Congrats, DO What You DON’T challengers! Sounds like A LOT of really positive changes were made this month! It was so fun to hear about (and if you didn’t check in yesterday, tell us how you did today!)! I hope we can all continue our running, yoga, flossing, meal planning, snacking habits, etc. in May and beyond! April was a successful month! Kudos!!! 😀
I love evenings home with Mr. Prevention. Once in a while, Lily settles down for a nap and we can enjoy one another on the couch. Sometimes. Regardless, date-ins always include good food. Typically of Mr. Prevention’s choice, but that’s okay. What can I say? I am to please. 😉
Crispy Honey Ginger Chicken from How Sweet It Is
1 lb boneless, skinless chicken tenders
2 cups low-fat buttermilk
1/4 cup honey
2cups panko bread crumbs
1/4 cup whole wheat flour
2 tablespoons ground ginger
1 teaspoon seasoned salt
2 teaspoons garlic powder
Combine buttermilk, honey, 1 tablespoon ginger and 1 teaspoon garlic powder in a baking dish. Cup chicken tenders in half or thirds and add to buttermilk. Marinate for 2 hours or overnight.
Preheat oven to 450º F.
Combine panko, ginger, garlic, seasoned salt, and flour in a large bowl. Coat chicken pieces in panko mix, then lay on a wire rack sitting on a baking sheet. Continue with remaining chicken pieces. Spray each pieces with cooking spray or olive oil.
Bake for 10 minutes, flip, coat with cooking spray, and bake for another 10-15 minutes.
When finished, drizzle honey over chicken pieces. Yield: 4 servings with 2 tsp of honey drizzle
Nutrition Information (per serving): 277 calories; 3.3 g. fat; 86 mg. cholesterol; 612 mg. sodium; 37.3 g. carbohydrate; 0 g. fiber; 28 g. protein
Result: Yummmm! The honey drizzle brings out the ginger flavor so well! A++!!
I also whipped up some muffins Jessica posted a recipe for earlier this week. They looked and sounded so amazing, I was sure to save the recipe. I hadn’t made it through the list of ingredients until yesterday and I realized I had everything on hand. Including coconut oil. Not gunna lie, I chuckled a bit. Oh, the irony! But man, these guys are good!
Whole Wheat Banana Coconut Muffins adapted from How Sweet It Is
1 1/2 cups whole wheat pastry flour
1/2 cup sugar raw turbinado
2 teaspoons baking powder
1/3 cup coconut oil
2 ripe bananas, mashed
1/4 cup coconut milk -or- 1/4 cup fat-free half and half with a splash of coconut extract
1 teaspoon vanilla extract
1/4 cup shredded coconut (I used Let’s Do Organic reduced-fat shredded coconut*)
Preheat oven to 400º F.
Mix flour, sugar, and baking powder in a large bowl. Add coconut oil, coconut milk, bananas, vanilla, and eggs, and mix until combined. Fold in shredded coconut. Top with a sprinkling of raw turbinado sugar.
Bake for 15-20 minutes or until golden brown. Yields 12 muffins.
Nutrition Information (per muffin): 206 calories; 10.4 g. fat; 18 mg. cholesterol; 11 mg. sodium; 25.9 g. carbohydrate; 2.2 g. fiber; 0.9 g. protein
*I swear by the Let’s Do Organic reduced-fat coconut. The flavor is wonderful and it is much lower in calories and saturated fat.
Result: Delicious! I haven’t made muffins in AT LEAST 3 weeks. Entirely too long! I love that these muffins contain plenty of fat (albeit saturated). I think next time I’ll add some pecans or walnuts for some more protein and healthy fat. But they were VERY good…and easy!
Question: Do you prefer dates in the home, or outside of the home? If you stay in, do you prefer to cook or order in?
Off to the Farmer’s Market! 😀