Sunday, May 31, 2009

Crispy Oven-Baked Onion Rings

Did you ever just want to throw caution to the wind and go to Burger King and get an order of onion rings? No? Oh well, guess it's just me. Here is my idea of a very close second to my favorite BK onion rings, without the frying! They are so crispy and delicious, no ketchup is necessary.

Crispy Oven-Baked Onion Rings
Serves 2

1 large Vidalia onion
1 cup low-fat buttermilk
3/4 cup cornflake crumbs
1 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

Slice the onion and separate into rings. Place in a shallow bowl and pour the buttermilk over the onion rings. Chill for 1 hour.

Preheat oven to 400F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

Combine the corn flake crumbs, garlic powder, parsley, cumin, black pepper and salt in a medium bowl. Mix to combine.

Measure 2 tablespoons of the corn flake mixture and place on a plate. Remove one onion ring from the buttermilk and coat with the corn flake mixture. Place on the prepared baking sheet. Repeat with remaining onion rings, adding corn flake mixture 1 tablespoon at a time as needed. Spray coated rings lightly with nonstick cooking spray.

Bake on the bottom rack of the oven until cooked through and crispy, 15-20 minutes.

(Each serving is 2 pts.)

Saturday, May 30, 2009

Barbecue Chicken Salad

We had a potluck party at work a few weeks ago and I came up with this twist on ordinary chicken salad. It is so flavorful and low in fat, you won't miss your regular fat recipe. The dressing is more barbecue sauce than mayonnaise. I served them on slider rolls for work, but that would add more points than you need. To keep your calories down, serve it on a low-fat roll or bread, or keep it really low and serve on top of lettuce.

Barbecue Chicken Salad
Serves 4

2 cups chicken meat (I used the white meat portion of a rotisserie chicken)
2 1/2 tablespoons barbecue sauce (I used Sweet Baby Ray's Honey Barbecue)
1 tablespoon reduced fat mayonnaise
1/2 cup thawed roasted corn (from Trader Joe's) or regular corn kernels
1/2 medium red bell pepper, diced
1 large stalk celery, diced
2 scallions, sliced
salt and black pepper, to taste

Combine all the ingredients in a large bowl. Mix well. Chill at least 4 hours or overnight.

(Each 1/2 cup serving is 4 pts.)

Here is a photo of the sliders I made for the potluck at work. I doubled the recipe and it made about 48 sliders. Everyone loved them!

Monday, May 18, 2009

PB Chocolate Chip Rice Cake

I had to write and tell you about a great snack idea my friend Kathryn told me about. It is delicious and totally satisfying!! And the best part of it's only 2 pts!! It makes a great afternoon snack when you're really craving something sweet.

PB Chocolate Chip Rice Cake
Serves 1

1 lightly salted rice cake
2 tsp. peanut butter
15 semisweet chocolate chips (I used Ghiradelli)

Spread the peanut butter onto the rice cake and sprinkle with the chocolate chips. Enjoy!!

(It's only 2 pts!)

Wednesday, May 13, 2009

Chocolate Peanut Butter Chip Cookies

I made these cookies for our company pot luck lunch and it is really hard for me to not eat them all! They are so chocolaty and filled with peanut butter chips. They are soft and chewy and crisp around the edges.

Chocolate Peanut Butter Chip Cookies
Makes 5 dozen

2 cups all-purpose flour
2/3 cup Dutch-processed cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
2 tsp. pure vanilla extract
2 cups peanut butter chips (I used Reeses)

Preheat oven to 350F. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.

In a medium bowl, using an electric mixer on medium speed, beat the butter, granulated sugar, and brown sugar until combined. Beat in the eggs and vanilla. Gradually add the flour mixture, stirring until combined. Stir in the peanut butter chips. Chill the cookie dough for 30 minutes.

Roll the dough into 1-inch balls and place about 2 inches apart on nonstick baking sheets. Bake until cookies are set and edges are firm, turning halfway through baking, about 12 minutes. Place the baking sheets on wire racks. Let the cookies cool completely.

(Each cookie is 2 pts.)

Monday, May 11, 2009

Pesto Chicken Rollantine

I've had this idea for a while, and I decided to give it a try. It was so tender and delicious, and I was even impressed that I found reduced fat pesto sauce at Stop 'n' Shop. It was yummy!

Pesto Chicken Rollantini
Serves 4

4 boneless, skinless chicken breast halves (about 3 ounces each)
2 teaspoons reduced fat pesto sauce
2 jarred roasted red pepper halves, cut into pieces
1/2 cup reduced fat shredded mozzarella cheese (I used Sargento)
1/4 cup low-fat spaghetti sauce (I use Scalfani)
3 tbsp seasoned bread crumbs

Preheat oven to 350F. Spray a baking sheet with nonstick cooking spray. Place the chicken breast halves between 2 pieces of waxed paper. Using a meat mallet, pound until thin. Place the flattened chicken on a flat work surface.

Divide the pesto sauce and spread over the chicken. Top with roasted red pepper pieces. Spoon the tomato sauce on top of each and them sprinkle with the mozzarella cheese.

Roll the chicken jelly-roll style and place seam-side down on the prepared baking sheet. Spray the chicken rolls with nonstick cooking spray and pat the bread crumbs onto each. Lightly spray again to moisten the crumbs.

Bake the chicken until bread crumbs are browned and the filling starts to bubble at the edges, 20–25 minutes.

(Each serving is 6 pts.)

Thursday, May 7, 2009

Mexican Wedding Cakes

We had a mini Cinco de Mayo celebration at work and I decided to make these buttery cookies. They are so good they melt in your mouth! Toasting the walnuts adds an extra nutty flavor to these cookies. Make them for your next fiesta!

Mexican Wedding Cookies
Makes 64 cookies

1 1/4 cups walnut halves
1 1/2 cups (3 sticks) unsalted butter, softened
1/2 cup confectioners' sugar
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour, divided
1/4 teaspoon salt

1 cup confectioners' sugar

Preheat oven to 350F. Place the walnuts on a foil-lined baking sheet. Bake nuts until toasted and fragrant, about 10 minutes. Let the walnuts cool completely.

Once the walnuts have cooled, place them in a food processor fitted with a metal blade. Add 2 tablespoons flour to the nuts in the food processor. Pulse until finely chopped, but be careful not to turn them into a paste. Set aside. Combine the remaining flour with the salt. Set aside.

In a large bowl, using an electric mixer on medium speed, cream butter and confectioners' sugar until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the flour mixture gradually, beating until combined. Stir in the chopped nuts. Cover the dough and chill for 1 hour.

Roll the dough onto 1-inch balls and place them 2 inches apart on nonstick baking sheets. Bake the cookies, turning halfway through baking, until the edges are lightly browned, about 20 minutes. Remove from oven and place on wire racks to cool for about 5 minutes.

Line a flat working surface with waxed paper. Sift 1/2 cup confectioners' sugar over the waxed paper. Place the cookies on the sugar. Sift the remaining sugar over the cookies. Let cool completely.

(Each cookie is 2 pts.)