Crunchy Turkey Strips With Maple Mustard Dipping Sauce Recipes

Steps:

• Preheat oven to 425°. In a shallow bowl, whisk egg whites and oil. In another shallow bowl, mix coconut, bread crumbs, sesame seeds and salt. Dip turkey in egg mixture, then in coconut mixture, patting to help coating adhere., Place on baking sheets coated with cooking spray; spritz turkey with cooking spray. Bake 10-12 minutes or until turkey is no longer pink, turning once., Meanwhile, in a small saucepan, mix sauce ingredients. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve turkey with sauce.

Steps:

• Preheat oven to 450°F.
• Coat baking sheet with cooking spray.
• Combine milk & mustard. Add turkey to soak for a few minutes.
• Combine dry ingredients & mix well.
• Place prepared baking sheet in oven for 5 minutes.
• Dredge milk soaked turkey pieces in cornmeal mixture. Spray all sides with cooking spray & place on preheated baking sheet. Bake 10 minutes, turn strips over & bake another 5-8 minutes until cooked.
• Combine all sauce ingredients well.
• Serve turkey strips with sauce. Enjoy!

Steps:

• In a medium bowl, mix together the stone-ground mustard, yellow mustard, maple syrup and black pepper. Serve with fries or chicken tenders and GET TO DIPPIN.

Steps:

• Hold tofu over the sink and gently squeeze out moisture. Blot surface dry with a paper towel (do not press). Slice tofu crosswise into 6 rectangular slabs. Slice slabs in half to create 12 squares, then cut squares in half diagonally to create 24 triangles.
• Pour soy sauce on a plate. Mix together bread crumbs, onion powder, garlic powders, and thyme on a second plate. Set out a third plate. Dip each tofu piece in soy sauce, turning to coat; dredge in bread-crumb mixture, sprinkling tops with mixture and turning to coat. Set coated tofu on third plate.
• Spray a large cast-iron or nonstick skillet with cooking spray and heat over medium-low heat. Working in batches of about 8 pieces, cook tofu, flipping with a thin spatula and spraying skillet between batches, until crisp and browned on most sides, about 5 minutes per batch.
• For the dipping sauce, stir mustard, syrup, and oil together with a fork in a small bowl until smooth. If too thick, stir in warm water, 1 tablespoon at a time, until pourable.