Well as a girl that LOVES to eat. I hope to share with you recipes that I find that are delicious yet healthy. I am not one to sacrifice tasty delightfulness for some tofu... Nothing wrong with tofu, it just ain't for me. So everything I share will have been kid tested and mother approved.

I am all about cooking quick and easy meals. I have a 7, 4 and 3 year old I don't have time for a bunch of prep work, so don't expect to much. But do expect to be surprised.

I would like to share the sites that I have become aware of for healthy and deliios meal planning. I will be adding more as I and try out the recipes.

Eating Well

Picnic Oven-Fried Chicken

Ingridients
1/2 cup buttermilk
1 tablespoon Dijon mustard
2 cloves garlic , minced
1 teaspoon hot sauce , such as
2 1/2-3 pounds chicken legs , skin removed, trimmed and cut into thighs and drumsticks
1/2 cup whole-wheat flour
2 tablespoons sesame seeds
1 1/2 teaspoons paprika
1 teaspoon dried thyme leaves
1 teaspoon baking powder
1/8 teaspoon salt , or to taste
Freshly ground pepper to taste
Olive oil cooking spray

Instructions:

1. Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or for up to 8 hours.
2. Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
3. Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large seal-able plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray chicken pieces with cooking spray.
4. Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Nutritional Information
Servings per Recipe: 4 servings
Amount per serving
Calories 227.0
Total Fat 7.0g
Saturated Fat 2.0g
Cholesterol 130.omg
Sodium 263.0mg
Total Carbs 5.0g
Dietary Fiber 1.0g
Protein 34.0g

Buffalo Chicken Wrap

Courtsey of Eatingwell.com

Ingredients
2 tablespoons hot pepper sauce , such as
3 tablespoons white vinegar , divided
1/4 teaspoon cayenne pepper
2 teaspoons extra-virgin olive oil
1 pound chicken tenders
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
Freshly ground pepper to taste
1/4 cup crumbled blue cheese
4 each 8-inch whole-wheat tortillas
1 cup shredded romaine lettuce


Instructions

1. Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side.
4. Add to the bowl with the hot sauce; toss to coat well.
5. Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl.
6. Stir in blue cheese.
7. To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.

Nutritional Information
Serving Per Recipe: 4 Servings
Amount Per Serving :
Calories 275.0
Total Fat 8.0g
Saturated Fat 2.0g
Cholesterol 55.0mg
Total Carbs 29.0g
Dietary Fiber 3.0g
Protein 24.0g

BBQ Baked Beans & Sausage Courtesy of EatingWell.com

Ingredients

BBQ Baked Beans & Sausage
1/2 cup prepared barbecue sauce
1/2 cup water
2 tablespoons tomato paste
1 tablespoon molasses
1/8 teaspoon salt
Freshly ground pepper
1 tablespoon canola oil
1 medium onion
4 cups chopped collard greens
9 ounces cooked chicken sausage links
2 15-ounce cans great northern or navy beans


Instructions

1. Whisk barbecue sauce, water, tomato paste, molasses, salt and pepper in a medium bowl.
2. Heat oil in a large saucepan over medium heat.
3. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes.
4. Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.Reduce heat to medium-low; add beans and the sauce mixture to the pan.
5. Gently stir to combine, cover and cook until heated through, about 3 minutes.

Nutritional Information

Servings Per Recipe: 4 Servings, about 1 1/3 cups each
Amount per serving:
Calories 444.0
Total Fat 8.0 g
Saturated Fat 1.0g
Cholesterol 45.0mg
Sodium 653.0mg
Total Carbs 66.0g
Dietary Fiber 14.0
Protein 28.0g

Who Doesn't LOVE Chicken Fingers?

Of course I have to share with the world one of the best recipes that I have tasted in a long time. The Almond Crusted Chicken Fingers, despite the obvious it is a great and healthy way to have "chicken nuggets". You are adding a little nuts to your diet and you know each and every ingredient that you are putting into your body and the belly's of your children, boyfriend, family and friends or who ever. I would not change much about this recipe and my family and I enjoy it. No more store bought chicken nuggets for me. And you all remember a few years back the whole "finger nugget" I am all set with that.

Almond Crusted Chicken Fingers Courtesy of EatingWell.com

Ingredients

Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat flour
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
4 each egg whites (see Ingredient note)
1 pound chicken tenders (or 2-3 chicken breast cut)

Instructions

1. Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.( You really don't need to do all that, a baking sheet is just fine)
   
2. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor (r your blender); process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute (or until processed...lol). With the motor running, drizzle in oil (just a little); process until combined. Transfer the mixture to a shallow dish.
3. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. (this part is messy) Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes. The cook time varies depending on your oven so check on them at the 15 minute mark)

Nutritional Information

Serving Per Recipe: 4 Servings
Amount Per Serving:
Calories 147.0
Total Fat 4.0g
Saturated Fat 1.0g
Cholesterol 49.0mg
Total Carbs 4.0g
Dietary Fiber 1.0g
Protein 2.0g