Creamy Rice Pudding

Skill Level: Easy
Sticker Shock: $$$$
Taste: ★★★★

Rice pudding is one of my comfort foods. The weather has been a bit more chilly the past couple of days, so comfort food sounded really good. I am so glad I decided to try this out because I really think it will become a standard in my family.

I have pretty much avoided rice pudding, except on the rare occasion I decide to splurge a bit, since my diabetes diagnosis. We all know rice isn't exactly low carb, and once you add a bunch of other sugary things to it to make a good rice pudding, it's definitely off limits under most circumstances (unless you limit yourself to about a thimble-sized serving). This recipe eliminates most of the super sugary stuff, and it still tastes great to boot!

Ingredients:

2 small boxes vanilla, sugar-free pudding (do not make as directed on box)

3 1/2 cups fat free milk

4 oz frozen low fat whipped topping , thawed

1 teaspoon almond extract

1 cup seedless raisins

2 cups white rice, cooked

Directions:

In a medium to large bowl, use a whisk and briskly stir together dry pudding mixes and skim milk for 2 minutes.

Stir in whipped topping, almond extract, raisins, and rice. Keep stirring until well mixed.

Serve as is or keep chilled until ready to eat.

If desired, sprinkle top lightly with ground cinnamon before serving.

Nutrition information: Servings Per Recipe: 14 (1/2 cup each) Amount Per Serving: Calories: 98.3, Total Fat: 0.2g, Sodium: 41.1mg, Total Carbs: 20.3g, Dietary Fiber: 0.7g, Protein: 3.2g

Oven Fried Chicken

Skill Level: Easy
Sticker Shock: $$$$
Taste: ★★★★

I have tried a lot of oven fried chicken recipes over the years, and I've always been disappointed in some way. Most of the time, I am disappointed with the breading. It always seems to either get soggy, or it falls off–sometimes I'm lucky enough for both things to happen. A lot of the oven fried chicken recipes I've tried are also kind of bland.

This recipe stood up well to both the breading and flavor challenges. It actually came out crispy, and the seasonings seemed to be just right. Did it taste just like the Colonel's? No, of course not; nobody compares to the Colonel, but it is a tasty, lower-fat, comfort food that I'll be making again and again I'm sure.

I used chicken tenderloins, so they turned out more like chicken fingers. This pleased my 18-month-old and 2-year-old, and they enjoyed dipping theirs in ranch dressing. I made some homemade buffalo sauce for the adults. ;-)

Ingredients:

cooking spray
1 1/2 cups corn flakes cereal , made into crumbs
1/2 teaspoon ground thyme
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1 eggs
2 egg whites
1 teaspoon hot pepper sauce (optional)
2 Tablespoons white all purpose flour
1 lb boneless skinless chicken breasts (4, 4-oz, breasts)

Directions:

Preheat oven to 350 degrees F. Coat a shallow baking pan with cooking spray.

In a medium bowl, combine cornflake crumbs, thyme, garlic salt, and onion powder.

In a separate bowl lightly beat egg and egg whites. Add hot pepper sauce and mix well.

Place flour in a separate container.

Dip each side of chicken breast in the flour, then egg mixture, then in cornflake mixture.

Place chicken breasts in baking pan. Spray chicken lightly with cooking spray and bake 30-35 minutes, until juices run clear.

Nutrition information: Servings Per Recipe: 4 Amount Per Serving: Calories: 224.6, Total Fat: 3g, Sodium: 331.7mg, Total Carbs: 13.8g, Dietary Fiber: 0.5g, Protein: 34.2g