Chicken Nuggets with Broccoli

I made a special lunch today since I plan on running away to a special French dinner tonight, so hubby and daughter will have nachos for dinner (a great option when it's 90 degrees).

So, we had some leftover chicken tenders (four) so I cut them into thirds and cooked them in some canola oil, butter and sprinkled on some of my organic rainbow peppercorns. I added two thin slices of garlic. While they cooked, I took some of my homemade breadcrumbs, added the rainbow pepper, garlic powder and my pizza and pasta seasoning. Then I rolled the hot chicken in it. I fried the chicken again. (Yeah, this isn't low-fat.)

Then I sauteed some broccoli in a little oil with about a teaspoon of butter and sprinkled garlic powder on it (I was too tired and hungry to slice fresh). Then, I served with a side of ranch dressing (my ranch was spiked with Frank's Red Hot Sauce) and a dollop of lavender honey in another side. That was fabulous on the chicken.

But I also served some leftover peanut butter and graham crackers leftover from my lunch Friday (which also tasted incredible with the honey.)

And for dessert... a watermelon.