Another Delicious Pretzel Snack!

The other day, my husband and I were feasting on pizza-flavored Lean Pockets. Classy, I know, but we keep these around for quick lunches on the weekend when we have no idea what else to eat.

Anyway, we wanted something to go with the Lean Pocket, and the frozen pretzels were calling to me. When I saw the salt packet, I decided to use the opportunity to create a flavored pretzel, and decided on making “Italian Pretzels” since we were eating pizza…sort of.

First I wet the pretzel gently and patted it with a paper towel. Then I smeared a light layer of margarine on the pretzels. Garlic powder was sprinkled next, over the margarine. After the garlic powder I sprinkled some oregano and crushed red pepper flakes, topped off with some sesame seeds.

I popped my concoction into the microwave for about 50 seconds and out came some garlic Italian pretzels!

They were delicious. My husband suggested for next time, to also sprinkle some Parmesan cheese over the pretzel as well, and I couldn’t believe I didn’t think of that to begin with, being the cheese lover I am.

Enjoy!

Sunday Game Day Snack - Pretzel Nachos!

Today's snack was all about using stuff we already have in the house...and my husband is the one who started to come up with this idea. He was probably playing off an appetizer we got at this take out place near us called Phatso's.

They had nachos that consisted of both tortilla chips and pretzels... topped with ground beef and cheese and all other kids of stuff. But the pretzels were super soggy and not really tasty once the beef and cheese were on it. We told the owner and he thanked us, told us he would change the appetizer and gave us a discount. That was awesome!

So when I called my husband after finishing my errands, he was hungry and didn't know what we had in the house. I said we had the big frozen pretzels, and when I got home, he had already started assembling the game day snack.

Here is what we used...

frozen pretzels (like Super Pretzel)
shredded cheddar cheese (both yellow and sharp white)
diced green pepper
diced onion
margarine
crushed red pepper flakes
parsley flakes
sea salt

sour cream or salsa on the side


Here is how we made them...

First we wet the pretzels and microwaved them for 55 seconds.

Then I spread a very tiny amount of margarine on, followed by sprinkles of the sea salt, crushed red pepper flakes and parsley flakes.


Next I tossed the shredded cheese on, followed by the diced peppers and onions.


I put it back in the microwave for 25 seconds.

My husband dipped his in salsa while I used sour cream.

It turned out to be a very easy and tasty snack for Sunday Football!

Enjoy!

Crispy Pretzel Coated Chicken

The following recipe was actually a suggestion from my friend Lynda. When she read my honey mustard and apple chicken post the other day, she said it reminded her of this delicious chicken recipe that she got from the EatBetterAmerica.com website.

It definitely sounded interesting so I added it to my list of recipes for my Yom Kippur dinner last week. My parents and husband ended up really enjoying the way this chicken was prepared. So, thanks Lynda!! It was a great recipe and also a huge success here.

It's also really easy to make and doesn't take much time at all. Try it out!

I also know that Lynda sometimes uses half honey mustard and half spicy mustard to give this a little zing.


Prep Time:10 min
Start to Finish:30 min
makes:4 servings (I used a little more of each ingredient to cook 6 chicken breasts)

Ingredients:

4 skinless, boneless chicken breast halves
2 egg whites
2 tablespoons honey mustard
1 1/2 cups mini pretzels, crushed (about 1 cup)
1/4 cup grated Parmigiano-Reggiano cheese
1/2 teaspoon dried thyme, crushed (I just used thyme I have in a spice jar)
Nonstick olive oil cooking spray

Directions:

Preheat oven to 425ºF.

Using the flat side of a meat mallet, gently pound chicken between two sheets of plastic wrap just until even thickness.

Place egg whites and mustard in a shallow dish; beat with a fork to mix.

In a larger shallow dish, combine crushed pretzels, cheese, and thyme.


Dip chicken into the egg white mixture. Press into crumb mixture to coat.


Place chicken in a single layer on an ungreased foil-lined baking sheet.

Sprinkle chicken with any remaining crumb mixture and press lightly. Coat with cooking spray.


Bake chicken, uncovered, for 14 to 18 minutes or until no longer pink (170°F).

The recipe is also good if you have leftovers - it definitely keeps for a day and crisps back up in the oven.

Enjoy!

Sunday Sundae!

It's time for another yummy summer-time treat!!

Today's sundae I have named "Caramel Fudge Pretzel."

I used Bunny Tracks ice cream by Blue Bunny, caramel, whipped cream, chocolate syrup and broken pretzel pieces sprinkled on top!

My husband really enjoyed the salty and sweet factors together. Yum!