Six Sisters Baked Sweet and Sour Chicken

This wonderful recipe come from the Six Sisters and it is heavenly.  If you love going out for Chinese, this is a great way to have that restaurant flavor right at home.

 You are going to cut your chicken into good sized bite-size chunks.  Try to make them uniform in size so they cook evenly.  Some of my little pieces cooked to much and were tough. Dredge them in the cornstarch and then roll in the beaten egg.

Fry up in the oil just until browned all around!

I like to make sure there is only one layer of chicken rather than having them on top of each other.  Pour the sauce all over the top. Put in the oven to bake. I turn my pieces over about half way through the cooking time.   MMMMM  it smells so good.

The finished product.  It is yummy and sticky and so flavorful!

Dish it up with some rice and whatever other things you love from your trips to your favorite Chinese restaurants.  I have served it with fried rice and it is simply divine.  Enjoy

Baked Sweet and Sour Chicken Recipe:

Ingredients:

Chicken:

3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 1/2 cup cornstarch
3 eggs, beaten
1/4 cup canola oil

Sweet and Sour Sauce:
1 cup granulated sugar
4 tablespoons ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt

Directions:
Preheat oven to 325 degrees.  Cut chicken breasts into bite-sized pieces and season with salt and pepper.  Place cornstarch and beaten eggs in separate bowls.  Dip chicken into cornstarch then coat in egg mixture.  Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.  Place the chicken in a 9 x 13 greased baking dish.  In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce and garlic salt.  Pour over chicken and bake for one hour

Texas Sheet Cake Cookies

So I found this recipe on Pinterest and was so excited to try it out because I LOVE Texas Sheet Cake.  This recipe is yum.  If you love chocolate, you will like these cookies

The ingredients are mainly what you have in your pantry!

 Start by creaming the sugars and butter together and then add the dry ingredients.  It is a pretty stiff dough

Add the melted chocolate chips and mix it well.

It said to drop by level tablespoons and that is what I did.  They made a pretty nice size cookie

Don't over bake these little gems

These are the ingredients for the icing.  I made the mistake of starting this icing before I was ready for it and so I let the butter, water and cocoa sit before I mixed in the powdered sugar.  It made the icing too thick but I really think it was a happy accident.  I made them again and did the icing the right way and those photos are below but I really think I liked the thicker icing better.

Yum Yum

Here are the cookies with the icing the way it's supposed to be!  You decide how you want them to be.

Texas Sheet Cake Cookies

makes 24 cookies

Ingredients

1/2 cup butter, room temperature

1/3 cup granulated sugar

1 egg

1 tsp vanilla

1 tsp baking powder

1/2 tsp salt

1 1/3 cup flour

1/2 cup semi-sweet chocolate chips, melted

1/2 cup butter

2 Tbsp cocoa powder

3 Tbsp milk

2 1/2 cups powdered sugar

How to Make

1. Preheat oven to 350°

2. Line baking sheet with parchment or silicone mat, set aside.

3. In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.

4. Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.

5. Turn mixer to low and slowly add in flour. Dough will be thick.

6. In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted,

stirring after every 30 seconds.

7. Mix melted chocolate directly into cookie dough until evenly mixed.

8. Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until

cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!

9. Transfer to a wire rack to cool.

10. In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until

melted together. Remove from heat and whisk in powdered sugar.

11. Pour icing over cookies and allow icing to set before serving.

Notes

store at room temperature for up to 3 days.

*Make sure not to overbake these cookies. The insides will remain soft and dense if baked correctly.

Cinnamon Roll Waffles

OK! This recipe is crazy.  It's super easy and super rich.  You just use Pillsbury cinnamon rolls in the little pop and fresh containers.  Put them on a waffle iron and cook them.  I served them with the yummy Buttermilk syrup that I have on this blog.  They were good.  I'm not sure if I will make them again.  Lots of calories for just one.  I think I love my regular waffles, though.  You be the judge!

Skinny Creamy Pie

I can't remember where I got this recipe but I found it while rummaging through my recipes the other day and thought I had better try it and blog about it. MMMMM. This was yummy. I chose to make peach flavored pie but you can make whatever your favorite flavor is. Just remember to put some fresh fruit with it to make it even more spectacular. This is definately a repeat recipe.

These are the players in this very easy, very tasty skinny pie.

Boil the water and add to the gelatin. Stir to dissolve. When it feels cool to the touch, add the yogurt and mix and then the whipped topping. This stuff if good!

Pour into the reduced fat graham cracker crust and chill for at least three hours if you can stand it. I actually licked the bowl and it is much better after it chills so wait-you won't be sorry.

