Thursday, September 23, 2010

Crunchy Oven-Fried Chicken

Yields 4 servings (1/2 of chicken breast or 1 drumstick and 1 thigh)
Points per serving: 7

1/3 cup fat-free buttermilk
2 Tbsp. dill pickle juice
1 tsp. seasoned salt
1/2 tsp. freshly ground black pepper
4 (3 ounce) skinless chicken drumsticks
4 (3 ounce) skinless chicken thighs ( instead of the drumsticks and thighs I just used 2 chicken breast cut in half, but you can do what you want)
1 cup panko (japanese breadcrumbs)
1 Tbsp. cornstarch
2 tsp. canola oil
2 tsp. butter

1. Preheat oven to 475
2. Combine first 4 ingredients in a large bowl; add chicken, tossing to coat. Combine panko and cornstarch in a large zip-top plastic bag.
3. Heat oil and butter in a large skillet over medium-high heat until butter melts. Add chicken to panko mixture in a bag; seal and shake well. Cook chicken in pan 3 to 4 minutes on each side or until brown. Place pan in oven; bake at 475 for 12 to 14 minutes or until chicken is done.

Peach Cobbler

Yields: 8 servings
Points per serving: 3 with the reduced-fat margarine
4 if you use regular butter
6 medium peaches, peeled, pitted and sliced
6 1/3 Tbsp. sugar
1 Tbs cornstarch
1 tsp fresh lemon juice
1/2 tsp ground cinnamon
1 cup flour
1 1/2 tsp baking powder
1/2 tsp table salt
3 Tbsp reduced-fat margarine
1/2 cup 1% milk

Preheat oven to 375. In a large saucepan, combine peaches, 1/3 cup of sugar, cornstarch, lemon juice and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil; cook until mixture thickens, about 1 minute. Remove pan from heat; transfer mixture to an 8-inch square baking dish.

To make topping, combine flour, remaining tablespoon of sugar, baking powder and salt in a large bowl. Work in margarine or butter with a fork until mixture resembles coarse crumbs. Add mil: stir until flour mixture is evenly moistened.

Drop 8 tablespoons of topping mixture over peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces and serve.
This is a picture before it was cooked, but you get the idea!

Monday, September 20, 2010

Kneaders three cheese cauliflower soup

I got this recipe off of Good Things Utah while Kneaders was there!!! So then I proceeded to go to kneaders to try it and fell in love with it. I made it last night and it was soooo good! So here you go! Read everything before you start cooking. You won't want to make the rue until you have already done some things.
Yields 8 servings
Points per serving: 9

1/4 cup butter
1 cup green onion
1 head Cauliflower
1 1/2 TBSP Garlic
2 3/4 cup Cheddar Cheese
3 thick slices pepper jack cheese
2 1/3 cup Shirley J's white cheddar base
2 qts water
(if you don't want to buy the shirley J's -which I didn't you can just make your own rue. I will include my recipe for it, which I have already figured out the amounts for this recipe, so its a no brainer)

1. In a pot, place butter, chopped green onion and cauliflower (just break papart. Leave in fairly large pieces).
2. Cook on Medium heat with the lid on stirring occasionally until vegetables are well cooked. About 25 min. The cauliflower will become very soft and you will then have bite size pieces in the soup.
3. While the veggies cook roast garlic in a pan until slightly brown. Add to veggies and stir well.
4. If you are going to make a Rue, while the veggies are cooking prepare the rue (recipe is down below).
5. If you are using the Shirley J's wait till the veggies are done then add hot water and Shirley J's white cheddar base mix. Using a whisk sir until the Shirley J's is completely incorporated. Heat to 140 degrees.
6.Slowly add the cheddar cheese and crumbled pepper jack into the pot. Stirring while adding.
7. Simmer soup until it reaches 160 degrees. About 10 minutes.

olive oil
1/2 cup butter
1/2 cup flour
8 cups milk

Coat a deep saucepan with olive oil. Add butter and stir with a whisk. When butter is melted, add flour and whisk until the flour cooks fully and no longer looks white. Add liquid and incorporate till the lumps are gone. After is thickens then add it to the vegetables you have already cooked in the pan.

I didn't take a picture of mine because I wasn't gonna post it, but my sister wanted the recipe so I just stole this one from Good Things Utah!

