Sandy's Kitchen: mappetizers

Showing posts with label mappetizers. Show all posts
Showing posts with label mappetizers. Show all posts
I have been wanting to make this recipe for awhile now, but for some reason it just kept getting pushed aside. I have no idea why, since I love anything with Frank's Buffalo Wing Sauce! That sauce is sooo addicting! I finally got around to making it today and I only wished I would have made it sooner! This will definitely solve your craving for chicken nuggets. I kid you not, when I say these taste just like the nuggets you make with seasoned bread crumbs. With only a few ingredients, and a little shake and bake, you are good to go for a yummy, quick, and easy dinner. I am not sure if you guys have tried using the crushed parmesan or chili cheese puffs as breading for chicken yet, but if you haven't, it works very well. You will have to subtract from one of your meals for the day. If you do not like doing this and you like to eat your six meals a day, not a problem! All you need to do is divide your lean and green in half. For instance, I just ate these nuggets for lunch and later in the day I am eating my green which is roasted green beans. I just love roasted green beans. I usually roast them for at least 40 minutes at 425 degrees so that they get almost burnt. Sooo good! I will definitely be making this recipe again. I may try using BBQ sauce instead of Frank's Buffalo Wing Sauce to see how they turn out for a change of pace. Also, the dipping sauce is optional, but you do need to add one healthy fat for the day so a salad dressing that meets this requirement would work great with this meal. Enjoy!

These silicone baking mats are excellent when you do not want food to stick to the baking pan. I use them all the time when roasting my veggies or baking chicken. I also use them for my baked goods such as cookies. I bought these on Amazon, but you can buy them at your local Bed, Bath and Beyond Store or Walmart. The brand I have is called Slipat but any silicone baking mat should be fine. Clean up is a breeze and saves you from always having to buy parchment paper. You also don't have to spray the pan with cooking spray either because the food won't stick. You still need the cooking spray or olive oil for roasting vegetables though, so they can crisp up. Pictured below are the chicken bites before they are put in the oven.

Crispy Buffalo Chicken Bites

8 oz. raw boneless skinless chicken breast cut into cubes- should yield 6 oz cooked (1 Leaner Lean)
2 tbsp Frank's Red Hot Sauce (1 Condiment)
1 Bag Medifast Parmesan Cheese Puffs (1 Fueling)
2 tbsp Reduced Fat Grated Parmesan Cheese (1 Condiment)

Optional Dipping Sauce:
2 tbsp Hidden Valley Light Ranch Dressing (1 Healthy Fat)
1/2 tbsp Frank's Red Hot Sauce (1/4 Condiments)

Preheat Oven to 350. Finely crush the Parmesan puffs into a bread-crumb consistency - use food processor or just whack the heck out of the (already opened) bag with something heavy. Mix the Parmesan cheese with the processed Parmesan puffs and pour crumb mixture into a plastic Ziploc bag. Set aside.

Cut Chicken Breast into approximately 1 inch cubes/chunks. Combine chicken with 2 tbsp of Frank's Hot Wing Sauce, tossing until combined. Place the coated chicken (let excess sauce drip off chicken before placing in bag) into the Ziploc bag with the crumb mixture and shake the bag, making sure the chicken is completely coated with the crumbs.

Put the crumb coated chicken cubes onto a baking sheet lined with parchment paper (etc.) and bake for approximately 25-30 minutes. Cooking time will vary depending on your oven.

Combine ranch dressing and 1/2 tbsp Frank's Hot Wing Sauce and stir until combined. Serve with chicken bites.

1 Leaner Lean, 2.25 Condiments, 1 Healthy Fat, and 1 Fueling
 (Don't forget to add your Greens!)
I grilled chicken or shrimp with a yummy peanut sauce to dip it in, but I prefer to make it myself. Here is one I have been making for years that is super duper easy to make! It would also make a great stir fry sauce if you add a little more water to thin it out or a delicious salad dressing! Pair it up with your favorite steamed or grilled veggies to complete your Lean and Green meal. Enjoy!

Grilled Chicken with Peanut Sauce

12 oz chicken tenderloins, grilled (2 Lean)

For the sauce:
1/4 cup PB2 - Powdered Peanut Butter (2 Snacks)
1/4 tsp garlic powder (1/2 Condiment)
1/2 tsp ground ginger (1 Condiment)
1 tbsp lite soy sauce ( 1 Condiment)
1 packet Stevia or Sweetener of choice (1 Condiment)
1 tbsp apple cider vinegar (1/4 Condiment)
Additional water
2 tsp sesame oil (2 Healthy Fats)
Pinch of red pepper flakes, if desired

Combine all ingredients, except chicken in a small bowl. I added almost 2 tbsp of water but try adding a little at a time to get the desired consistency. Stir until completely blended. Serve with chicken and your favorite veggies.

