Buffalo Chicken and Potatoes

Delicious!  I love wing sauce!

Buffalo Chicken and Potatoes

1 pound chicken breasts, no skin, no bone, R-T-C, skinless chicken breast
1/3 cup wing sauce
26 ounces hash browns, frozen
1/2 cup fat free blue cheese salad dressing
10 3/4 fluid ounces soup, cream of celery 98% fat free

Preheat oven to 350. In medium bowl, stir together the chicken and wing sauce. In large bowl, stir together the potatoes, dressing and soup. Spoon into 11×7 pan that’s been sprayed with cooking spray. Place chicken strips in single layer over potato mixture.
Cover with foil, bake for 30 minutes, remove foil and bake for 20-25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when the centers of thickest pieces are cut.

Yield: 5 servings. Per serving=308 Calories; 5g Fat (14.3% calories from fat); 25g Protein; 41g Carbohydrate; 3g Dietary Fiber; 58mg Cholesterol; 1193mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

These were delicious!  And they have some kick!  🙂

Buffalo Chicken Egg Rolls

1/4 cup(s)Wing sauce
1/4 cup(s) carrot(s), grated
2/3 cup(s) celery, grated
1/8 cup(s) ff blue cheese dressing
10 item(s) Won Ton Wrappers, these are the large wrappers
1 3/4 cup(s) cooked chicken breast, shredded
1 oz 1/3 less fat cream cheese

Mix chicken, carrots, celery, cheeses ,chicken, wing sauce, sour cream, and dip mix together in a medium size bowl. Take one wrapper and place a heaping tablespoon of the mixture in the middle of it. Brush water on the sides of the wrapper to help seal it before you roll it. Roll the wrapper according to directions on the package. Do this for the remaining wrappers. Place each egg roll on a cookie sheet and spray liberally with cooking spray. Bake at 400 degrees until lightly golden brown turning once and spraying the other side before returning to the oven to brown the second side. Serve hot with low fat blue cheese dressing or chicken wing sauce for dipping. Be sure to add the extra points for the sauces. Recipe makes approximately 10 egg rolls.

Yield: 10. Per eggroll= 176 Calories; 4g Fat (19.1% calories from fat); 14g Protein; 21g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 420mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

BLT Pinwheels

I loved these!

BLT Pinwheels

4 slices bacon, finely chopped
8 ounces light cream cheese
1/2 cup light sour cream
1 ounce ranch-style dressing mix
1 cup tomatoes
6 lettuce leaves
10 tortillas, Mission Medium carb balance

Combine bacon, cream cheese, sour cream, and dressing mix. Spread evenly onto 10 tortillas. Layer lettuce leaves and chopped tomatoes over cream cheese spread and roll up. Refrigerate one hour then slice into pinwheels—4 pinwheels per roll.

Yield: 40 pinwheels. Per pinwheel= 51 Calories; 2g Fat (39.4% calories from fat); 2g Protein; 6g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 177mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

Corn Dog Muffins

These were delicious! They do taste just like a corn dog!  I think they’d be good with a nice chili gravy too!

Corn dog Muffins

2 (8.5 ounce) packages corn bread/muffin mix
2 tablespoons brown sugar
2 eggs
1 cup skim milk
1 (11 ounce) can whole kernel corn, drained
7 hot dogs, chopped

1. In a large bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs (batter will be thin).

2. Fill greased or paper-lined muffin cups three-fourths full Bake at 400 degrees F for 14-18 minutes or until golden brown. Serve immediately or refrigerate.

Yield: 20 muffins. Per muffin= 135 Calories; 3g Fat (22.9% calories from fat); 5g Protein; 21g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 398mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Pepper jack cheese ball

This was not as flavorful as we thought it should be but it wasn’t bad.

Pepper Jack Cheese Ball

1 1/2 cups shredded pepper Jack cheese (6 oz)
1 cup RF shredded sharp Cheddar cheese (4 oz)
6 oz light cream cheese, softened
1 tablespoon lime juice
1/2 teaspoon onion powder
4 oz cup chopped ripe olives
1/4 cup chopped fresh cilantro

1. Combine all ingredients well. Spoon onto wax paper and shape into a ball.
2. Serve with crackers or tortilla chips.

Yield: 10 servings. Per serving (about 1/4 cup)= 139 Calories; 10g Fat (66.1% calories from fat); 9g Protein; 3g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 396mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Fiesta Sausage Dip

Delicious party food!  Not too spicy, but has a little kick!

Fiesta Sausage Dip

8 ounces sausage, reduced fat Jimmy Dean
1 teaspoon onion powder
1 cup banana peppers
1/4 cup tamed jalapenos
16 ounces light cream cheese
1 1/2 cups diced tomatoes

Brown sausage and drain grease; add onion powder. Chop banana peppers and tamed jalapenos in food processor; add to sausage. Add cream cheese and combine well. When heated through add tomatoes. Serve warm or cold with crackers or tortilla chips.
Yield: 14 servings. Per serving (1/4 cup)= 122 Calories; 9g Fat (65.1% calories from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 290mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Broccoli Casserole

Delicious comfort food!

Broccoli Casserole

1 c. diced lean ham
8 oz frozen broccoli flowerets
1 c. whole wheat couscous
10 Âľ fl oz reduced fat broccoli cheddar soup
1 c. water

Place ham in 2 quart slow cooker; add broccoli and couscous. Top with soup and water. Cook on high 2-3 hours.

Yield: 4 servings. Per serving (about 1 cup)= 250 Calories; 4g Fat (12.0% calories from fat); 15g Protein; 44g Carbohydrate; 8g Dietary Fiber; 19mg Cholesterol; 1034mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable.