Came across this recipe in the latest Kraft Foods Magazine for Fall 2011. I made a couple changes and made it last night for dinner. It was pretty tasty. We paired it with sweet potato fries and steamed green beans to make for a rather colorful plate. Really tasty! But the crackers lost a bit of their crunch when I reheated it for lunch today.
Ingredients
1 1/2 boneless, skinless chicken breast; should be four pieces
1/4 cup fat-free mayonnaise
1 tbsp lemon juice
15-20 reduced-fat Ritz crackers, crushed
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp dried basil
salt and pepper to taste
Directions
-Preheat oven to 400 degrees
-Spray a baking sheet with non-stick spray
-In a shallow dish, combine the mayo and lemon juice. Stir or whisk until smooth. Let sit a few minutes.
- In another dish, combine crushed crackers, cheese, and seasoning.
- Dredge the first piece of chicken in the mayo mixture. Then roll it in the crumbs.
-Place chicken on the prepared baking sheet.
-Repeat for the other pieces of chicken
-Bake 20 minutes, or until cooked through
-Enjoy!
Nutritional Information
This makes 4 servings. Each serving has about 271 calories, 5.9 g fat, <.1 g fiber, and 38.7 g protein
Showing posts with label crunchy. Show all posts
Showing posts with label crunchy. Show all posts
Thursday, August 25, 2011
Thursday, August 11, 2011
Jalapeno Poppers
I found this recipe on WeightWatchers.com and am super happy I did. I made these as an appetizer/side with dinner last night and was not disappointed. Good think my husband already removed his from the pan, or I would have been tempted to eat his too!
Ingredients
Non-stick cooking spray
1/2 cup low-fat shredded cheese (You choose. The recipe said cheddar, but I only had
mozzarella and a fiesta blend in the fridge, so I used half of each).
1/4 cup low fat cream cheese or Neufchatel cheese
1 tbsp fat-free mayonnaise
8 small jalapeno peppers or 4 medium to large ones
1/4 cup fat-free egg substitute (or if you don't have any, one egg mixed with a couple splashes
of water. This will change the nutritional info though)
7 tbsp cornflake crumbs (cornflakes crushed)
Directions
-Preheat oven to 350 degrees
-Coat baking sheet with cooking spray
-In a medium bowl, combine shredded cheese, cream cheese, and mayo. Mix well and set aside.
-Cut peppers in half length wise. Remove seeds and membranes. Leave some if you want more heat. DO NOT TOUCH YOUR EYES. If you are afraid you will absentmindedly, you may want to wear gloves.
-Fill peppers with cheese mixture.
-Place egg in shallow dish and cornflakes in another shallow dish.
-Dip peppers in egg, both sides, and then roll the pepper in corn flakes. Place completed pepper on baking sheet.
-Bake for about 30 minutes, until filling begins to brown and/or bubble over.
Nutritional Information
This is for 8 servings, regardless of pepper size. Each serving has about 55 calories, 3 g fat, .4 g fiber, 3.2 g protein
Ingredients
Non-stick cooking spray
1/2 cup low-fat shredded cheese (You choose. The recipe said cheddar, but I only had
mozzarella and a fiesta blend in the fridge, so I used half of each).
1/4 cup low fat cream cheese or Neufchatel cheese
1 tbsp fat-free mayonnaise
8 small jalapeno peppers or 4 medium to large ones
1/4 cup fat-free egg substitute (or if you don't have any, one egg mixed with a couple splashes
of water. This will change the nutritional info though)
7 tbsp cornflake crumbs (cornflakes crushed)
Directions
-Preheat oven to 350 degrees
-Coat baking sheet with cooking spray
-In a medium bowl, combine shredded cheese, cream cheese, and mayo. Mix well and set aside.
-Cut peppers in half length wise. Remove seeds and membranes. Leave some if you want more heat. DO NOT TOUCH YOUR EYES. If you are afraid you will absentmindedly, you may want to wear gloves.
-Fill peppers with cheese mixture.
-Place egg in shallow dish and cornflakes in another shallow dish.
-Dip peppers in egg, both sides, and then roll the pepper in corn flakes. Place completed pepper on baking sheet.
-Bake for about 30 minutes, until filling begins to brown and/or bubble over.
Nutritional Information
This is for 8 servings, regardless of pepper size. Each serving has about 55 calories, 3 g fat, .4 g fiber, 3.2 g protein
Creamy Apple Cinnamon Bowl
Last week I came across a recipe similar to this one in an email from Hungry Girl. I looked at the ingredients and decided I HAD to have it for breakfast that morning. I just looked too yummy! I made just a couple changes based on what I had in my cupboard.
Hungry Girl has some awesome and healthy recipes on her website www.hungrygirl.com as well as a collection of rockin' cook books. If you haven't discovered her yet, what are you waiting for?
