Corn and Quinoa Crusted Chicken with Cheese Sauce

1/4 C. Milk
3 t Dijon Mustard
1 t Garlic Powder
1 t Worchestershire Sauce
1/2 C grated Parmesan
1/2 C Quinoa Flakes
1/2 C Corn Flakes
2 TChopped Fresh Sage divided
6 Chicken Breast


Cheese Sauce
1/2 c milk
1 T Quinoa FLour
1 C grated Gouda Cheese
Salt and pepper to taste

Preheat oven to 400 degrees. Line baking pan with parchment paper.

Mix first four ingredients in shallow dish. Combine cheese and 2 different flakes and sage in another shallow dish. Dip chicken in milk mixture then crumb mixture. Put on pan and bake for about 20 minuets until no longer pink.

Cheese sauce
Heat milk and flour in small sauce pan in medium heat. Cook for a few minutes add gouda and 1 t dijon mustard and remaining 1 T. sage. Serve over chicken.

Mixed Vegtables with Herb Butter

4 lbs mixed potatoes, (I used purple, sweet, white and red)
1 lb baby carrots
2 large beets
Olive Oil
4 T butter
1 T chopped fresh Parsley
1 T chopped Thyme
1 T chopped Rosemary
Salt and Pepper

Preheat oven to 400 degrees. Wash and trim end of beets. Wrap in foil and cook until soft about and hour. Mean while cut all potatoes into 2 inch cubes. Put in large pot with carrots, cover and boil for about 10 minutes. They will only be partially cooked. Drain and let dry.

Toss with a little bit of olive oil and spread them on a baking sheet. Roast them until crispy for about 45 min.

When beets are done, cube them. Mix into potatoes and combine.

Mix herbs with softened butter and mix into vegetables and serve.