Kitchen Hint of the Day!

Pass the Corn Flakes please............


For added crunch with fewer calories, use cornflakes instead of breadcrumbs to coat fish fillets. Not only do cornflakes contain fewer calories than breadcrumbs, they are less absorbent and give a lighter covering, so the fish will soak up less oil.

Diabetic Dish of the Week - BAKED CHICKEN TENDERS

This week's Diabetic Dish of the Week is - BAKED CHICKEN TENDERS. Chicken Tenders made healthier, using Corn Flake Crumbs, Spices and Herbs.  Then bake at 400 degrees for 12-14 minutes. 141 calories and 6 net carbs per serving! The recipes from the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/) This is just one of many Diabetic Friendly Recipes you can find at the Diabetic Gourmet site. Everything from Salads, Soups, Appetizers, Dinner, and Dessert are all at the site and all Diabetic Friendly! So check it out today. Plus you can subscribe to the Diabetic Gourmet Magazine also. So Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/


BAKED CHICKEN TENDERS
Make healthier chicken tenders at home using common corn flake crumbs, spices and herbs. These are also great for game day and kids love them! The nutritional information is for the chicken thigh version. If using chicken breast, the fat content will be reduced to about 3 total grams.


Recipe Yield: 4 servings.

Ingredients

1 pound chicken thighs or breast, boneless, skinless
1 cup cereal crumbs, cornflake type
1/2 teaspoon Italian herb seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon paprika

Directions

1 - Preheat oven to 400 degrees.
2 - Lightly grease a cooking sheet.
3 - Cut chicken into bite-sized pieces.
4 - Place cornflakes in plastic bag and crush by using a rolling pin.
5 - Add remaining ingredients to the crushed cornflakes. Close bag tightly and shake until blended.
6 - Add a few of the chicken pieces at a time to crumb mixture and shake until evenly coated.
7 - Place chicken pieces on cooking sheet so they are not touching.
8 - Bake until golden brown, about 12-14 minutes.
9 - Serve hot.

NUTRITIONAL INFORMATION PER SERVING:

Calories: 141
Fat: 5 grams
Saturated Fat: 2 grams
Fiber: 1 grams
Sodium: 344 milligrams
Cholesterol: 84 milligrams
Protein: 17 grams
Carbohydrates: 7 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipe/baked-chicken-tenders

Kitchen Hint of the Day!

Thank you to Barb for passing this hint along....


Next time you make meatloaf try substituting crumbled cornflakes for bread crumbs when making it. Gives it added flavor and texture.

One of America's Favorites - Corn Flakes

Corn flakes

Corn flakes are a popular breakfast cereal originally manufactured by Kellogg's through the treatment of maize. A patent for the product was filed on May 31, 1895, and issued on April 14, 1896.






The accidental legacy of corn flakes goes back to the late 19th century, when a team of Seventh-day Adventists began to develop new food to adhere to the vegetarian diet recommended by the church. Members of the group experimented with a number of different grains, including wheat, oats, rice, barley, and corn. In 1894, Dr. John Harvey Kellogg, the superintendent of The Battle Creek Sanitarium in Michigan and an Adventist, used these recipes as part of a strict vegetarian regimen for his patients, which also included no alcohol, tobacco, or caffeine. The diet he imposed consisted entirely of bland foods. A follower of Sylvester Graham, the inventor of graham crackers and graham bread, Kellogg believed that spicy or sweet foods would increase passions.

This idea for corn flakes began by accident when Kellogg and his younger brother, Will Keith Kellogg, left some cooked wheat to sit while they attended to some pressing matters at the sanitarium. When they returned, they found that the wheat had gone stale, but being on a strict budget, they decided to continue to process it by forcing it through rollers, hoping to obtain long sheets of the dough. To their surprise, what they found instead were flakes, which they toasted and served to their patients. This event occurred on August 8, 1894, and a patent for "Flaked Cereals and Process of Preparing Same" was filed on May 31, 1895, and issued on April 14, 1896.

