Crunchy Crumb Chicken

I was really surprised how good this tasted since I created this recipe and used left over cereal crumbs! Usually my creations take about 20 revisions before I'm satisfied to post them lol!

4 skinned chicken drumsticks - thawed

1 or 2 cups dry cereal

1 tsp Italian seasoning

1 tsp dry parsley

2 egg whites

Pre-heat oven to 350*. Line a baking pan with tin foil and grease. In a zip-locked bag mix cereal, parsley and seasonings. Lightly beat the egg whites in a bowl.

Dip the drumsticks in the egg whites then toss them in the bag with the cereal until they are coated all over with cereal. Now place the drumsticks in your baking pan. Cook for 30 mins then check them and turn them over. They will usually need baked for another 30 mins. When done the juices will run clear and the cereal will be golden brown.

Amazing Whole Wheat Pizza Dough + Toppings

This was incredibly easy to put together and actually tasted good. I thought it was going to have that "healthy" taste but it really wasn't too bad. I'm going to experiment with different toppings and seasonings. The toppings I put on it was just what I had in the kitchen. I baked mine on a pizza stone and I really liked how it turned out.

Dough recipe:
1 (.25 ounce) package active dry yeast
1 cup warm water
2 cups whole wheat flour
1/4 cup wheat germ
1 tsp salt
1 Tbsp honey
1 Tbsp dry parsley (optional)

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3. In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.
4. Roll dough on a floured pizza pan and poke a few holes in it with a fork.
5. Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.
6. Add toppings of your choice and put in oven for another 10 or until top is golden brown.

Pizza dough: Calories: 121, Total Fat: 0.9 g, Cholesterol: 0.0 mg, Sodium: 287.7 mg, Total Carbs: 25.9 g, Dietary Fiber: 4.2 g, Protein: 4.9 g

Toppings I used:
1/4 C. Prego Spaghetti Sauce
1/4 C. Asparagus, fresh
1/2 C. Spinach, fresh
1/4 C. Black Olives
1 Salad Onion
1/2 C. Turkey, Ground
1/2 C. Mozzarella Cheese, part skim milk

Spread sauce over pizza dough and sprinkle the rest of the ingredients evenly all over. Bake at 350 *F for 5 to 10 min. or until cheese is melted.

These toppings: Calories: 49, Total Fat: 2.6 g, Cholesterol: 14.1 mg, Sodium: 108.9 mg, Total Carbs: 1.7 g, Dietary Fiber: 0.4 g, Protein: 4.8 g

Beautiful Hard Boiled Eggs

This is how I hard boil my eggs. They turn out really nice each time.
-Tips for hard boiled eggs-
-Let eggs sit on counter for 30 min to come to room temp. Helps them not crack and they seem to peel easier.
-Use older eggs. They peel easier then fresh eggs.

-How to make hard boiled eggs-
Place eggs in a good sized pot with enough room so they don't bump into each other. Cover eggs with cold water until its an inch above the eggs. Cove the pot with a tight fitting lid. Place pot on burner and turn on high. Bring to boil (approx. 6 mins) checking often. Once the water has come to a full boil move pot to a cold burner. Why do we do this? If you allow the eggs to cook in boiling water for several minutes, the egg white will toughen and become rubbery. Egg white solidifies between 140ºF and 149ºF, and the egg yolk will coagulate between 149ºF and 157ºF. This temperature is much lower than the boiling point of water (212ºF). Add 1 tsp. of salt to water, this helps the shells peel and it doesn't make them salty. Keep the pot covered and let the eggs sit in the hot water for 30 mins. As soon as the 3o mins is up place the eggs in a bowl of cold ice water or let cold water run over the eggs. Let the eggs sit in the cold water for 25 mins this will prevent the greenish colored ring from forming around the eggs. The green color results from a chemical reaction between the iron in the egg yolk with sulfur found in the egg white. To peel the eggs gently tap them on a hard surface to crack the shell then peel the shell off under cold running water. Well there you go, hard boiled eggs!

Egg Salad Sandwich

This works well for a quick and tasty lunch.
1 Hard boiled egg (chopped)
1 Tbsp reduced fat mayonnaise
1/2 tsp sweet relish
1/8 tsp dry mustard
1 greed salad onion chopped
dash of salt and pepper
about 6 leafs of spinach
2 slices bread of your choice
In a small bowl mix egg, mayo, relish, mustard, onion, salt and pepper. Taste, if necessary adjust seasonings to taste. Cover one side of bread with spinach leafs. Spread the mixed egg over spinach and top with other slice of bread.
Calories 121, Protein 8 g. for egg spread only

Broccoli & Spinach Quiche

Wow the flavor is amazing!! Its not too runny. You can try adding all kinds of vegetables for different tastes. Easy to make :)
- 2 tsp olive oil
- 1/2 cup red onions, chopped
- 1 1/4 cup part-skim ricotta cheese
- 1 cup low-fat shredded cheddar cheese
- 1 large egg
- 2 large egg white
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 tbsp fresh chopped dill
- 1/2 tsp table salt, or more to taste
- 1/4 tsp black pepper, freshly ground, or more to taste
- 10 oz frozen chopped broccoli, thawed and well-drained
- 1 tbsp grated Parmesan cheese
- 1/4 cup spinach, chopped
Directions:
Preheat oven to 375ºF. Spray Pam into bottom and up sides of a 9-inch pie pan, dust flour in pan.
To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese and chopped dill.
Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. 147 calories per serving.

