Saturday, December 15, 2018

Baked Chicken Wings

November 18, 2015 by  
Filed under Recipes

plate of baked chicken wings and veggies

These baked chicken wings are a delicious and diabetic friendly appetizer. Try serving them with some fresh veggies to make a beautiful platter!

Prep Time: 10 Min Cook Time: 1 Hour Serves 4-6

Ingredients

  • 4 lb Chicken wings
  • 1 cup grated parmesan cheese
  • 2 tbsp dried parsley
  • 1 tbsp dried oregano
  • 2 tsp paprika
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup melted butter

Directions

  1. Preheat oven to 350°
  2. Line a shallow baking dish with foil
  3. Mix Parmesan cheese and seasonings
  4. Dip each wing in butter and toss in seasoning mixture
  5. Bake for 1 hour
[hupso]

Slow Cooker White Chicken Chili

November 16, 2015 by  
Filed under Recipes

bowl of white chicken chili

Without trading off flavor, aroma, or heartiness, this white chicken chili is a healthier contemporary version of the traditional chili.

Cook Time: 4-6 hours Serves 6-8

Ingredients

  • 1 1/2 to 2 pounds boneless, skinless chicken breasts, thighs, or a mix
  • 1 large yellow onion, diced
  • 2 stalks celery, diced
  • 2 4-ounce cans diced green chili peppers, preferably “fire-roasted”
  • 3 cloves garlic, minced
  • 2 teaspoons cumin
  • 1 1/2 to 2 teaspoons kosher salt
  • 1/2 teaspoon coriander
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 4 cups low-sodium chicken stock
  • 1 13.5-ounce can cannellini or navy beans, drained and rinsed
  • 1 cup frozen corn
  • To serve: shredded Monterey jack cheese, lime wedges, chopped cilantro, sour cream, hot sauce

Directions

  1. Combine the chicken, onions, celery, green chili peppers, garlic, cumin, 1 1/2 teaspoons of salt, coriander, oregano, and bay leaf in a 6-quart (or larger) slow cooker. Stir to make sure the spices coat everything, and nestle the chicken into the vegetables. Pour the chicken stock over top, covering the chicken and vegetables by an inch or so.
  2. Place the lid on the slow cooker. Cook for 4 hours on high or 6 hours on low. (It is fine to cook for 8 hours on low, if needed, but the chicken tends to fall apart a bit more when you shred after cooking, rather than staying in pieces.)
  3. About 30 minutes before the end of cooking, remove the lid of the slow cooker and add the beans and corn. Taste and add another 1/2 teaspoon of salt or other seasonings as desired. Add the lid back on and cook for the remaining time.
  4. Lift the chicken from the slow cooker and shred it into large, bite-sized pieces with two forks. Stir the chicken back into the soup and remove the bay leaf.
  5. Serve with shredded cheese, wedges of lime, chopped cilantro, and sour cream.
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