This past week has been a little slim on the cooking front since I'm getting into exam week.
But last Sunday when the neighbors came over, I did make some Honey BBQ Chicken from the I Can't Believe It's Not Fattening cook book.
It was very easy--but yummy! The guys even asked if I grilled it (which I didn't, so I guess that's a compliment coming from 2 males!)
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Boneless Honey BBQ "Wings"
1 lb chicken tenderloins
1/4 cup BBQ sauce
2 tablespoons honey
1/4 teaspoon garlic powder
Salt & pepper to taste
Olive oil cooking spray
Combine BBQ sauce and honey in small bowl, set aside. Sprinkle garlic powder, salt and pepper over chicken and toss to combine.
Place large nonstick skillet over high heat, lightly mist skillet with spray and add chicken strips (they should sizzle).
Cook about 2-3 minutes each side, until cooked through. Turn heat to low, add BBQ sauce and gently stir until coated. Remove from heat, let stand 5 minutes and then toss again.
{I thought I was reading the recipe wrong but it didn't instruct you to put on the sauce until after you cooked the chicken. I was skeptical...but the sauce stuck really well!}
Then to balance out our healthy cooking....A Carrot Cake! This recipe is my BIL's Grandmother's specialty--so Nancy and I gave a stab at it on Easter Sunday. Now it didn't look like something you'd see on those cool cake TV shows--but it tasted great!!
2 cups flour
2 cups sugar
2 cups grated carrots
1 1/2 cup oil
4 eggs
1 small can of crushed pineapple
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
Beat oil and sugar together, then add eggs, beating well after each one. Sift dry ingredients then add to egg mixture, beating well.
Add carrots, pineapple, and nuts. Mix well.
Pour into 3 greased, round cake pans. Bake 35-45 minutes in a 350 degree oven.
Cream Cheese Icing
**the best part**
1 box powdered sugar
1 stick of butter
8 oz package of cream cheese
Mix well and spread on cooled cake.
Happy Cooking.
