#896: Sauteed Corn, Bacon, and Scallions (and Edamame)

The original recipe for this corn sautee did not call for shelled edamame, but looking at the photo I totally thought it had it in there.  So I decided to add it in.  I love edamame so why not?!  This was so easy to make and was delicious.  I loved it.  It would make a great side dish to just about any meal, any time of the year.  Next time I'm adding more bacon.  Everything is better with MORE bacon. 

4 slices bacon, cut into 1-inch strips
4 cups corn kernels (I used frozen corn, thawed)

Coarse salt and ground black pepper

Pinch of red-pepper flakes

2 to 3 scallions, sliced
12 oz package of shelled edamame, thawed

 

Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.  Add corn kernels and edamame; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.

#895: BLT Deviled Eggs

Since it's Easter, I couldn't just make regular old deviled eggs, I had to make them a tad more special so I found a recipe for BLT Deviled Eggs.  Now those sounded good to me and they looked super simple to make.  I was hoping to impress my brother.  And it's a Paula Deen recipe so you know it has to be good. 

These went over very well.  Just like the classic deviled eggs I made, I also didn't eat these because I don't like deviled eggs, but I did try a little bit of the filling and I thought it was pretty good.  I'm happy to report that there were very few of these left and my brother took all the leftovers home with him.  I would definitely make these again (No, that's not true.  I'm never making deviled eggs again.  They are a pain in the butt to cook and peel.  But if I was going to make deviled eggs again, I would make these.) :)

6 large eggs, hard-boiled and peeled

1/4 cup mayonnaise

3 slices bacon, cooked and crumbled plus more for garnish, if desired

2 cherry tomatoes, seeded and finely chopped

1 tablespoon dried parsley flakes

Salt and freshly ground black pepper

Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl. Mash the yolks with a fork and stir in the mayonnaise, bacon, tomatoes, and parsley. Add salt and pepper, to taste, and blend well.

Fill the egg whites evenly with the yolk mixture and garnish with bacon, if desired. Arrange them in a container and store, covered, in the refrigerator until ready to serve.

#894: Classic Deviled Eggs

I'm a little embarrassed to admit, with all of the cooking I do, I've never made deviled eggs.  That is partly due to the fact that I don't like deviled eggs.  But it's Easter and my brother Mike loves them so I was happy to make them for him.  I don't know if this is the recipe my mom uses or not, but it looked good enough for me to try. 

I also dyed these in food coloring before filling so I could easily distinguish between the two different kinds of deviled eggs I made.  (Super easy to do, just fill a glass with water and add about 4-6 drops of food coloring.  Let egg halves soak for about 15 minutes.)

I can't really review these because I didn't eat any.  But there were only a few left and my brother took the leftovers, so that's always a good sign.
6 hard-cooked eggs, peeled

1/4 cup mayonnaise

1/2 teaspoon ground mustard

1/2 teaspoon Parsley Flakes

1/4 teaspoon seasoned salt

Paprika

Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.

Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika. Refrigerate 1 hour or until ready to serve.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

2.2

#893: Chocolate Chip Raspberries

Here's another "almost-not-a-recipe" post.  :)  I'm not even going to put directions on this one because you can obviously tell what to do with the chocolate chips.  You can use any kind of chocolate chips you have on hand (although I personally wouldn't use butterscotch or mint chips).  Dark chocolate chips would definitely be a good pairing though. 

Can I please tell you how delicious this is!?  I seriously might not ever be able to eat a raspberry plain again.  The chocolate chips give it a nice extra sweet crunch.  To die for!!

Ingredients:
Chocolate chips (I used white chocolate and semi-sweet)
Raspberries, washed and dried thoroughly

#892: Easy Pudding Tiramisu

This delicious looking dish is one of our desserts for Easter lunch tomorrow.  Doesn't it look yummy??  It is.  It was so easy to make too!  I actually changed the name of the original recipe though because it was called "Easy Jell-O Tiramisu," but there's no "Jell-o" in this recipe, just the brand name.  So now it's pudding tiramisu.  Or at least it is to me. 

