Tasty Tuesday

Hello lovelies! Today Tasty Tuesday is brought to you by my 3 favorite ladies from Cook Yourself Thin. If you haven't checked out their book or watched their show on Lifetime, you really should. They take your favorite foods and make them skinny but still delicious!

Fruit Smoothie (my new breakfast fave!!)

Serves 2

Calories per serving: 205

1 cup fresh raspberries

1/2 cup chopped banana (freeze 10 min before chopping)

2 1/2 cups freshly squeezed orange juice (I used simply orange with pineapple...yum!)

Place all ingredients into blender. Whip until smooth. Can be stored in the refrigerator for up to 24 hrs.

Oven-Baked Crispy Chicken Tenders with Coleslaw

Serves 4

Calories per serving, chicken and slaw: 519

For the chicken:

2 cloves garlic, smashed

1/4 t thyme

1 bay leaf

2 t salt

1/4 t red pepper flakes

1/2 c nonfat buttermilk

1 pound chicken tenders (about 12)

1 1/2 c cornflakes, crushed to medium crumbs

For the coleslaw:

1 1/2 (10 oz bags) cabbage slaw mix

1 red bell pepper slices thin

2 T thin sliced red onion

2 T shredded fresh basil

2 T shredded fresh mint
1 T low fat sour cream

1 T nonfat buttermilk

1 T seasoned rice wine vinegar

2-3 dashes hot sauce

1/8 t salt

1/8 t pepper

1. Preheat the oven to 400 degrees. Line a baking sheet with foil and spray with Pam.

2. For the chicken: In a medium bowl, combine the garlic, spices and buttermilk. Add chicken and turn in marinade. Cover and refrigerate 1 hour.

3. For the coleslaw: In a large bowl, combine the cabbage slaw mix, pepper, onion and shredded herbs. In a separate smaller bowl, whisk together the sour creak, buttermilk, vinegar, hot pepper sauce, salt and pepper. Pour dressing over the veggies. Toss to coat.

4. Places the cornflake crumbs on a plate. Drain chicken tenders. Coat chicken with cornflakes. Place on baking sheet in a single later. Bake at 400 degrees about 15 minutes or until cooked thoroughly.

BON APPETITE!