The flakes of grain, which the Kelloggs called granose, were a very popular food among the patients.

Advertisement for Kellogg's Corn Flakes, c. 1915.

The brothers then experimented with other flakes from other grains. In 1906, Will Keith Kellogg, who served as the business manager of the sanitarium, decided to try to mass-market the new food. At his new company, Battle Creek Toasted Corn Flake Company, he added sugar to the flakes to make them more palatable to a mass audience, but this caused a rift between his brother and him. To increase sales, in 1909, he added a special offer, the Funny Jungleland Moving Pictures Booklet, which was made available to anyone who bought two boxes of the cereal. This same premium was offered for 22 years. At the same time, Kellogg also began experimenting with new grain cereals to expand his product line. Rice Krispies, his next great hit, first went on sale in 1928.

There have been many mascots of Kellogg's Cornflakes. The most popular one is a green rooster named Cornelius (Corny) Rooster, which has been the mascot since his debut. In earlier commercials, he had a speaking part and his catch phrase was "Wake up, up, up to Kellogg's Cornflakes!" He was voiced by Dallas McKennon and Andy Devine. Later, he stopped talking and simply crowed.The concept of using a stylized cockerel originated in a suggestion by Kellogg family friend Nansi Richards, a harpist from Wales and a Welsh language proponent. The Welsh word for cockerel is ceiliog (pronounced Kellogg).







A former patient of the Battle Creek Sanitarium named C. W. Post started a rival company, as well as the major other brand of corn flakes in the United States, called Post Toasties. Australia's Sanitarium also manufactures their own brand of corn flakes called Skippy corn flakes. Many generic brands of corn flakes are produced by various manufacturers. In addition, Sainsbury's, Tesco, Morrisons, Asda Co-operative, etc. have brought out similar products based on cornflakes. A variety of corn flakes that is sold in the United Kingdom is one where honey and nuts have been added to the corn flakes – this is known colloquially as "honey nut corn flakes", and as Crunchy Nut under the Kelloggs brand name.







A wide variety of different recipes for dishes involving corn flakes exist. A popular example is Chocolate Corn Flake Cakes, and a variant made without syrup to bind the chocolate covered flakes called 'kalabash', eaten as a snack food (like popcorn).

Crushed corn flakes can substitute for bread crumbs.

Oven "Fried" Breaded Pork Chops w/ Mashed potatoes and Cut Green Beans

Dinner Tonight: Oven "Fried" Breaded Pork Chops w/ Mashed potatoes and Cut Green Beans

I saw this recipe on a daily email I receive from Skinnytaste.com A fantastic site that's just loaded with tips, ideas, and healthy recipes! This one, a healthy version of an Oven "Fried" Breaded Pork Chops. I'll need the following ingredients; center cut boneless pork chops, fat trimmed (5 oz each), sea salt (I used Sea Salt instead of Kosher Salt), Egg Beater's (Instead of Eggs), beaten, panko crumbs, crushed cornflakes crumbs (I used Bran Flakes instead of Corn Flakes), grated Parmesan cheese, sweet paprika, garlic powder, onion powder,  chili powder, and black pepper. The original recipe from  Skinnytaste.com is for 6 pork Chops, I prepared 2 Pork Chops and used 1/4 of the amount of the ingredients. The original recipe along with it's web link is at the bottom of the post.

To prepare the Chops I preheated the oven to 425°F. Using a nonstick baking sheet, that i covered with foil and lightly sprayed with with Pam Cooking Spray. I seasoned the chops on both sides with tsp sea salt. Combined the panko, cornflake crumbs, Parmesan cheese, sea salt, paprika, garlic powder, onion powder, chili powder and black pepper in a large shallow bowl. Place the beaten egg in another. Dip the pork into the Egg Beaters, then crumb mixture.  Place on the prepared baking sheet and repeat with the remaining chop. Lightly spray a little more Pam on top of the Chops and bake in the oven for 20 minutes.The thickest part of the Chop should read between 155 and 165 degrees, using a meat thermometer. I took mine out at 160 degrees. It's another one of those Keeper Recipes! It's got a fantastic crust to it with the Bran Flakes and Panko Bread Crumbs and the Chop came out tender and moist. The seasoning was a perfect blend of all the spices. My favorite Pork recipe is the Cumin Spiced Recipe but this rates a strong second.
 







