Monday, August 5, 2013

Monday's Scrumptious Sunday



I missed yesterday's Scrumptious Sunday, so this week I'm making it Scrumptious Monday!

As always, these are easy, yummy & mostly healthy recipes!

Sweet & Salty Coconut Chicken



Ingredients:
4 cups Honey Nut Chex® cereal (coarsely crushed)
2 cups shredded coconut
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 eggs
1 1/2 lb chicken breast tenders

Directions:
Heat oven to 425°F.
Generously spray large cookie sheet with cooking spray.
In shallow bowl, mix cereal, coconut, salt and pepper.
In another shallow bowl, beat eggs.
Coat 1 chicken tender at a time with coconut mixture, then eggs, then again with coconut mixture;
Place on cookie sheet. Repeat to use up chicken.
Bake about 20 minutes or until chicken is golden on outsides and no longer pink in the center.

Nutrition Info:
Serving Size: 1 Serving
Calories 460 (Calories from Fat 170)
Total Fat 19g (Saturated Fat 12g, Trans Fat 0g)
Cholesterol 210mg
Sodium 980mg
Total Carbohydrate 40g (Dietary Fiber 2g; Sugars20g)
Protein 32g
% Daily Value (based on a 2,000 calorie diet):
Vitamin A 15%; Vitamin C 4%; Calcium 10%; Iron 60%



Spicy Broccoli-Mango Salad




Ingredients:

Sweet-Hot Pecans~
4 teaspoons sugar
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1/2 cup pecan halves broken into coarse pieces

Dressing~
2 6-oz.) containers 99% Fat Free (Orange Crème) Yogurt
1/3 cup light mayonnaise
1 tablespoon cider vinegar
1/8 teaspoon salt

Salad~
5 cups fresh broccoli florets and cut-up stems (1 small bunch)
1 1/2 cups diced peeled seeded mango (2 medium)
1/4 cup finely chopped red onion

Directions:
Lightly spray 8-inch skillet with cooking spray.
Add sugar and ground red pepper; mix well.
Stir in pecans. Cook over low heat
Stir occasionally until sugar mixture is melted and pecans are coated.
Remove from heat; set aside to cool.
In small bowl, mix all dressing ingredients with wire whisk until smooth.
In large bowl, mix all salad ingredients.
Add dressing to salad; toss gently to mix.
Just before serving, stir in cooled pecans. Store in refrigerator.

Nutrition Info:
Serving Size: 1 Cup
Calories 250 (Calories from Fat 110)
Total Fat 12g (Saturated Fat 2g)
Cholesterol 5mg
Sodium 190mg
Total Carbohydrate 29g (Dietary Fiber 4g, Sugars 22g)
Protein 6g
% Daily Value (based on a 2,000 calorie diet):
Vitamin A 26%; Vitamin C 100%; Calcium 14%; Iron 6%



Crescent Fruit Treats




Ingredients:
1 an (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 container (8 oz) cream cheese with strawberries
2 tablespoons powdered sugar
1 cup sliced fresh strawberries
1 to 2 kiwifruit, peeled, sliced and slices cut into stars
1 to 2 oranges, peeled, cut into pieces
1 banana sliced

Directions:
Heat oven to 375°F.
Remove dough from can in 2 rolled sections; do not unroll. Cut each section into 8 slices.
Place slices, cut side down, on ungreased cookie sheet to form tree.
To form tree, start by placing 1 slice for top; arrange 2 slices just below, with sides touching.
Continue arranging a row of 3 slices, then a row of 4 slices, and ending with a row of 5 slices.
Use remaining slice for tree trunk.
Bake 11 to 13 minutes or until golden brown.
Cool 1 minute on cookie sheet.
Carefully loosen with spatula; slide onto cooling rack. Cool 10 minutes.
Place tree on serving platter or tray.
In small bowl, mix cream cheese and powdered sugar; blend well.
Spread mixture over tree.
Decorate tree with fruit as desired.

Nutrition Info:
Serving Size: 1 Serving Calories 130 (Calories from Fat 70)
Total Fat 8g (Saturated Fat 4g Trans Fat 1g)
Cholesterol 15mg
Sodium 150mg
Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 5g)
Protein 2g
% Daily Value (based on a 2,000 calorie diet):
Vitamin A 4%; Vitamin C 25%; Calcium 2%; Iron 2%