Baked Zucchini Sticks Recipe {Gluten Free}
Ingredients: (serves 4)
cooking spray
3/4 cups brown rice flour
3 tablespoons cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
4-5 medium zucchini cut into equal size sticks
1/4 cup Egg Beater's (or use one whole egg)
Directions:
1. Preheat oven to 475'F.
2. Pour Egg Beater's into a shallow bowl or 8x8 glass baking dish, set aside
3. Combine rice flour, cornmeal, salt and pepper in another shallow bowl. Dip zucchini in Egg mixture then dip into flour mixture using tongs to handle, and spread them out the baking sheet. Spray the zucchini lightly with cooking spray.
4. Bake for about 18-20 minutes, turning half way through with tongs, until crispy and tender. Serve hot with warm marinara sauce for dipping.
Buttermilk Mashed Potato Recipe (serves 4)
Ingredients:
1 - 1 1/2 pounds small red potatoes
1/4-1/2 cup Low fat buttermilk
1 tablespoon butter
1/4 teaspoon garlic powder
salt and pepper
Directions:
1. Bring large pot of water to a boil. Wash potatoes, chuck them into quarters and add to boiling water. Boil about 10-12 minutes or until tender {so the tip of a knife pierces easily}.
2. Drain out water and return potatoes to same warm pot. Add butter, buttermilk, garlic powder, a dash of salt and a few twists of the pepper grinder. Mashed well with a potato masher {I like them chunky and we leave the skins on for flavor and fiber}.
3. Season with more salt and pepper to taste, add more buttermilk as needed to achieve desired consistency {a splash of chicken broth is good too} and serve hot.
Bacon-Wrapped Chicken Tenders Recipe (serves 4)
Click here for main recipe
We used half as much bacon. Note: My chicken was done {165'F internal temp} long before the bacon was rendered so I actually popped just the bacon in the microwave for about 1 minute them wrapped it back around the chicken.
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