Chicken Baked in Pesto Crust - 1,000 Low Fat Recipes

1 pound skinless, boneless chicken breast, or other skinless chicken parts
1 egg white
3 tablespoons nonfat milk
1/2 cup dry breadcrumbs
1/4 cup pesto (I used store bought)

Preheat oven to 400 degrees. Coat a baking sheet with nonstick spray. 

Cut the chicken into 4 portions. Pat dry with a paper towel.

Combine the egg white and milk in a shallow bowl. Put the breadcrumbs on a plate. Brush the pesto on both sides of the chicken. Dip the chicken in the egg mixture, then place it in the breadcrumbs. Turn, coat thoroughly, and press the crumbs onto the chicken. Place on the baking sheet.

Bake 25-30 minutes, or until done.

Makes 4 servings.

Basic White Bread - Kitchenaid Cookbook

I have never had bread turn out like this. This was a kitchen victory for me. 

1/2 cup low-fat milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter or margarine
2 packages active dry yeast
1 1/2 cups warm water (105-115 degrees)
5-6 cups all-purpose flour

Place milk, sugar, salt and butter in a small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute.

Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Punch dough down and divide in half. Shape each half into a loaf, (Using a rolling pin, roll dough into a 9x14 rectangle. Starting at short end, roll the dough tightly. Pinch to seal seam. Pinch the ends and turn them under. Place the dough, seam side down, in a loaf pan.)and place in a greased 8 1/2x 4 1/2 x 2 1/2 inch loaf pans. Cover. Let rise in a warm place until doubled in bulk, about 1 hour.

Bake at 400 degrees or until golden brown, about 30 minutes. Remove from pans immediately and cool on wire racks.

Makes 32 servings (16 slices per loaf).

Loaded Potato and Buffalo Chicken Casserole - This recipe came from my one friend, Rhonda. I don't know where she got it. :-)

Very Good!! 

2 pounds chicken breast, cut into 1 inch cubes
8-10 medium potatoes, cut into 1/2 inch cubes
1/3 cup olive oil
1 1/2 teaspoon salt
1 tablespoon black pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce

Topping:
2 cups Fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onions

Preheat oven to 500 degrees. Spray a 9x13 baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and brown on the outside. 

While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil mixture and stir to coat. 

Once the potatoes are cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon and green onion and top the chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and topping is bubbly delicious. 

Serve with extra hot sauce and ranch or blue cheese dressing.

Shrimp Salad Sandwiches - The Deen Brothers Cookbook

1/2 cup mayonnaise
1 tablespoon freshly squeezed lemon juice
1 - 2 pickled jalapenos, seeded and finely chopped
1 pound cooked and peeled shrimp, coarsely chopped
8 slices bacon, cooked and crumbled
Salt and freshly ground black pepper
8 slices challah bread, toasted
4 leaves red leaf lettuce
4 slices tomato ( 8 slices is tomatoes are small)

In a medium bowl, stir together the mayonnaise, lemon juice, and jalapeno. Add the shrimp and bacon; toss to combine. Season to taste with salt and pepper. 

Spread the shrimp salad evenly on 4 slices of bread. Top with lettuce, tomato, and the remaining slices of bread. 

Make 4 servings.

Mini Whoopie Pies - Pillsbury

1 (16oz) package Pillsbury Moist Supreme Sugar Free Devil's Food Cake mix
3 large eggs
3/4 cup water
1/2 cup vegetable oil
1 (8oz) package cream cheese
1 (15oz) container Pillsbury Creamy Supreme Sugar Free Vanilla flavored frosting

Heat oven to 350 degrees. Line cookie sheets with parchment paper.

Beat cake mix, eggs, water and oil in large bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.

Drop batter onto cookie sheets, preferably using a medium scoop (2 tablespoons). Spread batter into 2 1/4 inch diameter circles, 2 inches between pies. Bake 7-9 minutes or until center is set. Cool 1 minute on cookie sheet. Cool completely on cooling rack.

Beat cream cheese in small bowl with an electric mixer on medium speed until light and fluffy. Add frosting, mixing until blended. Place half of the pies flat side up. Spread each with 2 tablespoons filling. Top with remaining pies, rounded side up. Press gently to spread filling. Chill until ready to serve.

Makes 24 whoopie pies.

Sweet Potato Pie - Weight Loss Surgery For Dummies

1 pound sweet potatoes, peeled and cubed
1/4 cup butter, softened
1/3 cup sugar substitute
4 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
7 ounces evaporated nonfat milk
One 9-inch pie crust shell, unbaked

Boil sweet potatoes in water until easily pierced by a fork, about 20 minutes. Cool slightly.

Preheat the oven and a cookie sheet to 375 degrees.

Place cooked potatoes in a large mixing bowl and beat with an electric mixer until smooth. Stir in butter and sugar substitute.

Beat in eggs one at a time. Mix in the spices and evaporated milk, then pour the mixture into the unbaked pie crust.

Bake on the preheated cookie sheet near the center of the oven for 70 minutes or until knife inserted in center comes out clean.

Makes 10 servings (1 slice each)

Turkey Cutlets with Thyme Tomato Sauce - Weight Loss Surgery Cookbook for Dummies

8 teaspoons olive oil, divided
2 pounds turkey cutlets
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 tablespoon chopped fresh thyme
3 cups chopped tomato
2 tablespoons white wine vinegar

Heat 4 teaspoons of the oil in a large skillet over medium- high heat.

Sprinkle turkey on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add to the pan and cook for 2-5 minutes on each side, or until done. Remove from pan and keep warm.

Add the remaining 4 teaspoons oil, thyme, and garlic to the pan. Saute for 1 minute.

Add the tomatoes and cook for 1 minute, stirring frequently. Stir in the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, and vinegar. Serve over turkey.

Makes 8 (4 oz) servings.