Prep time: 10 minutes Marinate time: 2 hours or all day Cook time: 35 minutes
per serving: 461 calories; 67 grams protein; 12 grams total fat; 1 gram fiber; 4 grams saturated fat; 18 grams carbohydrates; 203 mgs cholesterol; 508 mgs sodium; 11 WW points plus
Kid Friendly Morning Prep $12 Dinners
Buttermilk Unfried Chicken
4 bone-in chicken thighs skin removed
8 ounces buttermilk
1 dash hot sauce
coarse salt and freshly ground pepper, to taste
8 slices white bread
1/2 cup shredded Parmesan cheese
1 tablespoon zest of lemon
1 teaspoon dried thyme
4 chicken drumsticks skin removed
 In a large resealable plastic bag, combine buttermilk, hot sauce, salt and pepper. Add chicken pieces and turn to coat. Refrigerate 2 hours, or up to all day. Preheat oven to 400 degrees.
 Place bread in a food processor and pulse to form coarse crumbs. Lightly coat a large baking sheet with cooking spray.
 In a shallow dish, combine breadcrumbs, Parmesan, lemon zest and thyme. Working one piece at a time, remove chicken from buttermilk, shaking off any excess; roll in breadcrumb mixture, turning to coat evenly. Place chicken pieces on baking sheet.
 Bake until chicken is golden brown and cooked through, about 35 minutes.
Asparagus with Craisins and Pine Nuts
1 pound asparagus
3 tablespoons olive oil
1/3 cup pine nuts
1/3 cup "Craisins"
1/8 teaspoon coarse salt
 Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
 Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes.
 Add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.