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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Oven Fried Paprika Chicken Strips

I adapted this recipe from Weight Watchers' Oven Fried Paprika Chicken Cutlets. I made chicken strips instead because I knew my kids would love them. They're a bit more work because you have to dip so many pieces but they were a hit! 

Oven Fried Paprika Chicken Strips
4 servings (4 chicken strips per serving)

  • 16oz skinless, boneless chicken breast (cut into 16 strips, or 4 thin cutlets)
  • 1/2 cup fat free plain yogurt
  • 4 teaspoons sweet paprika, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 20 salted saltine crackers
  • cooking spray
  • 2 tablespoons chopped fresh parsley
  • lemon wedges
  1. Preheat your oven broiler and place the rack on the top. Line a large baking sheet with parchment and spray lightly with cooking spray.
  2. Pound your chicken strips or cutlets to get them to about 1/4" thick. You could probably just use 16 chicken tenders, but they're a bit more expensive to buy.
  3. Combine the yogurt with 1 teaspoon paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  4. Place the crackers, 3 teaspoons paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor, and pulse a few times until the mixture turns into crumbs. They don't have to be perfect. Dump into another dish.
  5. Dip each chicken piece in the yogurt mixture and then coat with crumb mixture. Place on the lined sheet and bake for 4 minutes under the broiler. Flip the chicken pieces over and broil for another 4 minutes or until the chicken is crispy and cooked through.
  6. Sprinkle some parsley on top and garnish with lemon wedges. I served mine with hot sauce and my girls got ketchup. The next day I made a tortilla and put some Pineapple Salsa on it.


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