Recipes to try
I don’t like posting recipes on the blog that I haven’t made yet. But I’m also terribly forgetful, so if I don’t post them here, I’ll forget they exist!
This recipe for Garlic Chicken-Fried Chicken comes from AllRecipes.com.
INGREDIENTS
* 2 teaspoons garlic powder, or to taste
* 1 teaspoon ground black pepper
* 1 teaspoon salt
* 1 teaspoon paprika
* 1/2 cup seasoned bread crumbs
* 1 cup all-purpose flour
* 1/2 cup milk
* 1 egg
* 4 skinless, boneless chicken breast halves - pounded thin
* 1 cup oil for frying, or as needed
DIRECTIONS
1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
2. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
Grands Biscuits Monkey Bread:
http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=12327
Hungry Girl One Point chocolate chip cookies!!!
There is a time and place for everything, people. And the time is NOW for chocolate chip cookies at the HG HQ!!! We’ve developed a recipe for extra-soft, chocolate-chip-packed cookies, each with a POINTS® value of 1*. Our doughy double C creation is actually more like a hybrid of cookies, soft snack bars, and muffins! And unlike some other cookie recipes that yield four dozen cookies and require several baking pans (who needs FOUR DOZEN cookies?!?), our recipe makes exactly eight chunky soft cookies for your chewing pleasure! What are you waiting for? Grab the chocolate chips and flour… STAT!
Ingredients:
3/4 cup whole-wheat flour
1/2 cup Splenda No Calorie Sweetener (granulated)
6 tbsp. unsweetened applesauce
1/4 cup canned pure pumpkin
1/4 cup fat-free liquid egg substitute (like Egg Beaters)
2 1/2 tbsp. mini semi-sweet chocolate chips
2 tbsp. brown sugar, not pac ked
3/4 tsp. vanilla extract
1/4 tsp. baking soda
1/8 tsp. salt
Directions:
Preheat oven to 375 degrees. In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt). Mix well. In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips. Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty! MAKES 8 SERVINGS
Serving Size: 1 medium-sized cookie (about 1.5 oz.)
Calories: 88
Fat: 1.5g
Sodium: 93mg
Carbs: 17g
Fiber: 2g
Sugars: 6g
Protein: 3g
POINTS® value 1*
Double Chocolate Crackle Cookies
http://coconutlime.blogspot.com/2008/03/double-chocolate-crackle-cookies.html
Chicken Sandwich Ring
http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=37757
Hungry Girl’s Crazy-Delicious Cobby Chop:
Ingredients:
3 cups chopped romaine lettuce
2 oz. cooked boneless skinless lean chicken breast, chopped
2 slices (about 1 ounce) extra lean
turkey bacon
1/2 cup cooked & chopped asparagus
1/2 cup chopped tomatoes
1/4 cup canned beets, drained & chopped
1 large hard-boiled egg white, chopped
2 tbsp. shredded fat-free mozzarella cheese
1 tsp. minced scallions
Directions:
Cook bacon according to package directions (either in a pan with nonstick spray, or in the microwave). Once cool enough to handle, chop and set aside. Place lettuce in a large bowl. Add your chopped ingredients by placing them on top of the lettuce in individual rows in this order: turkey bacon, cheese, asparagus, chicken, tomatoes, egg white, and beets. Sprinkle the scallions on top. Serve with your guilt-free dressing of choice (check out HG’s latest grocery list for some of our faves), and enjoy! MAKES 1 SERVING
Serving Size: entire salad (without dressing)
Calories: 223
Fat: 3g
Sodium: 565mg
Carbs: 16g
Fiber: 6.5g
Sugars: 8g
Protein: 36g
POINTS® value 4*
Recipes on this post–http://4evermom.blogspot.com/2008/04/meal-plan-monday_07.html
Ingredients:
2 cups moist-style chocolate cake mix (half of an 18.25-oz. box)
Two 25-calorie packets diet hot cocoa mix
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. semi-sweet mini chocolate chips
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt
Directions:
Place chocolate chips and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer to chill for 25 minutes. Preheat oven to 350 degrees. Onc e cocoa has chilled, give it a stir, and mix with all other ingredients in a mixing bowl. Whip batter with a whisk or fork for 2 minutes. Spray a 12-cup muffin pan with nonstick spray, or line it with baking cups. Evenly spoon batter (which will be thin, but don’t worry, your cupcakes will puff up!) into the pan. Place pan in the oven, and bake for 15 minutes. Cupcakes will look shiny when done. MAKES 12 SERVINGS
Serving Size: 1 cupcake
Calories: 108
Fat: 2.5g
Sodium: 239mg
Carbs: 19g
Fiber: 1g
Sugars: 12g
Protein: 2g
POINTS. value 2*
