More Recipes!!

Skinny Pie

Submitted by Meltdown Participant Lori McKinney

To prepare the dessert, use your favorite pie crust recipe or a prepared unbaked pie crust from grocery.  Roll out the crust and cut desired shapes with cookie cutters.  Dust with light dusting of cinnamon and sugar and bake.

To assemble the dessert, warm a can or jar of your favorite fruit pie filling (or you can prepare a filling from scratch).  For each dessert, put approximately 2 tbsp. of filling on dessert plate.  Top with small scoop of vanilla ice cream or frozen yogurt.  Stick one pie crust cookie in ice cream scoop. 

I like this because you still get all those wonderful flavors and textures, but you have limited your intake.  Who needs a giant piece of pie after a full meal anyway?  I can serve this to anyone, and honestly it makes a very pretty dessert.

Hungry Girl Honey Mustard Pretzel Coated Chicken

PER SERVING (1/2 of recipe, 4 chicken fingers): 349 calories, 2.5g fat, 928mg sodium, 39g carbs, 1g fiber, 13.5g sugars, 37g protein -- PointsPlus® value 8*



Ingredients
 

• 10 oz. raw boneless skinless lean chicken breast, cut into 8 strips
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/4 cup plus 2 tbsp. honey mustard
• 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 20 standard-sized (not mini) hard salted thin pretzel twists
• 1 tbsp. plus 1 tsp. granulated sugar

Directions

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.

Season chicken strips with salt and pepper. Set aside.

In a large bowl, combine honey mustard with egg substitute and whisk well. Submerge chicken in mustard-egg mixture, and set aside to marinate for at least 5 minutes.

Meanwhile, place pretzels in a sealable plastic bag, seal, and finely crush through the bag with a meat mallet or other heavy utensil. Add sugar, reseal, and shake to mix. Spread the mixture out on a large plate or in a large dish. Set aside.

Using tongs, transfer chicken strips to the pretzel-sugar mixture and thoroughly coat. Then transfer them to the baking sheet. (Discard excess mustard-egg mixture.) Mist the tops of the strips with nonstick spray. Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until the chicken is cooked through.