Besides changing the name, the only thing I did different to the recipe was to add 1 1/2 tsp of instant espresso powder to the pudding mixture to give it a more "tiramisu" taste.  Easy, delicious and a tiny bit upscale looking.  I loved it.  So did Matthew and the girls.  I'm starting to wonder if this is why Matthew isn't sleeping well tonight.  Is the espresso powder keeping him up?!  No way...maybe??   No more for him just in case.  I really hope this tastes just as good tomorrow (18 hours later) as it was tonight!  
Oh, and instead of using my box grater to grate the chocolate square, I bought a bar of Ghirardelli and threw it in my food processor.  Just as good, ten times as fast.  Also, although that looks like a pretty single serving, I actually made this in an 8x8 pan.  And I doubled the recipe.  The above photo was what I had leftover that didn't fit in the pan.
 
1 pkg.  (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
2 cups  cold milk
¾ cup  thawed Cool Whip Whipped Topping
8 soft ladyfingers
1 square Baker’s Semi-Sweet Chocolate, finely grated
1 1/2 tsp Instant Espresso powder

Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in Cool Whip. Place 1 ladyfinger in each of 4 dessert dishes; cover with half each of the pudding mixture and grated chocolate. Repeat layers. Refrigerate 1 hour.

#891: Skinny Shamrock Shake

Pretend this is a super bright green color.  I just bought and now cannot find my food coloring!  Brian, Allison and I all looked all over the place to see if I maybe put it away in some obscure place but alas it is gone (hopefully temporarily because I need it for my colored deviled eggs!).  (PS...I eventually found my food coloring stuck in the bag w/my shallots in the pantry.  I knew I saw them somewhere!!) 

I love Shamrock Shakes.  I never get them though because I know they aren't very healthy and once I drink one, I want to go back daily to get another one.  So when I came across this healthier version I was excited to try it. 

This is quite close to the original recipe.  No it's not the same, but maybe if I had a McDonald's cup and their ridiculously large-holed straws, and if I had topped it with whipped cream, then maybe it would have been exactly the same.  Regardless, I loved it.  I loved it A LOT.  I want to make another one right now but I have to convince Brian to eat the rest of the frozen yogurt so I DON'T make more.  Mmmmm!!

¾ cup fat-free frozen vanilla yogurt (I used no sugar added vanilla ice cream from Edy's)
½ cup fat-free milk
⅛ teaspoon peppermint extract or mint extract
5 drops green food coloring
2 packages Stevia, your favorite sugar substitute (I omitted, it doesn't need it!)
3-4 ice cubes

Ingredients for Topping: (I omitted)
Fat-free or Light whipped cream, optional

Combine all shake ingredients in a blender and blend on high speed until smooth.  Stop blender to stir with a spoon, if necessary, to help blend everything.

Pour into a 16 oz glass. Top with light whipped cream, if desired and enjoy immediately.

Makes 1 (16 oz) serving at 5.5 ww+ pts.

#890: Blackened Chicken (with Avocado Salsa)

The recipe below is for Blackened Chicken with Avocado Salsa.  You may have noticed in my title above I have "with avocado salsa" in quotes.  That's because in the end I didn't make it that way.  But I wanted to post the whole recipe and not just "blackened chicken."  Which one sounds more appealing?  Yeah I agree with you, avocado salsa sounds wonderful.  It sounds so good in fact, I might have to make it just to eat with tortilla chips in the near future. 

Anyhow, I didn't have avocado or papaya so I just omitted the salsa and ate the chicken.  We enjoyed this chicken and everyone ate it, but I personally thought it was a little rubbery.  I think it's because I finished it off in the oven.  It would have been really good and crispy if I would have just pan fried it like it starts out, but that's certainly not the healthiest way to eat chicken so I went with the recipe as described.  Would I eat this again, yes.  Would I make this particular recipe again, no. 

