RICE "KRISPIE" CHICKEN

We love chicken here, the thicker the breading the better!  That's how we used to think until we got a little older, and a little wiser on how to keep ourselves healthy.  I came up with this chicken recipe that still gives us a sense that its deep fried, even though it isn't.  Its a great way to soothe a comfort food craving! 

 

RICE KRISPIE CHICKEN

 

4 medium chicken breasts

1 1/2 slightly crushed rice krispies cereal

2 tbsp grated Parmesan cheese

1/4 tsp black pepper

1/2 tsp onion powder

1/3 cup egg whites

2 tbsp flour

 

Mix the rice krispies with the Parmesan cheese and seasonings.

Set up a breading station as pictured below with the flour, rice krispies, the egg whites and the chicken.

Dust the chicken with flour, dip it in the egg white, then coat both sides with the rice krispies.  Set chicken on a rack on top a cookie sheet and lightly spray both sides with cooking spray.  Let rest 15 minutes before baking.

 Bake at 400 degrees for 20 minutes.

 

A delish, healthy chicken dinner

 



DOUBLE CHOCOLATE CROCKPOT CARROT CAKE

What could be better then warm chocolate and cinnamon mingled together on a brisk autumn day...not much else I'm guessing!  The smell of this cake cooking in the crock pot was pretty overwhelming...my mouth was watering the whole time!  I love to make cakes this way.  I can do other things for 3 hours while it "cooks" and I'm not tied to the house for that half hour or more it takes to bake in the oven.

 

 

1 box Betty Crocker super moist devils food cake mix

1/2 cup egg beaters egg substitute

1/2 cup unsweetened applesauce

3/4 cup water

1 tsp Cinnamon

1 cup shredded carrots

1/2 cup mini chocolate chips

 

Mix the cake mix, egg beaters, applesauce, water and cinnamon until well mixed.  Fold in the chocolate chips and shredded carrots.  grease a 3 quart crock pot well. ( I used Pam spray for baking)  Pour the batter into the crock and spread evenly.  Put 4 pieces of paper toweling over the top and put the lid on.  Cook on low for 3 hours.  Take crock out of base and set on cooling rack.  Cool completely and dump onto a cake platter.  Serve frosted or with vanilla ice cream.

 

 

 

 



PUMPKIN BREAD

This is a great recipe using the different healthier flours that are on the market today. The two I use most are spelt flour and brown rice flour and was able to substitute both for the refined white flour that usually is used for baking.

Spelt flour is a great, much easier to digest, alternative to white or whole wheat flour. Many people with wheat allergies or intolerance's find they tolerate spelt flour well. Its an excellent source of vitamins and minerals,and makes great tasty baked goods. Breads don't rise as high, but the taste out ways that by far!

• 1 cup spelt flour
• 1/2 cup brown rice flour
• 1/2 tsp salt
• 1/2 cup agave nectar
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1/4 tsp nutmeg
• 1 cup canned pure pumpkin
• 1/2 cup egg beaters
• 1/2 cup club soda
• 1 tsp vanilla
• 1/2 cup chopped walnuts

Preheat oven to 350. Whisk together the flours, salt, baking soda and spices. In a separate medium bowl mix the pumpkin, eggs and vanilla, then add the club soda.  Mix the dry ingredients into the wet 1/2 at a time, stir until just mixed, then add nuts.  Pour into a bread pan and add topping.

Topping

• 2 tbsp brown sugar
• 1 tbsp brown rice flour
• 1/2 tsp cinnamon
• 1 tbsp olive oil

Mix and sprinkle on top of bread.  Bake 50-60 minutes (check with a toothpick for doneness) cool in pan for 5 minutes, then remove from pan and cool on cooling rack.