Crispy Chicken Nuggets

This will probably be my last post for awhile. My family and I have made the big decision to move out of state, and I may not have computer access for awhile. Isn't that just horrendous?! So I've decided to share my kids new favorite summer treat that is much healthier than regular breaded and fried nuggets.

Ingredients:

• 2 egg whites
• 1 tablespoon water
• 2 1/2 cups rice crisp cereal
• 1 1/2 teaspoons paprika*
• 1 teaspoon seasoned salt*
• 1/8 teaspoon garlic powder*
• 1/8 teaspoon onion powder*
• 1 lb. boneless, skinless chicken breasts
• 1 TBS butter, melted
• 1/4 c reduced-fat ranch salad dressing

Directions:

1. In shallow dish combine egg whites and water. On large sheet of wax paper combine rice crisp cereal, paprika, seasoned salt, garlic powder and onion powder.
2. Cut chicken into 1 1/2-inch pieces. Dip chicken pieces into egg white mixture, coating all sides. Roll in cereal mixture. Place in single layer on ungreased baking sheet. Drizzle with melted butter. Bake at 450°F about 12 minutes or until no longer pink in center.
3. Serve warm with salad dressing as dipping sauce.

*Note: For a different flavor, substitute 1 package (1.25 oz.) reduced-sodium taco seasoning for the paprika, seasoned salt, garlic powder and onion powder.

Teriyaki Onion Burger

Because summer time means burgers, and we all need a change of pace sometimes!

Ingredients

• 1 lb. ground beef
• 1/4 c teriyaki marinade sauce
• 1 (3 oz) can French-fried onions
• 4 slices Cheddar cheese
• 4 hamburger buns, split

Directions

1. Preheat a grill for high heat.
2. In a medium bowl, mix together the ground beef, teriyaki marinade Form the mixture into 4 patties and let marinade for 3 hours.
3. Add French fried-onions to top of burgers.
4. Lightly oil the grilling surface, and place patties on the preheated grill. Grill for 4 to 5 minutes per side, or until well done. Top with cheese, and serve on hamburger buns.

Some fun variations for this include adding some garlic to the teriyaki marinade, grilling pineapple and adding it to the burgers, use provolone cheese instead of cheddar - the list of variations is endless!!

Honey Balsamic Vinaigrette

It's summer, and it's WAY to hot to cook! I really love salads in the summer so I'm always looking for new dressings. This is delicious!

Ingredients

• 1/2 c balsamic vinegar
• 1/4 c honey
• 1/4 c olive oil
• 1 tsp soy sauce

Directions

1. Whisk together the vinegar, honey, olive oil, and soy sauce until the honey has dissolved, and the dressing is smooth.

No Mayo Ranch

I'm a huge ranch dressing fan. HUGE! I like to eat it on baked potatoes, french fries, veggies, my hamburgers, and of course, salad. I even conveniently 'forget' it's made from mayo (which I used to love but after the birth of my fourth child, could no longer stomach if I smelled it, go figure) to enjoy it. Except recently, I came to the horrifying realization that there are MEGA calories in my favorite dressing. So I had all but cut it out....until! This dressing.

Ingredients

• 1 cup low-fat sour cream
• 1/2 cup buttermilk
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried chives
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon fresh-ground black pepper

Directions

1. Place sour cream and buttermilk into a mixing bowl. Season with parsley, chives, garlic powder, dill, onion powder, salt, and pepper. Whisk together until smooth. Cover and refrigerate at least 30 minutes before serving. You can whip this again before serving for a thicker texture.

Real Lemonade

Ice cold, fresh squeezed, lemonade. What could be better?

Ingredients:

• 1 3/4 c white sugar
• 8 c water
• 1 1/2 c lemon juice

Directions:

1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.