Foods, Uncategorized

Slow Cooker Spicy Barbecued Chicken: Low Cal

Slow Cooker Spicy Barbecued Chicken

Ingredients

8 drumsticks, skin removed (optional, 3 split breasts or 6 thighs)

Barbecue Sauce

1 tablespoon canola oil

1 sweet onion, finely diced

1 clove garlic, minced

1 (8 ounce) can tomato sauce

1/4 cup honey

1/4 cup balsamic vinegar (use white balsamic vinegar for gluten free)

1 teaspoon Dijon mustard

1 tablespoon Red Hot Sauce, ‘Frank’s Red Hot’ was used in this recipe

1/2 teaspoon cayenne pepper

2 teaspoons chili powder

Sea Salt to taste

 

Spice Rub

1 teaspoon chipotle chile pepper

1 teaspoon dried oregano

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon ground mustard

1 teaspoon paprika

1 teaspoon black pepper

1 teaspoon cayenne pepper

Sea Salt to taste

 

Directions

 

In a medium sauce pan add canola oil, turn to medium-low heat and saute onion and garlic until tender, about 5 minutes. Add the remaining barbecue sauce ingredients, stir and simmer until sauce has thickened, about 30 minutes. While the sauce is cooking down, combine spice rub and coat all sides of drumsticks.

After sauce has cooked down and thickened, place drumsticks in the slow cooker, pour barbecue sauce over and ensure all drumsticks are covered. Cover, turn to high and cook approximately 3 hours or until cooked through. Or, turn slow cooker to low and cook 5-6 hours.

 

Health and Wellness Associates

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Foods, Uncategorized

Meatloaf with Fried Onions and Tomato Gravy

meatloaf

Meatloaf with Fried Onions and Tomato Gravy

Low Calorie:  187 calories per serving

Ingredients

 

Meatloaf:

5 pounds chopped meat (2 1/2 pounds’ beef, 2 1/2 pounds’ pork)

15 ounces’ Italian bread crumbs

10 eggs

1 chicken bouillon cube, dissolved in 1/2 cup hot water

1/2 cup finely grated Parmesan

Chopped parsley

Salt and pepper

Tomato Gravy:

2 tablespoons butter

4 cloves smashed garlic cloves

2 tablespoons flour

2 (14-ounce) cans chicken stock

2 tablespoons tomato paste

1/4 cup red wine vinegar

1 (14-ounce) can whole tomatoes

Salt and pepper

1 tablespoon dried oregano

Fried Onions:

3 large Spanish onions, peeled, cut in 1/2, and thinly sliced

1 quart milk

1 pound all-purpose flour

2 quarts canola oil

 

Directions

 

To make Meatloaf: Preheat oven to 350 degrees.

 

In a large bowl, mix chopped meat, bread crumbs, eggs, bouillon broth, Parmesan, and chopped parsley. Mix well with a wooden spoon until all the ingredients are well incorporated. Form into a loaf shape and place on a sheet pan coated with nonstick vegetable spray.

 

Place in oven and cook for 45 minutes, or until meatloaf has an internal temperature of 160 degrees.

 

To make Tomato Gravy: In a large saucepan, heat butter over medium-high heat. Allow butter to foam and begin to brown. Add smashed garlic and allow garlic to brown slightly. Sprinkle in flour and stir constantly, forming a roux to cook for approximately 10 to 12 minutes until golden brown. Add chicken stock and tomato paste and cook for 3 to 5 minutes.

 

Add 1/4 cup red wine vinegar and all tomatoes. Simmer for 30 minutes and finish with salt, pepper and oregano. Serve atop the meatloaf.

 

To make Fried Onions: Heat a large, deep pot of oil to 350 degrees. Soak onions in milk for a minimum of 10 minutes. When oil is hot, drain onions and dredge in flour, making sure to remove excess flour.

 

Plunge onions a batch at a time (there should be 3 batches) into hot oil and fry until extremely golden brown and crispy. Remove from fryer and place on a paper towel to drain. Serve atop dressed meatloaf.

 

Health and Wellness Associates

Archived

312-972-WELL

 

HealthWellnessAssociates@gmail.com

https://wordpress.com/post/healthandwellnessassociates.co

https://www.facebook.com/HealthAndWellnessAssociates/

 

Foods

Blood and Guts : Halloween Spread

HalloweenSpread_1_5843-1024x1024

Halloween Spread

1/4 cup = 60 ml gluten-free organic soy sauce
1 teaspoon organic beet juice
2 pinches = 2 ml xanthan
2 packages = 16 oz = 450 g cream cheese
1 tablespoon organic garlic bread seasoning

Directions

  1. For the “blood”: In a small bowl, mix the soy sauce and the beet juice.
  2. Pour in the xanthan whisking constantly. Set aside.
  3. For the “toad brains”: In a medium bowl, mix the cream cheese and the garlic bread seasoning well with a spoon. Refrigerate.
  4. When ready to serve, stir the soy sauce mixture carefully into the cream cheese mixture, creating swirls.