Latest Recipes
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Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
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Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
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Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes 4 servings
Vegetable-Oil spray
¼ cup cornflake crumbs
¼ cup yellow cornmeal
2 Tablespoons all-purpose flour
1 teaspoon salt-free extra-spicy seasoning blend
1 teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon cayenne
¼ teaspoon salt
1/8 teaspoon dry mustard
4 boneless, skinless chicken-breast halves (about 4 oz each), all visible fat discarded
Directions
1. Preheat oven to 375°F.
2. Lightly spray an 8″ or 9″ square baking pan or a baking sheet with vegetable-oil spray.
3. Pour buttermilk into a pie pan or shallow bowl.
4. In a large, airtight plastic bag, combine remaining ingredients, except chicken.
5. Set the pie pan, plastic bag, and baking pan in a row, assembly-line fashion.
6. Put one piece of chicken in buttermilk and turn to cover completely. Put chicken in the plastic bag and shake to coat. Place chicken in the baking pan. Repeat with remaining chicken.
7. Lightly spray tops of chicken with vegetable-oil spray.
8. Bake for 30 minutes, or until chicken is no longer pink in the center and the coating is crisp.
Per Serving:
Calories: 195
Carbohydrates: 16
Fat: 2
Protein: 28
Fiber: 1
