DAY 95, 96 AND 97 RECIPES: FLAX AND OAT CHICKEN NUGGETS, PEASANT SOUP AND ROLO CHEESECAKE PIE!

Hello! It has been awhile since I have posted on here. I apologize. Things have been crazy! They continue to be crazy and even more crazy as each day goes by! I have a few recipes to post tonight, a bit of catch up! Two recipes on the healthier side of things, and one very unhealthy but totally delicious treat!
My hubby and I had to go move our things from our old house up in Northern Alberta and it had to happen quick! It was haywire and nuts and hard to throw everything together that quickly for a long distance move, especially on a pretty tight budget! But that is the great thing about being back in my hometown! Old friends always seem to come through at just the right moment! My old friend Pete has a moving and storage business here in town and he helped us out! They did such a great job I had to give them a shout out on here! I also thought it would be nice to bake them some nice goodies for a job well done! So that is where the Rolo Cheesecake Pie comes in! It also happens to be Petes birthday this weekend, so that is even better timing!
I will say, if anyone needs any help moving or you are lookinbg for storage in the Cranbrook area, check out Mission View Moving and Storage 250-489-8772.

DAY 95 RECIPE:
FLAX AND OAT CHICKEN NUGGETS


INGREDIENTS:
3 Boneless, Skinless Chicken Breasts, Cut in like size pieces
1 Cup Whole Wheat Flour
1 Tbsp Cornmeal
2 Tbsp Oat Bran
1 Tbsp Flax Meal
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Poultry Seasoning
½ Tsp Salt
3 Egg Whites
Baking Spray

DIRECTIONS:
Pre heat oven to 400 degrees.
Line a large sheet pan with tin foil. Spray lightly with baking spray.
Take three shallow bowls in one put ½ cup flour. In middle one Put egg whites. In last bowl put ½ cup flour, oat bran, corn meal, flax meal and seasonings, stir to combine.
Dredge chicken pieces through flour, then egg white, then flour/flax mixture, and place on sheet pan. Spray with baking spray and place in oven. Bake for 30 minutes, turning once half way through cooking.


DAY 96 RECIPE:
PEASANT SOUP


INGREDIENTS:
1 Tbsp Olive Oil
1 Very Large Onion, chopped
4 Celery Ribs, chopped
2 Cups Chopped Carrots
1 Can Mushrooms, drained liquid reserved
1 -28 OZ can Diced Tomatoes
½ Head Cabbage, chopped into small pieces
8 Cups Water
1 Tbsp Thyme
1 Tbsp Sage
1 Tbsp Oregano
1 Tsp Salt
1 Tsp Pepper

DIRECTIONS:
In a large soup pot heat oil over medium heat. Add onion, celery, carrots and mushrooms. Sauté for 10 minutes.
Add tomatoes, seasonings and water. Stir and cook 5 minutes. Now add cabbage, stir in gently. Reduce heat to lowest possible setting and let simmer 2 hours.

DAY 97 RECIPE:
ROLO CHEESCAKE PIE


INGREDIENTS:
CRUST:
1 Cup Graham Cracker Crumbs
¼ Cup Sugar
¼ Cup Butter or margarine, melted
FILLING:
8 OZ Cream Cheese
2 Tbsp Butter or Margarine
½ Cup Sugar
2 Eggs
2 Tbsp Milk
1 Tbsp Flour
½ Tsp Vanilla
1 Pkg (about 2 cups) Mini Rolo’s

DIRECTIONS:
CRUST:
Pre heat oven to 350 degrees.
In a medium bowl, combine graham cracker crumbs, and sugar. Pour in melted butter and mix until Everything is fully incorporated.
Press into an 8” Pie plate.
Bake for 7 minutes.
FILLING:
Beat cream cheese, butter and sugar together for 1 minute.
Add eggs, milk, flour, and vanilla. Beat for another 2 minutes.
Spread about 1 cup of Rolo pieces evenly over bottom of prepared crust.
Pour batter on top to fill crust.
Bake for 35minutes.
Let chill for at least 4 hours.
Top with remaining Rolo Pieces. For a nice extra touch drizzle caramel ice cream sauce and melted chocolate over top of cheesecake pie.