Healthy Baked Chicken Nuggets | Ginas Skinny Recipes Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Healthy Baked Chicken NuggetsGina's Weight Watcher Recipes Servings: 4 • Serving Size: 1/4th of nuggets • Old Points: 4 pts • Points+: 4 ptsCalories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g Ingredients: Preheat oven to 425°.
The Bitten Word: Buffalo Chicken Dip Our friend Rachel moved to Syracuse this summer. One of her first weeks there, she attended a party where an unusual dip was served. She had never heard of it, and admitted as much to the hosts. They were shocked that she hadn't had it before. Rachel loved the dip and excitedly told our friend Whitney in Memphis, who promptly began spreading the word about this magical dip, which is how we found out about it. From its roots in upstate New York, this dip is slowly taking over the south (via Whitney) and now D.C. This dip will change your life. Ladies and gentlemen -- meet Buffalo Chicken Dip. This is by far the un-foodiest recipe we've ever featured here on The Bitten Word. So we're the first to admit that this dish is a little trashy, but when we served it at party we were hosting last weekend, our guests went absolutely crazy for it. Give it a try at your next soiree -- you won't be sorry. Buffalo Chicken Dip As Made by The Bitten WordAdapted from Frank's RedHot
Stuffed Zucchini I like the simple things in life. Simple ingredients, simple techniques, maximum flavor. But I guess you know that by now. Especially when you hand me a recipe that doubles as an appetizer or side dish, you just reel me in. Stuffed zucchinis are so versatile. So lately I’ve been wondering if there are easier and faster ways to prepare them. Now please, please, don’t tell me you’ve been doing it like this for 10 years straight! Ingredients: 1 tbsp sour cream 1/4 to 1/2 tsp salt 1/4 tsp curry powder 1/2 tomato 1 tsp thyme 2 zucchinis 1 onion cheese pepper Optional: bacon Directions: Preheat your oven to 400 (200C). Give the zucchini a good scrub. Slice them in half length-ways. Spoon out the guts. See the pink ‘bracelet’ I’m wearing? Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. Notice how I didn’t use garlic for a change? When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds.
Spinach Artichoke Dip | A Dash of Sass I don’t think I can remember a time when some form of spinach artichoke dip didn’t appear on every restaurant menu. It seems to have become a standard American pre-meal munchie, a quintessential appetizer. Not that I mind. Who doesn’t love the thought of eating something healthy (spinach and artichokes) wrapped in mounds of cheese, butter and heavy cream? This recipe is a healthier version of the restaurant stand-by that you can feel good about serving to friends and family. There are two ways to make this dip. Clearly, this dip is screaming for some perfectly salted tortilla chips, but if you really want to be a considerate host you can serve it with celery, endive spears, broccoli or any other low-calorie dipping veggies.
Spinach Dip Spinach Dip Photo Credit Getty Images Skill Level: Beginner Serves: 20 Start to Finish: Less than 30 minutes Prep: 10 minutes Cook: 15 minutes Total Calories: 76kcal (4%) 237mg (10%) Sodium5g Carbs2g Fiber3g (5%) Fat2g (10%) Saturated Fat1g Sugars7g Protein161mg (16%) Calcium1mg (4%) Iron 76kcal (4%)237mg (10%)5g2g3g (5%)1g7g2g (10%) This party favorite gets a healthy makeover! Ingredients: 1/2 cup onion, finely chopped2 10-ounce packages frozen, chopped spinach, thawed and squeezed dry1 8-ounce package fat-free cream cheese1 8-ounce carton light sour cream3/4 cup Parmesan cheese1 14-ounce can artichoke hearts1/4 teaspoon salt (optional)1 cup reduced-fat jack cheese, shreddedBlack pepperCrushed red pepper flakesCooking spray Directions: Directions 1. 2. 3. Try these tips to cut 106 calories and 13 fat grams per serving: Replace butter with nonstick cooking spray to cut 41 calories and 5 grams of fat.
