Buffalo wings

I large package of wings
season with the Rotisserie Chicken seasoning (as pictured)
sprinkle with Garlic Salt
non stick foil
non stick spray
1 stick of butter
1 bottle to Tony Roma wing sauce
1/4 cup chopped onions
2 tsp chopped garlic
4 tablespoons Worcestershire
1/2 lemon (juice)
1 tablespoon liquid smoke

Preheat oven to 375 or 400.  We like ours crispy!

Sprinkle wings with the Rotisserie Chicken seasoning. Line your baking dish (deep) with non stick foil and also spray with cooking spay to prevent wings from sticking.  Bake for 30 to 40 minutes. Turing over wings once while cooking.

In a sauce pan add your butter, onion and garlic until butter is melted and garlic and onions are tender.  Add in your buffalo sauce, lemon juice, worchestershire sauce and liquid smoke.  Bring to a low simmer. 

When wings are done, take out of oven and remove from pan and add wings to a big and deep bowl then pour your buffalo sauce over the wings. Add a little or as much as you want to your likings. If you have left over sauce like I did. You can freeze it for using on a later date.

Crispy Chipotle Bean Burritos

Make a double batch of brown rice and freeze half in a freezer bag (try to remove as much air as possible) so it's ready when you need it.

2 teaspoons canola oil

1/2 cup thinly sliced green onions - about 4

3 cloves garlic, minced

1 15 ounce can pinto beans (or if you have left over homemade pinto beans), rinsed and drained

1 cup frozen whole kernel corn, thawed

1 cup cooked brown rice

1 cup chopped, seeded tomatoes

3 ounces Cotja cheese or queso fresco, crumbled, or reduced fat Monterey Jack cheese, shredded (3/4 cup)

1 to 1 1/2 teaspoon finely chopped canned chipotle chile pepper in adobo sauce (note these can be hot)

12 sheets frozen phyllo dough (14x9-inch rectangles), thawed

butter-flavor non stick cooking spray

1/3 cup light sour cream

sliced green onions (optional)

1. Preheat over to 400 degrees. In a medium saucepan heat oil over medium heat. Add the 1/2 cup green onions and the garlic, cook about 3 minutes or just until the green onions are tender, stirring occasionally. Remove from heat. Stir in beans, corn, rice, 1/2 cup of the tomatoes, the cheese, and chile peppers. Set aside.
2. Unroll phyllo dough; remove one sheet at a time and place on a flat surface. (As you work, cover the remaining phyllo dough with plastic wrap to prevent them from drying out.) Lightly coat the phyllo sheet with the cooking spray.  Lay another sheet of phyllo dough on top of the first sheet and lightly coat with cooking spray.  Repeat with two more sheets to make a stack of four sheets. Repeat with the remaining phyllo sheets to make two more stacks. Cut each phyllo stack in half crosswise to make six stacks total (each 9x7 inches)
3. To assemble burritos, spoon about 2/3 cup of the bean mixture along one long side of each phyllo stack, leaving about 1 1/2 inches of space of each end. Fold short sides up and over filling; roll up phyllo around filling, starting at the long side. Place burritos, seam side down, on a large baking sheet.  Coat tops of burritos with cooking spray.
4. Bake about 20 minutes or until tops are golden brown and filling is heated through. Serve with the remaining 1/2 cup chopped tomatoes and the sour cream.  If desires, add the tomatoes, green onions to the sour cream for dipping.

TIP: BECAUSE CHILE PEPPERS CONTAIN VOLATILE OILS THAT CAN BURN YOUR SKIN AND EYES, AVOID DIRECT CONTACT WITH THEM AS MUCH AS POSSIBLE.  WHEN WORKING WITH CHILE PEPPERS, WEAR PLASTIC OR RUBBER GLOVES.  IF YOUR BARE  HANDS DO TOUCH THE PEPPERS, WASH YOUR HANDS WITH LEMON AND SALT; THEN WITH SOAP.

Five Spice Beef Kabobs (low carb)

Five Spice Beef Kabobs serve with fresh carrot ribbons- use a vegetable peeler to make thin ribbons, then toss with a squeeze of lime juice and lightly sprinkle with five spice powder.

Per serving 213 cal, 8 g fat and 5 g carbs

1 pound beef flank steak or boneless beef sirloin steak

2 tablespoons reduced sodium soy sauce

1 to 1 1/2  teaspoon Chinese five spice powder

1 6 ounce carton plain creek yogurt

2 small limes

fresh mint leaves

Thinly slice steak across the grain if necessary, flatten slices with the palm of your hand or a meat mallet until 1/4 inch thick. In a medium bowl, combine beef, soy sauce, and five spice powder, toss to coat beef. Thread beef onto skewers. (if using wooden skewers, soak in water for about 4 hrs).

