Ingredients

• 2 large eggs
• 1/3 cup kefir (or buttermilk)
• 1 cup homemade breadcrumbs
• ½ cup fresh grated Parmesan cheese
• 1 ½ tsp dried oregano, crushed
• 1 tsp paprika
• ½ tsp sea salt
• 1/8 tsp freshly ground black pepper
• 8-10 chicken drumsticks, skin on (or assorted chicken pieces, skin on)
• 3 tbsp butter, melted

Instructions

1. Preheat oven to 375 degrees. In a small bowl, whisk together egg and kefir (or buttermilk). In a separate bowl, combine bread crumbs, Parmesan cheese, oregano, paprika, salt and pepper. Place bread crumb mixture on a large plate or baking dish to make it easier to dredge the chicken. Dip drumsticks/chicken pieces into egg mixture; then dredge through bread crumb mixture until well coated.
2. Place drumsticks/chicken pieces on a well-oiled 12x17-inch baking sheet, making sure pieces don't touch. Use a spoon to drizzle melted butter across top of chicken. Bake for 45 to 55 minutes or until juice of chicken runs clear when poked with a fork. (Do not turn chicken during baking.) Enjoy!

Ingredients

Turkey Burger Base Recipe
• 1 1/4 lb of ground turkey
• 1/4 cup finely chopped green onion
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped organic zucchini
• 1/4 tsp Celtic sea salt
• 1/4 tsp garlic powder
• 1/8 tsp onion powder
• 1/8 tsp fresh-ground pepper
Add to the above Base Recipe:
• 1 large pastured egg
• 1/4 tsp Italian herb seasoning
• 1/4 tsp dried parsley (or 1/2 tbsp fresh)
• 1/2 cup homemade breadcrumbs (recipe also includes GF option)

Instructions

1. Heat a skillet to medium-high heat and add about one tablespoon of olive oil. Sauté finely chopped onion, carrot, zucchini and garlic until soft (about 3-4 minutes).
2. Place ground turkey in large mixing bowl and add the veggies to the turkey and allow to cool a minute. Then add all of the remaining ingredients.
3. Using your hands, form into three-inch balls and set aside on a plate.
4. Heat large skillet to medium-high heat and add about two tablespoons of olive oil. Distribute oil across entire bottom of pan.
5. Add as many meatballs as will fit in the pan, with at least two inches between them.
6. Using tongs, turn meatballs so they can brown on all sides (about 2-3 minutes per side). As you are browning them, keep the pan covered in between turning the meatballs. (Covering the pan with a lid, helps them to cook through.)
7. Once browning is complete, cut one meatball in half to check for doneness. (It’s okay to eat that one, it will give you extra energy to keep cooking!)
8. If your “test meatball” is cooked through, remove meatballs and start next batch.

Notes