Shake-in-the Bag Chicken
Serves 4 PPV per serving: 6 (1 breast half)
oven to 400. Spray a baking sheet with
Combine the cornflake crumbs, flour, paprika, sugar, garlic powder, onion powder, salt and cumin in large zip close plastic bag.
Shake the bag to evenly coat the chicken. Repeat with the remaining chicken pieces;
discard any remaining coating mixture.
Bake until a thermometer inserted into the thickest part of the each breast registers 165 degrees, 35-40 minutes.
Serves 4 PPV: 2 (1 ½ cups)
Whisk together mayo, vinegar, and yogurt, oil, mustard, sugar, celery seeds, salt and pepper in a large non-reactive bowl.
Add the cabbage, carrots and onion, if using, to the bowl; toss to coat evenly.
Serve at once, or cover and refrigerate up to 3 hours (add the onion just before serving).
Creamy Onion Dip
Serves 8, Vegetarian
Heat a large non–stick skillet over medium heat.
Swirl in the oil, and then add the onion. Cover and cook stirring occasionally until softened, about 5 minutes.
Reduce the heat to medium-low, uncover and cook, stirring frequently until onion is very soft and golden brown, 20 to 25 minutes. Spoon the onion onto a plate.
the water to a skillet and crumble the bouillon cube, stirring until the cube
dissolves. Let the onion and broth stand
until cool about 20 minutes.
Stir together the onion, broth, yogurt, mayo, lemon juice, and salt in medium bowl. Cover and refrigerate until chilled, at least 2 hours or up to 3 days