CH-ch-ch-chickUN!

The chicken was fabulous lastnight! Baked nuggety goodness on a baking sheet.

Batter:
2tbs wheat gluten
4tbs wheat germ (who knew it would be so yummy?!?!)
about 1/8th of a cup of plain bread crumbs (I'd rather use them up than throw them out).
Flavor to taste (onion powder, garlic powder, citric acid (for some tang), smoked black pepper, a touch of cumin, a touch of basil and 2 pinches of Herb-Ox sodium free chicken bouillon.
Preheat oven to 400F

Chicken was sliced into 2-bite-sized morsels, egg washed (egg whites only) and drenched in the dry batter mix.
A cookie sheet was oiled lightly with cooking spray. Chicken was placed on the tray and given a quick topcoat with cooking spray.

Bake for 22-24 minutes. The batter had a wonderful, delicate crispiness and a really rich flavor. I need to isolate which bit did the trick: bread crumbs, wheat gluten or wheat germ. The wheat germ lent a wonderful nutty flavor that went exceptionally well with the spicing. The bits were delicious dipped in tabasco sauce.

I also attempted another eggplant skin experiment. I just can't seem to reproduce the bacon effect. This time, I cut razor thin planks of almost nothing but the skin, greased them down and popped on a cookie sheet. The pieces were to rigid and sharp. I think I should try cooking them longer next time.

The last bit of accidental deliciousness came from my discovery of Bakey Bits™.
To make Bakey Bits™, pour the leftover egg whites into the leftover dry batter from above. Shake it all up and you'll get solid little nuggets. Bake for 20 minutes and you get Bakey Bits™!! The closest thing I can compare them to are hushpuppies, but without the fried parts. They bake up brown and crunchy which a soft, puffy center.

DInner was topped off with some steamed spinach and properly made fauxtatoes (I finally bought a potato masher, so no more chunks). 1tbs of wheat germ took care of the wetness issues.

Dessert: Lemon jello and yogurt.

I ate a bit too much, so I had a bunch of leftovers.

Total caloric intake: 1678 (dinner and dessert accounting for 900)