Cornflake Chicken

3 cups cornflakes cereal, coarsely crushed 
2 tsp Trader Joe's Garlic Salt
1 lb chicken tenders
Mayonnaise

Heat oven to 400 degrees.  Line a baking sheet with foil and coat with cooking spray or grease with butter.

Coarsely crush cornflakes; add garlic salt. Set aside. Coat chicken tenders with mayonnaise. Roll chicken in crushed cornflakes crumbs.

Place chicken tenders on baking sheet. Bake 25 minutes, turning over halfway through baking.

Zucchini Tots

From SkinnyTaste.com, the easy-to-make tots are perfect little sides for breakfast, lunch or dinner.

1 cup zucchini, grated

1 large egg

¼ medium onion, diced

¼ cup reduced fat sharp cheddar cheese, grated

¼ cup seasoned bread crumbs

salt and pepper to taste

cooking spray

Preheat oven to 400 degrees. Spray mini muffin tin* with cooking spray.

Grate the zucchini into a clean dish towel or paper towel.  Wring all of the excess water out of the zucchini. In a medium bowl, combine all of the ingredients and season with salt and pepper.

Fill each muffin section to the top, pushing down on the filling with your spoon so its nice and compacted; then they won't fall apart when you take them out of the tin.

Bake for 16-18 minutes, or until the tops are golden.

*They can also baked on a cookie sheet:

Spoon 1 tablespoon of mixture in your hands and roll into small ovals.  Place on cookie sheet and bake 16-18, turning halfway through cooking until golden brown.

Zucchini-Carrot-Pineapple Bread

This is a delicious way to get your daily serving of vegetables!

1-½ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
dash ground nutmeg
¾ cup granulated sugar
½ cup undrained, canned crushed pineapple packed in juice
½ cup vegetable oil
2 large eggs, at room temperature
1 tsp. vanilla extract
¾ cup shredded zucchini*
¾ cup shredded carrots

Preheat oven to 350 degrees.  Butter an 8½x4½x2¾ inch loaf pan.  Lightly dust pan with additional flour and tap out excess.

In a medium-sized bowl, stir together flour, baking powder, baking soda, salt, and spices.  In a large bowl, and using a hand-held electric mixer, beat together sugar, pineapple, oil, eggs, and vanilla for 2 minutes.  Gradually stir in flour mixture just to combine.  Stir in zucchini and carrot.

Scrape batter into prepared pan.  Bake for 55 t0 60 minutes, or until a cake tester inserted in center of bread comes out clean.  Remove pan to a wire rack.  Cool for 10 minutes before removing bread from pan; finish cooling on rack.

Store completely cooled bread in an airtight container at cool room temperature.  This bread freezes well.

*Grate the zucchini into a clean dish towel or paper towel.  Wring all of the excess water out of the zucchini.