For a charcoal or gas grill, grill skewers on the rack of a covered grill directly over medium heat for 4 to 6 minutes or until desireed doneness, turning once halfway through grilling time.

Meanwhile, in a small bowl combine yogurt and the 1 tablespoon snipped mint.  From one of the limes, finely shred 1 teaspoon of lime peel and juice of lime add to yogurt mixture and a dash of salt.. Cut the remaining limes into wedges.

Serve skewers with yogurt mixture and lime wedges.  Top with additional fresh mint.

Low Carb Chicken, Tomato, and Cucumber Salad

Per Serving 336 cal, 23 g fat, 7 g carbs

NOTE: you can substitute fish for chicken, zucchini or carrots for cucumbers, or halved cherry or grape tomatoes.

5 tablespoons olive oil
1 to 1 1/4 pounds chicken breast tenders
salt to taste
Ground black pepper
1/4 cup cider vinegar or white wine vinegar
1 tablespoon snipped fresh thyme
1 teaspoon sugar
1 medium cucumber, cut into thin ribbons (use your mandlin or peeler)
2 tomatoes, sliced
1/2 cup pitted green olives, halved and/or sliced
4 ounces feta cheese, crumbled

1. In a large skillet heat 1 tablespoon of the olive oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper.  Cook chicken in hot oil for 8 to 10 minutes or until no longer pink, turning once halfway through cooking time.
2. For vvinaigrette, in a screw-top jar combine the remaining 4 tablespoons oil, the vinegar, thyme, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and shake to combine.
3. On four dinner plates, arrange chicken, cucumber ribbons, sliced tomatoes, and olives. If desired sprinkle with feta cheese. Drizzle vinaigrette over salad.

Crusted Tilapia Florentine

1 egg
2 teaspoons water
1 cup Italian-seasoned dry bread crumbs
4 fresh  filletsTilapia (about 4 ounces each)
2 tablespoons olive oil
2 2/3 cups Prego Traditional Italian Sauce
2 Cups frozen chopped spinach
Hot cooked noodles

1. Beat the egg and water with fork in a shallow dish.  Place the bread crumbs on a plate. Dip the fish in the egg mixture, then coat with the bread crumbs.

2. Heat the oil in a 12 inch skillet over medium high heat. Add the fish and cook for 8 minutes, turning once or until the fish flakes easily when tested with a fork. Remove the fish and keep warm.

3. Stir the Italian sauce and spinach into the skillet. Heat to a boil. Reduced the heat to medium. Cook for 2 minutes or until the spinach is wilted. Serve the sauce over the fish.  Serve with the noodles.

Zucchini, Chicken & Rice Casserole

Vegetable cooking spray
1 package (12 ounces) refrigerated or thawed frozen breaded cooked chicken tender, cut into bit size strips. (or you can boil your own chicken breast or use one of those roasted store bought chicken)
2 large zucchini, cut in half lengthwise and thinly sliced (about 4 cups)
1 jar (7 oz) whole roasted sweet peppers, drained and thinly sliced
1 cup uncooked instant brown rice or white rice if you prefer
1 can (10 3/4 ounces) Campbells Condensed Cream of Celery Soup
1 coup can of water
1/2 cup sour cream (you may also use fat free or low fat)

1. Heat the oven to 375 degrees. Spray a 3 quart shallow baking dish with the cooking spray.

2. Stir the chicken, zucchini, peppers and rice in the baking dish.

3. Stir the soup, water and sour cream in a small bowl. pour the soup mixture over the chicken mixture. Cover the baking dish.

4. Bake for 35 minutes or until the rice is tender. Let stand for 10 minutes. Stir the rice before serving.

Kitchen tip: Choose zucchini that have firm, dark green skin

Pineapple Upside-Down Cake

Topping:

1/2 cup (1 stick) butter or margarine
1 cup firmly packed brown sugar
1 can (20 ounces pineapple slices, well drained
Maraschino cherries, drained and halved
Walnut halves

Cake

1 Package Duncan Hines Moist Deluxe Pineapple Supreme Cake mix
1 package (4 serving size) vanilla-flavor instant pudding and pie filling mix
4 eggs
1 cup water 1/2 cup

1. Preheat oven to 350 degrees

2. For topping, melt butter over low heat in 12-inch cast iron skillet or skillet with ovenproof handle.  Remove from heat. Stir in brown sugar.  Spread to cover bottom of skillet.  Arrange pineapple slices, maraschino cherries and walnut halves in skillet. set aside.

3. For cake, combine cake mix, pudding mix, eggs, water and oil in large mixing bowl.  Beat at medium speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet.  Bake at 350 for 1 hour or until toothpick inserted into center comes out clean. Invert onto serving plate.

