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.

Baked Potato Strips

This is a great addition to any dinner. A fun way to eat potatoes.
3 large baking potatoes
2 egg white
2 Tbsp grated Parmesan cheese
1 tsp garlic powder

Cut potatoes lengthwise into thin 1/4 in strips. Pat dry with paper towels. In a bowl, combine the egg whites, Parmesan and garlic. Add the potatoes; toss and coat. Place in a single layer in baking pan coated with nonstick cooking spray. Bake, uncovered, at 375* for 35-40 min. or until golden brown. Yield: 4 servings.

Herbed Macaroni 'n' Cheese

This is a yummy version of mac and cheese. The family loved it.
1 Tbsp margarine
3 Tbsp flour
2 C. skim milk
3/4 to 1 tsp dried marjoram
1/2 tsp dried thyme
1/8 tsp ground nutmeg
1/8 tsp paprika
1 Tbsp Dijon mustard
1/2 C. grated Parmesan cheese, divided
1 pk. (7 ounces) elbow macaroni, cooked and drained
1 C. low-fat cottage cheese

In a large saucepan, melt margarine. Stir in flour until smooth. Gradually add milk, stirring constantly. Bring to a boil over medium heat; boil for 2 minutes or until thickened. Add the marjoram, thyme, nutmeg and paprika; stir in mustard and 1/3 cup Parmesan cheese; mix well. Add macaroni and cottage cheese; stir until coated. Pour into and 8 in square baking dish coated with nonstick cooking spray. Sprinkle with remaining Parmesan. Bake uncovered at 350* for 30 minutes or until golden brown. Yield: 4 servings

Baked Macaroni and Cheese

Five stars on this recipe! I used mozzarella cheese since I didn't have cheddar and you can experiment with what ever kind of cheese you like. I also added some Lawry's and Nature's seasoning to the sauce.

Prep/Total Time: 35 min.

8 ounce box of elbow macaroni

4 Tablespoons of butter, divided

2 Tablespoons of cornstarch

1 teaspoon salt

1 teaspoon dried mustard

1/4 teaspoon black pepper

2 cups of milk

1-1/2 cups shredded cheddar cheese

2 Tablespoons dried breadcrumbs

• Cook and drain an elbow macaroni. Pour the cooked noodles into a large casserole dish that has been sprayed with nonstick cooking spray. Set aside.
• Pre-heat oven to 350*.
• In a large saucepan, melt 2 Tablespoons of butter. Mix in cornstarch, salt, dried mustard and black pepper. Let it cook for just a couple minutes, then stir in milk. Stirring constantly, bring the milk mixture slowly to a boil over medium heat. Let it gently boil for a few minutes until it's thick and creamy.
• Remove the saucepan from the heat and stir in cheese. Once the cheese and white sauce are evenly mixed, pour the sauce over the macaroni. Stir it, so everything is evenly dispersed. Set aside.
• In the saucepan melt the 2 Tablespoons of butter. Once it's melted, stir in a few tablespoons of seasoned dry breadcrumbs. It should form a crumbly texture.
• Sprinkle the buttered breadcrumbs over the top of the casserole and bake it (uncovered) at 350* degrees for 25 minutes. Yield: 4 servings