4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)

2 teaspoons blackened steak seasoning

1 tablespoon olive oil

2 tablespoons rice vinegar

2 tablespoons olive oil

1/4 teaspoon ground cumin

1/8 teaspoon salt

Dash ground black pepper

1 avocado, halved, seeded, peeled, and chopped

2/3 cup chopped fresh or refrigerated papaya

1/3 cup chopped red sweet pepper

1/4 cup chopped fresh cilantro

Fresh cilantro sprigs (optional)

 

Preheat oven to 375 degrees F. Lightly sprinkle both sides of chicken with blackened steak seasoning. In a large ovenproof skillet heat the 1 Tbsp. oil over medium heat. Add chicken; cook until browned, turning once. Bake about 15 minutes or until chicken is no longer pink (170 degrees F).

 

Meanwhile, for salsa, in large bowl whisk rice vinegar, the 2 Tbsp. oil, cumin, salt, and black pepper. Stir in avocado, papaya, sweet pepper, and chopped cilantro. Serve with chicken. If desired, garnish with cilantro. Makes 4 servings.

#889: Weight Watchers Perfect Roast Chicken

I have no idea if this is an actual Weight Watcher's approved recipe or not.  I found this recipe on Slender Kitchen so I'm assuming the points are accurate/correct.  Let me just say how much I hate whole chickens.  I saw way too many chicken body parts for my liking.  I had to bleach my kitchen afterwards and now my house stinks!  Blech. 

Look at how crispy that skin is though!  Granted we didn't eat it because it isn't healthy, but it still looked good and crispy.  This chicken was super moist.  I'd say that we will eat this again but we really hate picking through the bones to get the meat out.  I'd rather eat a boneless, skinless chicken breast.  But if you don't mind digging thru the chicken to get the meat out, then this is a great recipe.

1 5-6 lb. roasting chicken

Kosher salt

Freshly ground black pepper

1 large bunch fresh thyme

1 lemon, halved

1 head garlic, cut in half crosswise

1 tbsp. butter, melted

Preheat the oven to 425.  Wash the chicken and pat it dry completely. Season the inside of the chicken with salt and pepper. Stuff with the lemon, 3/4 of the thyme bunch, and the garlic.

 

Brush the outside of the chicken with the melted butter. Season with salt and pepper.  Roast for 90 minutes or until the juice run clear. Let rest for 30 minutes, tented with foil, before serving.

 

According to Slender Kitchen WW+ Points: 4 oz. breast 5 points plus, drumstick 3 points plus, wing 4 points plus, thigh 5 points plus.

#888: Stuffed Zucchini Boats

These stuffed zucchini boats are quite yummy and can definitely be changed up to use whatever ingredients you have on hand.  I added zucchini to this batch since I had some in the fridge.  I loved the bacon in this but it would be really good with ground breakfast sausage too. 
 
1 zucchini
1/4 large onion, chopped fine
3-4 slices crispy bacon, chopped (I used 4 tbsp real bacon bits)
1 tbsp sour cream (I used ricotta cheese)
salt, to taste
curry powder, to taste (I didn't have any so I omitted)
1/2 tomato, seeded and chopped
1 tsp fresh thyme leaves
freshly grated Parmesan cheese (I used about 3 tbsp)
fresh cracked black pepper

Give the zucchini a quick wash for good measure.  Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon ball or a spoon.  Leave a ledge of zucchini around the edges.  Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.

Finely chop half a sweet onion and saute with the bacon.  When done, add the curry powder, sour cream, tomatoes and thyme. Refill the zucchini shells with the filling mixture.

Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes. 

One of my entire zucchini (both halves) was 3 1/2 ww+ pts.

#887: Cowboy Turkey Burgers

My two sisters and my mom have been telling me how good these burgers are and that I needed to try it.  We are a burger loving family (okay some of us are!) so I finally got this recipe on our menu.  Unfortunately our grill is super finicky so we had to grill in the garage which kept setting off the smoke alarm and giving my husband a mini heart attack thinking it was going to blow up our house.  He's informed me that we are NOT doing that again.  :)  Our garage smells delicious though! 

We really enjoyed these.  Okay the kids and I enjoyed these, Brian got a plain burger because he wouldn't have eaten it with cheese inside.  I also omitted the jalapenos so my kids would actually eat this.  If you like heat, definitely add it in.  As much as I enjoyed these though, I honestly didn't think they were any different/more special than some of the other turkey burger recipes I've tried and enjoyed. 

