Monday, February 4, 2008

Chicken Fingers with Honey Sauce

Chicken Fingers With Honey Sauce(From Better Homes and Gadens Big Book of Healthy Family Dinners)
12 ounces skinless, boneless chicken breast halves
2 beaten egg whites
1 tablespoon honey
2 cups cornflakes, crushed
1/4 teaspoon pepper
1/4 cup honey
4 teaspoons prepared mustard or Dijon-style mustard
1/4 teaspoon garlic powder
1. Rinse chicken, pat dry with paper towels. Cut into strips about 3 inches long and 3/4 inch wide.
2. In a small mixing bowl combine the egg whites and 1 tablespoon honey. In a shallow bowl combine the cornflake crumbs and pepper. Dip the strips into the egg white mixture, then roll in the crumb mixture to coat.
3. Place in a single layer on an ungreased baking sheet. Bake chicken in a 450 degree oven for 11-13 minutes or until no longer pink.
4. Meanwhile, for sauce, in a small bowl stir together the 1/4 cup honey, the mustard, and garlic powder. Serve with chicken. Makes 4 servings.
230 Calories, 2 g fat, 1 g fiber; 5 WW points

Sunday, February 3, 2008

Cinnamon Drops

Cinnamon Drops
½ cup sugar
2 tablespoons cinnamon
2 (7 1/2 ounce) cans Pillsbury buttermilk biscuits
¼ cup fat-free buttery spread
2 tablespoons low-fat, creamy deluxe frosting, optional
Preheat the oven to 350 degrees. Spray a 9 x 13 inch pan with nonfat cooking spray. Mix sugar and cinnamon together in a small bowl. Cut biscuit into quarters. Put a dab of buttery spread on each biscuit piece and coat with the cinnamon-sugar mixture. Set the coasted dough pieces on the prepared baking pan with the pieces touching each other. Some overlapping will occur. If there is cinnamon-sugar mixture remaining, sprinkle it over the dough in the pan. Bake for 15 minutes.
If frosting is desired, microwave it for approximately 10-15 seconds to melt it into a glaze. Drizzle the glaze over the Cinnamon Drops. Let them cool for several minutes before eating.
Yield: 16 servings
Calories 93 Fat 1 g Fiber 1 g; ww points 2
From Busy People’s Low-Fat Recipes

Banana Cream Oatmeal

Banana Cream Oatmeal
4 cups water
2 cups quick-cooking oats
2 medium bananas, thinly sliced
½ cup fat free, sweetened condensed milk
In medium- size saucepan bring the water to a boil over high heat. Once the water boils, reduce the heat to medium and add the oats. Cook for 1 minute, stirring occasionally. Remove the oats from the heat and add the banana slices and condensed milk. Cover and let the oatmeal sit for 2-3 minutes. It will thicken as it sits. Serve Warm.
Yield: 4(1 ½ cup) servings
Calories 320 Fat 3 g Fiber 6 g; 5 ww points
From: Busy People’s Low-fat Cookbook