Friday, June 11, 2010

Keeping it Interesting

I get bored very easily so knowing this I ripped open my Hungry Girl Recipe Book this week and found some yummy stuff! I have already tried 3 new recipes and ALL are delish! I wanted to share them here!! I know I know I am too kind =D I highly recommend these healthy alternative to guilty pleasures. And no they dont pay me to write this haha but I wouldnt mind!! =p




PAN FRIED CHICKEN PARM
Ingredients:
Two 4-oz. raw boneless skinless lean chicken breast cutlets
1/2 cup Fiber One bran cereal (original)
1 1/2 tsp. Italian seasoning, or more to taste
1/2 tsp. garlic powder, divided, or more to taste
1/2 tsp. onion powder, divided, or more to taste
1/8 tsp. salt, or more to taste
1/4 cup canned tomato sauce with Italian seasonings
1/4 cup fat-free liquid egg substitute
1/2 cup shredded reduced-fat mozzarella cheese
Optional: black pepper


Directions:Place chicken in a large sealable plastic bag and, removing as much air as possible, seal the bag. Carefully pound chicken through the bag with a meat mallet or a heavy can, until it is uniformly about 1/2-inch thick.

Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. In a medium bowl, combine "breadcrumbs" with Italian seasoning, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, and salt. Feel free to season your breadcrumbs with as much pepper, additional salt, and additional spices as you like. Mix well.

In a small bowl, mix tomato sauce with remaining 1/4 tsp. garlic powder and 1/4 tsp. onion powder. Set aside.

Place egg substitute in a separate medium bowl. Coat raw chicken very well on both sides with the egg substitute. Then place chicken in the crumb mixture, and coat thoroughly on both sides.

Spray a large skillet with nonstick spray, and bring to medium-high heat. Place chicken in the skillet and cook for 4 minutes on each side, or until chicken is cooked through.

Once chicken is fully cooked, spread 2 tbsp. sauce over each cutlet, while chicken is still in the skillet. Evenly sprinkle cheese over the sauce-covered cutlets.

Reduce heat to low and cover skillet. Continue to cook for 2 - 3 minutes, until cheese has melted.

MAKES 2 SERVINGS



PER SERVING (1/2 of recipe): 258 calories, 6g fat, 684mg sodium, 16.5g carbs, 7g fiber, 1g sugars, 38.5g protein


Fri, Jun 11, 2010 Food Tracker  
Daily Target: 31    POINTS® values    


Morning  
1 serving(s) Venti Skinny Vanilla Latte 3       
1 packet(s) Lower Sugar Oatmeal, apples & cinnamon 2       


Midday  
1 cup(s) cooked white rice 4       
8 large piece(s) california roll sushi 6       


Evening  
1 serving(s) Hungry Girl Turkey Taco Meatloaf 4       
1 serving(s) GG Brocc & Cheese 1       


Anytime  
2 serving(s) Hungry Girl Death by chocolate cupcakes 4       
1 serving(s) 1/2 the fat Vanilla Ice Cream 2       


Today remaining: 5

1 comment:

Amanda said...

Please feel free to share all of the recipes! I've heard a lot about the books but haven't tried any yet!

 

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