WW REZEPTE RECIPES

Steps:

• Place a medium bowl of ice water by the stove. In a small, heavy saucepan over medium-low heat, stir together 2 tbsp sugar, ½ cup milk, and egg yolks. Cook, stirring constantly with a silicone spatula, until the mixture just starts to thicken, 2 to 3 minutes. Place the saucepan in the bowl of ice water; stir frequently until cooled to room temperature, about 2 minutes.
• Strain the egg yolk mixture through a fine sieve into a pitcher or large bowl. Whisk in the remaining milk, bourbon, vanilla, and nutmeg. Chill until cold, at least 1 hour.
• Place the egg whites in a large bowl; beat with an electric mixer at medium speed until foamy, about 1 minute. Increase the mixer speed to high, and beat, gradually adding the remaining 1 tbsp sugar, until stiff peaks form. Gently whisk about one-third of the beaten egg whites into the milk mixture. Gently fold in the remaining egg white mixture in two more batches. Sprinkle with additional nutmeg for garnish.
• Serving size: about ¾ cup

Steps:

• Preheat oven to 375 degrees.
• Line cooking sheet with foil; drizzle with olive oil.
• Create the breadcrumb mix by combining the breadcrumbs, paprika, 1 teaspoon mustard powder, kosher salt, 1/2 teaspoon coarse black pepper and thyme together in a bowl and mix until well combined.
• In a separate bowl, beat the egg until smooth.
• Dip chicken tenders into egg mixture, then coat with bread crumb mixture and place in a single layer on the cookie sheet.
• Bake tenders 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.
• While chicken tenders are cooking, create Greek yogurt ranch dipping sauce by combining in a separate bowl the nonfat Greek yogurt, Worcestershire sauce, lemon juice, 1/2 teaspoon mustard powder, celery salt, 1/2 teaspoon black pepper and garlic powder.
• Whisk ingredients together with a fork until smooth/blended.
• Serve chicken tenders with ranch dipping sauce.