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Corn Flake Chicken |
3 chicken breasts
1 tbs. garlic powder
1/2 tbs. parsley
1/2 tsp. paprika |
1/2 tsp. black pepper
3 tbs. mustard of choice
3 cups corn flakes |
- Preheat oven to 3850F.
- Place garlic powder,
parsley, paprika, black pepper and corn flakes
in large freezer bag, slightly crush the corn
flakes.
- Coat chicken with
your favorite mustard. Place chicken in freezer
bag and coat with corn flakes and spice mixture.
- Line a small casserole
dish with tin foil. Spritz with butter spray.
- Lay the coated
chicken into center of the tin foil and pour
rest of corn flake mix over top. Loosly wrap
tin foil over the chicken to lock in moisture.
- Bake for 40 minutes
and lightly spray with butter 1/2 way through
cooking process.
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Zucchini and Squash |
2 large zucchini
2 large squash |
1/2 tsp. pepper
2 tbs. olive oil |
- Cut zucchini and squash into french fry
size sticks.
- Pour olive oil into frying pan over medium
heat.
- Once oil is hot place zucchini, squash and
pepper into frying pan and cover.
- Heat until tender.
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Mashed Cauliflower |
1head cauliflower
1tbs. butter |
4 tbs. sour cream
1/3 cup shredded cheese |
- Steam cauliflower until very tender.
- Mash cauliflower in large mixing bowl.
- Add butter, sour cream and your favorite
shredded cheese.
- Blend until all of the cheese is melted.
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Granola Fruit Yogurt -
serves 1 |
1 c. vanilla yogurt
2 tbs. granola |
1/4 cup fresh mixed berries |
- Chill yogurt in freezer for 40 minutes.
- Sprinkle half of the granola over the yogurt.
- Arrange fresh berries over the yogurt.
- Sprinkle remaining granola over the dessert.
- Serve cold.
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