Today’s lunch is all about yummy, little nibbly bits. I started with a small portion of shredded grilled chicken leftover from dinner on Sunday. I also had a couple of baked donuts (sweetened with zucchini applesauce) laying around, so I turned those into little apple donut kabobs. Cute, aren’t they? I just love making little baked donuts and the kiddos love eating them. Initially, I was reluctant to buy a dedicated donut pan, because I have a rather excessive amount of kitchen gear. But then I started seeing all these delicious baked donut recipes and the kiddos were always asking for donuts—you know, the fried, decadent, delicious kind from the 24 hour donut shop. Now I can practically whip up a batch of baked donuts in less time than it takes to go to the donut shop and back. If you’re a donut-lover, but feel guilty whenever you eat, um, two, maybe three, cake donuts with chocolate sprinkles, you might want to consider getting a donut pan.
But, back to lunch. Along with the chicken and apple donut kabobs, I added in some assorted nibbly things: a date, a couple of dried apricots, some carrot sticks, a few apple slices and a little cocodate cookie.