Tuesday, September 14, 2010

Chicken Mozzarella and Penne

Yields: 4 servings
Points per serving: 8
I forgot the cheese when I made mine, how I forgot the cheese I don't know, I LOVE cheese. But this was super good anyways.
3 ounces uncooked penne pasta
1 cup Italian-seasoned panko (Japanese breadcrumbs)
1/2 cup egg substitute
4 (4 ounce) chicken cutlets
1 tablespoon olive oil
1/8 tsp black pepper
1 (26 ounce) jar tomato and basil pasta sauce
1/2 cup shredded mozzarella cheese
1/4 cup packed small fresh basil leaves

1. Cook pasta according to package direction, omitting salt and fat;drain. Cover and keep warm.
2. While pasta cooks, place panko in a shallow dish. Place egg substitute in a bowl. Dip chicken in egg substitute; dredge in panko, pressing firmly.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; sprinkle with pepper. Remove pan from heat. Add pasta sauce to pan, scraping pan to loosen browned bits. Return pan to heat. Cover and cook over medium-high heat 2 minutes or until thoroughly heated.
4. Spoon pasta evenly onto each of 4 serving plates; top each with a chicken cutlet. Spoon sauce evenly over chicken. Sprinkle with cheese and basil leaves.

Saturday, September 11, 2010

Pesto Grilled Cheese Sandwiches!!

This is one of my favorite sandwich recipes. It is a good twist on your regular grilled cheese sandwich.
Serving size: 1 sandwich
Points per serving: 8

4 tsp commercial pesto
8 (1 ounce) slices sourdough bread
3 (3/4 ounce) slices part-skim mozzarella cheese
4 (1/4-inch thick) slices tomato
1 Tablespoon olive oil

1. Spread 1 tsp pesto on each bread slice: top each of 4 bread slices with 1 cheese slice, 1 tomato slice, 1 additional cheese slice, and a remaining bread slice, pesto side down.
2. Heat oil in a large nonstick skillet over medium-low heat. Add sandwiches in batches; cook 4 minutes on each side or until golden and cheese melts.
Yield: 4 servings

Thursday, September 9, 2010

Quick Corn and Beef Chili

This is a recipe that my picky 5 year old daughter loved. If you are going to be serving kids, I suggest that you use mild salsa. I forgot to take the picture till after I was almost done eating, and I took it with my phone, so bare with me on the picture!
Serving size: 1 cup chili
Points per serving: 5
Cooking spray
1 pound lean ground beef
1/4 tsp black pepper
1 (8inch) fat-free flour tortilla
1 3/4 cups frozen whole-kernel corn
1 (14.5 oz.) can diced tomatoes undrained
1 1/2 cups chunky bottled salsa
1 tablespoon adobo sauce
(I couldn't find adobo sauce, but I found peppers in adobo sauce so I just bought that and used the sauce from the can and it tasted fine)

1.Preheat oven to 425
2. Heat a 4-quart saucepan over medium-high heat. Coat pan with cooking spray. Add beef and black pepper to pan; cook 10 minutes or until browned, stirring to crumble.
3. While beef cooks, cut tortilla into thin strips (about 2 inches long). Coat tortilla strips with cooking spray, and spread in a single layer on a baking sheet. Bake at 425 for 5 to 7 minutes or until golden. Make sure you watch them because I did it for 5 and ended up burning them. So watch them!!
4. Add corn and next 3 ingredients to beef mixture; cover and bring to a boil. Reduce heat and cook 5 minutes or until thoroughly heated, stirring occasionally. Ladle chili into bowls; top evenly with tortilla strips.

Monday, September 6, 2010

Taco Salad Pizza

Serving size: 1 wedge
Points per serving: 8

8 ounces lean ground beef, sirloin or chicken
1 (1 ounce) package taco seasoning
1/4 tsp. freshly ground black pepper
2/3 cup water
1 (10 ounce) pizza crust (like Boboli)
cooking spray
1/3 cup light sour cream
1 cup (4 ounces) reduced-fat sharp cheddar cheese
2 cups shredded lettuce
3/4 cup tomatoes
1/4 cup sliced ripe olives
salsa (optional)

Brown beef in a large nonstick skillet over medium-high heat, stirring until it crumbles. Stir in 1 1/4tsp taco seasoning, reserving remaining seasoning for another use. Stir in pepper and 2/3cup water. Bring to a boil;reduce heat, and simmer, uncovered, 2 minutes or until liquid is almost absorbed. While meat mixture cooks, coat pizza crust with cooking spray. Place crust directly on center oven rack. Bake at 450 for 7 to 8 minutes or until browned. Quickly spread sour cream over crust to within 1 inch of edge. Sprinkle with meat mixture and cheese. Bake an additional 30 seconds or until cheese melts. Remove pizza from oven; top with lettuce, tomato, and olives. Cut into 4 wedges. Serve with salsa, if desired.