BURGER KING: ONION RINGS (MEDIUM)

SAVE: 77 CALORIES, 12 G FAT, 4 G SAT. FAT

Along with my Burger King Chicken Parmesan sandwich that I ate and ate and ate and ate (I could continue, but you get the point) as I kid, I always had a large (ugh!) serving of these onion rings, which I considered to be like no other. They were perfect. The perfect size, the perfect shape, and the perfect accompaniment. I rarely eat these (even my own version) as a side these days. I do, however, love them on my grilled chicken sandwiches and torn up in my salads—particularly a barbecued chicken ranch salad. Yum. Truthfully, I can’t get enough of them.

I’m sure that after one bite, you’ll have your own creative ideas for them.

Olive oil spray

3 medium white onions

¼ cup egg substitute

1⁄3 cup + 1 tablespoon dry bread crumbs

½ teaspoon salt

PREHEAT the oven to 400°F. Lightly mist a large nonstick baking sheet with oil spray.

Cut the onions into 1⁄3"-thick slices. Separate into rings. Select 15 rings that are all as close as possible to 2" in diameter. Set aside. (Refrigerate the remaining onion for another recipe.)

Pour the egg substitute into a small shallow bowl. In a resealable plastic bag, combine the bread crumbs and salt. Shake to mix well.

One at a time, dip the onion rings into the egg substitute, being sure to coat completely. Allow any excess egg substitute to drip off. Place in the bread-crumb bag. Shake to coat completely. Repeat dipping a second time into the egg substitute and the bread crumbs. Place on the reserved baking sheet. Continue until all of the onion rings are placed, not touching, on the baking sheet. Lightly mist with oil spray.

Bake for 8 minutes. Carefully flip the rings. Bake for 8 to 12 minutes, or until the breading is crisp and the onions are tender.

MAKES 1 SERVING

243 calories, 13 g protein, 38 g carbohydrates, 4 g fat, trace sat. fat, 3 g fiber

Original Burger King Medium Onion Rings: 320 calories, 4 g protein, 40 g carbohydrates, 16 g fat, 4 g sat. fat, 3 g fiber