Always on the quest to find tasty ways to use chicken that fall within my WW plan, I grabbed this recipe from http://www.aimeesadventures.com/RecipeFiles/MainDishes/MD98.html
picture looked delicious, the end result was too! I did substitute 1
1/2lbs boneless skinless chicken breasts for the thighs, baked them for
about 25 mins. I tossed the little bit of extra cereal, since mine
seemed well coated. Definitely going into the Favorites file!
As a side dish, I decided on this recipes from the WW 5 Star Recipes
book. It didn't state whether to defrost the sugar snap peas first or
not, I zapped mine for just about a minute and watched them for
"popping" when I added them to the oil. I also added a teaspoon of
honey to tie it in with the chicken dish, but it didn't really need it!
I halved the recipe, and would definitely make these again. Some
toasted sesame seeds sprinkled on top would be a nice finishing touch!
Honey Fried Drumsticks
3 Cups Crispy Rice Cereal
1/4 teaspoon Garlic Powder
3 Tablespoons Honey
2 Tablespoons Teriyaki Sauce
10 Chicken Drumsticks without skin
oven to 425 degrees. Place the rice crispy cereal into a medium bowl
and crush slightly with your hands. Stir in the garlic powder and set
aside. In a large bowl, combine the honey and teriyaki sauce, set aside.
Place the drumsticks into the honey mixture and toss to coat. Place a
sheet a foil (dull side up) onto a baking sheet and spray with non-stick
cooking spray. Place 1 drumstick at a time into the cereal mixture and
place a thick coating of cereal onto it. Place each drumstick onto the
prepared baking sheet. Drizzle any leftover honey mixture evenly over
the drumsticks and then place any leftover cereal on top. Bake until the
chicken is done and the coating is golden brown.
Serving: 111 Calories; 2g Fat (15.1% calories from fat); 10g Protein;
13g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 230mg Sodium.
Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 1/2 Other
Carbohydrates. WWP: 2
(With 1 1/2lbs boneless skinless breasts, 4 servings equals 7 points per serving)
* Exported from MasterCook *
Sesame Sugar Snap Peas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t dark sesame oil
2 pkgs frozen sugar snap peas -- (16 oz)
1 can sliced water chestnuts -- (8 oz) drained
1/4 c low sodium soy sauce
3 T brown sugar
1 T minced peeled fresh ginger- I keep my ginger root frozen, and used the microplane to grate what I needed for the dish.
2 t cornstarch
a large nonstick skillet with cooking spray; add oil. Place over
medium-high heat until hot. Add peas and water chestnuts, saute 4 mins
or until peas are crisp-tender. Combine soy sauce and remaining 3
ingredients, stirring until smooth. Add to vegetable mixture. Bring to a
boil and cook 2 mins or until thick and bubbling, stirring constantly.
Yield 6 servings (3/4c per serving)
1 point per serving
calories 81 fat 1.1g Fiber 3.6g
"WW 5 Star Recipes"