Fajita Chicken Wings

Fajita Chicken Wings

12 Chicken wings

Marinade:

1/4 cup Lime juice
2 tablespoons Oil
3 tablespoons Cilantro, chopped
1 clove Garlic, minced
1 teaspoon Cumin
1/2 teaspoon Salt
1/2 teaspoon Oregano
1/4 teaspoon Crushed red pepper flakes

Cut each chicken wing in half; place in large resealable plastic bag.
Add all marinade ingredients and seal the bag. Turn bag over to coat the wings. Refrigerate for at least 4 hours or up to 24 hours, turning bag occasionally. Heat oven to 375 F. Drain chicken wings but save the marinade. Place chicken on a broiler pan. Bake at 375 F. for 45 to 60 minutes or until chicken is no longer pink, brushing occasionally with reserved marinade. Discard any remaining marinade.

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Crockpot Salsa Sour Cream Chicken

Crockpot Sour Cream Salsa Chicken (3 Points)



4 skinless boneless chicken breast halves

1 package reduced-sodium taco seasoning mix

1 cup salsa

2 tablespoons cornstarch

1/4 cup light sour cream



Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 Tablespoons cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.



Per Serving: 170 Calories; 2g Fat; 28g Protein; 9g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 403mg Sodium. 3 POINTS per serving

Crockpot Salsa Sour Cream Chicken

Crockpot Sour Cream Salsa Chicken (3 Points)



4 skinless boneless chicken breast halves

1 package reduced-sodium taco seasoning mix

1 cup salsa

2 tablespoons cornstarch

1/4 cup light sour cream



Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 Tablespoons cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.



Per Serving: 170 Calories; 2g Fat; 28g Protein; 9g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 403mg Sodium. 3 POINTS per serving

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Sesame Chicken Bites

1/2 cup dry bread crumbs

1/4 cup sesame seeds

2 tsp minced fresh parsley

1/2 cup mayonnaise

1 tsp onion powder

1 tsp ground mustard

1/4 tsp pepper

1 lb boneless skinless chicken breast, cut into 1 inch cubes

2 to 4 Tbsp vegetable oil

Honey Mustard Sauce:

3/4 cup mayonnaise

4 1/2 tsp honey

1 1/2 tsp Dijon mustard

LowFat Yogurt Sipper

Ingredients

1 LARGE RIPE BANANA, OR 2 MEDIUM PEACHES, PEELED AND PITTED

1 1/2 C. MILK

1 8 OZ. CARTON VANILLA YOGURT

1 TO 2 TBSP. POWDERED SUGAR

1/2 C. ICE CUBES

Procedure

CUT FRUIT INTO CHUNKS.

IN A BLENDER CONTAINER COMBINE THE FRUIT, MILK, YOUGURT AND POWDERED SUGAR. BLEND UNTIL SMOOTH. WITH BLENDER RUNNING ADD ICE CUBES, 1 AT A TIME THROUGH LID OPENING.

BLEND UNTIL SMOOTH.

MAKES 4 8 OZ. SERVINGS

Healthy Honey Morning Muffins

Ingredients

2½ cups 100% bran cereal

1-1/3 cups buttermilk

½ cup honey

1/3 cup vegetable oil

½ to 1 Tbs grated orange peel

2 eggs

2/3 cup dried cranberries

½ cup chopped pecans

1½ cups flour

¼ cup brown sugar

4 tsp baking powder

¼ tsp salt

Honey Orange Butter (optional)

Honey Orange Butter

½ cup softened butter

¼ cup honey

1 Tbs grated orange peel

Procedure

Preheat oven to 375° and line 12 muffin tins with paper wrappers.

Stir cereal & buttermilk together in a large bowl; let stand for 5 minutes to soften. Add honey, oil, orange peel & eggs to bowl. Stir until combined, and add to cereal, mixing just until combined. Spoon into prepared muffin tins. Muffin tins will be very full.

Bake for 20 to 25 minutes or until golden brown and cooked through. Serve warm with honey orange butter if desired.

Makes 12 muffins

Honey Orange Butter

Stir butter, honey, and orange peel together until well blended.

Campfire Apple Pie on a Stick

Apples

Cinnamon

Sugar

How to prepare:

Place apple on a stick and roast above fire until the skin starts to peel & the aple turns brown.

While still hot roll in sugar & cinnamon combination . Then continue roasting apple until glaze forms. Eat off glaze if you wish double dip in sugar & cinnamon.

Bake until glazed again - Continue until apple is gone.