These dinner bites are very enticing. Use any vegetable that you can make in small bits, such as roasted broccoli. Add a bowl of hummus with cucumber slices or quiche in mini muffin tins. Refreshing fruit kabobs, make a square pizza cut into bites or make mini muffins. Be creative with these small bites often used for hors-d’oeuvres. Now they are for dinner!
Cut boneless chicken into strips that are about 1” wide and 4” long or buy them prepared, cut for stir fry or fajitas. Dip chicken pieces into beaten eggs and then roll in ground nuts (walnuts, pecans or pistachios) and breadcrumb mixture. Place chicken in a pan and drizzle olive oil and sprinkle salt. pepper and paprika over each piece. Bake at 350 until done.
Cook corn on the cob in 1/4 cup water with a teaspoon of sugar. After cooked, cut corn into 1 1/2 “ slices. We rolled each corn bite in butter and then sprinkled on our spice rub.
Core cauliflower and cut florets into 2-21/2 “ pieces. Place on a parchment lined baking sheet. Drizzle with olive oil, add paprika, salt and pepper to taste or use our spice rub. Roast at 400 for 20 minutes or until a fork easily pierces the cauliflower.
2 cups grated unpeeled zucchini
1/2 cup onion, minced or grated
1 garlic clove, minced
1/2 cup breadcrumbs
1. Preheat oven to 400.
2. Place grated zucchini in a clean towel and wring as much moisture out as you can.
3. Add zucchini to a bowl and mix with other ingredients, except for olive oil. Add more breadcrumbs if too moist.
4. Form zucchini mixture into oval shapes about 1” long, place on baking sheet lined with parchment paper and drizzle with olive oil.
5. Bake for 10 minutes and turn tots to other side. Bake 10 more minutes or until golden.
Modified from The Foodie Physician
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Dash dried thyme
Salt and pepper to taste