Oven- Baked Crispy Chicken

This was great! The chicken was really moist.

2 cloves garlic
1/4 tsp dried thyme
1 bay leaf
2 tsps salt
1/4 tsp red pepper flakes
1/2 cup nonfat buttermilk
1 pound chicken tenders (I used chicken breasts and cut into strips
2 cups cornflakes, crushed to medium crumbs

In a medium bowl, combine the garlic, spices, and buttermilk. Add the chicken and turn in the marinade. Cover and refrigerate at least 1 hour. I marinaded mine much longer.

Put the cornflake crumbs on a plate. Drain the chicken. Place the chicken on the cornflakes & press down. Use your other hand to add the more crumbs to the top and side. Make sure the chicken is nicely & evenly coated.

Put the chicken on a cookie sheet covered in tinfoil and sprayed with cooking spray. Arrange the chicken in a single layer on the cookie sheet.

Bake at 400 degrees until firm about 15 minutes.

Enjoy!

Crispy Baked Cauliflower

This takes some time to prepare - but minutes to cook. Tastes great! Even Abby ate it.

4 cups cauliflowerets (I used one head) - chopped in easy to eat pieces
1 cup flour
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp pepper
3 Cups cornflakes, crushed
3 egg whites

1. Place cauliflower in a saucepan with a small amount of water. Cover and cook for 5-10 minutes or until crisp-tender. Drain.
(I actually forgot this step and it turned out fine)

2. Put flour and spices in resealable plastic bag. Put cornflakes in another bag. Lightly beat egg whites in a shallow bow.

3. Toss the cauliflower - a handful at a time- in the flour, roll in egg & coat with crumbs.

4. Place on a cookie sheet, covered with tinfoil and coated with cooking spray. Bake at 425 for 15-20 minutes or until golden brown.

5. Serve immediately. I liked them sprayed with spray butter and sprinkled with salt. Abby and Rion liked them dipped in ranch :-).

Peanut Butter Cup Pie

This is a FAVORITE in our house!!!!!

1 1/2 cups skim milk
1 pkg sugar free chocolate pudding mix
1 8 oz carton cool whip, thawed (fat free)
1 chocolate pie crust (8 to 9 inches)
1 cup plus 2 Tbl chopped peanut butter cups

1. Whisk milk and pudding for 2 min
2. Let stand for 2 min or until soft set
3. Fold in one cup chopped peanut butter cups
4. Fold in cool whip
5. Spoon into crust
6. Cover and freeze for 6 hours overnight
7. Remove from freezer 15-20 minutes before serving
8. Garnish with peanut butter cups


** Feel free to substitute to fit your occasion or taste...
examples - At Christmas I used White chocolate pudding and crushed candy canes
- try Butterscotch pudding and crushed butterfingers

the possibilities are endless....

Wild Rice

All good recipes come from somewhere... Thanks Tanya!!!

1/2 cup wild rice (rinsed)
1/2 cup brown rice (not instant)
8 oz mushrooms - canned or fresh
1/2 c. salted sunflower seeds
3 Tbl chopped green onions
1 bay leaf
1 tsp worcestershire sauce
3 cups chicken broth
1/4 cup butter

Mix all ingredients. Bake covered at 325 fro 2 hours.

Pad Thai

This has a lot of ingredients - but it is a great meal!!! Even Abby likes it!

3 cups cooked rice noodles (6 oz dry)
5 Tbl Soy Sauce
2 Tbl Peanut Butter
1 Tbl Brown sugar
3 Tbl Peanut Oil (I use Olive Oil)
3 eggs beaten
6 green onions
1 1/2 tsp crushed red pepper (I leave this out & Rion adds it to his plate)
1 lb chicken breast - diced
1/3 c cider vinegar
1 1/2 c. chopped peanuts
1 lb bean sprouts
3 cloves garlic - minced
1 c. cilantro - chopped
lime wedges

1. Cook noodles according to package directions - rinse and set aside.
2. Combine soy sauce, peanut butter, & brown sugar in bowl. Mash to become paste and set aside.
3. Heat skillet with 1 Tbl oil, get hot, and add beaten eggs.
4. Cook eggs until dry - set aside in a bowl
5. Heat skillet with 2 Tbl oil, add green onions, bean sprouts, garlic, and red pepper. Fry 1 minute
6. Add chicken, fry until done, add noodles & combine as much as possible for 5 minutes.
7. Add peanut butter paste and vinegar
8. Stir and cook several minutes
9. Stir in egg and cilantro
10. Serve immediately with chopped peanuts, lime, and bean sprouts

Texas Caviar

1 can black eyed peas (without bacon or sauce)
1 red pepper -diced
1 green pepper - diced
1 small red onion - diced
1 can shoepeg corn (white corn)
1 can pinto beans (without bacon or sauce)

I sometimes add 1 yellow pepper diced too!


Mix all in large bowl.

3/4 c. cider vinegar
1 c. sugar
1/4 c. canola oil
1 Tbsp. water.

Mix dressing.

Toss on veggies and serve with baked tostitos!

Enjoy!

2 Point Milk Shake

This is so easy... and tastes great!!!!


1 cup skim milk
2 Tbsp fat free, sugar free pudding mix - any flavor (Chocolate is my favorite)
1 Tbsp fat free cool whip
1 tsp vanilla extract
8 ice cubes

Put all into blender and process until smooth & thick

ENJOY!!!!