Lynette Kelly Cookbook: Treasure for Tots
Eatonton local, Lynette Kelly has a cookbook perfect for you and your kids to try out! Treasures for Tots is all about having fun in the kitchen plus some of the recipes have neat ways you can include “hide” vegetables. Thank goodness for that because we all know that kids aren’t always fans of nutritious veggies!
Lynette has a true passion for healthy eating! She is all about creating healthy foods for her kids and husband. She recalls her two boys not liking baby food when they were little so she decided to make their baby food on her own. This was a beginning for the mom of two in making new food recipes.
“I often talk to my mother and mother-in-law about family recipes they make for recipe ideas,” she says, “I love to create new recipes with my boys on our morning commute to school. “
”Goldfish Chicken Tenders is my favorite recipe. (You can find the recipe below)! They are so versatile. You can put them on a salad, on a wrap, or our kid’s favorite paired with bowtie pasta and fresh vegetables. The recipe came when we didn’t have any breadcrumbs in the house so I used up crushed up goldfish,” Kelly says.
Naming the cookbook took some careful consideration. However, it came to her quicker than she thought.
“I was driving home from taking the kids from school one morning. My thought was that treasures are the foods we eat and share and tots, well, short for toddlers. Eureka! I thought. I had to repeat it for 20 miles so I wouldn’t forget the title since I didn’t have pen and paper handy,” Lynette describes.
Lynette’s cookbook has so many great, healthy recipes for your family! They are quick and easy, even for your kids to try out. She also has some advice for people who have no time for cooking and are overwhelmed by the options. As someone who has no time, she suggests planning ahead, making one or two meals on the weekends. She also challenges everyone to pick up one or two different foods when going to the store and go home and play around with your food.
We are so honored to have Lynette Kelly’s cookbook in our store and we hope you decide to buy a copy of it so that you can enjoy her delicious recipes! For more information and updates from Lynette, follow her on Facebook.
1 lb. Boneless skinless chicken breast, but into bite-size pieces
1 cup All-purpose flour plus 2 tbsp. cornstarch plus the zest of 1 lemon
1 cup Cheese crackers, crushed
1/2 tsp. Garlic powder
1 tsp. Italian Seasoning
1 Egg, lightly beaten
1/4 cup Ranch dressing
1/2 cup Canola or vegetable oil
Salt and Pepper to taste
Juice of half a lemon
Whisk the egg and ranch dressing and lemon juice in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Place chicken strips in flour mixture, then into egg mixture and roll strips into 1 cup crushed cheese crackers. Cover with foil and refrigerate 1 hour, but no more than 3 hours. Preheat oven to 300 degrees. Set a rack on a cookie sheet lined with paper towels. Heat oil in a large skillet over medium heat. Carefully place chicken in oil and cook until they are golden and crispy and cooked through, for about 5 minutes per side. Transfer chicken to the rack and place in oven to continue to cook while you cook the rest of the chicken strips. Serve with ranch dip.
“My husband, our two boys, family, and friends have all been an inspiration to me in writing this cookbook,” Lynette explains.
Lynette has a true passion for healthy eating! She is all about creating healthy foods for her kids and husband. She recalls her two boys not liking baby food when they were little so she decided to make their baby food on her own. This was a beginning for the mom of two in making new food recipes.
“I often talk to my mother and mother-in-law about family recipes they make for recipe ideas,” she says, “I love to create new recipes with my boys on our morning commute to school. “
”Goldfish Chicken Tenders is my favorite recipe. (You can find the recipe below)! They are so versatile. You can put them on a salad, on a wrap, or our kid’s favorite paired with bowtie pasta and fresh vegetables. The recipe came when we didn’t have any breadcrumbs in the house so I used up crushed up goldfish,” Kelly says.
Naming the cookbook took some careful consideration. However, it came to her quicker than she thought.
“I was driving home from taking the kids from school one morning. My thought was that treasures are the foods we eat and share and tots, well, short for toddlers. Eureka! I thought. I had to repeat it for 20 miles so I wouldn’t forget the title since I didn’t have pen and paper handy,” Lynette describes.
Lynette’s cookbook has so many great, healthy recipes for your family! They are quick and easy, even for your kids to try out. She also has some advice for people who have no time for cooking and are overwhelmed by the options. As someone who has no time, she suggests planning ahead, making one or two meals on the weekends. She also challenges everyone to pick up one or two different foods when going to the store and go home and play around with your food.
We are so honored to have Lynette Kelly’s cookbook in our store and we hope you decide to buy a copy of it so that you can enjoy her delicious recipes! For more information and updates from Lynette, follow her on Facebook.
Purchase Treasures for Tots Here
Crispy Cheese Chicken Strips Recipe
Ingredients:
1 lb. Boneless skinless chicken breast, but into bite-size pieces
1 cup All-purpose flour plus 2 tbsp. cornstarch plus the zest of 1 lemon
1 cup Cheese crackers, crushed
1/2 tsp. Garlic powder
1 tsp. Italian Seasoning
1 Egg, lightly beaten
1/4 cup Ranch dressing
1/2 cup Canola or vegetable oil
Salt and Pepper to taste
Juice of half a lemon
Directions:
Whisk the egg and ranch dressing and lemon juice in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Place chicken strips in flour mixture, then into egg mixture and roll strips into 1 cup crushed cheese crackers. Cover with foil and refrigerate 1 hour, but no more than 3 hours. Preheat oven to 300 degrees. Set a rack on a cookie sheet lined with paper towels. Heat oil in a large skillet over medium heat. Carefully place chicken in oil and cook until they are golden and crispy and cooked through, for about 5 minutes per side. Transfer chicken to the rack and place in oven to continue to cook while you cook the rest of the chicken strips. Serve with ranch dip.