By Teri Cayton
The Parsons Advocate
Countdown is now 20 days until spring. I am writing this on Feb. 28 and it has snowed most of the day. I am hoping Sunday (March 1) is a snowy or rainy day, so March will come in like a lion. If that is the case it will go out like a lamb and we will have some nice weather. Momma Said, “Weather is a fickle mistress, it does what it wants, when it wants.”
I do have some bad news to report on the dog front at home. I lost my Sweet Bailey a few weeks ago and it has been hard. And my brother, being the kind soul he is shows up with a puppy just a few days later. So now I am being trained all over again about taking care of a puppy. Momma Said, “I don’t know how that much pee can come from such a small pup.”
Her name is “Tuff” and she is part Australian Shepherd and part Labrador (and part piranha). She is full of spunk (and pee) and she only stops to eat and sleep (and pee). Mud Puppy is showing her the ropes and I can only wait to see what trouble she gets into. I am sure I will corner the market on dog shampoo.
She is about to eat me out of house and home. If she grows into all the food she is eating she is going to be the size of a cow. I don’t mind big dogs I just don’t like fat dogs. So as she grows a little more the food will be cut back and she will be a lean, mean peeing machine.
Skinny Coconut Chicken
- 8 chicken tenders (about 1½ lbs.)
- ½ cup coconut flakes, unsweetened
- ½ cup Panko breadcrumbs
- 1 cup corn flakes, crushed (or Fiber-One cereal)
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 3 egg whites
- Preheat oven to 375 degrees.
- Combine coconut, Panko, corn flakes, salt, pepper and garlic.
- Put egg whites, if used, or egg substitute in a separate small bowl.
- Next, dip chicken tenders into the egg and then into the coconut mixture. Cover with the mixture on both sides.
- Bake for 20-25 minutes or until chicken is cooked through and coconut is golden brown. Turn the chicken once halfway through the cooking time.