Do you want to lose 10, 30, 50 or more pounds? Have you recently reached your weight loss goal but want to maintain it? Are you willing to dedicate yourself to a healthy lifestyle? Then this blog is for you!

I have lost 118 pounds and have maintained the weight loss for two years. One of the things I have learned during the weight loss process is that it is much easier to reach and maintain your goal weight if you surround yourself with like-minded individuals to support you in the process (whether they be in person or online).

I also have learned that learning as much as possible about healthy living gives you the knowledge and expertise needed to lose weight the “right” way. So this blog includes regular posts, a book list, website list, TV list, video list and book and website of the month. In addition, there is a recipe of the month and product review section. Visitors to Weight Loss Aficionado can just enjoy the site for informational purposes or can comment on posts, ask questions, share resources, their triumphs and pitfalls during the weight loss process.

Friday, March 23, 2012

Honey Mustard Pretzel- Coated Chicken Fingers!

I just made an amazing recipe from the Hungry Girl 1-2-3 book. If you like chicken fingers you really need to try this recipe! 

Here's the recipe:

PER SERVING (1/2 of recipe, 4 chicken fingers): 349 calories, 2.5g fat, 928mg sodium, 39g carbs, 1g fiber,13.5g sugars, 37g protein -- PointsPlus® value 8*

Prep: 15 minutes
Cook: 20 minutes

  • 10 oz. raw boneless skinless lean chicken breast, cut into 8 strips
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup plus 2 tbsp. honey mustard
  • 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
  • 20 standard-sized (not mini) hard salted thin pretzel twists
  • 1 tbsp. plus 1 tsp. granulated sugar (I used Equal)

  • Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
  • Season chicken strips with salt and pepper. Set aside.
  • In a large bowl, combine honey mustard with egg substitute and whisk well. Submerge chicken in mustard-egg mixture, and set aside to marinate for at least 5 minutes.
  • Meanwhile, place pretzels in a sealable plastic bag, seal, and finely crush through the bag with a meat mallet or other heavy utensil. Add sugar, reseal, and shake to mix. Spread the mixture out on a large plate or in a large dish. Set aside.
  • Using tongs, transfer chicken strips to the pretzel-sugar mixture and thoroughly coat. Then transfer the to the baking sheet. (Discard excess mustard-egg mixture.) Mist the tops of the strips with nonstick spray.
  • Bake in the oven for about 20 minutes, flipping chicken halfway through baking, until the chicken is cooked through. Eat and enjoy!


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