My Recipes
This recipe is for about 2 servings (depending on the size of the chicken pack you use)
1 Package ‘Party Wings’ (Also known as Drumettes… I used a small (1 1/2 pound) pack)
Ground Cayenne Pepper
Garlic Powser
Red’s Buffalo Sauce
Red Rooster Sauce
Fresh Lemon
Salt and Pepper to taste
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Preheat oven to 400°. Rince the wing sections with water and drain well. Sprinkle with ground cayenne, garlic powder, salt and peper over wings and stir to mix.
In a large glass baking dish place a piece of parchment paper to cover the bottom of the pan. Arrange wing sections on paper with open area in between each.
Bake in overn uncovered, turn once when golden… cook until both sides are golden brown.
In bowl mix Red’s hot sauce (about 1/3 cup) Red Rooster Hot Sauce (about 2 TBS) and juice from 1/4 lemon. Mix. Remove wing setions from oven and place into hot sauce mixture. Stir well to coat. Remove and place on plates.
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Our rating from 1 (yuk!) to 10 (I’m really not cheating?): 9 (you have to like spicy)
Serving size: 5 Wing Sections
Our estimated exchanges:
3 1/2 Protien
1 Extra
NOTE: These are a favorite and are VERY spicy… What I do is I weigh the wings that I take and then I weight and subtract the bones after I eat them… that way I know how much chicken I actually ate and I just count 1 protien for each ounce of chicken. You could also dip in a fat free ranch which would cut the heat a little
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This recipe is for 10 small/medium bell peppers.
10 Small/Medium Bell Peppers (any colors)
1 3/4 Pounds Ground Turkey Breast
1 Cup Chopped Onions
1 2/3 Cups Cooked Rice
3 Cups Organic Tomato Sauce
3 Cloves Garlic (Chopped)
3 oz. Parmesan Cheese
Salt and Pepper to taste
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Cut tops off of peppers (retain for filling) and remove the seeds and membranes. Boil covered in water for 5 minutes. Remove and drain.
Chop the crowns of 3 peppers (1/3 cup) hold for filling.
Brown Turkey in pan with 2/3 cup onions, garlic and chopped pepper crowns. When turkey is brown drain pan add rice and 1 1/2 Cups of the tomato sauce. Stir and cook until hot. Add remaining 1/3 cup onions and remove from heat. Stand peppers in un-greased baking dish (9x13x2) and fill each with filling mix. Try to distribute evenly (an ice cream scoop works great). spread remaining sauce over filling in each pepper. Cover pan with foil and place in preheated 350° oven for 45 minutes. Remove cover and sprinkle Parmesan cheese over each pepper. Place back in oven uncovered for 15 minutes. Serve.
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Our rating from 1 (yuk!) to 10 (I’m really not cheating?): 7
Serving size: 1 Stuffed Pepper
Our estimated exchanges:
2 Vegetable
3 Protein
1/2 Starch
NOTE: We made this tonight and it was enjoyed by all. We used Green, Red, Yellow and Orange Peppers. We used ‘Organics’ Garlic Tomato Sauce (Vons) and Jennie-O Ground Turkey Breast which was twice as expensive as the regular ground turkey, but the fat is so much lower it is worth it! Brown rice would be excellent in this dish.
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Each recipe has been created by Steve and includes my estimate of exchanges for the Lighten Up program. Please understand that I am no expert and have done my best to calculate these figures. I believe they are accurate.
This is a place for recipes that I have tried, modified and enjoy. Please choose from a type of recipe you want (in the sidebar on the left… Entree Recipes, Salad Recipes, Etc.)