1 lb 93% lean ground turkey (sorry this is too lean for my liking, we used 85%)

1/2 cup whole wheat bread crumbs

1/2 cup red onion, chopped finely

1-2 jalapenos, chopped finely

1/2 cup low fat cheddar cheese

1 tbsp mustard

2 tablespoons Worcestershire sauce

1 teaspoon fine sea salt, divided

Combine all of the ingredients in a bowl and mix until just combined.

Divide into four patties and let rest for 10 minutes.

Cook burgers on the grill for 5-6 minutes each side or until cooked through completely. You can also cook in a skillet for 5-6 minutes on each side.

If you make the recipe as directed (not my changes) this makes 4 burgers at 6 ww+ pts each (not including the bun).

#886: Low Carb Egg Muffins

This is actually a South Beach recipe, but you certainly don't need to be following a low/no-carb diet to enjoy these.  Personally, I would prefer these with more veggies and a lot more cheese, but I was trying to keep these super healthy.

16 oz egg substitute
1 Bell Pepper, diced
1 Cup Shredded Cheddar Cheese
Garlic Powder, to taste
Salt and pepper, to taste

Preheat oven to 375 F.  Spray a muffin tin with non-stick spray. In a bowl combine egg substitute, diced veggies and cheese.  (I also added 2 turkey sausage patties, diced to mine).  Add garlic powder, salt and pepper. Pour into muffin tins filling 2/3 full.

Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

These muffins are 1 ww+ pt each (makes 12 muffins).  I personally am eating these cold right out of the fridge, but they were definitely best hot.  :) 

#885: Green Machine Smoothie

Here's another healthy smoothie recipe that will get in several servings of fruit in one meal.  When I found this recipe it claimed: "The green machine! Drink this daily and watch the pounds come off without fuss."  That definitely caught my eye!  I have no idea if the claim of weight loss to this recipe is true or not, but I'm willing to try it.

This smoothie is delicious.  As you can see below, Matthew loved it.  The girls enjoyed their drink too.  I will definitely make this again, and again.  Yummy!  

1/2 c frozen peaches
1/2 c frozen pineapple
5-8 spinach leaves
1 banana
3/4 c of Greek yogurt (I used 3 oz)
3/4 c of juice (I used 4 oz 100% apple juice and 4 oz of water)

Blend well and serve immediately. 

One serving is 6 ww+ pts.  I refused to drink that much for my breakfast so I cut down on the yogurt and replaced half of the juice with water.  My drink was 3 ww+ pts (much better!)

And because I think he's cute, here's one of him smiling:

#884: Mango Ginger Water

Sometimes I have a hard time actually considering a recipe a "new recipe" when it is so ridiculously simple to make and doesn't require actual cooking.  This is one of those recipes.   I found this idea on Pinterest to make metabolism boosting flavored water.  I'll be thrilled if it helps in the weight loss department.  If not, at least I'm getting more water in right?!  I'm hoping my weekly weight in after this week will be an improvement to what I've been seeing on the scale lately.  (I know, every little bit counts, but a little bit MORE would make me very happy!)

This tastes pretty good.  You can definitely taste the ginger so you have to like the flavor of it if you're going to like this water. 

1 inch Ginger Root, peeled and sliced
1 cup Frozen Mango- fresh is fine too

Peel the ginger and slice into 3-4 coin sized slices. You want them about the size and thickness of the coin. Drop into your pitcher and add in the mango. Top with 3 cups of ice and then add with water.(the ice is important, it holds down the ginger and mango to help infuse the water).  Place in your fridge for at least 2 hours before serving.  This lasts 24 hours. 

Note: This recipe calls for a 4 liter sun tea container. If you want to use a smaller pitcher cut the recipe in half, just divide by two. If you only want to make 1 liter divide recipe ingredients by 4.
Makes 4 liters, refill 4 liter pitcher 2-4 times until flavor is lost.

