Let's start with the chicken! This recipe is easy, delicious, inexpensive, low-carb, and a real kid-pleaser! :) (What more can you want??)
1 cup Parmesan cheese
3 teaspoons oregano
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter, melted
1/4 cup olive oil
12 to 14 chicken drumsticks
1. Pre-heat oven to 350 degrees F.
2. Combine Parmesan cheese, oregano, paprika, salt and pepper in a shallow bowl or dish.
3. Melt butter (in microwave or saucepan) and mix with olive oil.
4. Line baking pan with aluminum foil (optional). I used a cookie sheet with sides.
5. Remove skin from drumsticks. (This was the most tedious part of the recipe, and could be omitted.)
6. Dip each drumstick in melted butter mixture and then in Parmesan cheese mixture.
7. Place drumsticks on foil-lined pan and bake for one hour at 350 degree F.
This is what my drumsticks looked like when they came out of the oven:
*Recipe from Saving Dinner the Low-Carb Way by Leanne Ely.
Of course, you have to have some yummy sides to serve with your chicken! So, I made squash casserole and a broccoli salad. You could also serve steamed broccoli drizzled with butter or a tossed salad for a perfect meal.
My husband said that this was the best squash casserole I'd ever made! That's the good news! The bad news is I don't have an exact recipe! ;) Fortunately, I took pictures along the way and I'm going to try to record what I did here so hopefully you and I can both duplicate it! ;)
The Best Ever Squash Casserole Recipe:
First, wash several summer squash and cut off the ends and slice into big yellow chunks. Drop the squash chunks into a pan of lightly salted water; bring to a boil; reduce heat and simmer until fork tender. Drain and mash with a potato masher. (This is an excellent place to recruit a helper! Kids love to mash things!)
Now for the tricky part! Assemble your ingredients -- butter, sour cream, cheddar cheese, eggs, bread crumbs, garlic powder, seasoned salt, etc. and dump on top of the squash!
I didn't measure anything. (Sorry!) I *think* I put in half a stick of butter, about a half cup of sour cream, a couple eggs, a huge handful of grated cheddar, a sprinkle of garlic powder, and a couple shakes of seasoned salt. Then, I took some bread heels and whirled them in the blender for a few seconds until I had some bread crumbs (minus the high fructose corn syrup found in purchased bread crumbs). I kept adding bread crumbs until it seemed the right consistency. Then, I did a really odd thing -- I stirred in some whole milk ricotta cheese!!! (maybe about 1/4 cup?) That is the only ingredient that was unusual -- so I'm wondering if it was the "secret ingredient" that made for such a delicious squash casserole??? (My goal was to thicken the squash casserole with less bread crumbs.)
I stirred my conglomeration all together and dumped it into a casserole dish sprayed with Olive Oil Pam baking spray. Then, I covered the top with a generous layer of grated cheddar.
I baked my squash casserole for about 30 minutes in a 350 degree F oven and this is what it looked like when it came out! It was beautiful and the texture was perfect!!
To know what it tasted like, you will have to make it yourself!!! ;)
If you do, please let me know if it was the "best ever" squash casserole! :)
* Correction -- I made a mistake! The Parmesan Drumsticks are not from Saving Dinner the Low-Carb Way! Actually, that recipe is from Leanne Ely's first recipe book -- Saving Dinner. Easy mistake to make -- but I wanted to be sure you had the right information! :)