Lunch With Loni

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Crispy Fish Nuggets December 31, 2013

Filed under: Uncategorized — lonislens @ 2:51 am

It’s nice to know exactly what’s inside the breading of any type of nugget, right?  I often buy tilapia.  I’m somewhat picky when it comes to fish and I like that tilapia is very mild.  We frequently make it in “packet” form with some type of fruit salsa.  I decided to try a new spin on fish by making this Cooking Light recipe.  I only had about 1/2 a cup of panko crumbs left in the pantry, so I crushed up some pretzel crackers I had left from holiday snacks and used those for the rest.  For the tartar sauce, I combined an awesome Stonewall Kitchen lemon herb aioli (which is available online but I scored at a little shop that had them on clearance) with plain Greek yogurt in a 1 to 3 ratio.  I may have actually made the fish recipe a bit healthier in terms of a few ingredients.  I substituted whole wheat flour for white flour and egg whites for the egg.  Either way, it definitely beats fried fish from a fast food chain!

  Original Recipe From: Cooking Light (October 2013)

  Original Recipe Located At:

  Crispy Fish Nuggets


1 cup panko (Japanese breadcrumbs)                               

  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup all-purpose flour  (I used whole wheat flour)
  • 2 tablespoons water  (I omitted this because I used egg whites)
  • 1 large egg, lightly beaten   (I used 3 tablespoons egg whites instead of the egg + what)                  
  • 1 1/2 pounds cod fillets, cut into 1-inch pieces  (I used tilapia)
  • Cooking spray

For the tartar sauce (again, I did my own thing since I wanted to try out my aioli)        

  • 1/4 cup  canola mayonnaise
  • 1 tablespoon chopped dill pickle
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 1/4 teaspoon fresh lemon juice
  • 1/4 teaspoon Dijon mustard



1. Preheat oven to 400°.

2. Heat a large skillet over medium-high heat. Add panko and thyme to pan; cook 2 minutes or until golden brown, shaking pan frequently. Combine panko mixture, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine 2 tablespoons water and egg in another shallow dish. Dredge fish in flour mixture. Dip in egg mixture, and dredge in panko mixture. Arrange fish in a single layer on a baking sheet coated with cooking spray. Bake fish at 400° for 12 minutes or until done.

3. Combine mayonnaise and remaining ingredients in a bowl; serve with nuggets.


Personalized Pumpkin Baked Oatmeal December 29, 2013

Filed under: Uncategorized — lonislens @ 9:40 pm

When the little one gets up in the morning she is READY for breakfast.  I like making muffins, baked oatmeal or crockpot oatmeal to have something on-hand and easy to give to her as soon as she gets up.  I’ve tried to find recipes that don’t use a lot of sugar.  This recipe is great because it suggests baking in silicone muffin liners, which makes for pre-portioned and easy to grab sizes.  I even made some in mini muffin liners for snacks the toddler can pop into her mouth!  We’re not a gluten-free or sugar-free household so I used regular oats, and baking powder and opted for honey as opposed to Stevia.

Original Recipe Located At:

Baked Pumpkin Oatmeal


  • 1 egg
  • 1 ripe banana, mashed (tip–when my bananas aren’t quite ripe enough, I poke holes with a fork and microwave for about 40 seconds)
  • 2 cups or 1 (15 ounce) can of pureed pumpkin
  • 1 1/2 cups milk (I used 1%)
  • 1 teaspoon vanilla extract
  • 3 cups gluten free rolled oats
  • 1/4 cup flaxseed meal
  • 2 teaspoons gluten free baking powder
  • 4 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 8 packets powdered stevia (I used about 1/3 cup honey)
  • Optional toppings: chocolate chips, raisins, chopped pecans, pepitas, sunflower seeds (I used chocolate chips as well as almonds on some of them)



Preheat your oven to 350 degrees. Spray cupcake liners with nonstick cooking spray. Mix the first 5 ingredients together in a bowl. In a separate bowl mix together the rest of the ingredients except the optional toppings. Combine the wet ingredients with the dry. Fill muffin cups 3/4 of the way and add optional toppings if desired. Bake for 30 minutes until a toothpick in center comes out clean. Let cool for about 15 minutes before removing from liners. Enjoy or keep refrigerated for up to a week.