Recipes for Shelled Almonds

Ingredients

• 1 cup expired shelled almonds, finely chopped
• 1/2 cup breadcrumbs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 2 boneless, skinless chicken breasts, cut into strips
• 1/4 cup flour
• 2 eggs, beaten

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine the expired shelled almonds, breadcrumbs, salt, pepper, and paprika.
3. Dredge each chicken strip in flour, then dip it into the beaten eggs, and finally coat it with the almond mixture.
4. Place the coated chicken strips on the prepared baking sheet and bake for 15-20 minutes or until golden and cooked through.
5. Serve the almond crusted chicken tenders with your favorite dipping sauce.
6. Note: Ensure the chicken is fully cooked by checking the internal temperature reaches 165°F (74°C).
7. Discard any leftovers after 3 days.
8. Caution: Do not consume if the almonds have an off smell or taste.

Ingredients

• 4 fish fillets
• 1 cup shelled almonds
• 2 eggs
• 1/2 cup flour
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a food processor, pulse the shelled almonds until finely ground.
3. In a shallow dish, whisk the eggs with salt and pepper.
4. Place the flour in another shallow dish.
5. Dip each fish fillet into the flour, shaking off any excess.
6. Next, dip the fillets into the beaten eggs, allowing any excess to drip off.
7. Finally, coat each fillet with the ground shelled almonds, pressing gently to adhere.
8. Place the coated fillets on a baking sheet lined with parchment paper.
9. Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and the almonds are golden brown.
10. Serve hot and enjoy!

Ingredients

• 1 cup expired shelled almonds
• 1 cup dates, pitted
• 2 tablespoons cocoa powder
• 2 tablespoons honey
• 1/2 cup shredded coconut

Instructions

1. Place the expired shelled almonds in a food processor and pulse until finely ground.
2. Add the dates, cocoa powder, and honey to the food processor and blend until the mixture comes together.
3. Take small amounts of the mixture and roll it into balls.
4. Roll the almond energy balls in shredded coconut to coat them.
5. Store the energy balls in an airtight container in the refrigerator for up to a week.

Ingredients

• 2 large zucchinis
• 1 cup shelled almonds
• 1/2 cup flour
• 2 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

1. Preheat the oven to 425°F (220°C).
2. Slice the zucchinis into thin strips resembling fries.
3. In a food processor, pulse the shelled almonds until finely ground.
4. In a shallow bowl, combine the ground almonds, flour, salt, black pepper, and paprika.
5. In another shallow bowl, beat the eggs.
6. Dip each zucchini strip into the beaten eggs, then coat it with the almond mixture, pressing lightly to adhere.
7. Place the coated zucchini fries on a baking sheet lined with parchment paper.
8. Bake for 15-20 minutes, or until the fries are golden and crispy.
9. Serve immediately and enjoy!