Crunchy Baked Chicken

This may be one of my new favorite things...I found the perfect crunchy breading! Triscuits are packed with fiber and whole grain, way better for you than corn flakes. And I only used to egg white to coat the chicken first (that works just as well as the full egg!) I served it with pasta and marinara sauce.

 

*pic soon to come*

 

 

Ingredients:

-2 boneless/skinless chicken breasts

-20 reduced fat triscuit crackers (approx)

-pepper, to taste

-2 egg whites

 

 

Directions:

 

1) Preheat oven to 375 degrees.

 

2) Mill the crackers in a food processor and place in a medium, shallow bowl. Toss with pepper. Separate 2 egg whites into another bowl.

 

3) Coat the chicken in egg whites, then dredge with the cracker mixture. Place in a baking dish lined with foil.

 

4) Bake chicken 40-45 minutes.

Pico de Cantaloupe

Everyone knows how to make pico salsa. I decided to try it with canteloupe and it turned out pretty good. I think we may have had it with the fiesta lime chicken (below). Combine all ingredients.

 

*pic soon to come*

 

 

Ingredients:

-1/2 cantaloupe, peeled and diced

-5-6 tomatoes, seeded and diced

-1/2 white onion, diced

-1/2 cup cilantro, chopped

-juice of 1 lime

-1 tsp. jalapeno hot sauce (optional)

-salt and pepper, to taste

Peachy Chickpea Cookies

Yes, chickpeas. You read it right...who woulda thunk? Chickpeas replace flour in this light, healthy cookie.

Ingredients:

-2 cans chickpeas/garbanzo beans, drained and rinsed

-1 can peaches (no sugar added)

-2 egg whites

-1.5 cups old fashioned oats

-1 cup sugar or substitute

-1/2 tsp. baking soda

-2 tsp. baking powder

-1/4 tsp. salt

-dash of cinnamon

 

 

Directions:

 

1) Preheat oven to 350 degrees.

 

2) Combine drained/rinsed chickpeas and can of peaches in the blender (including water/juice). Blend on high for 3-5 minutes, or until a smooth consistency forms. Push mixture down with a spoon as needed.

 

3) Combine oats, sugar/sub, baking soda, baking powder, salt, and cinnamon in a large bowl. Add chickpea mixture and egg whites. Stir until well combined.

 

4) Drop spoonfuls of dough onto greased cookie sheets. Bake 30 minutes. Transfer to cooling rack.

Creamy Fiesta Lime Chicken

A-M-A-Z-I-N-G! I can't imagine a better tex-mex sauce for grilled chicken :) Tom and I had it with brown rice mmmm

Ingredients:

-1/2 lb boneless skinless chicken breasts (2)

-1 tsp. chili powder

-1 tsp. canola oil

-1/2 cup chopped white onion

-1/2 cup chopped peppers

-1/4 tsp. salt

-1/4 tsp. pepper

-juice of 1 lime

-1/2 cup fat free sour cream

-1/4 cup salsa

-1/4 cup roughly chopped cilantro (fresh)

 

 

Directions:

 

1) Season chicken breasts with chili powder and salt/pepper. Cook on gas, charcoal, or indoor grill.

 

2) In the mean time, heat oil in a medium frying pan. Sautee onion and peppers until the onions are translucent. Remove from heat and allow to cool 5 minutes.

 

3) Combine sautee mixture with salt/pepper, lime juice, sour cream, salsa, and cilantro.

 

4) Pour on top of grilled chicken and serve.