iCooked: Week 1
Okay people… I am going to start something new here at PinkHairedGirl.net. It is called iCooked and it will feature one meal a week that I, Crystal Renaud cooked for myself from (relatively) scratch. You are welcome to try these recipes for yourself or post in the comment section recipes of your own that you like for me to try. Please keep in mind that there are limits to what I can cook such as: Weight Watchers point levels and also difficulty of the meal preparation (hey folks, I am learning!).
I will also post pictures of the prep and the finished product so YOU know I actually did it.
Tonight’s iCooked recipe is Chicken Fingers with Ranch Dip and Seasoned Fries.
This recipe came from WeightWatchers.com. And, actually they were really delicious and the first time I’ve ever baked chicken and it didn’t come out all dried out. The fries were good too but I think I went a little overboard with the Creole seasoning. Definitely had a kick to them! I also would add a little Creole seasoning to the chicken mix for a little added flavor, even though it doesn’t instruct to do so. Thank you, Mandy for helping me navigate the grocery store!
3 oz. of chicken/half a potato = 1 serving
Makes 4 Servings.
1 pound(s) uncooked boneless, skinless chicken breast, cut into strips
1 tbsp Dijon mustard
2 1/2 packet(s) uncooked instant oatmeal, 1 oz each (about 1 cup total)
2 tsp garlic herb seasoning, preferably salt-free
1/2 tsp table salt
1/4 tsp black pepper
2 large potato(es), Russet, peeled and cut into 1/2-inch-thick fries
1 tbsp Creole seasoning (I used Zataran’s)
1/2 cup(s) fat-free ranch salad dressing
Preheat oven to 400ºF. Coat a large baking sheet with cooking spray (I used 2 separate baking sheets).
Coat chicken strips with mustard. Combine oats, garlic herb seasoning, salt and pepper in a shallow dish. Dip chicken strips in oat mixture and turn to coat; place chicken strips on prepared pan.
Arrange potatoes around chicken on pan; lightly coat both with cooking spray. Sprinkle potatoes with Creole seasoning.
Bake, flipping once, until chicken is cooked through and both chicken and potatoes are tender and golden brown, about 30 minutes. Serve chicken and potatoes with dressing on the side. Yields about 3 ounces of chicken, 1/2 a potato and 2 tablespoons of dressing per serving.