freezer ready chicken and veggie nuggets

Our freezer is jam packed with the meals I’ve made, extra loaves of bread, frozen fruit and such, but I was able to sqeeze one more thing in there because of destiny.

Well it was practically destiny if you ask me. This month for the Secret Recipe Club I was given Angela’s Kitchen to look through and pick a recipe to make. Angela’s site is filled with all things dairy and gluten free AND freezer meals! She participates in once a month mom, another site dedicated to providing meal plans for cooking once and having freezer meals all month long. Her own list of freezer recipes, in which she shares the freezing instructions, is extensive. Did I mention I’m totally into freezer meals with Hunter on the way? See – destiny!

I had the idea of making chicken strips a little while back, but never got around to it. When I saw the recipe for chicken and veggies nuggets, I knew it was meant to be (destiny!!). Using ground chicken is so much easier than slicing up strips, plus this way there were some hidden veggies inside too! I made a larger batch so I could have even more in my freezer. I definitely see Jacob being a fan of these munchy nuggets.

Chicken and Veggie Nuggets

Adapted from Angela’s Kitchen

Ingredients

2 pounds ground chicken

1 jumbo egg (mine had 2 yolks in it – use 1.5 regular eggs instead of jumbo)

1.5 cups finely grated carrot

1/3 cup finely grated onion

1/2 tsp garlic granules

1/4 tsp each sea salt and pepper

1.5 cups panko bread crumbs

Directions

Pre-heat oven to 375. Line a baking sheet with parchment paper.

In a large bowl combine all ingredients except the breadcrumbs. Mix until fully combined.

Place the breadcrumbs on a plate. Take heaping tablespoonfuls of the chicken mixture, roll into a ball and gently roll in the breadcrumbs. Slightly flatten and shape like a nugget, then place on the baking sheet. Repeat with the remaining chicken mixture.

Spray the top of the nuggets with olive oil spray. Bake for 15-20 minutes, flipping half way through.

Eat right away, or allow to fully cool, then place on a flat surface to freeze. Once frozen transfer to a plastic bag. To cook from the freezer allow the thaw, then re-heat all the way through in the oven (350 for 10ish minutes) or in the microwave.

Angela, thank you for the great recipe and even more freezer meal inspiration! Once we work through our stash I know I’ll be back to your site for more freezer meal ideas.