Recipes

Both of these are on our menu this week.

Crispy Chicken
5 WWPointsPlus, 4 servings

4 (4 oz) skinless, boneless chicken breasts
1/4 cup fat free Ranch dressing
1/2 cup cornflakes, crushed (They have this at the store already crushed. It's on the baking isle.)
spices of choice (parsley, garlic powder, onion powder, etc.)
salt
cooking spray

Preheat oven to 350.
Mix spices, salk, and cornflakes in a bowl and set aside.
Dip chicken in Ranch dressing. Roll chicken in cornflake mixture.
Cook chicken until done, about 45 minutes to 1 hour.


Chicken Tetrazzini
6 WWPointsPlus, 6 servings

8 ounces cooked chicken, chopped
3 cups cooked spaghetti
3 oz. Mexican-flavor Velveeta, diced small
1 (10 oz) can fat-free cream of mushroom soup
1/2 cup chopped onion
1/2 cup chopped bell pepper

Preheat oven to 350. Spray a 9x13 inch pan with cooking spray. Combine all ingredients and pour into baking dish. Bake for 30-35 minutes or until bubbly.

Plus I plan on making the Pan-Fried Flounder this week. Mmmmm...I'm hungry!