Variation: Cake can be made in a 13x9x2 inch pan. Bake at 350 for 45 minutes to 55 minutes toothpick inserted until to center comes out clean. Cake is also delicious using Duncan Hines Moist Classic Yellow cake mix.

Lemony Pound Cake

I package (4 serving size) lemon flavor gelatin
3/4 cup boiling water
1 package Duncan Hines Moist Deluxe Classic Yellow Cake Mix
4 eggs
3/4 cup vegetable oil
1 can (6 ounces) frozen lemonade concentrate, thawed
1/2 cup granulated sugar

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan.

Dissolve gelatin in water in large mixing bowl; cool.  Stir in cake mix, eggs, and oil.  Beat at medium speed with an electric mixer for 2 minutes. Spoon into prepared pan.

Bake 50 minutes or until toothpick inserted in center comes out clean.  Mix lemonade concentrate and sugar in small bowl.  Pour over hot cake; cool in pan for 1 hour.  Remove from pan.  Cool completely.

Tip: serve this cake with fresh or thawed frozen strawberries for a special dessert.

Rocky Road Cake

1 cup chopped walnuts or pecans
1 package (1bout 18 ounces) devil's food cake mix
1 1/3 cup water
3 eggs
1/2 cup vegetable oil
2 teaspoon instant coffee granules (optional)
4 cups miniature marshmallows
1 container (16 ounces) hot fudge topping

1. Preheat oven to 35o degrees. Grease 13x9 inch baking pan

2. Toast walnuts in medium skillet over medium high heat 5 minutes or just until beginning to brown, stirring frequently. remove from heat; cool completely.

3. Beat cake mix, water, eggs, oil and coffee granules, if desired, in large bowl with electric mixer on low speed 1 minute or until well blended.  Pour into prepared pan.

4. Bake 33 minutes or until toothpick inserted into center comes out almost clean. Immediately sprinkle marshmallows evenly over cake; top with walnuts. Let stand on sire rack 15 minutes.

5. Heat hot fudge topping in microwave according to package directions.  Drizzle evenly over cake. Cook completely.

Best Ever Barbecued Ribs (you can use pork or beef) we like pork

1 teaspoon each of salt, dried thyme and paprika
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
3 to 3 1/3 pounds well trimmed pork baby back ribs, cut into 4 pieces
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon each Worcestershire sauce and soy sauce

Slow cooker directions:

1. Coat slow cooker with nonstick cooking spray. Combine salt, thyme, paprika, black pepper and red pepper in small bowl; rub onto meaty side of ribs. Place ribs in slow cooker. Cover, cook on low 7 to 8 hours or on high 3 to 4 hours.

2. Combine ketchup, brown sugar. Worcestershire sauce and soy sauce; mix well.  Remove ribs from slow cooker; discard liquid. Coat ribs with sauce; return to slow cooker. Cook on High for 30 minutes.

Pork Chop Skillet Dinner

1 tablespoon olive oil or vegetable oil

4 bone in pork chops, 3/4 inch thick

1 medium onion, chopped a(about 1/2 cup)

1 cup uncooked regular long grained white rice (or you may use brown rice)

1 can (10 1/2 ounces) Campbell's condensed Chicken Broth

1 cup orange juice

3 tablespoons chopped fresh parsley

4 orange slices

1. Heat the oil in a 10 inch skillet over medium high heat.  Add the pork and cook until it's well browned on both sides.

2. Add the onion and rice to the skillet and cook and stir until the rice is browned.  Stir in the broth, orange juice and 2 tablespoons parsley and heat to a boil.  Reduce the heat to low.  Cover and cook for 20 minutes or until the pork is cooked through and the rice is tender.

3. Top with the orange slices and sprinkle with the remaining parsley.



Skillet Franks or Sausage and Potatoes

1 package of (16 ounces) Hebrew national Quarter Pound Dinner Beef Franks or any of your favorite sausage links
3 tablespoons vegetable oil, divided
4 medium red potatoes, chopped, cooked and drained (about 3 cups)
1 large onion, chopped (about 1 cup)
1 medium green bell peppers, chopped (about 1 cup)
1 medium red bell peppers, chopped (about 1 cup)
1 teaspoon ground dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley (optional)

Make shallow cuts in franks or sausage (no more than halfway through) about every inch.

Heat 1 tablespoon of the oil in large nonstick skillet over medium heat.  Add franks or sausage; heat 5 minutes or until browned, turning occasionally.  Remove franks from skillet; set aside.

Add the remaining 2 tablespoons oil, potatoes, onion and bell peppers to the same skillet.  Cook and stir 12 minutes or until potatoes are golden brown. Stir in sage, salt and pepper; mix well.

Return franks or sausage to the skillet.  Cook 5 minutes or until heated through, turning franks over halfway through cooking time.  Sprinkle with parsley, if desired.