I was in a hurry with this pie. If I had thought ahead better, I would have topped it with fresh peaches. MMMMMM. That would have been the best. I hope you will try this light and yummy dessert that won't break your points or your weight watching. You can make any kind of combination. Play with it and see what you love best. I know that I will be making this pie again. Good luck and have fun :0) Skinny Creamy Pie 8 Servings 3 Points+ 1 pkg. Sugar Free Jello 1/4 C. boiling water 2- 8 oz. Fat Free Yogurt 1- 8 oz. Fat Free Whipped Topping 1 Reduced Fat Graham Cracker Crust Boil the water and mix with the gelatin to dissolve. Whisk in the yogurt and the whipped topping. Pour into the crust and chill for at least 3 hours. Can top with more whipped topping but adjust your points. Enjoy!!

Frozen Peanutbutter Fluff

So as I struggle with keeping this blog going and doing my Weight Watchers (I tend to cook very basic things instead of trying new recipes-I need to turn over a new leaf and try new things -haha) I have dragged my feet in posting. So I have a couple of new things to share. I will do one now and one in a couple of days. This is just a two ingredient little piece of heaven when you are having one of those days. Why is it that sweet goo can turn any day into a special day. Anyway. These are super easy and super tasty. Hope you like them!!

Mix the peanut butter and whipped topping with a spoon until completely mixed together.

Divide evenly into 12 cupcakes and freeze. After you freeze them you can put them in a ziploc bag.

This is a perfect little bite of rich yummy bliss and the best part is that it is only 1 points+ Weight Watchers points. It really can satisfy on one of the days when you just need a sweet treat. Give it a try. Frozen Peanutbutter Fluff 3 Tbls. creamy peanutbutter 1 8 oz. fat free whipped topping Mix all together and divide into 12 cupcake papers. Freeze. Drizzle with a tiny bit of chocolate syrup and enjoy. *Note-you could add just a touch of vanilla to enhance the flavor of it all :)

Skinny Fresh Fruit Parfait

This fresh fruit parfait is yummy and is so easy to put together. I used vanilla flavored yogurt but I added some pure vanilla extract to pop the flavor. If you use fat free or sugar free whipped topping it saves you calories and tastes just as good. I used strawberries and blueberries but you could use any combination that you like. I was thinking that peaches sound wonderful and maybe even lemon flavored yogurt and the blueberries. Give it a try. You won't be sorry. Skinny Fresh Fruit Parfait 1 6 oz low carb vanilla flavored yogurt 1/2 tsp. vanilla 2/3 cup fat free or sugar free whipped topping, divided Mix the yogurt and the vanilla extract together. Mix in 1/2 cup whipped topping. Spoon into two goblets layered with the kind of fresh fruit that you love. Top with the remaining whipped topping. Enjoy This recipe equals 3 points+ Weight Watchers points

Creamy Basil Sauce over Parmesan Crusted Chicken

This is a Skinny Chicken recipe with a creamy basil sauce that makes you feel like you've had a feast. Make this recipe up when you want to impress.

The ingredients for the sauce are pretty basic except the fat free half and half. The sauce works up fast and easy and it tastes so so good over the parmesan crusted chicken.

The fat free half and half make this sauce very creamy. The best thing about this little recipe is you can have 1/4 cup of the sauce for just 2 points+ Weight Watchers points.

The chicken is about as easy as you can ask for but the sauce over the top makes it feel and taste a little extraordinary. I hope you will take the time to try this recipe out. It would rank up there with Skinny Baked Chicken but packs some impressive taste.

Yummy! And oh so easy. It actually seems a little fancy. I hope you will like it. It is definately a recipe I will be making again and again. Skinny Parmesan Crusted Chicken 4 Boneless Skinless Chicken Breasts (thawed and trimmed) 1/2 cup grated Parmesan Cheese 1/2 Tbls. Italian Seasoning 1/2 tsp. garlic powder 1/4 tsp. onion powder 1/4 tsp. chili powder Thaw the chicken and trim off any fat. Pat dry between paper towels. In a gallon size zip loc bag, mix the parmesan cheese and seasonings. Drop the chicken breasts into the bag two at a time and toss. Put in a pan that has been sprayed. Sprinkle the rest of the parmesan mixture over the tops of the chicken. Spritz if you want with one spray from a misto. Bake at 350* for about 40 minutes or until juices run clear. Serve with the Creamy Basil Sauce below Creamy Basil Sauce 3 1/2 tsp. corn starch 1 tsp. chicken boullion granules 1/2 cup milk 1/2 cup fat free half and half dash of garlic powder 1/2 tsp. basil (I made it with dried, you might have to experiment with fresh) a couple of twists from the pepper mill 2 Tbls. grated Parmesan cheese