Spicy Honey-Brushed Chicken Thighs

I made this over the weekend and forgot to post!  It was delicious!  I ate the chicken on salads. You know me, never met a chicken thigh I didn't like!

Spicy Honey-Brushed Chicken Thighs


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(Can use drumsticks and chicken breast strips.)
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika (or smoked paprika)
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

* Preheat broiler or grill. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray.

Broil chicken 5 minutes on each side. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.



4 servings; 2 thighs each serving; 8 P+



Nutritional Amount per serving:

* Calories: 321

* Fat: 11g

* Protein: 28g

* Carbohydrate: 27.9g

* Fiber: 0.6g



Source: Cooking Light, MARCH 2007

Mediterranean Tuna Salad

A light summer salad.

Mediterranean Tuna Salad

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2/3 c. sliced celery
¼ c. green olives and pimiento
1/2 teaspoon dried basil
1/4 teaspoon pepper
3 oz pouch tuna in water
14 oz artichoke hearts
3 TB nonfat mayo

In a medium bowl, combine the beans, celery, olives, basil, pepper and artichoke hearts. Fold in mayo. Serve over lettuce or on toasted whole wheat bread or in pitas.

Yield: 4 servings. Per serving= 224 Calories; 2g Fat (9.4% calories from fat); 14g Protein; 39g Carbohydrate; 11g Dietary Fiber; 6mg Cholesterol; 718mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Pizza Balls

I made these tasty appetizers for a few friends at the farmers market yesterday.  They are a little bite of pizza. You could even make them with raw hamburger, the way sausage balls are made, but I had cooked hamburger on hand and it worked fine too.

Pizza Balls


• 1 c. cooked and drained ground beef

• 1 c. reduced fat baking mix

• ½ c. reduced fat shredded mozzarella cheese

• 3 TB tomato sauce

• 2 tsp Italian seasoning

Preheat oven to 400 degrees F (200 degrees C). Lightly spray baking sheet with cooking spray. In a medium bowl, mix together beef, baking mix, mozzarella cheese, tomato sauce and Italian seasoning. Combine until the mixture is a workable consistency. Roll into 1 inch balls. Arrange pizza balls on the baking sheet. Bake in the preheated oven 20 minutes, or until lightly browned. Serve hot. Could also add diced onion and green pepper to the mix.

Yield: 20 balls. Per ball= 53 Calories; 2g Fat (41.1% calories from fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 116mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.

Asian Chicken & Bacon Wraps

You know I love appetizers!  These are great! The original recipe called for baking, but this time of year, I think grilling is nice.

Asian Chicken & Bacon Wraps


• 1 pound skinless, boneless chicken breast halves
• 9 slices of bacon
• 1 (20 ounce) can pineapple chunks
• 18 fluid ounces teriyaki sauce

Preheat grill or oven to 375*. Cut chicken into bite-size pieces. Cut bacon so each slice is in 3 pieces. Wrap chicken with bacon piece, thread onto toothpick, and top with pineapple chuck. Place on a plate and pour teriyaki sauce over all; let set for 10 minutes. Place marinated appetizers onto parchment lined baking sheets or onto grill. Bake or grill for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.

Yield: 27 pieces. Per piece= 38 Calories; 1g Fat (31.0% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 181mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

PB Crunch Cookies

These are a dry, crunchy cookie, but I cooked them a little too long. They had great flavor. I liked them a lot!

PB Crunch Cookies
2 tablespoons light margarine

1/4 cup peanut butter, honey roast, creamy
1/4 cup splenda sugar substitute
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2/3 cup reduced fat Bisquick®
1/2 cup rolled oats
1/3 cup Bran Buds®

Preheat oven to 350*. Combine margarine, peanut butter, Splenda and brown sugar. Then add egg, vanilla, Bisquick, oats and Bran Buds. Combine well; if too runny, add more oats and/or Bisquick. Place on cookie sheet by the tablespoonful. Bake 12-15 minutes or until lightly browned.


Yield: 14 cookies. Per cookie=95 Calories; 4g Fat (34.5% calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 130mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

Coffee Mug Brownie

I made this tonight, but I didn't like it. I keep trying to like brownies with cocoa powder and I just never do.

Coffee Mug Brownie


Categories: Single Serving

Yield: 1 Servings



4 T Cake Flour

4 T Splenda

2 T Cocoa

2 lg Egg White

3 T Skim Milk

3 T Applesauce,Unsweetened



Mix dry ingrediants in coffee mug, then egg, then milk and apple sauce, microwave for 3 min :)
Per Serving: 198 Cal (7% from Fat, 25% from Protein, 68% from Carb); 13 g Protein; 2 g Tot Fat; 36 g Carb; 4 g Fiber; 141 mg Sodium; 1 mg Cholesterol