Skinny Nuggets

This recipe is adapted from Gina's Skinny Recipes and can be found here. I like to cut my pieces extra small so that it feels like I get more.

Skinny Chicken Nuggets

Ingredients:

* 16 oz (2 large) skinless boneless chicken breasts, cut into even bite sized pieces

* salt and pepper to taste

* 2 tsp olive oil (I used egg whites)

* 6 tbsp whole wheat Italian seasoned breadcrumbs (I used Fiber One)

* 2 tbsp panko

* 2 tbsp grated parmesan cheese

* olive oil spray

Directions:

 1. Pour egg whites over chicken in 1 bowl. In separate bowl combine 6T. bread crumbs/fiber one, 2T. panko, 2T. parmesan cheese, and I usually go on and throw in the salt and pepper at this time.

 2. A couple at a time, add the chicken bits to the crumbs, shake around and place in a sprayed baking dish.

 3. Place in a preheated over (425) and bake 8-10 minutes. Halfway through take out and flip, then cook another 5 minutes or so. 

 4. Enjoy with dipping sauce...Orrr.....

5. Toss with wing sauce! mmmm!!!

Breakdown:

Basically...4 WWPP per 4 oz..Or just 1WWPP per ounce

HG BBQ Beef Cups (Or Burger Cups)

So my mom stole my BBQ sauce and I didn't realize it was gone until halfway through this recipe! So..I had to change it up a bit..so they became more like cheeseburger cups then BBQ cups. They were actually really good! Brian gives them 4 out of 5 stars. Next time I will try them with the actual BBQ sauce. It comes from Hungry Girl 1-2-3, p. 96. I served these babies up with some baked beans and Slammin' Slaw.

Backyard BBQ Beef Cups

Ingredients:

* 12oz. raw extra-lean ground beef

* 1 small onion, finely chopped

* 3/4 cup bbq sauce (I used about 1/4-1/3 cup ketchup and 2-3T. mustard)

* 1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet

Directions:

1. Preheat oven to 375. Spray a 12-cup muffin pan with nonstick spray and set aside.

2. Bring a large skillet sprayed with nonstick spray to medium heat. Add beef and onion. Stir frequently and cook until beef is crumbled and browned, and onion is soft, about 8-10 minutes.

3. Reduce heat to low and stir in 3/4c. bbq sauce (Or ketchup/mustard mixture). Stir until coated.

4. Roll out dough and cut into 12 squares (4 down and 3 across). Press each square into muffin cup to create a 'cup'.

5. Evenly distribute meat mix. Bake 12-15 minutes until golden brown.

6. I added cheese while hot, then let cool then ENJOY!

Breakdown (per 1/12):

125 calories

4g fat

321mg sodium

15g carbs

<.5g fiber

7g sugar

7g protein

3WWPP

HG Corndog Millionaire Muffins

So this recipe came from Hungry Girl 1-2-3 (p. 250), and looked like a good addition to my "cook out" inside dinner! THEY WERE AWESOME! Sometimes when I talk about Hungry Girl recipes on here I think I sound redundant because I like almost everything I make! But I promise you, they are all fan-tab-ulous! Brian gives these muffins 4 out of 5 stars! ....and I even reduced the point value by preparing 10 muffins instead of 8, reducing the WWPP value to 3! WOO!

HG Corndog Millionaire Muffins

Ingredients:

* 2/3 cup all-purpose flour

* 1/2 cup yellow cornmeal

* 2 1/2 Tablespoons Splenda

* 2 1/2 Tablespoons Sugar

* 1 1/2 teaspoons baking powder

* 1/4 teaspoon salt

* 1 cup canned cream-style corn

* 1/2 cup fat-free egg substitute

* 1/2 cup fat free sour cream

* 7 fat-free or light franks (I used 5)

Directions:

1. Preheat oven to 375.

2. Combine 2/3c. all-purpose flour, 1/2c. yellow cornmeal, 2 1/2 Tablespoons Splenda, 2 1/2 Tablespoons Sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt in a large bowl. Mix well and set aside.