Makes 2 Servings
Each serving provides
1 Leaner, 2 Condiments, 1 Healthy Fat and 1 Optional Healthy Snack 
(A serving is 6 oz of chicken and 1/2 of the sauce) 

Happy St. Patty's Day! Here is something green for you! I love stuffed jalapenos with cream cheese and three cheese blend. Ohhhh they are so good, but I used to make them wrapped in bacon or with bacon sprinkled on the top. I know I was bad! Hey, how do you think I got to be on this program LOL. I had this recipe for some time now from The person who posted the recipe got it from a man in a grocery store who was buying a bunch of jalapeno peppers. She politely asked him what he was making with them and he gave her the recipe right there in the store. How sweet! Thanks for sharing nice gentleman that you are :) This makes a nice snack or appetizer because you still have 3/4 Lean and 2 Greens left over for your lean and green. You can have 3.75 oz beef, 4.5 oz chicken, 5.25 oz shrimp or fish as your other lean with one other condiment such as salad dressing as a marinade. Throw it on the grill or bake it. Yum! Also, I say 3 to 4 jalapenos because the size varies. You will probably have to weigh it to get the correct serving size. Enjoy!

Cut in half with seeds and membranes removed.

Boil for 5 to 10 minutes. I boiled for 10 minutes to make them more milder.

Fill with cheese mixture and top with crushed Parmesan cheese puffs.

Cheese Stuffed Jalapenos 

2 light laughing cow cream cheese (1 Healthy Fat)
1/4 cup 2% reduced fat Mexican Three Cheese Blend (1/4 Lean)
1/8 tsp Worcestershire sauce (1/4 Condiment)
3 to 4 Jalapenos, depends on size (1 Green)
2 tbsp grated reduced fat parmesan cheese (1 Condiment)

Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside.

In a small mixing bowl, beat the laughing cow cream cheese, cheddar cheese and Worcestershire sauce (optional). Spoon 2 teaspoonfuls into each jalapeno half; sprinkle with grated Parmesan cheese. Place on a greased baking sheet. Bake at 400 degrees F for 5-10 minutes or until cheese is melted. Serve warm.

1/4 Lean, 1 Green, 1.25 Condiments and 1 Healthy Fat

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I got a few photos from hubby the other day. I love getting photos from him and I thought I would share a few of them with you. Here is one photo. He looks so small compared to that humongous truck!

And here is another pic of my handsome husband!

I am so happy he took time to take some photos for me. I miss and love him so much and we all wish for time to go by sooner so he can be home with us again! Please say a prayer to keep all the soldiers safe and for their quick return home !

Now you know I usually have a recipe to share with you guys so I will hop to it! This recipe is a change from making regular taco salads or taco burgers. Make the taco meat mixture into meatballs! Worked out pretty well. Serve with salsa or ranch dressing mixed with Frank's hot wing sauce. Enjoy!

I made these again with the cheese in the middle and it was soooo much better than leaving it out. The cheese melted inside the meatball and added more flavor to the meat.

Taco Meatballs and Cheese Appetizers

16 oz 95 to 97% ground beef - yields 12 oz cooked (2 Leaner Leans)
1/4 cup egg beaters (1/8 Lean)
1 tbsp taco seasoning mix (6 Condiments)
1/4 cup cilantro, chopped (1/4 Condiment)
3.5 oz Kraft 2% Cheddar and Monterey Jack Cheese Cubes 6 g Fat and 90 Calories (7/8 Lean)

1/4 cup sour cream (2 Healthy Fats)
2 tbsp salsa (2 Condiments)

Combine ground beef, egg beaters, cilantro, and taco seasoning mix in a large bowl. Form meatballs and place meatballs on a baking sheet sprayed with Pam. Bake at 425 degrees for 15 minutes or until done. Let meatballs cool.
Combine sour cream and salsa and set aside.
Divide the meatballs and cheese cubes into 3 equal portions. Serve each portion with 2 tbsp of sour cream salsa dip.

