Tag Archives: shake and bake

Baked Italian Chicken with Pesto

This is one of those WOW good meals ! And since you are using shake and bake and prepared pesto, preparation is a snap. This makes shake and bake super special and meal you’ll serve to guests.

Baked Italian Chicken with Pesto
Baked Italian Chicken with Pesto

4 servings
250 calories per serving

4 boneless skinless chicken breasts (5 oz. each)
1 pack Shake and Bake Mix
2 T prepared pesto (available in the refrigerator section of your market)
1/4 c shredded mozzarella cheese

Preheat oven to 400 degrees. Wet chicken with water and then coat with Shake and Bake and place in a baking pan or on a cookie sheet. Bake 20 minutes or until done throughout. Mix pesto and cheese and spoon on top of chicken and bake another 5 minutes.

Baked Fish and Chips

Shake and Bake fans will love this one. Both the fish and the potatoes get a coating so the meal is crisp, the fish stays nice and moist, and the potatoes (‘chips’) are just a little different. This is crunchy goodness !

Baked Fish and Chips
Baked Fish and Chips

4 servings
280 calories per serving

2 large baking potatoes cut into 8 wedges each
1/4 c light zesty Italian dressing
1 pack extra crispy Shake n’ Bake
1 lb. tilapia filets (or any other white fish)
1/4 c light mayo

Preheat oven to 425 degrees. Mix potatoes with dressing and dust with ¼ c of the Shake n’ Bake. Spray a baking sheet with Pam and add the potatoes and bake 25 minutes. Spread mayo on fish and then dredge in the rest of the Shake n’ Bake to coat them evenly. Place fish in a wire rack sprayed with Pam and place that in the oven and bake 15 minutes or until done.

Snacker Potato Balls

These make a great snack, a perfect appetizer, or a wonderful dinner side dish. The shake and bake crumbs really give them a nice flavor through and through.

snacker potato balls
snacker potato balls

2 balls = 111 cals
Makes 24 balls

2 lb. baking potatoes (about 5), peeled and cut into chunks
2 scallions, thinly sliced
¼ c egg beaters
Salt and pepper to taste
4 oz. low fat velveeta, cut into 24 cubes
1 pouch Shake and Bake

Cook potatoes in boiling water 20-25 minutes or until tender then drain and cool for ½ hour. Mash them and add scallions, egg beaters, salt and pepper. Heat oven to 400 degrees. Roll potato mix into 24 balls (about 2 T each) inserting a cube of velveeta into each and making sure it is all sealed up in the middle. Sprinkle shake and bake on a baking sheet and place potato balls on sheet and turn so they get coated. Bake 16 minutes.

BBQ Crusted Pork Chops

There’s nothing simpler than Shake ‘n Bake – but this recipes adds a layer of flavor and makes the chops even more moist. This is a great crowd pleaser.

BBQ Crusted Pork Chops
BBQ Crusted Pork Chops

5 servings
260 calories per serving

1 box Shake n Bake for pork
5 4 oz. boneless pork loin chops
1/4 c BBQ sauce

Preheat oven to 400 degrees. Brush pork with BBQ sauce and then coat with crumbs. Bake 30 minutes.

Zucchini Fries

Though in a typical aioli the mayo is made from scratch by whipping the eggs, you can make a quick version with low fat mayo, garlic and lemon zest and you’ll be in dipping heaven. The zucchini fries are perfect with the sauce. Try serving next to a chicken or turkey burger for a saintly version of a burger and fries.

Zucchini Fries
Zucchini Fries

8 servings
108 calories per serving

1 lb. zucchini (about 3)
1/4 c grated parmesan cheese
1 pack Shake and Bake
1 egg
1/2 c low fat mayo
1 t lemon zest
2 garlic cloves, minced

Heat oven to 450 degrees. Spray a baking sheet with Pam. Cut zucchini into ¼ inch ‘french fries’. Mix cheese with Shake and bake and place in a zip loc bag. Whisk egg and toss with zucchini then drain off any excess egg and working in batches place zucchini in zip loc and shake to coat. Spread zucchini on baking sheet and cook 12-13 minutes turning half way through.

Mix mayo, lemon and garlic and serve as a dipping sauce.

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