Daily Stats

Food: 30 - 1 = 29
1 ½ toast & peanut butter w/ milk & tea = 8
TriTip Sandwich w/Mayo & Swiss = 13 (next time I'll only eat half!)
Fresca (0)
Fruit Snacks (2)
Oven “Fried” Chicken (5) w/Corn on the cob (2) & water = 7
Sugar Free Jello w/Free Cool Whip (0)
Exercise: +1
Weekly Shopping +1

My new WW cookbook did well tonight! Give it a go:
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Oven "Fried" Chicken (5pt)
1/2 c Fat-Free Buttermilk
1/2 c cornflakes, crushed (Buy at Winco from food bins, instead of a whole box)
3 tbls all-purpose flour
1/4 tsp each Salt & Pepper
2 lbs chicken parts, skinned (I used boneless chicken breast cut in half, the were huge)
4 tsp canola oil

1. Preheat oven to 400, spray a large baking sheet w/nonstick spray
2. Pour buttermilk into large shallow bowl. Place cornflakes into ziplock and smash, add in flour, salt & pepper, shake to combine. Pour onto plate w/higher edges.
3. Dip chicken in milk, then into cornflake mix, coating both sides completely. Place on baking sheet and drizzle with oil.
4. Bake for 25 min, then turn over and bake until cooked all the way through, about 10-15 min.

Oven-Roasted Corn on the Cob (2pt)
2 tbls finely chopped fresh cilantro
2 tbls lime juice
1 tbls olive oil
1 tbls water
4 ears of corn on the cob, shucked (I used frozen cobs)

Preheat oven to 450. Tear off 4 sheets of foil, about 12 inches. In a shallow bowl, combine cilantro, lime juice, oil & water. Roll the corn in mix then place on foil; brush a little on the top as well. Wrap the foil around the corn and place directly on the oven rack. Bake, turning occasionally, until tender, about 25 min.
I baked this with the chicken for about 35 min.

Enjoy!