Kim’s Journey to a Healthier Place

Can anyone tell me how to load pictures onto my blog? I’d love to include pics of food and possibly of myself, but I haven’t had much luck with it. Thanks!

This is Roni’s recipe. I’m putting it here so I can refer to it later. I made some of these last night, also. The husband really like these, too! It doesn’t get any easier than this. I baked mine since I was already making Crispy Chicken Dippers in the oven. (375 degrees for 25 minutes or until juices run clear)

Balsamic Dijon Chicken

Serves 4: 3 WWP per serving

• 16 oz of chicken breast cut into tender style pieces
• 2 tbsp Balsamic Vinegar
• 1 tbsp spicy Dijon mustard
• 1 tsp dried parsley flakes

Mix the vinegar, mustard and parsley in a small bowl.

Place the chicken in a ziplock bag, pour in the marinade. Seal and let sit for at least 10 minutes.

Grill the chicken for 4-5 minutes a side (or bake for 25 minutes with oven at 375 degrees or until juices run clear).

Serve!

Photo compliments of www.Kraft.com.

I also made these last night. It’s another recipe from Kraft. The husband is an avid fried chicken finger fan, and he actually really liked these! I did, too!

Crunchy Chicken Dippers

4 servings: 5 WWP per serving

1 egg (or Egg Beaters) 

1 lb.  boneless skinless chicken breasts, cut into 1-inch wide strips

~ 2 cups POST HONEY BUNCHES OF OATS Cereal, finely crushed (I used my food processor)

salt

pepper 

1 cup Barbecue Sauce

PREHEAT oven to 375°F. Beat eggs lightly in shallow dish or pie plate. Sprinkle chicken with salt and pepper. Dip chicken in eggs, turning over to evenly coat both sides of each strip. Coat chicken evenly with cereal. Place in 15×10x1-inch baking pans sprayed with cooking spray.

BAKE 25 min. or until chicken is cooked through.

SERVE as dippers with the barbecue sauce.

Photo compliments of www.Kraft.com.

This recipe is from Kraft. In fact, I like more of the Kraft Canada recipes than those for the US Kraft. They’ve got some great healthy recipes over there.

I made this last night. It’s great! It’s definitely not as thick and dense as real cheesecake, but honestly I like it being lighter in consistency. Instead of using the springform pan, I just used a 9 inch pie plate, and it worked out fine. The crust could be improved somewhat, but I could eat it without the crust. Enjoy!

Low-Fat Orange Dream Cheesecake 

 8 servings: 2 WWP per serving

3 sheets HONEY MAID Honey Graham, crushed (I used my food processor)

2/3 cup  boiling water

1 pkg. (4-serving size) JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin

1 cup  BREAKSTONE’S or KNUDSEN Low Fat Cottage Cheese

1 tub (8 oz.) PHILADELPHIA Fat Free Cream Cheese

2 cups  thawed COOL WHIP Sugar Free Whipped Topping

SPRINKLE crumbs onto bottom of 8- or 9-inch springform pan  or pie plate sprayed with cooking spray.

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Cool 5 min.; pour into blender. Add cheeses; blend well. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top.

REFRIGERATE 4 hours or until set. Remove rim of pan before serving. Store leftovers in refrigerator.