Sunday, March 4, 2012

Tonight's dinner - Baked Sweet & Sour Chicken, Baked Crab Rangoon, Banana Creme Pie

I made the Baked Sweet & Sour Chicken about a month ago and my daughter INHALED it and asked when we could have it again.  I finally got it back into the rotation tonight and it was once again a hit.  So thought I should share with all of you.  I made the Banana Creme Pie for my hubby as a reward for eating a Chinese Food dinner.....that is NOT his favorite.  What a good sport!!!

Baked Sweet & Sour Chicken

The chicken coating:

3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar (I used Splenda to reduce the calories)
4 tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.   

Baked Crab Rangoon - 


1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
14 won ton wrappers
1 small green onion
4 oz surimi imitation crab
3 oz cream cheese


In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth.

Stir in crab and onion.
Place 2 teaspoonfuls in the center of each wonton wrapper.

Moisten edges with water; bring corners to center over filling and press edges together to seal.

Place on a baking sheet coated with non-stick cooking spray.
Lightly spray wontons with nonstick cooking spray.
Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm.

Makes 14 Crab Rangoon (2 Per Serving)

Nutritional Info Per Serving: Calories 94; Total Fat 2.29g; Cholesterol 12mg;
Sodium 147mg; Potassium 40mg; Carbs 12.03g; Fiber 0g; Protein 5.76g

Banana Creme Pie  (thanks to - love that blog!!!)

(Almost a mix between a creme pie and cheesecake)

Servings: 8  Size: 1 piece  Time: 10 minutes  Points: 5 pts  Points+: 5 pts
Calories: 217.8 • Fat: 7.4 g • Carbs: 31.5 g • Fiber: 1.0 g • Protein: 2.2
  • 9 inch reduced fat Graham Cracker Crust
  • 4 oz 1/3 less fat Philadelphia Cream Cheese
  • 1/4 cup reduced fat sour cream
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 8 oz Cool Whip Free
  • 2 medium bananas sliced
  • chocolate shavings (optional, extra points)
In a large bowl, whip cream cheese, sour cream, vanilla and sugar for a few minutes until mixed well. Add Cool Whip and whip until smooth. Put banana slices on the crust,top with filling and chill for a few hours, until firm. Top with shaved chocolate before serving.

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