OVEN CRISPY CHICKEN

OVEN CRISPY CHICKEN

OVEN CRISPY CHICKEN

4 Servings, about 4 ounces each
Broiler fryer chicken, cut-up 1 1/2 pounds
Whole milk 1/4 cup
Flour 1/2 cup
Paprika 1 teaspoon
Pepper 1/2 teaspoon
Ready-to-eat flake cereal,
slightly crushed 1 cup
Vegetable oil 4 tablespoons

PREPARATION TIME: 15 MINUTES

COOKING TIME: 30 MINUTES

1. Remove skin and all visible fat from chicken.
Place milk in large bowl. Add chicken pieces;
turn to coat.
2. Combine flour, paprika, and pepper on a plate.
3. Lift chicken pieces from milk and reserve milk.
Coat chicken thoroughly with seasoned flour
and place on a wire rack until all pieces have
been coated. Redip chicken pieces into reserved
milk.
4. Place crushed cereal on plate. Place chicken
pieces on crushed cereal. Using 2 forks, turn
chicken pieces in crushed cereal to coat.
5. Place chicken on a foil-lined baking tray;
drizzle oil over chicken.
6. Bake at 400˚ F, for 15 minutes. Turn chicken
pieces over; continue to bake until chicken is
thoroughly cooked and crust is crisp, about
15 more minutes.
PER SERVING:
Calories 350
Total fat 15 grams
Saturated fat 4 grams
Cholesterol 93 milligrams
Sodium 503 milligrams

TURKEY-CABBAGE CASSEROLE

4 Servings, about 2 cups each
Cabbage, shredded 1 cup
Ground turkey 1 pound
Onions, chopped 1/2 cup
White rice, uncooked 1 cup
Tomato sauce 2 cups
Garlic powder 1/2 teaspoon
Ground oregano 1/2 teaspoon

PREPARATION TIME: 10 MINUTES

COOKING TIME: 60 MINUTES

1. Place shredded cabbage in a lightly greased
2-quart casserole dish.
2. In skillet cook turkey until browned and no
longer pink in color. Add chopped onions; stir
occasionally and cook 3 minutes. Add uncooked
rice to cooked turkey.
3. Place turkey-rice mixture over cabbage in
casserole dish.
4. Combine tomato sauce, garlic, and oregano.
Pour over cooked turkey.
5. Cover and bake at 350˚ F, about 1 hour.

PER SERVING:

Calories 380
Total fat 11 grams
Saturated fat 3 grams
Cholesterol 77 milligrams
Sodium 829 milligrams

TURKEY CHILI

4 Servings, about 1-1/2 cups each
Ground turkey 1 pound
Onion, minced 3/4 cup
Margarine 2 tablespoons
Water 3 cups
Garlic powder 1/2 teaspoon
Chili powder 1 tablespoon
Dry parsley flakes 1 tablespoon
Paprika 1 teaspoon
Dry mustard 2 teaspoons
Canned red kidney beans, drained 1 15-1/2-ounce can
Tomato paste 1 6-ounce can
Pearl barley 1/2 cup
Cheddar cheese, shredded 3/4 cup

PREPARATION TIME: 30 MINUTES

COOKING TIME: 70 MINUTES

1. In large sauce pan, cook turkey and onions in
margarine until turkey is browned and no longer
pink in color, about 9 minutes. Drain; return
turkey and onions to pan.
2. Add remaining ingredients except the cheese to
turkey mixture; bring to boil, stirring frequently.
Cover, reduce heat, and simmer 30 minutes,
stirring occasionally.
3. Uncover and simmer 30 minutes, stirring
occasionally.
4. Serve over cooked macaroni.
5. Sprinkle 3 tablespoons of cheese over each
serving of chili.

PER SERVING:

Calories 540
Total fat 26 grams
Saturated fat 9 grams
Cholesterol 104 milligrams
Sodium 579 milligrams