Coconut Chicken

I have seen multiple recipes for "Skinny Coconut Chicken," but decided to modify and make my own, based on ingredients I had. TOTAL (the cereal) went on sale a while back, and with some trusty coupons, I got a TON of boxes for FREE! So, I just dumped a bunch of cereal into my trusty food processor and made my own "total Crumbs" :-)

Coconut Chicken

• • 8 chicken tenders (about 1½ lbs)
• • ½ cup coconut flakes, unsweetened
• • ½ cup Panko breadcrumbs +  ½ cup whole wheat breadcrumbs
• OR 1 cup crumbs made from TOTAL cereal
• • 1/4 tsp salt
• • 1 tsp black pepper
• • 2 tsp garlic powder
• • 2 egg whites

Instructions

1. Preheat oven to 375 degrees. Combine coconut, crumbs, salt, pepper, and garlic.
2. Whisk egg whites in a separate bowl. 
3. Dip chicken tenders into the egg and then into the coconut mixture. Cover with the mixture on both sides.
4. Spray baking sheet with non-stick spray. (I like to put a piece of foil and cover it with non-stick spray for easier clean-up) Bake for 25-30 minutes or until chicken is cooked through and coconut is golden brown. Turn the chicken once halfway through the cooking time.

Heavenly Angel Food Cake

 This is Amazing!!! My whole family loved it, and it was pretty easy to make! See the Original Recipe HERE

Heavenly Angel Food Cake:
1 pkg (16 ounces) angel food cake mix
24 large marshmallows
6 milk chocolate candy bars with almonds, chopped (I used without almonds)
2/3 cup milk
1 carton (12 ounces) frozen whipped topping, thawed, divided

1. Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool.
2. For filling, in a small saucepan, combine the marshmallows, candy bars and milk. Cook and stir over low heat until marshmallows are melted. Transfer to a small bowl; cool to room temperature. Fold in 3/4 cup whipped topping.
3. Cut cake horizontally into three layers. Place bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Refrigerate for at least 1 hour.
4. Frost top and sides of cake with remaining whipped topping.Yield: 12 servings.

BEST. EVER. Baked Potato Soup

Baked Potato Soup


7 strips bacon, diced plus more for garnish (I use turkey bacon)
1 whole shallot, finely chopped
3 cloves garlic, minced
4 whole green onions chopped, plus more for garnish
3 T all purpose flour
1 tsp kosher salt
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp ground black pepper
2 1/2 cups milk
2 1/2 cups chicken stock
1 tsp Worcestershire
3/4 cup sour cream (or 1/2 cup light sour cream + 1/4 cup nonfat greek yogurt)
1 1/4 cup cheddar cheese, grated
3 whole medium to large russet potatoes, baked, cubed with skin on
3 whole medium to large red potatoes, baked, cubed with skin on
optional toppings: sour cream, sliced green onion, grated cheddar cheese, bacon crumbles


Directions:
1 Heat a dutch oven or large pot over medium high heat and cook diced bacon until crisp, but not burnt. Remove bacon and drain (on paper towel) all but about 1 tbs of bacon drippings from the pot. Add the shallot and cook for 2 minutes. Add garlic and green onions and cook 2 more minutes. 
2. Stir in the flour and mix well. Add the bacon, salt, basil, oregano, thyme and pepper. Stir in the milk, chicken stock and Worcestershire sauce and heat through until thickened. Add the sour cream and cheddar cheese and stir to dissolve. Add the cubed potatoes and heat through. Season to taste.