#883: Creamy Layered Fruit Sensation

I've had this recipe bookmarked on one of my Pinterest boards for almost a year now.  I'm not sure why I waited do long to make this!  Not only was it super, super easy to make, but it was delicious!  I think I'm always going to eat angel food cake with a little orange juice/almond extract poured on it.  It was wonderful.  I will definitely make this recipe again.  It went over well with our family at Easter and it was just good! 

The only thing I did wrong was to let Matthew finish the extra cool whip because it was supposed to be topped with cool whip.  Since I didn't have any left, I didn't have a middle layer of pudding and used it as the topper instead.  Not a big deal in flavor/taste, but it would have looked prettier if that big middle part in the bowl wasn't all cake.  :)

3 Tbsp  orange juice 

¼ tsp.  almond extract

1 pkg. (10 oz.) prepared angel food cake, cut into 2-inch cubes

2 pkg. (1 oz. each) Jell-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

2-1/2 cups  cold fat-free milk

1-1/2 cups  thawed Cool Whip Sugar Free Whipped Topping, divided

2 pkgs  (12 oz. each) frozen unsweetened mixed berries (raspberries, blueberries, sliced strawberries), thawed, well drained

 

Mix juice and extract. Drizzle over cake cubes in large bowl; toss to coat.

Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip.

 

Reserve a few berries for garnish. Place half the cake cubes in 2-qt. glass bowl; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Refrigerate 2 hours. Top with remaining Cool Whip and reserved berries just before serving.

Dessert can be stored in refrigerator up to 6 hours before serving.

 

#882: Weight Watchers Taco Soup

 

I'm not sure if this is actually a Weight Watchers recipe or not.  The recipe claims it is but I found it on food.com so it was uploaded by a user.  I made this for a couple day of lunches and this ended up making a HUGE pot of soup.  A little too much for just me so I'm going to try and freeze this for some future lunches before I get sick of eating it. 

 

1 lb extra lean ground beef or 1 lb turkey (I used ground turkey)

1 large onion, diced
2 (15 ounce) cans chili beans
1 (15 ounce) can zesty beans (I couldn't fine these, so I used kidney beans, drained instead)
1 (15 ounce) can black beans, drained
1 (15 ounce) can corn, undrained
1 (15 ounce) can tomato sauce
1 (15 ounce) can of petite diced tomatoes
1 1/2 cups water
1 (4 1/2 ounce) can chopped green chilies
1 (1 1/4 ounce) package taco seasoning (I used 1/2 of a package)
1 (1 ounce) envelope ranch dressing mix

 

Brown meat and onion, drain and add remaining ingredients. Bring to a boil then reduce heat and simmer 30 minutes.

 

My entire pot of soup was 36 ww+ pts.  This soup got 18 large ladle-fuls which is 2 ww+ pts per ladle.

#881: Guilt Free Wendy's Style Frosty

I love a Wendy's frosty.  (Here's a random, gross fact about me...I used to eat my Frosty with ketchup mixed in.  Shockingly, I've heard other people that have done that too...gross.)  Recently I came across an article that said a Wendy's small frosty is one of the top

So when I came across this healthier version of the Frosty I was super excited to try it.  It is delicious.  Creamy, chocolatey, and refreshing!  The perfect way to end (or start!) your day.

This recipe serves 4.

1 cup skim milk (I used unsweetened chocolate almond milk)  

1/2 cup Nesquik chocolate powder, no sugar added (I used 25% less sugar)  

4 cups vanilla frozen yogurt, softened (I used sugar free)

      

Blend skim milk and Nesquik in a blender for ten seconds on the highest setting.  Pulse in frozen yogurt until mixture is combined, but still very thick.  Freeze for an hour or more before serving.  (Um, no thanks!  Who wants to wait an hour to eat this.  I ate it right away.  For breakfast.  Hey it had my daily dose of dairy so why not?!)

The ingredients I used was 5 ww+ pts per serving.  That's still not super low but a small Wendy's Frosty is 8 ww+ pts, so it's definitely an improvement!

#880: Hot and Cheesy Carmalized Corn Dip

See that gooey pile of cheesy goodness?  Mmm, this was a good corn dip.  I enjoyed it immensely!!  However as the Greek yogurt cools and solidifies, it gives it a shredded chicken texture.  I served it at book club and a lot of people thought it had chicken in it.  Nope.  Regardless it still was yummy.  I would definitely make this again but it is certainly best hot, right out of the oven.  I served mine with scoop tortilla chips.

