As promised I will share the recipes here for the Farmer’s Chicken Fingers and the Cucumber Salad with yogurt dressing. The skillet potato recipe came from the Frugal By Choice Cheap by Necessity Blog.
Farmer’s Chicken Fingers –
This recipe came from a book I checked out at the local library – it was a hit! My son went back for seconds which is always a good sign.
1 bag (6oz) potato chips, crushed
1/2 cup of ranch dressing
1 pound boneless, skinless chicken breast cut into 1/2 inch strips
Preheat oven to 400 degrees. Coat a baking sheet with nonstick cooking spray. Place the crushed potato chips in a shallow bowl; place the dressing in another shallow bowl. Dip the chicken into the dressing and coat completely. Next coat the chicken with the crushed potato chips then place on the baking sheet and bake for 15-18 minutes, or until cooked through.
CUCUMBER SALAD WITH YOGURT DRESSING:
One small container of non-fat plain Greek yogurt
salt, pepper, dill to taste
2 medium cucumbers, peeled and sliced
Empty the Greek yogurt into a bowl and add vinegar (about 2 tablespoons but more or less depending on how sour you wish the dressing to taste) mix with a wisk. Add water to thin out to a creamy dressing consistency. See photo below –
Add the spices and mix well. You can add a little oil if you like but it is not necessary. Put the peeled and sliced cucumbers into the bowl and stir until all the cucumbers are coated.
In addition to being very delicious, this salad recipe is very Weight Watcher friendly ad you would only need to count the points plus for the yogurt and my guess is you would not be eating the entire bowl by yourself so the points value would be very, very low. This dressing can also be used on other salads or as a dip.