3. In a separate bowl mix 1c. corn, 1/2c. egg sub., 1/2c. sour cream. Stir thoroughly.

4. Add contents of the small bowl to the large one and stir until completely mixed.

5. Slice 4 hot dogs into small pieces (leaving the 5th for the topping).

6. Slice last hotdog in thin slices.

7. Distribute mixture between 8 (I did 10) sprayed muffin cups and top with 2-3 hot dog slices.

8. Bake for 15-20 minutes (mine were closer to 20) and enjoy!

Breakdown (1/8):

160 calories

2g fat

636mg sodium

27g carbs

1g fiber

6.5g sugar

9g protein

4WWPP

***I made a mini version of these for the superbowl and they were fantastic! They averaged in at under a point a piece! I daresay, per 2 mini muffins=1WWPP because I only really got in 1 tiny piece of hotdog per muffin..we froze the extra for easy access..YUM!***

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HG Pan-fried Chicken Parm

MmmmMMmm! Italian night! This dish came from Hungry Girl 1-2-3 (p. 60). I prefer the oven method, but decided to give the pan a try. Brian liked it, so it's a keeper! I paired it with spaghetti squash to make it an utterly low point meal!

HG Pan-Fried Chicken Parm

Ingredients:

* 2 (4oz.) raw boneless skinless lean chicken breast cutlets

* 1/2 cup Fiber One cereal

* 1 1/2 teaspoon italian seasoning

* 1/2 teaspoon garlic powder

* 1/2 teaspoon onion powder, divided

* 1/8 teaspoon salt

* 1/4 cup canned tomato sauce with italian seasoning (or your own spaghetti sauce)

* 1/4 cup fat-free liquid egg substitute

* 1/2 cup shredded reduced fat mozzarella

* Optional: black pepper

Directions:

1. Place chicken in large sealable plastic bag, and removing as much air as possible, seal the bag. Carefully pound chicken until even. (I decided to just cut each breast in half because mine were rather flat already).

2. Using a blender, grind Fiber One to crumb-like consistency. In a medium bowl, combine crumbs with italian seasoning, 1/4t. garlic powder, 1/4t. onion powder, and salt. Add spices as you like. Mix well.

3. In a small bowl mix tomato sauce with 1/4t. garlic powder and 1/4t. onion powder (or just use your own, like I did).

4. Place egg substitute in bowl and coat raw chicken very well on both sides.

5.Dip chicken into crumbs and coat on both sides.

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

7. Once chicken is fully cooked, spread 2T. sauce over each cutlet, then sprinkle cheese evenly over cutlets.  Reduce heat to low, cover skilled and cook 2-3 minutes until cheese has melted.

 8. Enjoy!

Breakdown (4 oz. chicken..Since I cut mine in half it would be per 2):

258 calories

6g fat

684mg sodium

16.5g carbs

7g fiber

1g sugar

38.5g protein

6WWPP

Stefy Chili

This is my FAVORITE chili-soup. I got this recipe from one of my roommates at MTSU, Stephanie Bates. She used to make it with cornbread (which I had never had the 2 paired together before) and I LOVED IT! When it was time to move out I just had to get the recipe, and now I make it at least 3 times every winter. Since today was a "snow" day, I decided this was the perfect day to make it!! I paired with my HG Cheesy Cornbread Muffins and made HG Candyland Pie (deconstructed). It was the perfect meal for a "chili" day!

