- SMOOTHIES
- BEEF
- PORK
- POULTRY
- Apple Turkey Picadillo and Avocado-Corn Salsa
- Cabbage Salad with Turkey
- Chicken and Vegetable Stir-Fry
- Chopped Greek Salad with Garlic-Tomato Toasts
- Crispy Baked Drumsticks with Honey-Mustard Sauce and Vinegary Coleslaw
- Endive and Fruit Salad with Chicken Breast
- Quick Chicken Cordon Bleu with Trio of Pea and Buttermilk-Herb Mashed Potatoes
- Stuffed Eggplants with Chicken and Pine Nuts
- Turkey in Cream and Mushroom Sauce with Hash Browns
- Turkey Strips Chinese Style
- FISH
- VEGETARIAN
Crispy Baked Drumsticks with Honey-Mustard Sauce and Vinegary Coleslaw
Ingredients (for 2 people):
fine dry breadcrumbs, preferably whole-wheat • paprika • onion powder • salt • canola oil • large egg • chicken drumsticks (about 1 pound total), skin removed, trimmed • nonfat plain yogurt, preferably Greek-style • Dijon mustard • honey • freshly ground pepper to taste
1 portion contains 400 cal
Preparation
Crispy Baked Drumsticks
- Preheat oven to 475°F. Coat a wire rack with cooking spray and set it on a large rimmed baking sheet.
- Mix breadcrumbs, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg with a fork in another shallow dish. Dip the drumsticks into the egg, then press into the breading mixture until evenly coated on both sides. (Discard any remaining mixture and/or egg.) Place the chicken on the prepared rack.
- Bake the chicken until golden and an instant-read thermometer inserted into the thickest part of a drumstick without touching bone registers 165°F, 25 to 30 minutes.
- To prepare sauce: Combine yogurt, mustard, honey and pepper in a small bowl. Serve the sauce with the drumsticks.
Vinegary Coleslaw
Whisk vinegar, oil, sugar, mustard, celery seed and salt in a medium bowl. Add cabbage, carrot and onion and toss to coat.
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