Butternut Squash Soup

I know it looks like baby food but it tastes really good. I tried using a different variation of squash one time but didn't like it as much as the butternut kind. Very fast meal to put together!
1 lb Butternut squash
1 Tbsp. Olive Oil
2 cloves Garlic
1 tsp. Brown Sugar
2 C. Chicken Broth
dash of Salt
dash of pepper
Pre-heat oven to 425*. Peel and cut squash into 1" cubes. Toss squash, oil, brown sugar, salt and garlic. Wrap in tin foil and bake in oven for 20 min or until tender. Blend small amounts of baked squash and chicken broth until smooth. Heat in pot on stove and serve.
Yield: 4 (1/2 C. servings)
87 calories per serving

Quick Waffles

I topped these with berries and powder sugar, they tasted so good. You can try an apple variation by spreading 3/4 C. of batter of the grid and quickly covering it with thinly sliced apples.
2 eggs
3/4 C. milk (can substitute for water)
2 Tlbs. vegetable oil
1 C. flour
1-1/2 tsp. baking powder
1-1/2 tsp. sugar (or sugar substitute equivalent)
1/2 tsp. salt
Preheat waffle maker. In medium bowl, beat eggs until thick. Add milk, oil, and all dry ingredients. Beat until smooth. Pour 1 C. batter evenly on preheated grid. Bake for about 5 mins.
Yield: 8 waffles
122 calories per waffle.

Tasty Chicken Wraps (simple version)

This recipe is for 2 people but its easy to change the amounts to serve more. You can also add more vegetables like green pepper if you like, this is the simple version and I hope to come up with a more elaborate version one day. Very quick and yummy!
2 chicken boobs (thawed)
1 Tlbs olive oil
1/4 C. red pepper (bell) chopped
2 Tlbs Fat free mozzarella cheese
2 Whole wheat tortillas
1/4 tsp. garlic powder
1/4 tsp. onion powder
Lawery's seasoning (to taste)
Nature's seasoning (to taste)

Chop chicken into small cubes. Heat frying pan with olive oil on medium heat. Add red pepper and chicken. Sprinkle garlic, onion, lawery's and natures seasonings all over the chicken. Stir well. Keep stirring and tuning over the chicken so it all gets browned. Cook until chicken is done. Spoon desired about of chicken onto a warmed tortilla and sprinkle with about 1 Tlbs of cheese. Roll up the tortilla and enjoy! Serves 2

Jewish Apple Cake

This is an old family favorite. Growing up I remember eating this tasty treat at my Grandmas.
3 C. flour
2 C. sugar
1 C. oil
4 eggs
3 tsp. baking powder
1-1/2 tsp. vanilla
1/3 C. orange juice
3 C. sliced apples
6 Tlbs. sugar
1-1/2 tsp. cinnamon
Peel and slice apples. Mix cinnamon and 6 Tlbs. sugar with the apples. In a bowl mix the 2 c. sugar, oil and eggs together. Add vanilla and orange juice. Beat. Add flour and baking powder. Beat. Grease and flour a bunt pan very well. Layer batter and apple together. Try not to have the apples touch the sides of the pan or they will stick. Bake for 1 hour at 325* . Let stand for 15 mins in the pan then turn out. Drizzle a simple glaze on top when hot.

Pumpkin Muffins

I made a few changes to this when I made it. I added cranberries for the dry fruit, I used 3/4 c. of sugar and I used grated zucchini in place of the apple sauce. To make it a little healthier use 2 eggs and 2 egg whites in stead of 3 eggs.
3/4 C. raisins (or other dry fruit)
1 C. flour-white
1-1/8 C. whole wheat flour
1/4 C. oatmeal
1 C. sugar (use 3/4 C. if you like them less sweet)
3/4 tsp. baking powder
3/4 tsp. soda
3/4 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ginger
Mix all the dry ingredients together.
3 eggs
1-3/4 C. pumpkin puree
1/2 C. apple sauce
Mix and add to the dry ingredients.
Line muffin pans, fill cups 2/3 full. Bake at 350* for 25-30 mins.