Classic picnic recipes made light — and tasty!
Nutritionist Ellie Krieger shares delicious, low-calorie summer favorites
Video |
Picnic dishes made light May 25: Nutritionist Ellie Krieger demonstrates how to make low-calorie versions of favorite outdoor recipes. Today show |
Recipes from TODAY |
Follow us! |
twitter.com |
Slideshow |
Appetite for perfection From Rachael Ray to Rocco DiSpirito, these celebrity chefs know how to turn up the heat in the kitchen. more photos |
Prejean on sex tape: ‘Nothing is private anymore’ Nov. 10: Former Miss California Carrie Prejean tells TODAY’s Meredith Vieira she regrets making a sex tape as a teenager and discusses her new book, “Still Standing.” |
Memorial Day kicks off the start of the summer season, and what better way to celebrate than with a meal outdoors? Ellie Krieger, nutritionist and host of the Food Network’s “Healthy Appetite,” shares low-calorie picnic ideas that are sure to be crowd favorites:
Per Serving:
Calories 270; Total fat 5g (Sat ft 1g, Mono fat 1.5g, Poly fat 1g); Protein 33g; Carb 21g; Fiber 1g; Cholesterol 85mg; Sodium 590mg
Excellent source of: iron, niacin, phosphorus, riboflavin, selenium, thiamin, vitamin B6, vitamin B12
Good source of: calcium, folate, magnesium, manganese, pantothenic acid, potassium, zinc
INGREDIENTS
Preheat the oven to 375° F. Lightly coat a baking sheet with cooking spray.
Combine the saltine and corn flake crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl.
In a large bowl, combine the egg whites, yogurt, mustard and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture. Then, one at a time, dip the chicken pieces in the cracker mixture, packing the crumbs evenly onto the chicken. Arrange the chicken on the prepared baking sheet and spray the tops lightly with cooking spray. Bake until the juices run clear when the chicken is pierced with a knife, 45 to 50 minutes.
MANAGE YOUR RECIPES
Makes 12 servings
Per Serving:
Calories 75; Total fat 4g (Sat fat 0.5g, Mono fat 0g, Poly fat 0g); Protein 1.5g; Carb 9g; Fiber 4g; Cholesterol 2mg; Sodium 54mg
Excellent source of: vitamin C, vitamin K
Good source of: fiber, vitamin A
INGREDIENTS
In a large serving bowl, toss together the jicama, cabbage, onion and cilantro.
In a small bowl, whisk together the mayonnaise, buttermilk and lime juice and season with salt and pepper. Pour the dressing over the vegetables and toss to coat. This will keep in the refrigerator in an airtight container for about 3 days.
MANAGE YOUR RECIPES
- Discuss Story On Newsvine
-
Rate Story:
View popularLowHigh - Instant Message
MORE FROM FOOD & WINE |
| Add Food & Wine headlines to your news reader: |
Sponsored links
Resource guide



