Fantastic Food Friday!
TGIF! I can't believe it's Friday already and the weekend is upon us! I have a wonderful weekend planned--picking up a good friend from the airport and hanging out with her tonight, stamping with friends in the morning, taking Jaden to a Little Gym birthday party tomorrow afternoon and spending some time at the pool. Plus Sunday we'll be having a cook out w/ my mom and her fiance'! I'll be sure to post photos of our weekend early next week :)
It's time to get out your grocery list and add the ingredients for these two yummy recipes to it! These are two great ones, and they're both low in calories. Enjoy!
Weight Watchers Oven "Fried" Chicken (inspired by Weight Watchers of course!)
1/2 cup fat-free buttermilk
1/2 cup crushed cornflakes
3 Tbs. flour
1/4 tsp. salt
1/4 tsp. pepper
2 lbs. chicken, skin removed
4 tsp. canola oil
Preheat oven to 400 and spray lg. baking sheet w/ nonstick cooking spray
Put buttermilk in a medium sized bowl and put crushed cornflakes, flour, salt & pepper in a ziploc bag. Dip chicken in buttermilk, then shake in ziploc bag to coat.
Place chicken on baking sheet, drizzle w/ oil.
Bake 30 minutes, then turn chicken over and bake for another 15-20 minutes.
Roast Cod With Crisp Potatoes (inspired by Real Simple Magazine's Meals Made Easy book)
3 lbs. potatoes cut into 1 1/2 inch chunks (new potatoes or yukon gold recommended)
3 Tbs. olive oil, plus 2 Tbs. olive oil
1 tsp. salt
1/2 tsp. pepper
6-6 oz cod fillets, skin removed
Lemon zest from 1/2 a lemon
1 Tbs. chopped fresh chives
Heat oven to 450
Place potatoes in roasting pan, drizzle w/ 3 Tbs. oil, 1/2 tsp. salt and 1/4 tsp. pepper. Toss a bit to coat, then roast for 20 minutes. Stir after the 20 minutes is up and roast 10 more.
Rinse cod fillets & pat dry. Move potatoes to the side of the roasting pan and place cod in center. Drizzle remaining oil, salt and pepper over cod. Roast until fillets flake easily, approximately 10 minutes.
Top with lemon zest and chives!
It's time to get out your grocery list and add the ingredients for these two yummy recipes to it! These are two great ones, and they're both low in calories. Enjoy!
Weight Watchers Oven "Fried" Chicken (inspired by Weight Watchers of course!)
1/2 cup fat-free buttermilk
1/2 cup crushed cornflakes
3 Tbs. flour
1/4 tsp. salt
1/4 tsp. pepper
2 lbs. chicken, skin removed
4 tsp. canola oil
Preheat oven to 400 and spray lg. baking sheet w/ nonstick cooking spray
Put buttermilk in a medium sized bowl and put crushed cornflakes, flour, salt & pepper in a ziploc bag. Dip chicken in buttermilk, then shake in ziploc bag to coat.
Place chicken on baking sheet, drizzle w/ oil.
Bake 30 minutes, then turn chicken over and bake for another 15-20 minutes.
Roast Cod With Crisp Potatoes (inspired by Real Simple Magazine's Meals Made Easy book)
3 lbs. potatoes cut into 1 1/2 inch chunks (new potatoes or yukon gold recommended)
3 Tbs. olive oil, plus 2 Tbs. olive oil
1 tsp. salt
1/2 tsp. pepper
6-6 oz cod fillets, skin removed
Lemon zest from 1/2 a lemon
1 Tbs. chopped fresh chives
Heat oven to 450
Place potatoes in roasting pan, drizzle w/ 3 Tbs. oil, 1/2 tsp. salt and 1/4 tsp. pepper. Toss a bit to coat, then roast for 20 minutes. Stir after the 20 minutes is up and roast 10 more.
Rinse cod fillets & pat dry. Move potatoes to the side of the roasting pan and place cod in center. Drizzle remaining oil, salt and pepper over cod. Roast until fillets flake easily, approximately 10 minutes.
Top with lemon zest and chives!
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