For one side I prepared some Bob Evan's Mashed Potatoes and heated up a small can of Del Monte Cut Green Beans. I also baked a Sour Dough Bread Mini Boule. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.







Oven "Fried" Breaded Pork Chops
Servings: 6 • Size: 1 chop • Old Points: 7 pts • Points+: 7 pts
Calories: 378 • Fat: 13 g • Carb: 8 g • Fiber: 0 g • Protein: 33 g • Sugar: 1 g
Sodium: 373 mg • Cholesterol: 120 mg


Ingredients:

6 (3/4-inch thick) center cut boneless pork chops, fat trimmed (5 oz each)
kosher salt
1 large egg, beaten
1/2 cup panko crumbs
1/3 cup crushed cornflakes crumbs
2 tbsp grated parmesan cheese
1 1/4 tsp sweet paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili powder
1/8 tsp black pepper

Directions:

Preheat oven to 425°F. Spray a large nonstick baking sheet lightly with oil.

Season pork chops on both sides with 1/2 tsp kosher salt. Combine panko, cornflake crumbs, parmesan cheese, 3/4 tsp kosher salt, paprika, garlic powder, onion powder, chili powder and black pepper in a large shallow bowl.

Place the beaten egg in another. Dip the pork into the egg, then crumb mixture.  Place on the prepared baking sheet and repeat with the remaining chops.

Lightly spray a little more oil on top of the pork and bake in the oven for 20 minutes.





http://www.skinnytaste.com/2014/11/oven-fried-breaded-pork-chops.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+weightwatcherspointsrecipes+%28Skinnytaste%29

Baked Salmon with Corn Flakes and Almond Topping w/ Asparagus and...

Dinner Tonight: Baked Salmon with Corn Flakes and Almond Topping w/ Fresh Asparagus, Brown Rice, and Whole Grain Bread

Seen this recipe for Salmon on an upcoming show on the Cooking Channel and had to try it! I have the recipe and instructions listed at the bottom of the post. It has crushed Corn Flakes, Almonds, and Butter among other ingredients. I salted the Salmon with Sea Salt and spread the topping on the top of the Salmon and baked at 400 degrees for 12 minutes. Came out moist and delicious. Had sides of fresh Asparagus that I lightly fried in Extra Virgin Olive Oil and I Can't Believe It's Not Butter and seasoned with Sea Salt, Pepper, and Garlic Salt. Added sliced Almonds and crumbled Turkey Bacon to the Asaparagus also. Had Uncle Ben's Brown Rice and Healthy Life Whole Grain Bread as sides also.


Salmon with Flakes and Almond Topping

   Ingredients

    * 1/2 cup Kellogg's Corn Flakes (R) cereal (1/3 cup coarsely crushed)
    * 1/4 cup chopped almonds
    * 1/4 cup butter, softened
    * 1/4 cup snipped fresh basil
    * 2 tablespoons grated Parmesan cheese
    * 1 teaspoon grated lemon peel
    * 2 cloves garlic, minced
    * 1/4 teaspoon pepper
    * 4 salmon fillets, skinned (about 6 oz. each)
    * Steamed spinach (optional)

Directions

Coarsely crush KELLOGG'S CORN FLAKES cereal. In a small bowl, combine almonds, butter, basil, Parmesan, lemon peel, garlic, and pepper; stir in cereal. Rinse fish; pat dry. Measure thickness of fish. Place fish on the greased rack of a broiler pan. Spoon cereal mixture on top of fillets; pat gently to spread.

Bake at 400 degrees F for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily with a fork. For food safety, the internal temperature of the fish should be a minimum of 145 degrees F. Serve each piece of fish over steamed spinach, if desired, recipe follows.