Categories
PLANT MEATS

GARDEIN PAN-FRY CHICK’N NUGGETS


F-FC ClipBoard: Warning. You may want to use 2 packages, as the temptation to keep nibbling after these nuggets are cooked is strong. Very strong.


Partially thaw a 10 oz. bag of gardein meatless chick’n strips.

Lay them out onto a board and separate them.

Cut each strip crosswise into 4 pieces.

In large skillet, over medium heat, melt 2 T. extra virgin olive oil.

Add chick’n pieces in an even layer.

Salt and pepper as desired.

Cook till browned on the bottoms.

Flip pieces over and continue to brown as many surfaces as possible.

I like mine a little crunchy on the outside and tender inside.

When done remove to plate to cool for whatever recipe you’ll be using them in.

Use in stir-frys, chick’n salad by cutting them up into smaller pieces, or skewered with toothpicks as an hors d’oeurve with dipping sauces (barbecue or tartar sauces come to mind). Or add them to chili.







Categories
AFC REDUCED-FAT RECIPES VEGGIES

Pan-Fry Caraway Cabbage


PAN-FRY CARAWAY CABBAGE

Super simple pan-fried cabbage, requiring only a little oil, caraway seed and salt and pepper. How easy is that? The surprise is the flavor achieved, when simply caramelizing green cabbage without a lot of extraneous ingredients that distract from its natural flavor essence!

Serves 4