Healthy Baked Chicken Fingers

In food processor, pulse together 1 cup natural (skin-on) almonds, 1 tsp smoked paprika, ½ tsp garlic powder and ½ tsp each salt and pepper until coarsely ground. Transfer to shallow

dish; stir in ¼ cup each shelled hemp seeds and whole flaxseeds. In separate shallow dish, whisk together 2 eggs. Cut 845 g boneless skinless chicken

breasts into 16 strips. Dip chicken in egg, letting excess drip back into dish; dredge in nut mixture, turning to coat. Place on parchment paper–lined rimmed baking sheet. Mist chicken with cooking spray. Bake in 400°F oven, turning halfway through, until coating is golden and chicken is no longer pink inside, 15 to 20 minutes. Meanwhile, whisk ½ cup apricot jam with ¼ cup Dijon mustard. Serve with chicken strips. Makes 8 servings.

TIP FROM THE TEST KITCHEN The crunchy nut- and- seed coating on these chicken fingers offers heart- healthy omega- 3 fatty acids. For a crispier crust, broil the chicken for the last two minutes of cooking. Serve with a leafy green salad or oven- roasted fries.

In small bowl, whisk together 2 tbsp hoisin sauce, 2 tbsp unseasoned rice vinegar, 4 tsp soy sauce and 1 tbsp sesame oil; set aside. In large nonstick skillet, heat 2 tbsp vegetable oil over medium heat. Cook 3 cloves garlic, minced; 1 tbsp minced peeled fresh ginger; and ½ tsp hot pepper flakes until fragrant, about 3 minutes. Add 2 cups sugar snap peas, trimmed; cook for 1 minute. Add 450 g large shrimp (21 to 24 count), peeled and deveined; cook until pink and opaque throughout, 3 to 4 minutes. Add hoisin mixture; toss to coat. Sprinkle with 6 green onions (white and light green parts only), cut crosswise in 1-inch pieces. Serve over noodles.

Makes 4 servings.

PER SERVING: about 351 cal, 32 g pro, 17 g total fat (2 g sat. fat), 19 g carb (4 g dietary fibre, 14 g sugar), 109 mg chol, 329 mg sodium, 568 mg potassium. % RDI: 8% calcium, 17% iron, 5% vit A, 5% vit C, 13% folate.

PER SERVING: about 266 cal, 24 g pro, 13 g total fat (1 g sat. fat), 15 g carb (3 g dietary fibre, 6 g sugar), 152 mg chol, 588 mg sodium, 511 mg potassium. % RDI: 11% calcium, 33% iron, 17% vit A, 72% vit C, 26% folate.