Broiled Chicken Wings

I love chicken wings.  Mr. T is responsible for that.  When we were younger we frequented many All You Can Eat wing nights, which are a staple of any college town.

I've been trying to learn how to make decent wings at home for a while.  I'm not going to fry wings at home so I was on a quest to find another option.  I saw this recipe on Skinnytaste's website and decided to give it a try for our New Year's Eve celebration this year.  

They turned out really well!!  These aren't fried wings and won't taste like fried wings but they do get crisp in the oven and the flavor is amazing.  I will be making these again.

Broiled Chicken Wings:
(Skinnytaste)

3 pounds chicken wings
1/2 cup + 2 tablespoon Frank’s hot sauce
1/4 cup white vinegar
2 tablespoon oregano
4 teaspoon paprika
1 tablespoon garlic powder
1 tablespoon chili powder
salt and fresh pepper


In a large bowl combine the chicken, 2 tablespoons hot sauce, vinegar, oregano, paprika, garlic powder, chili powder, salt and pepper. Mix well and let marinate for 30 minutes.


Place wings on a broiler rack and broil on low, about 8 inches from the flame for about 10-12 minutes on each side. Be careful not to burn the wings and continue to turn the wings in order to get all of the sides crisp.  Make sure the chicken cooked before removing the wings from the oven.


While chicken cooks, heat the remaining hot sauce until warm. Toss the hot sauce with the chicken and arrange on a platter. Serve with celery and carrot strips and blue cheese or ranch dressing for dipping.

Broiled Tilapia

We eat a lot of tilapia.  It's delicious and it goes on sale a lot.  That being said I tend to make tilapia the same 3 ways every time we have it for supper.

This recipe came off of the Weight Watchers website and it super easy and tasty.  These ingredients are things everyone has around the house.  If you don't have garlic herb seasoning just use garlic and onion powder (but I suggest getting some Mrs. Dash, I use it all the time).

Broiled Tilapia:
(Weight Watchers- 3 pp+)


4 tilapia fillets
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
2 teaspoon garlic herb seasoning

Preheat broiler and spray a roasting pan with non stick spray.

Season both sides of the fish with salt and pepper.  Place the fish in the pan, drizzle with lemon juice and sprinkle with the garlic and herb seasoning.

Broil until the fish is fork-tender, about 5 minutes.

Buffalo Chicken Lettuce Wraps

I love chicken and my husband loves buffalo anything.  I found this recipe on the skinny taste blog and thought that it might be a great change from the tacos I make all the time.  Better yet they are only 3 points per serving, without the ranch dressing.

Buffalo Chicken Lettuce Wraps:
(Skinnytaste)

Ingredients:

24 oz boneless skinless chicken breast
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 onion, diced
2 garlic cloves
16 oz fat free low sodium chicken broth
2/3 cup Frank's Red Hot Sauce
6 large lettuce leaves, Bibb or Iceberg
4 carrots, cut into matchsticks
1 teaspoon ranch or blue cheese dressing per wrap
 
Directions:

Season the chicken breast with the onion powder, garlic powder, and paprika.  Combine the chicken, onions, celery stalk, garlic and broth in a crock pot.  If there isn't enough broth to cover the chicken add some water.  Cover and cook on high 4 hours or low for 8-ish.

Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken and return it to the slow cooker with the broth and hot sauce.  Set on high for an additional 30 minutes. Makes 3 cups chicken.

To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with carrots and dressing of your choice.

Stuffed Mushroom Marinara

I made stuffed mushrooms a couple of weeks ago for Meatless Monday.  While we were eating them Mr. T said that he'd love to try them with some red sauce.  We talked it out and this is what we came up with.

These were delicious!  The stuffing would also make a great stuffing for pasta (I'm thinking stuffed shells might be in my future).  Here's my advice on how much marinara sauce to actually use.  You don't want the spinach mixture to be floating around in sauce but everything still needs to be moist.  Start out with half a cup or so of sauce, mix it all together and add more if you need to.

If you're looking for a vegan option leave the cheese off.  It's still good.

Stuffed Mushroom Marinara:

4 large portobello mushrooms, gills removed
2 tablespoons olive oil, plus some to drizzle
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced

1 box frozen, chopped spinach, thawed and squeezed as dry as possible
1 cup marinara sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano

salt and pepper
4 slices provolone cheese

Preheat oven to 400 degrees.

Heat a skillet over medium high heat.  Add 1 tablespoon olive oil.  When the oil is hot add the onion.  Once the onion starts to brown add the garlic and carrots.  Let everything cook for about a minute and add the spinach.  Let the spinach mixture cook for an additional minute or so (I let them cook while I took the gills out of the mushrooms) and add the marinara sauce, salt, pepper, garlic powder, onion powder, and dried oregano.  Stir to combine.


Brush each mushroom cap with a little olive oil and begin to stuff them.

Once each mushroom is as full as you'd like it to be place them on a baking sheet and place one slice of provolone cheese on top of each mushroom cap.  Bake for 15-20 minutes, until the cheese is nice and bubbly.