It's National Poultry Day, friends. And if you think this holiday sounds boring, prepare to be wowed! We got chicken-happy at the HG HQ and created not one, not two, but THREE "Hungry Chick" recipes, just for you...
Planet Hungrywood Sweet & Cap'n Crunchy Chicken
PER SERVING (1/2 of recipe): 234 calories, 2g fat, 617mg sodium, 23.5g carbs, 4g fiber, 10g sugars, 29g protein -- PointsPlus® value 5*
Check out our surreal, cereal-coated chicken recipe -- inspired by the classic version that Planet Hollywood serves up. It's GOOOOOD!
Ingredients: 8 oz. raw boneless skinless lean chicken breast tenders 1/2 cup Cap'n Crunch cereal (original) 1/4 cup Fiber One Original bran cereal 3 tbsp. fat-free liquid egg substitute (like Egg Beaters Original) 2 tbsp. Best Foods/Hellmann's Dijonnaise 2 tbsp. honey mustard (actual mustard, not dressing) 1/8 tsp. onion powder 1/8 tsp. garlic powder dash salt dash black pepper
Directions: Place Fiber One in a blender or food processor, and grind to a breadcrumb-like consistency. Set aside.
Put Cap'n Crunch in a sealable plastic bag and seal. Using a rolling pin or a can, coarsely crush cereal through the bag. In a wide bowl, combine Fiber One crumbs, crushed Cap'n Crunch, onion powder, garlic powder, salt, and pepper. Mix well and set aside.
Place chicken tenders in a separate medium bowl. Cover chicken with egg substitute, and flip chicken to coat. Shake off any excess egg substitute, and then coat chicken in the cereal mixture.
Bring a large pan sprayed with nonstick spray to medium heat on the stove. Place coated chicken pieces gently into the pan, spacing them out as much as possible. Cook for 5 minutes, and then carefully flip pieces over. Cook for about 4 additional minutes, until chicken is cooked through.
Combine the Dijonnaise and honey mustard in a small dish, and mix well for a tasty dipping sauce. Enjoy!
MAKES 2 SERVINGS
Buff Chick Hot Wing Dip
PER SERVING (1/15th of recipe, about 1/4 cup): 68 calories, 1.5g fat, 616mg sodium, 2g carbs, 0g fiber, 1g sugars, 10g protein -- PointsPlus® value 2*
After receiving tons of emails about a famous (and fatty) Frank's RedHot dip, we HG-ized it for your (and our!) chewing pleasure. This stuff tastes JUST like Buffalo wings...
Ingredients: Two 9.75-oz. (or 10-oz.) cans 98% fat-free chunk white chicken breast in water, drained One 8-oz. tub fat-free cream cheese, softened 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce 1/2 cup shredded part-skim mozzarella cheese 1/4 cup fat-free ranch dressing 1/4 cup fat-free Greek yogurt (Fage 0% is the best!)
Directions: Preheat oven to 350 degrees.
Place cream cheese in a medium bowl and stir until smooth. Mix in Frank's RedHot, mozzarella cheese, ranch dressing, and yogurt. Stir in chicken until thoroughly combined. Spoon mixture evenly into a deep 8-inch by 8-inch baking dish.
Bake in the oven for 20 minutes, or until mixture is heated through. Stir well and enjoy!
P.S. We love dipping carrot sticks and red bell pepper chunks into this dip, but we've also dunked baked tortilla chips into it and used it as a sandwich spread!
MAKES 15 SERVINGS
HG Alternative! To make this dish FAST, skip the oven altogether. Prepare dip according to the directions, but in a microwave-safe dish. Then microwave uncovered on high for 5 minutes (stopping and stirring halfway through cooking), or until hot.
Chicken Pot Pockets
PER SERVING (1 pocket): 88 calories, 1g fat, 242mg sodium, 16g carbs, 1g fiber, 1.5g sugars, 4g protein -- PointsPlus® value 2*
Pockets are the new pies... spread the word.
Ingredients: 12 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items) One 10.75-oz. can 98% fat-free cream of celery condensed soup 2 cups frozen bite-sized mixed veggies (like diced carrots, peas, corn, etc.) 2 oz. cooked skinless lean chicken breast, finely chopped 1 tsp. cornstarch Optional: salt and black pepper, to taste
Directions: Preheat oven to 350 degrees.
In a small dish, mix cornstarch thoroughly with 1 tsp. cold water. In a large bowl, combine cornstarch mixture with soup, and mix thoroughly. Add veggies and chicken, mix well, and then season to taste with salt and pepper, if you like. This is your filling. Set aside.
On a large dry surface, lay out three egg roll wrappers. Set out a small dish of water, dip your finger into it, and then run your finger along all of the wrapper edges -- repeat this as needed while preparing your pockets, as it will help keep them sealed.
Starting about 1/2 inch from the bottom, place 2 - 3 tbsp. of filling along the bottom half of each wrapper, leaving a 1/2-inch border on both sides. Fold the top half of each wrapper over, so that the top edge meets the bottom -- the mixture should be completely encased with a 1/2-inch border on three sides. Dab each border with water, and fold each inward about 1/4 inch to lightly seal all sides. Press firmly along the borders with the prongs of a fork to seal completely.
Line a large baking pan with foil and/or spray with nonstick spray. Using a large spatula, carefully transfer the pockets to the baking pan. Repeat the entire process 3 more times, so that you have 12 pockets on the baking sheet. If needed, prepare and use an additional baking sheet.
Bake in the oven for 20 minutes. Allow to cool for 5 minutes before serving. Then dig in!
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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.
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