3 servings
1 Leaner Lean, 2.75 Condiments and 1 Healthy Fat per Serving

This is definitely a new Lean and Green favorite of mine! I absolutely love how this came out! I am a huge fan of buffalo chicken wings so this sure did hit the spot! I made two servings of this so I wouldn't have to cook the next day, but you can cut everything in half and make 1 serving. Don't forget to add your Greens though! I served it with 1 cup of celery sticks and a 1/2 cup of sweet red pepper slices. I hope you enjoy this as much as me!

Creamy Buffalo Chicken Bake
(Aka Buffalo Chicken Dip)

9 oz cooked chicken breasts, shredded or chopped * (1 1/2 Leaner)
1/2 cup reduced fat cheddar cheese (1/2 Lean)
1/4 cup Frank's Hot Wings Sauce (2 Condiments)
1/4 cup Light Hidden Valley Ranch Dressing  (2 Healthy Fats)
2 oz reduced fat cream cheese (4 Condiments)
6 Servings of Veggies (6 Greens)

 Preheat oven to 350 degrees.
Place cooked chicken in a baking dish.
In a small sauce pan, combine Frank's Hot Wings Sauce, ranch dressing and cream cheese. Heat over medium high heat, stirring until cream cheese is completely melted. Once melted, pour the sauce mixture over chicken. 

Sprinkle cheddar cheese on top. Bake for 10 minutes or until the cheese is melted. Serve with 1 1/2 cups of your favorite veggies for a complete Lean and Green meal.

Makes 2 Servings
Each serving provides
1 Leaner, 3 Greens, 3 Condiments and 1 Healthy Fat

* Use the breast meat from a rotisserie style chicken from the grocery store to save time!

These are amazing! If you are craving bread, try this recipe!

They remind me of ooey gooey cheese sticks! The "bread" turned out perfect! I flipped it after 30 minutes, cooked it a little bit longer, then added more cheese. I loved these dipped in marinara sauce. Sooo good!

Place a piece of parchment paper inside a loaf pan with the sides sticking up a bit. Spray the parchment lightly with cooking spray. Pour mixture into pan and spread . The mixture does not have to reach the entire pan. If I were to spread it inside the entire pan, the bread sticks would be too thin. Bake at 350 degrees for 30 minutes.

After, bread sticks are set, lift the parchment paper by the sides and remove from loaf pan and place on a cookie sheet. Gently use a spatula to lift all edges of the bread off the parchment so that you are able to flip it easily.

This is what mine looked like after it was flipped. After flipping, I changed the temperature to 450 degrees and baked for another 10 minutes.

Then cut bread into sections to resemble bread sticks.

Sprinkle garlic salt, basil, oregano and cheese over the top. Bake at 450 degrees until cheese is melted, about 10 - 15 minutes. Bread sticks that are totally on plan! Serve with marinara sauce.

Cauliflower Bread Sticks

1 cup raw grated cauliflower or 100 grams (2 Greens)
1/4 cup liquid egg substitute (1.3 Condiments)
1 cup or 4 oz shredded reduced fat mozzarella cheese, divided (1 Lean)
1/8 tsp Garlic salt (1/2 Condiment)
1/4 tsp dried Basil (1/8 Condiment)
1/4 tsp dried Oregano (1/4 Condiment)

Marinara Sauce
1/2 cup Great Value Italian diced tomatoes - less than 5 g of carbs per serving (1 Green)

Puree Italian diced tomatoes in a small chopper. Set aside.

Preheat oven to 350. 
Mix cauliflower, 1/4 cup egg substitute, and 3 oz or 3/4 cup shredded mozzarella together in a bowl until combined.

Line a 9 x5 loaf pan with parchment and lightly spray with Pam. 
Pour mixture into pan about 1 -1/2 inch deep. (It is okay if the mixture does not cover the entire pan). Bake at 350 for 30 min or until set. Lift the edges of the parchment and place bread with parchment on to cookie sheet.

Carefully use a spatula to lift the edges of the dough off the parchment and flip the dough. Bake for an additional 15 minutes at 450 degrees. Take out of oven and with a pizza cutter, slice strips through set dough. Separate slightly. 

Sprinkle with garlic salt, Italian seasonings and 1 oz or 1/4 cup 2%  reduced fat mozzarella or three cheese blend. Continue baking at 450 degrees for about 10 more minutes until cheese is melted. Serve with marinara sauce.

Makes 1 Serving
1 Lean, 2.25 Condiments and 3 Greens

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