Orgasmic Onion Rings

Yeah, they’re really that good.

Plus, they’re cheap and easy – what more can a gal ask for?

O Face Onion Rings.

A lover of anything battered and fried is so unkind to my waistline, therefore I’m always in search of the ‘skinny’ alternative.  So here’s a baked onion ring recipe that has received all kinds of accolades from my kitchen consumers.

You’ll need:

One large onion

Bread crumbs (to make gluten-free as I did, use Corn Flake crumbs)

Egg substitute

1/2 cup flour (I used gluten-free) with salt and pepper to taste

Wax paper to prevent mixture sticking to cupboard  (I learned this step the hard way – I am NO genius in the kitchen)

You can replace the egg substitute with two real eggs or three egg whites, depending on how ‘skinny’ you want the rings.

Preheat the oven to 350 degrees.  Coat a baking sheet with non-stick spray.

Slice onion to the desired size.

On a sheet of wax paper, place the flour mixture on one side and a pile of bread crumbs on the other.

Smother onion ring in the flour mound.

Place the egg substitute in a bowl.

Cover each O ring with egg mix.

I’m such a kitchen diva that I use utensils when I smother and cover the onion rings. After all, my nails are jewels, not tools (I work hard on those Mani Monday posts dammit!).

Coat the rings in breadcrumbs.

Place rings on baking sheet and put in the oven for about 10 minutes.  Flip the onions and bake another 5. Serve immediately.

Skinny onion rings.

My Skinny Os have about 75 calories per serving.  But if you eat the entire batch (like I often do – I can’t help myself!), you can avoid feeling too guilty with a grand total of 240 calories vs. the 700+ for the fried version.

O-O-OH so delish!

CBXB

Skinny Sauerkraut

Two ingredients.

Twenty minutes.

Tasty Tuesday.

Skinny Sauerkraut

My girlfriend Court introduced me to this simple, cheap, flavorful dish.  While I’m telling you it’s easy (it really is), I lack cooking wisdom and still had to ask her for direction (yes this only involves two ingredients and one pan – I’m blaming it on my blonde brain), so proceed with caution.

Here’s what you’ll need for this kitchen masterpiece:

Store brand sauerkraut, $1.69. Butterball turkey sausage, $2.50 for two large links.

You can half the recipe if you’re preparing for one because both uncooked ingredients keep well in the fridge for a few days.  If you cook it all at once for larger serving size, the leftovers refrigerate well (I just reheated mine for lunch).

To prepare, add the sauerkraut in a large skillet over medium heat.

Drain the kraut before placing into the skillet for less mess.

Let this heat a few minutes before adding the sliced turkey sausage.

Cook about 15 minutes, stirring occasionally.

A featherless $2 feast.

Skinny Sauerkraut is gluten-free, has about 100 calories, 6 grams of fat and 5 carbs per serving. So you’d better go back for seconds.

CBXB