Ingredients
1/2 cup low-fat small curd cottage cheese
1 tsp cinnamon sugar mixture (really it's 1/2 tsp ground cinnamon and 1/2 tsp granulated
sugar. I have a dish of this pre-made for a variety of recipes, or to sprinkle on toast
occasionally)
1/4-1/2 tsp vanilla extract based on taste preference
1 crisp apple cored and cut into chunks
Directions
-Put cottage cheese, cinnamon sugar, and vanilla in a bowl. Mix together.
-Top with apples
-Eat!
Optional: Add raisins, dried cranberries, walnuts, or any other dried fruits, nuts, or granola to mix it up. Just make sure you factor in the extra calories.
Nutritional Information
This makes one serving. This serving has about 195 calories, .5 g fat, 430 mg sodium, 33 g carbs, 5 g fiber, and 13.5 g protein.
Hungry Girl has some awesome and healthy recipes on her website www.hungrygirl.com as well as a collection of rockin' cook books. If you haven't discovered her yet, what are you waiting for?
Ingredients
1/2 cup low-fat small curd cottage cheese
1 tsp cinnamon sugar mixture (really it's 1/2 tsp ground cinnamon and 1/2 tsp granulated
sugar. I have a dish of this pre-made for a variety of recipes, or to sprinkle on toast
occasionally)
1/4-1/2 tsp vanilla extract based on taste preference
1 crisp apple cored and cut into chunks
Directions
-Put cottage cheese, cinnamon sugar, and vanilla in a bowl. Mix together.
-Top with apples
-Eat!
Optional: Add raisins, dried cranberries, walnuts, or any other dried fruits, nuts, or granola to mix it up. Just make sure you factor in the extra calories.
Nutritional Information
This makes one serving. This serving has about 195 calories, .5 g fat, 430 mg sodium, 33 g carbs, 5 g fiber, and 13.5 g protein.
Tuesday, March 9, 2010
Cornflake Baked Chicken
This is an oldy, but a goody. I remember my mom making a variation of this growing up, and my dad still raves about the cornflake chicken his older sister made growing up. If you are a big KFC fan, this is a healthy and tasty alternative. We have this at least once a month!
INGREDIENTS
1/2 cup flour
1/4 tsp salt
1/8 tsp cayenne pepper (or more to tast)
1/2 tsp garlic powder
1/4 tsp season salt
3 oz buttermilk (you can make this without having to buy it. Fill a 1 cup container with tbsp of lemon juice and fill the rest with milk. Stir. Let it sit for at least 5 minutes and you have buttermilk)
3/4 cup cornflakes, crushed (it usually takes me a little more because the cornflakes get a little soggy)
1 pound chicken cut into four pieces
DIRECTIONS
Preheat the oven to 365 degrees.
Coat an 8x8 glass dish with nonstick spray.
Combine the flower and seasonings in a shallow dish/bowl.
Place in the buttermilk in its own shallow dish as well as the cornflakes.
Coat each chicken piece one at a time. First, roll the chicken through the flour, dip in the milk, and then roll in the flakes. You may need to pat some of the flakes into the chicken depending on the size of the flakes.
Bake the chicken for about 30 minutes, or until the chicken is 160 degrees. Depending on the thickness of the chicken it can take anywhere from 20 minutes to 50 minutes.
We often serve it with baked potatoes/baked sweet potatoes and steamed green beans. It becomes a low-fat comfort meal :)
NUTRITIONAL INFORMATION
This makes 4 servings. Each serving is about 216 calories, 2 g of fat, 29 g of protein, and .8 g of fiber
INGREDIENTS
1/2 cup flour
1/4 tsp salt
1/8 tsp cayenne pepper (or more to tast)
1/2 tsp garlic powder
1/4 tsp season salt
3 oz buttermilk (you can make this without having to buy it. Fill a 1 cup container with tbsp of lemon juice and fill the rest with milk. Stir. Let it sit for at least 5 minutes and you have buttermilk)
3/4 cup cornflakes, crushed (it usually takes me a little more because the cornflakes get a little soggy)
1 pound chicken cut into four pieces
DIRECTIONS
Preheat the oven to 365 degrees.
Coat an 8x8 glass dish with nonstick spray.
Combine the flower and seasonings in a shallow dish/bowl.
Place in the buttermilk in its own shallow dish as well as the cornflakes.
Coat each chicken piece one at a time. First, roll the chicken through the flour, dip in the milk, and then roll in the flakes. You may need to pat some of the flakes into the chicken depending on the size of the flakes.
Bake the chicken for about 30 minutes, or until the chicken is 160 degrees. Depending on the thickness of the chicken it can take anywhere from 20 minutes to 50 minutes.
We often serve it with baked potatoes/baked sweet potatoes and steamed green beans. It becomes a low-fat comfort meal :)
NUTRITIONAL INFORMATION
This makes 4 servings. Each serving is about 216 calories, 2 g of fat, 29 g of protein, and .8 g of fiber
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