If you're gearing up throw a Super Bowl party or just what to have some tasty treats to munch on during the big game, Marlene Koch has mouth-watering snacks for you!
Triscuit "Fried" Chicken Tenders
Makes 4 servings
18 original Triscuit crackers
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon dried thyme, crushed
1/4 cup Dijonnaise
1 pound chicken breast tenders, cut into eight 2-ounce strips
1. Set cooking rack in the lower third of the oven and preheat to 425F. Spray a large baking pan well with cooking spray.
2. Place the crackers in a resealable plastic bag and finely crush them with a rolling pin or mallet. Transfer the crumbs to a shallow flat bowl and add the garlic powder, onion powder, pepper, and thyme.
3. Coat the chicken with the Dijonnaise. Roll the chicken in the crumb mixture until evenly coated. Place crumb-coated chicken on the baking sheet and bake for 7 minutes. Lightly spray chicken strips with cooking spray, turn, and bake for 7 more minutes or until golden brown.
Variation -- to make Cheesy Crunchy Chicken Tenders, replace the Triscuit crumb mixture with 1Â½ cups crushed reduced-fat cheddar cheese crackers mixed with Â¼ teaspoon black pepper. Bake as directed.
* Reduced-fat Triscuits are not recommended for this recipe
Nutrition Information Per Serving (2 strips)
Carbohydrate 15g (Sugars 0g)
Total Fat 7g (Sat Fat 0.5g)
Sodium 435 mg
Food Exchanges -- 3 1/2 Lean Meat, 1 Starch
Carbohydrate Choices -- 1
Weight Watcher Point Comparison -- 6
Classic Hot Artichoke Dip
Makes 10 servings
1/3 cup light tub-style cream cheese
1/3 cup light mayonnaise
1/3 cup light sour cream
1 teaspoon minced garlic (1 clove)
1/4 teaspoon black pepper
1/2 cup white onion, finely diced
1/2 cup plus 2 tablespoons freshly grated Parmesan cheese
1 (10-ounce) package frozen artichoke hearts, thawed and chopped or 1 (14-ounce) can water-packed artichoke hearts, drained and chopped
1 (10-ounce) package chopped frozen spinach, thawed and squeezed dry