Archives for January 31, 2020

Baked Sweet and Sour Chicken

Filed Under: Cooking, Recipes

Print

Baked Sweet and Sour Chicken

Servings 4
Calories 344 kcal

Ingredients

  • 1 pound boneless chicken breast
  • 2 cups panko bread crumbs -- I recommend Kikkoman brand
  • 2 eggs -- whisked

For the Sauce:

  • 3/4 cup sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup ketchup
  • 3 tablespoons sriracha sauce
  • 1 tablespoon light sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 3 teaspoons cornstarch
  • 2 tablespoons water

Baked Chocolate Mousse

Filed Under: Cooking, Recipes

Print

Baked Chocolate Mousse

Servings 10
Calories 57 kcal
Author Deb Wise, Cooking Light NOVEMBER 2012

Ingredients

  • Print
  • Email
  • Send To Mobile
  • 1/2 cup water
  • 1/3 cup Dutch process cocoa
  • 1 teaspoon instant espresso granules
  • 4 ounces bittersweet chocolate -- finely chopped
  • 1 ounce unsweetened chocolate -- finely chopped
  • 1 tablespoon brandy
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 2 large egg whites
  • 1/3 cup sugar
  • dash salt
  • 1 1/2 cups frozen reduced-calorie whipped topping -- thawed
  • Baking spray with flour -- such as Baker's Joy

Instructions

  1. 1. Preheat oven to 350°.
  2. 2. Bring 1/2 cup water to a boil in a small saucepan. Add cocoa and espresso, stirring until smooth. Remove pan from heat. Add chocolates; gently stir until mixture is smooth. Stir in brandy and vanilla. Pour chocolate mixture into a large bowl. Let stand 10 minutes; stir occasionally.
  3. 3. Combine eggs, egg whites, sugar, and salt in the top of a double boiler, stirring with a whisk. Cook over simmering water until a thermometer reaches 115° (about 2 minutes), stirring constantly with a whisk. Place egg mixture in a medium bowl; beat with a mixer at high speed until ribbony, soft peaks form (about 5 minutes).
  4. 4. Gently stir one-third of egg mixture into chocolate mixture; gently fold in remaining egg mixture. Gently fold in whipped topping. Spoon batter into an 8-inch springform pan coated with baking spray, spreading evenly. Bake at 350° for 27 minutes or until almost set (center will not be firm but will set as it chills). Cool to room temperature on a wire rack. Cover and chill at least 8 hours or overnight.
  5. OR USE WHIPPED CREAM: If you substitute an equal amount of whipped cream for the whipped topping, you'll add 62 calories, 6.7g fat, and 4.2g sat fat to each serving. You will also need to bake the mousse about 5 minutes longer.

Baked Cod Casserole

Filed Under: Cooking, Recipes

Print

Baked Cod Casserole

Servings 4
Calories 492 kcal

Ingredients

  • 2 tablespoons extra-virgin olive oil -- divided
  • 2 medium onions -- very thinly sliced
  • 1 cup dry white wine
  • 1 1/4 pounds cod -- see Tip cut into 4 pieces
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups finely chopped whole-wheat country bread -- about 2 slices
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 cup finely shredded Gruyere -- or Swiss cheese

Instructions

  1. Preheat oven to 400°F.
  2. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add onions and cook, stirring often, until just starting to soften, 5 to 7 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.
  3. Place cod on the onions and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.
  4. Toss bread with the remaining 1 tablespoon oil, paprika and garlic powder in a medium bowl. Spread the bread mixture over the fish and top with cheese. Bake, uncovered, until the fish is opaque in the center, about 10 minutes more.