Heart-shaped chicken nuggets

This comes from one of my favorite recipe for kids books, First Meals by Annabel Karmel. There are many possible variations possible using different fruits and adding veg, maybe using yogurt, cereal instead of breadcrumbs, etc. Jack loved it and it's a little more of that traditional chicken nugget texture. Tommy, of course, did not touch it. Here is the recipe in its true form

3/4 lb chicken cutlets, cut into chunks
1 large onion, diced
2 tbsp chopped fresh parsley
1 small apple, peeled and grated
3/4 cup fresh white bread crumbs
1 chicken bouillon cube, crumbled
1/2 cup dry bread crumbs
2 oz cheese and onion flavored chips, finely crushed
vegetable oil for frying

1. Put the first 6 ingredients in a food processor and chop for a few seconds until well combined. Shape the mixture into a flat disk

2. Use a 2 1/2 in cookie cutter to press out heart shapes. Mix the bread crumbs and chips on a plate and press the pieces into the coating.

3. Heat enough oil in a large skillet for shallow frying. Add the nuggets and cook for about 6 minutes, turning occassionally, until lightly golden and cooked through

Lasagnequinoa

John and I are both giving this a thumbs up as a good quinoa dish, not necessarily as a good lasagne substitute. The proportions seem off to me as my layers were really thin, but this is the recipe as I got it

1 can peeled tomatoes or 4 roma tomatoes chopped
1lb hamburger or veggie burger (we used a hamburger, turkey mix)
2 8-oz can tomato sauce
3 cups cooked quinoa (1 cup uncooked + 2 cups water = 3 cups cooked)
1/4 lb mozzarella cheese crumbled
1/4 lb parmesan cheese (grated)
1/4 cup olive oil
1 tsp salt
1 tsp oregano
1 cup onion, minced
1/2 lb ricotta cheese
2 cloves garlic, minced

Saute onion and garlic in olive oil until browned. Add hamburger, cook until browned. Add tomato sauce, tomatoes, salt and oregano. Simmer. Preheat oven to 350.

Put layer of this sauce in bottom of 13 x 9 x 2 1/2 in baking dish, following with layer of quinoa and layer of cheeses. Repeat two more layers ending with sauce and extra parmesan cheese on top. Bake about 35 minutes. Serves 6-8

Should freeze well, since both lasagne and quinoa do