The only real change I made to this recipe was to cut WAY down on the amount of cheese it called for.  Not that I don't like cheese, but I didn't think it needed 10 oz of cheese! That's a bit much.

4 slices thick-cut bacon, chopped (I used real bacon bits)
1 teaspoon olive oil (I omitted)
3 1/2 cups sweet corn (frozen corn that was thawed and completely dry)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 sweet onion, chopped
1/2 red pepper, chopped
1 jalapeno, seeded and chopped
4 green onions, sliced
2 garlic cloves, minced or pressed
1/2 teaspoon smoked paprika
1 (17 ounce) container of 2% Greek yogurt
5 ounces cheddar cheese, freshly grated (I used about 4 oz of Mexican Blend Cheese)
5 ounces Monterrey jack cheese, freshly grated (I omitted)

Preheat oven to 350 degrees F.  Heat a large skillet over medium heat and add bacon. Fry until crispy and all fat is rendered, the remove bacon and let drain on a paper towel. Add corn to the skillet, cooking and stirring until golden and a bit caramely – about 6-8 minutes. Remove corn and add it to a large bowl. Add olive oil to the skillet, then add onions and red peppers with salt and pepper. Cook until softened, about 5 minutes. Add in jalapeno, green onions and garlic, cooking for just 2-3 minutes. Transfer mixture to the bowl, adding in the yogurt, paprika, bacon and 4 ounces of each cheese. Stir until combined, then top with remaining cheese (I didn't put any extra cheese on top, I just mixed it all in).

Bake for 20-25 minutes, or until cheese is golden on top. Serve immediately with tortilla chips or crackers.

#879: Sweet and Spicy Dump Chicken

Oh I thought I was going to pull one over on my family with this recipe.  I was sure we were all going to like it and I was going to be able to do a happy dance and gloat that I got them to eat apricot jam.  As you can tell where I'm going with this already, that did not happen.  Now I say this and Brian hasn't even eaten it.  He wasn't home for dinner tonight so it was just the kids and I.  No one (not even me) enjoyed this chicken.  The kids didn't like the taste and the last time I had chicken like this I got the flu so as soon as I tasted it I had awful flashbacks to that night.  Lots of chicken thrown in the trash with this one.  :(

PS...I made this in the crockpot instead of in the oven as directed.  So much easier!

1 Package Taco Seasoning Mix
8 oz Apricot Jam
12 oz Salsa
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

#878: Oven Fried Parmesan Chicken

This recipe was supposed to be make with bone-in chicken pieces but that is NOT my style of cooking.  I don't like bones in my food.  So I made this recipe with boneless, skinless chicken breasts instead.  It was super easy to make and throw together.  The kids LOVED it and even ate it cold for leftovers one night.  This was a winner in our house.

½ cup refrigerated or frozen egg product, thawed, or 2 eggs, beaten

¼ cup fat-free milk

¾ cup grated Parmesan cheese

¾ cup fine dry bread crumbs

2 teaspoons dried oregano, crushed

1 teaspoon paprika

¼ teaspoon ground black pepper

5 pounds meaty chicken pieces, skinned (breast halves, thighs, and drumsticks) (I used 4 chicken breasts)

¼ cup butter or margarine, melted (I omitted)

Preheat oven to 375 degree F. Grease two large shallow baking pans; set aside. In a small bowl, combine egg product and milk. In a shallow dish, combine Parmesan cheese, bread crumbs, oregano, paprika, and pepper.

Dip chicken pieces into egg product mixture; coat with crumb mixture. Arrange chicken pieces in prepared baking pans, making sure pieces don't touch. Drizzle chicken pieces with melted butter.

Bake for 45 to 55 minutes or until chicken is tender and no longer pink (170 degree F for breasts; 180 degrees degree F for thighs and drumsticks). (I cooked our boneless breasts for about 30 minutes.) Do not turn chicken pieces during baking. If desired, sprinkle with fresh oregano.