Potato Wedges and Chicken Nuggets

Here a couple of quick, simple recipes ideas – Baked Potato Wedges and Chicken Nuggets.  Serve them together for dinner with a few extra vegetables (beans, carrots, lentils, peas, etc.) or on there own as a snack.

The potato wedges recipes was modified from this one at allrecipes.com. The cheese on the wedges is optional, they are just as good without it.

The chicken nuggets I tried to get Oscar involved in making.  We used these Japanese food cutters to shape our nuggets.  Oscar wasn’t too keen on getting his hands covered in raw chicken so he just watched.  Once he got bored and wandered off I ditched the shapes and just rolled the nuggets into balls!

Japanese Food Cutters

Baked Potato Wedges

Print recipe

• Print with all photos
• Print with main photo
• Print text only

Serves	4
Prep time	10 minutes
Cook time	25 minutes
Total time	35 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for	Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - High Chemical, RPAH Elimination Diet - Low Chemical / Failsafe
Meal type	Savoury Snack, Side Dish
Misc	Child Friendly, Serve Hot

Quick and healthy baked potato wedges.

Ingredients

• 1 tablespoon sunflower oil
• 1 teaspoon chopped chives
• 1 teaspoon minced garlic
• 1 teaspoon chopped parsley
• 1/4 teaspoon salt
• 3 Large potatoes (peeled and cut into eights)

Optional

• 30g mild yellow cheese

Directions

1.	Preheat the oven to 220°C. Line a baking tray with baking paper.
2.	Place the cheese, oil, chives, garlic, parsley and salt into a large bowl and mix with your hands to coat the potatoes.
3.	Spread the potatoes out on a baking tray. Bake for approximately 25 minutes or until the potatoes are tender.
4.	Serve immediately.

Note

Low Chemical / Failsafe, High Amines

This recipe is high in Amines if using cheese.

Chicken Nuggets

Print recipe

• Print with all photos
• Print with main photo
• Print text only

Serves	6
Prep time	30 minutes
Cook time	25 minutes
Total time	55 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Dairy, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type	Main Dish, Savoury Snack
Misc	Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion	Birthday Party, Casual Party

Easy, healthy baked chicken nuggets.

Ingredients

• 500g skinless chicken fillets
• 1 stick celerey (roughly chopped)
• 2 spring onions (roughly chopped)
• 1 egg
• Salt
• 1/2 cup home made bread crumbs (Refer to Basics Page)
• 3/4 cups home made bread crumbs (for coating)
• 1 heaped teaspoon minced garlic

Optional

• 1 Medium carrot (roughly chopped)

Directions

1.	Preheat the oven to 180°C. Line two trays with baking paper.
2.	Place the carrot, celery and spring onions in a food processor and whiz until finely chopped. Transfer to a large bowl.
3.	Place the chicken in the food processor and mince. Transfer to the bowl with the vegetables.
4.	Add a pinch of salt, the egg, garlic and 1/2 cup bread crumbs to the chicken and vegetables and mix well.
5.	Take a heaped teaspoon of the chicken mixture and roll it into a ball, or press into a greased biscuit cutter to make shapes. Roll in the remaining bread crumbs and place on the prepared trays. Makes about 40 nuggets.
6.	Bake in the oven for 25 minutes.
7.	Serve immediately.
8.	The chicken nuggets can be stored in the freezer either raw or cooked. If freezing them raw; they can be cooked without thawing, just allow an extra 5 to 10 minutes in the oven.

Note

Low Chemical / Failsafe, Moderate Salicylates if using carrot

 

Variations:

1.  Use rice crumbs instead of breadcrumbs for a gluten-free version.

2.  Leave out the carrot for a low chemical version and replace with any other allowed vegetables.

Refer to the Basics Page for home made bread crumbs.