SKINNY CAKE BATTER DIP

SKINNY CAKE BATTER DIP

This is so easy and so yummy!  We did strawberry, but can see how any would be good.

• 1 (18.9-ounce) box cake mix, any flavor
• 2 cups plain Greek yogurt
• 1 cup lite Cool Whip
• Sliced apples, fat-free animal crackers, or Ginger Thin Cookies

Instructions

In a large mixing bowl, mix together cake mix, Greek yogurt, and Cool Whip until completely combined and lump free. Cover with plastic wrap and allow to chill for about 4 hours. Garnish with additional sprinkles if desired and serve with sliced apples, fat-free animal crackers, or ginger thins, enjoy!

Read more at http://fabulesslyfrugal.com/skinny-cake-batter-dip/#25dOTpRxLs0AdOxJ.99

Yield 24 servings. Try using your favorite cake mix. 1/4 cup serving of dip . {is approximately} . Calories: 105 . Fat: 2g . Carbs: 20.2g . Fiber: 0.3g . Protein: 1.4g . WW Points+: 3 pts

Yes, you can use a gluten free cake mix, I like Betty Crocker!

FRIED CHICKEN

FRIED CHICKEN
This was so yummy!  I used thighs (with bones) and a couple of chicken breast. Next time I will do tenders. The thighs took forever to cook.  Fried in canola oil.  Some of the comments say to dip in flour before egg.  My breading stayed on fairly well.  Wouldn't hurt to try that next time. Also might read some of the other comment (most helpful) and try some of their suggestions.

• 30 saltine crackers (I also used about 5-10 Roasted Vegetable Ritz like crackers (Albertsons brand))
• 2 tablespoons all-purpose flour
• 2 tablespoons dry potato flakes
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground black pepper
• 1 egg
• 6 skinless, boneless chicken breast halves
•  
• 2 cups vegetable oil for frying

Directions

1. Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well.
2. Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat.
3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.

http://allrecipes.com/recipe/chicken-fried-chicken/detail.aspx?event8=1&prop24=SR_Title&e11=chicken%20fried%20chicken&e8=Quick%20Search&event10=1&e7=Home%20Page

FISH

It is my goal this year (2011) to have fish once every week.

COATING FOR FISH:

first dip in milk

then dip in:

handful of Panko crumbs

handful of wheat bran

some shredded parmesan cheese

some pepper

CRACKER-COATED FRIED FISH

We liked this recipe. It was easy and fast to prepare.

Taste of Home Family Collection pg. 148

FISH AND VEGGIES PRIMAVERA

Scott and I liked, but not the kids so much. Jackson thought it was too spicy with the lemon juice.

Taste of Home Family Collection pg. 154

BAKED PARMESAN

We really liked this. Very easy. We had it with snapper. Used Fiber One cereal instead of corn flakes. taste of home 2009 Quick Cooking pg. 63.

PECAN CRUSTED TILAPIA

This is so yummy and easy. A family favorite (except for Jackson who doesn't like fish). Would love to try it on salmon. We had it with Thai Heavenly Pineapple Fried Rice.

4 Tilapia fillets (used Safeway frozen - that had been thawed)

2 T butter

1 1/2 T honey

2 T Dijon mustard (didn't add)

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1/4 cup soft bread crumbs (used Panko)

1/4 cup finely chopped pecans

2 tsp finely chopped parsley (I probably had more)

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lemon wedges and parsley for garnish, optional (didn't add)

Preheat oven to 450. Place tilapia in a lightly greased 9x13. Sprinkle with salt and pepper (I only did pepper). Melt butter and honey in microwave. Add mustard. Brush on fish (or just pour). Combine rest of ingredients. Spoon evenly over fish.

Bake for 8-10 minutes or until fish flakes easily when tested with a fork. Garnish with lemon wedges and parsley, if desired.

ANOTHER WAY TO DO PECAN COATING:

1/2 cup finely chopped pecans

1/2 cup sweetened, flaked coconut

1 cup bread crumbs (use Panko)

Put above items on wax paper. Roll fish in mixture. Place fish in pan and top with remaining mixture.

GINGER HONEY GLAZED SALMON

We LOVED this!!! I especially liked cooking it on the stove - less clean up. Need to start at least 1/2 hour early. Came from an Albertsons pamphlet.

1/4 cup orange juice

1/4 cup reduced sodium soy sauce

2 T honey

1 T ginger, ground (I did about 1/2 this)

1 tsp garlic powder

1 green onion, chopped (forgot this)

1# salmon fillets

Mix orange juice, soy sauce, honey, ginger, garlic powder and green onion in a small bowl. Reserve 2 T of the marinade. Place salmon in a large resealable plastic bag or a glass dish. Add remaining marinade; turn to coat. Refrigerate 30 minutes.

Remove salmon from marinade. Discard any remaining marinade. Grill over medium-high heat 6-7 minutes per side or until fish flakes easily with a fork, basting occasionally with reserved marinade.

Per Serving - Calories: 186, Fat: 6g, Carbohydrates: 8g, Cholesterol: 62mg, Sodium: 421mg, Fiber: 0, Protein: 25g (not sure why the sodium is so high in this???)