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DirectionsBig Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
1: Wash hands with soap and water.
2: Rinse fresh produce under cold running water.
3: Prepare Parmesan Nuggets. Preheat oven to 400 degrees Fahrenheit. In large bowl, stir cheese and butter; add nuggets and toss to coat. Place nuggets on 2 rimmed baking pans; bake 11 minutes or until golden brown, rotating pans halfway through baking.
4: Chili-Honey Mustard: In small bowl, stir mustard, honey and sriracha. Makes about 1/2 cup.
5: Pesto Cream: In second small bowl, stir basil pesto, sour cream and lemon juice. Makes about 1/2 cup.
6: Sun-Dried Tomato-Basil Mayo: In third small bowl, stir mayonnaise, sun-dried tomato pesto and basil. Makes about 1/2 cup.
7: Serve nuggets with dipping sauces.
Nutrition FactsNutrition Information Per Serving
Total Fat 38 g
Saturated Fat 10 g
Cholesterol 95 mg
Sodium 737 mg
Carbohydrates 23 g
Fiber 1 g
Protein 21 g