extractives of paprika, natural flavors (spice extractives). Breading set in vegetable oil.

The sweet potato wedges are from McCain. The ingredients are: Sweet Potatoes, Vegetable Oil (Contains One Or More Of The Following Oils: Canola, Soybean, Cottonseed, Sunflower, Corn), Corn Starch - Modified. Contains 2% or less of Annatto (color), Beta Carotene (color), Caramel Color, Corn Starch, Dehydrated Sweet Potatoes, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Natural Flavor (Contains Wheat), Rice Flour, Salt, Sodium Acid Pyrophosphate Added To Maintain Natural Color, Sugar, Tapioca Dextrin, Xanthan Gum.

The zucchini is frozen and the fruit is fresh.

Sorry for the unblogged days ! I lost power due to Athena along with internet and phone. Internet is back !! It has been as if the last two weeks were washed away. Thanksgiving will be here before we know it. One of my favorites is cranberry sauce. Check out the recipe below from www.yumuniverse.com.

Orange Ginger Cranberry Sauce

November 12, 2012 5:00 am
By Heather Crosby

Sorry folks, but there is no excuse to eat cranberry sauce out of a can. Not only are you getting a healthy dose of dangerous aluminum with your sauce, but you are missing out on real flavor and nutrients. Making this Orange Ginger Cranberry Sauce couldn’t be easier, or more delicious. Give it a try this year and you’ll probably never go back to canned.

Tools:
Saucepan
Zester and/or Chef’s knife

Ingredients:
Try to buy everything organic. Here’s why.
2 cups fresh cranberries
1 cup pure water
1/2 cup sucanat
1 tsp fresh navel orange zest,
chopped finely
3 tbsp fresh navel orange juice
1/2 tsp fresh peeled and
minced ginger
Pinch sea salt

Let’s get started.
Wash cranberries well (remove any stems) and place in a pot with all other ingredients.

Bring to a boil over medium-high heat. Once boiling, and cranberries are starting to pop…

…reduce heat to a low simmer.

Cook for 5-7 minutes, stirring often while cranberries continue to burst and break apart.

Remove from heat. Completely cool at room temperature and then chill in refrigerator.

Cranberry sauce will thicken as it cools.

And for more fun with cranberries, check out Amie Valpone’s Cranberry Quinoa Salad with Dairy-Free Caesar Dressing.

Adaptations & Tips:
1. You can sweeten, more or less to taste. Just taste (a cooled spoonful) as you cook, and add sucanat until you reach desired sweetness.
2. You can add more or less ginger and/or orange juice to taste as well.
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