This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.
Directions for: Not Fried, Fried Chicken with Pasta Salad and Cold Veggies
Ingredients
7 oz elbow macaroni (200g)
1 large carrot
2 stalks celery
1 Tbsp dry minced onion
cup diced sweet pickles
1 cup fat-free Miracle Whip
cup fat-free mayonnaise
tsp black pepper
tsp dry mustard
1 tsp sugar
Salt to taste
1 cup flour
2 tsp baking powder
1 pouch of tomato cup-a-soup
2 tsp paprika
1 pouch of dry Italian dressing mix
3 tsp coarse kosher salt or sea salt
2 tsp pepper (fresh ground if possible)
15 18 chicken drumsticks
2 egg whites
Cooking spray.
1 lb(s) (450g) precut fresh veggies (4 cups celery, cauliflower, carrots, and broccoli
Ranch dressing
Directions
1. Fill large stove-top pot with water and bring to a boil
2. Add pasta to boiling water and cook according to instructions.
3. Drain and let cool.
4. In food processor grate carrot and celery.
5. Combine Carrot, celery, onion, pickles, Miracle Whip, mayonnaise, pepper, mustard, sugar and salt.
6. Combine mixture with cooled macaroni and toss.
7. Cover and refrigerate while chicken is cooking.
8. Preheat oven to 400 F.
9. Make coating mixture of the following ingredients: Flour, baking powder, tomato cup-a-soup, paprika, dry Italian dressing mix, kosher salt and pepper.
10. Dip drumsticks in egg white, then coating mixture.
11. Spray baking pan with cooking spray. Place coated drumsticks on pan.
12. Place in preheated oven on lower central rack.
13. Set timer for 50 minutes.
14. Arrange veggies on plate. Serve with ranch dressing.
See more: Lunch, Dinner, Poultry, Quick and Easy, Main, Eggs/Dairy, Pasta, Vegetables, Bake, Chicken