Chicken Fingers with Honey Sauce

I made this recipe last week for dinner and it was a hit! Its also a great healthy alternative to fried chicken.

12 ounces boneless, chicken breasts
2 beaten egg whites
1 tablespoon honey
2 cups cornflakes, crushed
1/4 tsp pepper
1/4 cup honey
4 tsp mustard or dijon mustard
1/4 tsp garlic powder

4 Servings :: 15 mins prep. :: 11 mins baking

1. Rinse chicken; pat dry. Cut into strips about 3 inches long and 3/4 inch wide.
2. In a small mixing bowl combine the egg whites and the 1 tablespoon honey. In a shallow bowl combine the cornflake crumbs and pepper. Dip chicken strips into the egg white mixture, then roll in the crumb mixture to coat.
3. Place in a single layer on an ungreased baking sheet. Bake chicken in a 450 degree oven for 11 to 13 minutes or until fully cooked.
4. For the sauce, in a small bowl stir together the 1/4 cup honey, mustard, and garlic powder.

Nutrition Facts
230 Calories 2 g total fat 1 g saturated fat 45 mg cholesterol 275 mg sodium 31 g carbohydrate 1 g fiber 19 g protein

Lomo Saltado

1 Tablespoon Oil
2 medium Onions-sliced
1 teaspoon Oregano
2 cloves Garlic-minced
1 medium Tomato-chopped
1 medium Green Pepper-sliced
1/2 pound Sirloin Steak-cut into thin strips
4 medium Potatoes-cut into french fries
2 Tablespoons Rocoto (Peruvian Red Hot Pepper)
(or any hot pepper you can get)

1- Fry french fries then set aside to add to dish later.
2- Season steak strips with salt and pepper.
3- Heat oil in pan and sauti garlic.
4- Place steak strips into pan, add rocoto (hot pepper),
cook until brown, stirring occasionally.
5- When steak strips are cooked, add onions, green pepper,
tomato, oregano.  Stir.
6- Cover and let sauti for approx.. 5-7 minutes.  Do not
over cook.  You do not want your vegetables to be too soft.
7- Add french fries. Stir.
8- Serve over white rice.  Enjoy

Chilied Peanuts & Pumpkin Seeds

Halloween is over, time to make use of all those pumpkins!

2 Cups unsalted roasted peanuts
2 tbsp fresh lime juice
2 tsp chili powder (ancho, guajillo, arbol, etc)
1 tsp salt
1 cup hulled pumpkin seeds

1. Toss peanuts with lime juice until all are moistened. Sprinkle with chili powder; toss until nuts are evenly coated. Spread nuts in shallow layer on baking sheet; bake at 250 degrees until chili powder forms a light crust on the nuts, 20-30 minutes. Remove from oven; sprinkle generously with salt.

2. In large skillet over medium heat, toast pumpkin seeds. When one pops, stir constantly until all have popped from flat to round, about 5 minutes. Toss with peanuts, then transfer to a serving bowl.

Makes 3 cups.

Broccoli Casserole

2 Eggs, lightly beaten
1 can condensed cream of mushroom soup (10 3/4 oz)
1 medium onion, chopped
1 cup shredded cheddar cheese
1 cup shredded swiss cheese
1/2 cup mayonnaise
2 tbs butter, melted
1 package frozen broccoli cuts, thawed (16 oz)
1 package frozen chopped broccoli, thawed (10 oz)
1/4 cup dry bread crumbs

In a large bowl, combine the first seven ingredients.
Fold in broccoli.
Transfer to a greased 1 1/2 quart baking dish.
Sprinkle with bread crumbs.
Cover and bake at 400 degrees for 30-35 minutes.

Yield: 8 servings

Italian Chicken Bowtie Pasta

1.5 lb boneless chicken breast, chopped into bite size pieces
2 shallots, chopped
4 garlic cloves, chopped
1 small squash, chopped
8 oz fresh mushrooms, sliced
1 green pepper, chopped
1 tbs olive oil
Fresh basil, oregano, thyme, salt pepper - to taste
16oz can chopped tomatoes
1 lb bowtie pasta, cooked

1. Heat a large pan with olive oil. Add peppers and shallots and saute for 2-3 minutes.
2. Add chicken, garlic, squash and mushroom and continue to cook until tender and chicken is cooked through.
3. Season with spices, then add chopped tomatoes and cook for 2-3 minutes.
4. Mix in pasta until hot and combined.
5. Serve on plate and top with freshly grated parmesan cheese.