The GOOD Lunch: Morrocan Roasted Carrot Chickpea Quinoa Salad - Lifestyle Today's GOOD Lunch salad was prepared by Carla Fernandez and was inspired by Closet Cooking (tagline: "Cooking in a Closet-Sized Kitchen"). Moroccan Roasted Carrot Chickpea Quinoa Salad Ingredients: Makes 10 servings • 8 large carrots, cut into thin slices • 3 tablespoons olive oil • 2 teaspoons each of paprika, turmeric, cumin, cinnamon, black pepper, and salt (or any combination thereof) • 2 cups red quinoa • 4 cups water or vegetable broth • 2 cups canned chickpeas (drain first!) The Method: • Combine carrots, three tablespoons olive oil, and half of the spice blend and roast in a 400º over for about 30 minutes or until they are tender. The Breakdown: How did our salad rate in terms of taste, cost, and prep time? Cost: $20 ($2 per serving) Prep Time: 1 hour Taste: 3.5 stars This salad tasted like a far-away land, with so many different flavored spices. Every Tuesday and Thursday in 2011, the GOOD team is cooking and sharing a big bowl of healthy, vegetarian, seasonal soup or salad.
The GOOD Lunch: Black Bean Soup - Lifestyle Today's GOOD Lunch soup was prepared by Amanda Ehrman and inspired by Smitten Kitchen's Black Bean Soup. Black Bean Soup The Ingredients: Makes 8 servings 2 tablespoons olive oil 2 medium-sized red onions, chopped (I used a food processor) 2 medium-sized bell peppers, any color, chopped 4 garlic cloves, minced 4 teaspoons ground cumin 6 15-oz cans of black beans 3 jalapeño peppers, chopped 5 cups hot water (I just used very hot tap water) 2 tablespoons fresh lime juice 2-3 teaspoons coarse kosher salt Ground black pepper to taste Avocado, shredded cheese, and sour cream to top! The Method: • Heat olive oil in large skillet over medium-high heat. • Add in onions bell peppers and sauté until beginning to brown, about eight minutes. • Add garlic and cumin. • Transfer mixture to 6-quart slow cooker, if you have one. The Breakdown: How did our soup rate in terms of taste, cost, and prep time?
Roasted Butternut Squash Recipe Butternut squash is incredibly versatile; it lends an autumnal, pumpkin-y flavor to everything from salad to soup to macaroni and cheese. Unlike the seasonal produce of Summer, many cold-weather vegetables cannot be enjoyed raw. However, once you know the simple steps to roasting butternut squash, you can put it to use in just about anything. The roasted chunks can be tossed with arugula and white beans. Photos: Nicole Perry Notes If using maple syrup, line the baking sheet with parchment so that the sugar won't burn and stick to the pan. Ingredients 1 butternut squash, peeled and roughly cubed Extra-virgin olive oil Kosher salt Freshly cracked black pepper 2 teaspoons finely chopped fresh herbs, like thyme, rosemary, or sage (optional) Honey or maple syrup, to taste (optional) Directions Preheat the oven to 400°F.Toss the butternut squash cubes with a generous drizzling of olive oil, a large pinch of salt, pepper, herbs, and maple syrup (if using) on a baking sheet. Information Category Yield
International Quinoa Salad Whenever my husband sees that I’m cooking quinoa, his eyes light up and he asks if I’m making “The Salad.” It’s our favorite quinoa dish, but for a while I made it only on special occasions because I couldn’t figure out how to make it without using olive oil. I was just afraid that it wouldn’t be as tasty–and who can stand to see a favorite dish diminished? It’s based on a recipe by Lorna Sass called Quinoa Salpiçon, a sort of South American version of the Middle Eastern grain salad tabouli, with lots of parsley as in tabouli but using quinoa instead of bulgur wheat. I took the original salad and added a few ingredients–the corn and chili powder to enhance its South American flavor and the chickpeas to complement its Middle Eastern roots. (printer-friendly version) Ingredients Quinoa: 1 1/2 cups quinoa, rinsed very well 2 1/4 cups water 1 clove garlic, minced or pressed 1/2 tsp. salt (optional) Vegetables: Dressing: Instructions Combine all of the vegetables in a large bowl.