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      Weight Watchers Retro Recipes: Shake and Bake Chicken, Slaw and Veggie Dip

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      Shake-in-the
      Bag Chicken


      Serves 4 PPV per serving: 6 (1 breast half)



      • 2/3 cup cornflake crumbs

      • 1 tablespoon all-purpose flour

      • 2 teaspoons paprika

      • 1 teaspoon dark brown sugar

      • ¾ teaspoon garlic powder

      • ¾ tsp onion powder

      • ¾ teaspoon salt

      • ½ teaspoon ground cumin

      • 4 bone in chicken breast halves,
        skinned (about 2 pounds)




      Preheat
      oven to 400. Spray a baking sheet with
      nonstick spray.


      Combine
      the cornflake crumbs, flour, paprika, sugar, garlic powder, onion powder, salt
      and cumin in large zip close plastic bag.


      Shake the bag to evenly coat the chicken. Repeat with the remaining chicken pieces;
      discard any remaining coating mixture.


      Bake
      until a thermometer inserted into the thickest part of the each breast registers
      165 degrees, 35-40 minutes.



      Coleslaw


      Serves 4 PPV: 2 (1 ½ cups)



      • 1 tablespoon and 1 teaspoon reduced
        fat mayonnaise

      • ¼ cup + 2 tablespoons white wine or apple
        cider vinegar

      • 3 tablespoons plain fat-free yogurt

      • 1 tablespoon vegetable oil

      • 1 teaspoon prepared mustard

      • ½ teaspoon sugar

      • ½ teaspoon celery seeds

      • ¼ teaspoon salt

      • Freshly ground pepper

      • 1 small (1-pound) green cabbage,
        shredded into 4 cups

      • 2 carrots, peeled and grated

      • 1 small onion, minced (optional)


      Whisk together mayo, vinegar, and
      yogurt, oil, mustard, sugar, celery seeds, salt and pepper in a large
      non-reactive bowl.


      Add the cabbage,
      carrots and onion, if using, to the bowl; toss to coat evenly.


      Serve at once, or cover and refrigerate up to
      3 hours (add the onion just before serving).



      Creamy Onion Dip


      Serves 8, Vegetarian



      • 2 teaspoons olive oil

      • 1 large sweet onion chopped

      • ¼ cup water

      • 1 beef bouillon cube

      • 1 cup low fat plain Greek yogurt

      • ½ cup light mayo

      • 2teaspoons fresh lemon juice

      • 4 cups assorted veggies (such as carrots, celery, and bell
        peppers) cut up




      Heat a large non–stick skillet over
      medium heat.


      Swirl in the oil, and then
      add the onion. Cover and cook stirring occasionally
      until softened, about 5 minutes.


      Reduce
      the heat to medium-low, uncover and cook, stirring frequently until onion is
      very soft and golden brown, 20 to 25 minutes. Spoon the onion onto a plate.


      Add
      the water to a skillet and crumble the bouillon cube, stirring until the cube
      dissolves. Let the onion and broth stand
      until cool about 20 minutes.


      Stir together the onion, broth,
      yogurt, mayo, lemon juice, and salt in medium bowl. Cover and refrigerate until chilled, at least
      2 hours or up to 3 days

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