Stefy Chili

Ingredients:

* 1 lb. ground beef (to lighten this up a bit I just used 8 oz. LEAN ground beef)

* (16oz.) can tomatoes with onion and garlic

* 1 can red beans (drained)

* 1 can chili beans (NOT drained)

* 1 (8oz.) can tomato sauce

* 2 tsp. chili powder

* 1/2 tsp. salt

* 2/3 cup ketchup

* 1 1/2 cans water (swished in the previous cans)

Directions:

 1. Brown ground beef in stock pot.

 2. Combine remaining ingredients in the pot.

 3. Let simmer 30-40 minutes. Stir occasionally.

 4. ENJOY!!

Breakdown: per 1 cup (if made with 8oz. LEAN meat)= 4WWPP

Chicken Divan

This recipe comes from the book below(p.86) is is Brian-approved!
*NOTE: I halved this recipe when I made it, so the pictures may look like less than what the actual dish would be if prepared according to the normal directions*

Chicken Divan

Ingredients:

* 1/4 cup stick margarine

* 3 Tbsp. all-purpose flour

* 1/8 tsp. ground white pepper (I used black pepper)

* 1 (14.5 oz.) can fat free, reduced sodium chicken broth (I used the broth from when I boiled my chicken)

* 1/2 cup fat free, skim milk (I used rice milk)

* 2 Tbsp. dry white wine

* 1 (1 lb.) bag frozen broccoli, thawed

* 1 1/2 cups cooked, chicken breast, cubed (18 oz.)

* 2 Tbsp. grated Parmesan cheese

Directions:

1. Preheat the oven to 350. Spray an 8x8 square pan with nonstick cooking spray.

2. In a medium skillet, melt the 1/4c. stick margarine.

3. Add the 3T. flour and 1/8t. pepper and stir until smooth. Cook, stirring until needed, until thickened, about 1 minute.

4. Add the broth and cook, stirring constantly, until the mixture thickens and bubbles, 3-4 minutes.

5. Add the milk and wine; reduce the heat to low.

6. Spread the broccoli evenly in the baking dish.

7. Scatter the chicken over the broccoli.

8. Cover evenly with sauce.

9. Top evenly with cheese. Bake until lightly browned, 20-25 minutes.

10. ENJOY!

Breakdown, 1/6:

7WWPP

269 cal

12g fat

75mg cholesterol

360mg sodium

8g carb

2g fiber

3g sugar

32g protein

Chicken Rollatini with Spinach alla Parmigiana

Fancy name for such a tasty dish! I've made something similar to this before via Hungry Girl, but I actually might like this version better. I made this for my parents for one of their Christmas coupons (1 free home made dinner) and paired it with salad and HG Tiramisu. It was an italian night with minimal carbs= amazing! O ya, the original recipe came from here.

Chicken Rollatini with Spinach alla Parmigiana

 

Ingredients:

* 8 thin chicken cutlets, 3 oz each

* 1/2 cup whole wheat Italian seasoned breadcrumbs (I made my own with 1-2 pieces of toast and fiber 1 cereal..added some italian bread crumbs)

*1/4 cup grated Parmesan cheese, divided

* 6 tablespoons egg whites or egg beaters

* 5 oz frozen spinach, squeezed dry of any liquid

* 6 tbsp part skim ricotta cheese

* 6 oz part skim mozzarella (I used sliced Kroger brand cheese)

* olive oil non-stick spray 

* 1 cup marinara sauce

* salt and pepper to taste

Directions:

1. Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

2. Combine breadcrumbs and 2 T. grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

3. Shred or finely chop 1.5 oz of mozzarella cheese (I used my ninja blender) and combine with remaining grated cheese (2 T.), spinach (make sure you squeeze it dry), 2 T. egg beaters, and 6 T. ricotta cheese.


4. Lay chicken cutlets down on a working surface and spread 2 T. of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

5. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

6. Bake 25 minutes. Remove from oven, top with sauce then cheese.

7. Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

8. ENJOY!

Breakdown:

Serving Size: 1 stuffed breast (makes 8 total)

Calories: 194.7

Fat: 7 g

Protein: 24.2 g

Carb: 7.2 g

Fiber: 1.5 g

POINTS: 5WWPP