1. Prepare a serving of 7 Naked Nuggets in your favorite way
(skillet, oven or microwave) until hot.
2. Open a jar of your favorite honey mustard, bbq sauce or ketchup.
3. Arrange Naked Nuggets on a plate, and make dipping bowls of sauce.
4. Dip, munch, and be delighted.

Serves 1

7 pc Naked Nuggets ( heated according to package directions)
1 cup shredded iceberg lettuce
¼ cup shredded carrots
¼ cup thinly sliced red onion
¼ cup chickpeas drained
¼ cup chopped cucumber
2 tablespoons tahini dressing
1 pita warmed in aluminum foil

1) Wrap pita in aluminum foil and place in a 350 degree oven for 5 minutes.
2) Place Nuggets on a baking sheet and heat according to directions.
3) In a small bowl toss the remaining ingredients together.
4) Cut off a small piece of the pita.
5) Fill the pocket with salad.
6) Place warmed Nuggets over the salad and serve wrapped in the tin foil.

Serves 6

2 Tablespoons Olive oil
2 cups diced yellow onion
2 cloves of garlic chopped
5 cups diced Mixed Vegetables (use a combination of your favorites) for example yellow squash, zucchini, corn, green beans, asparagus, and fresh tomato
¾ cup pastini (or your favorite small sized pasta)
8 cups chicken stock
3 tablespoons basil pesto
21 pieces Naked Nuggets thawed and diced
1/2 lemon (juiced)

1) Heat a soup pan and add olive oil.
2) Add garlic and onion and sauté for about 3 minutes.
3) Add chicken stock. Bring to a boil.
4) Add pastini. Bring back to a boil.
5) Add your favorite summer vegetables.
6) Bring back to a boil. Simmer for 5 minutes.
7) Stir in Naked Nuggets, lemon juice and basil pesto.
8) Serve in soup bowls

Serves 4

3 cups penne pasta (uncooked)
1 Tablespoon chopped garlic
3 Tablespoons olive oil
3/4 cup chicken stock
4 cups tightly packed spinach (cleaned and chopped)
1 cup grated Parmesan cheese
Salt and pepper to taste

1) Cook penne pasta according to manufacturer’s directions.
2) In a large skillet heat olive oil on medium heat.
3) Add chopped garlic stirring with a wooden spoon. Cook until it garlic begins to turn golden.
4) Add Naked Nuggets and stir for 1 minute.
5) Add chopped spinach and stir for 1 minute.
6) Add chicken stock and bring to a boil.
7) Add well drained pasta.
8) Toss in ½ cup of the Parmesan cheese.
9) Divide on plates and garnish with extra Parmesan.

Serves 1

1 Pre made 7 inch pizza shell
½ cup Pizza Sauce
5 pc Naked Nuggets diced (about 6 pieces each nugget)
¼ cup Sliced Mushrooms
½ cup grated Italian Cheese
4 leaves sliced basil (optional)
Olive Oil or Vegetable Spray

1) Pre heat oven to 450 degrees.
2) Spray cookie sheet lightly with oil spray.
3) Place pizza shell on cookie sheet and spoon pizza sauce into the center and spread evenly.
4) Sprinkle Naked Nuggets and mushrooms evenly on top of sauce and cheese on top.
5) Place pizza in the oven for approximately 10 minutes or until the top begins to brown.
6) Remove from oven and cut into four pieces.
7) Sprinkle with fresh basil. Serve.

Serves 1

2 10 inch flour tortilla (whole wheat if you like)
1 cup grated cheddar cheese
1 tablespoon chopped cilantro (optional)
5 Naked Nuggets
Vegetable spray

1) Heat a medium sized sauté pan over medium heat. Spray pan with Vegetable spray
2) Place one tortilla in pan and add cheese and Naked Nuggets evenly.
3) Top with remaining tortilla.
4) When bottom of tortilla is golden, flip quesadilla over and brown other side.
5) Cut quesadilla into quarters. Serve with salsa.

Serves 4

¾ pound Naked Nuggets
¾ pound Andouille sausage (or your favorite smoked sausage) sliced ½ inch thick
1 cup chopped onion
1/2 cup chopped celery
½ cup chopped green bell pepper
4 cloves garlic chopped
¼ cup butter
2 cups long grain rice
2 tablespoons Tomato Paste
1 cup Crushed Tomato
3 tablespoons Cajun Seasoning
5 cups chicken stock

1) Preheat your oven to 400 degrees.
2) On the stove top heat a heavy metal casserole with butter
3) Stir in onion, garlic, celery, and green bell pepper. Sautee until tender.
4) Add sliced sausage.
5) Stir in tomato paste and cook for one minute.
6) Stir in Cajun seasoning, crushed tomato and rice. (Coat rice well)
7) Add chicken stock. Bring to a boil.
8) Place lid over the pot and place in 375 degree oven for 30 minutes. Add Naked Nuggets to the rice.
9) Place back in oven for 5 more minutes.
Serve hot!

Serves 1

2 cups cleaned chopped Romaine lettuce
2 Tablespoons Caesar dressing
2 Tablespoons grated Parmesan Cheese
1 tablespoon chopped Parsley
¼ cup Salad Croutons
7 Naked Nuggets (thawed)

1) Toss all ingredients in a bowl. Serve

2 kabob skewers
1 small onion (cut into 1 inch pieces)
1 small red bell pepper (cut into 1 inch squares)
1 small zucchini (cut into ½ inch rounds)
¼ cup of your favorite BBQ sauce
6 Naked Nuggets
Olive Oil
Salt and pepper

1) Alternate on skewers the onion, red bell pepper, zucchini and Naked Nuggets.
2) Brush with olive oil. Season with salt and pepper and place on medium grill or in oven at 450 degrees for approximately 5 minutes.
3) Take kabobs out of the oven and brush with BBQ sauce.
5) Cook for another 5 minutes.
6) Serve with extra BBQ sauce on the side.