Grown-Up Versions Of Your Favorite Childhood Treats

When we were kids, we didn’t exactly have a refined taste when it came to food. Hot pockets and chicken nuggets were pretty much all we would eat if we had a choice. And no matter how much we’ve grown, how much healthier our diets and how much diverse our tastes, there are times when hot pockets actually sound pretty darn good. It’s the whole “insane amounts of salt and other preservatives” that sound awful. Don’t worry, here are some grown-up, healthier versions of your favorite childhood treats. They are still just as delicious, though.

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Homemade hot pockets

This recipe is better if you use homemade pizza dough and pizza sauce, so you know exactly what goes in your hot pockets. If you don’t feel up to the task, though, you can always use store-bought. Divide the dough into small parts of equal size. Flatten it and cut each part in order to make a thin, 3″ x 6″ rectangle. Spread two or three tablespoons of pizza sauce in one half of the rectangle, making sure there’s half an inch free around the edges. Place one or two slices of mozzarella cheese on top of the sauce and then place your favorite toppings. Make sure not to overfill, though, you need to be able to fold the dough to close the hot pocket. Press firmly around the edges so the cheese doesn’t ooze out while cooking and poke the top with a fork to allow for the hot air to escape. Repeat with the remaining hot pockets. Bake at 450 F for 20 minutes and enjoy! You can wrap them in aluminium and store them in the freezer for up to six months to always have an easy snack on hand.

Honey Mustard Chicken Nuggets

Chicken nuggets are also a childhood favorite that has “unhealthy” written all over. This version is not only delicious and healthy, it also needs only three ingredients, so it’s really easy to make. You will need one pound of boneless chicken (breast or thigh works fine), 1/4 cup honey mustard and 3 cups cornflakes (not frosted). Coat the chicken with the mustard, put the cornflakes in a bag and crush them until they have the consistency of pebbles and dust. Add the chicken to the bag (shake off excess mustard first) and shake vigorously to coat completely. Now all you need to do is bake in a preheated oven at 400 F for 15-18 minutes and enjoy with your favorite dip!

Veggie Mac And Cheese

Mac and cheese with sneaky vegetables and low in butter? Yes. Cook 2 cups of elbow macaroni and set aside. Cut one small yellow onion and cook in a pan with 1 tbsp butter in low heat for around 20 minutes or until golden. Boil 5 cups vegetable broth and add 4 cups cubed butternut squash. Cook until tender (around 7 minutes). Drain and transfer to a blender (reserve 1/2 cup broth). Add the onions, the reserved broth, 3/4 cups milk and 1 tsp salt and blend until creamy. Pour the sauce over the cooked noodles and add 2/3 cups of your favorite shredded cheese on top while still hot. Stir to melt the cheese (add hot milk as needed to adjust the consistency) and serve.

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