Raves, Skinny Kitchen

Pretzel toasted coconut chicken!?

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Huh? Yeah, that is right a chicken pretzel. I totally just came up with this is my head when I was thinking about how bad I wanted some pretzels. Imagine if you used mashed up pretzels as a bread crumb instead regular bread crumbs? It would be like a pretzel chicken. And if you cut up the chicken into little bite size pieces, you could call is “Pop pretzel chicken” Anyways, I know it sounds crazy. I am sure someone has tried this before but I am going to try it out and if you do let me know what you think!

So what you would need to do is take a big bag of pretzels and mash them up but still leave a few good chunks! (Don’t make it dusty, you still want the crunch) And then for a little sweet to the chicken and a layer of shredded sweet coconut. Oh my gosh, my mouth is watering! I really think this would be amazing! It would be the perfect sweet/salty chicken mix but little bite size snacks!

THEN for the dip you can make a tzatziki sauce with cucumber and dill!  Am I the only one that thinks this sounds amazing? I can’t wait to try this!

photos from google.com

Skinny Kitchen, Uncategorized

Chewy coconut cookies recipe! LOW FAT/LOW CAL

We have been on a big coconut craze lately. So here is a recipe for a yummy chewy coconut cookie.

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Ingredients

  •                     1 1/4 cups all-purpose flour
  •                     1/2 teaspoon baking soda
  •                     1/4 teaspoon salt
  •                     1/2 cup butter
  •                     1/2 cup packed brown sugar
  •                     1/2 cup white sugar
  •                     1 egg
  •                     1/2 teaspoon vanilla extract
  •                     1 1/3 cups flaked coconut

Directions

  1.                     Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
  2.                     In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
  3.                     Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

FACTS: Amount Per Serving  Calories: 75    | Total Fat:  3.5g

Skinny Kitchen

No-Bake Coconut Cream Cheesecake

If you love coconut and cheese cake this will be a great recipe for you! This would be great for a party or when close friends come over for a dinner. The best part is that it is a no bake recipe for you to try out as the summer ends. So have fun trying out this simple recipe!

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INGREDIENTS:

Put cream cheese, virgin coconut oil, and coconut cream concentrate in medium mixing bowl and set in a warm place to soften.

In a separate bowl, add the tablespoon of warm water and about a quarter of the heavy cream to the coconut to moisten.

Once everything has softened, beat the cream cheese mixture and gradually mix in the sweetener, salt and vanilla extract. When well mixed gradually beat in remaining heavy cream, then the moistened coconut. Beat mixture until light and fluffy.

Crust: Sprinkle about 1 generous tablespoon of the chopped nuts over the bottom of each of three 8 oz plastic deli containers, 8×8 baking dish or other containers of your choice.

Spoon cream cheese filling into prepared containers.  Sprinkle a bit of flaked coconut on top to decorate. Cover and refrigerate until firm. Each cheesecake makes about four average servings or 2 to 3 larger ones. Enjoy!

Raves, Skinny Kitchen, Uncategorized

Coconut whipped cream (All natural)

Yum, yum, yum. I love whipped cream so much! It’s great on fruit, ice cream, cakes, cupcakes and pretty much anything! This is a light healthy whipped cream that is all natural and you know what’s going in it. I love to put this kinda whipped cream on top of a chocolate cake to balance out the sweetness, it is great also with angel food cake and fruit. This is so much fun to make and REALLY easy as well. You can make this as a dip for a party with fruit as dippers, talk about yum! Here is the recipe! photos from Pinterest.com

Coconut Whipped Cream

(Makes 2 cups)

WHAT YOU NEED:

  • Two 8 ounce cans coconut milk
  • 1/4 cup organic powdered sugar

DIRECTIONS:

1. Store cans of high-fat coconut milk in the fridge at least 8 hours before use. Once chilled, open the cans, making sure not to tilt them over. Remove the lid and scrape the top later of the cocnut fat from the milk layer. Place the coconut fat into a stand mixer or use a fork/wisk. Beat on low speed for 20 seconds, gradually add the powdered sugar and whip together quickly for 15 seconds. The mixture will be lumpy

2. Place in the fridge to firm for 1 hour, whip with a large whisk until the lumps are removed. Serve right away. (Last in fridge for about a week, or longer if you freeze some.)

Raves, Skinny Kitchen

Zucchini Fries

Talk about a yummy snack! A great way to eat some veggies in your home with a little more flavor and twist. This is a great recipe to try out.

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Ingredients

  • 3/4 cup Italian seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon seasoned salt
  • 1 (9 inch) zucchini, peeled
  • 1/4 cup coconut oil or butter, melted

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or aluminum foil lightly greased with cooking spray.
  2. Cut the peeled zucchini in half lengthwise and remove the seeds. Slice the zucchini ito 1/2 x 1/2 x 4 inch pieces.
  3. Combine the bread crumbs, cheese, and seasoned salt in a pie plate. Dip the zucchini fries into the melted margarine, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven’t stuck can fall away. Place the breaded zucchini onto the prepared baking sheet.
  4. Bake the zucchini in the preheated oven until the fries are golden and tender, about 15 minutes.