Baked Zucchini Fries!

I saw these on Pinterest and immediately remembered them from when I was younger. The only difference is, when I was younger, we fried them up on the stove. These are baked, and only 60 calories a serving! How can it get better than that? Here's how I did it, I changed the Pinterest recipe up a bit.

What you'll need:

One Egg

Italian Bread Crumbs

Salt, Pepper, Garlic Powder (all to taste)

One Large Zucchini

Foil, Pam, Baking Sheet

First, Mix all dry ingredients together and scramble the egg. Then, Cut up the zucchini into the size pieces you would prefer for your fries. Cover your sheet pan with a sheet of foil, and lightly spray with Pam.

Dip the zucchini sticks into the egg, and then coat them with the breadcrumb/spice mixture and lay out on foil covered sheet pan.

Bake at 425* for about 20 minutes. I turned them over after 10 minutes to brown up the other side as well. Depending on the size of your zucchini sticks, it could take more or less time. Bake until golden brown.

And you're done!! Serve with your favorite sauce! I prefer marinara sauce, but I hadn't defrosted any of my home made sauce from the freezer. So I settled for low calorie Ranch Dressing, which tasted great as well!

Enjoy!!

Last Nights Dinner? Todays Lunch!

Last nights dinner was chicken over pasta, with dressing and fresh tomatoes.

You can check it out HERE.

So we had some leftovers, so I decided to turn it into todays lunch!

Breakdown:

Garden Pasta: 95 Calories (1oz)

Italian Chicken: 140 Calories (1 piece)

Kens Lite Olive Oil & Vinegar Dressing: 50 Calories (2 tbs)

6 Cherry Tomatoes: 18 Calories

Baby Carrots: 22 Calories

Hummus: 70 Calories (it is a 150 calorie pack. I'll eat half with lunch, and half at another time)

Total: 396 Calories

**NOTE FOR PACKING**

I did not cut up the tomatoes or the scallions yet. I will cut those two once I am ready to eat so that they do not get soggy or mushy.

Last nights awesome Dinner!

Over the weekend, a friend decided she wanted to get rid of her grill. Ours has been broken since the end of last summer, so she asked if we wanted it. OF COURSE we wanted it! I'm not sure how we functioned grill-less for the past half a year, we practically live cooking on the grill on warm weekends (and have been known to grill in snow). So we got it home, set it up, and decided to give it a test run.

Perdue makes pre-seasoned chicken in individual packs. I absolutely love these things, because if it's just me and mini squish at night while the husbutt is working, I just take out one pack (one piece) and throw it in the oven, instead of needing to cook or freeze a big pack of chicken. Our favorite ones are the italian seasoned ones.

We had gone food shopping that day, so we picked up some of those, and ran across this "vegetable enhanced" pasta. We've been in a "veggie battle" with our 2.5 year old son who LOVES pasta, so why not give this a go. Veggies hidden in one of his favorite foods? I'll take it, and so did he!

So we figured, we'd grill up some chicken, put it over the pasta, and see what we could add to it. 

What we ended up with was a 350 Calorie awesome tasting dinner.

Here's what I had:

One piece of grilled Chicken: 140 Calories (because of the seasoning on it)

3/4 Serving of Veggie Pasta: 142 Calories

Kens Reduced Fat Olive Oil & Vinegar Dressing: 50 Calories (2 tbs)

6 Cherry Tomatoes: 18 Calories

Scallions to put on top

Lay down the pasta. Cut up a piece of grilled chicken and put on top of pasta. Cut tomatoes up into 4's and put around the edges. Put chopped scallions to taste over the top. Drizzle dressing on top of entire plate. And you're DONE!

It tasted so fresh and was so satisfying. I can't wait to eat this again!

Fast 160 Calorie Snack or Lunch

Two Wasa Crackers

4 Slices of Deli Turkey

One Laughing Cow Spreadable Cheese