Flourless Pizza Crust Substitute

4 egg whites
1/8 teaspoon cream of tartar
3 egg yolks
1 teaspoon Splenda sugar substitute
1 pinch salt
2 tablespoons dry parmesan cheese, grated
1 teaspoon garlic powder
4 ounces fat free cream cheese, softened
Directions:

1
Beat the egg whites and cream of tartar with a mixer until stiff.
2
In another bowl, beat the egg yolks, Splenda, salt, garlic powder and cream cheese until smooth.
3
Gently fold the egg yolk mixture into the egg whites BE VERY CAREFUL that you not to deflate the whites.
4
Spray cooking spray on a medium-sized pizza pan.
5
Spread mixture out on a pizza pan.
6
Sprinkle with Grated Parmesan Cheese.
7
Bake at 300 F for 20 minutes.
8
Remove. Place on toppings and bake pizza. This will be a soft crust pizza.

4.Brush liberally with marinade
5.Bake for 45-50 minutes, or until wings are browned and skin is getting crispy
6.Remove and let sit for 5-10 minutes to let sauce get sticky
7.Serve & Enjoy!!!

Sticky & Sweet Baked Chicken Wings

Serves 4

Baked Chicken Wings that are perfect for the whole family and full of sticky and sweet flavor

Ingredients
12 small Chicken Wings
12 Chicken Drumettes

Marinade
1/4 cup Extra Virgin Olive Oil
1/4 cup Rice Vinegar
1/2 cup Honey
2 cloves Garlic minced
1 tsp Crushed Red Pepper
2 tbsp Low Sodium Soy Sauce
2 tbsp Sweet Red Thai sauce
1 tsp Ancho Chili Powder
1 tsp Dijon Mustard
1 tsp Salt
1 tsp Pepper

Instructions
1.In a large bowl combine all of the marinade ingredients with a whisk
2.Taste to adjust seasonings as necessary
3.Add in Chicken Wings and Drumettes and toss to coat all of the chicken
4.Cover bowl with clear plastic wrap and let marinade for at least 2 hours and up to 24 hours, tossing every once in a while to coat the chicken

To Bake
1.Preheat oven to 400
2.Line a large baking sheet with several layers of aluminum foil
3.Remove each Chicken Wing and Drumette and place on baking sheet, making sure they are not touching
4.Brush liberally with marinade
5.Bake for 45-50 minutes, or until wings are browned and skin is getting crispy
6.Remove and let sit for 5-10 minutes to let sauce get sticky
7.Serve & Enjoy!!!

Hot and Crunchy Avocado Fries

INGREDIENTS 
3/4 cup panko breadcrumbs 
2 tablespoons ground flax 
1 teaspoon mild chili powder 
1 egg 
2 peeled avocados 
Vegetable oil cooking spray 
Salt 
Hot sauce 

PREPARATION 
Heat oven to 400°. In a bowl, combine panko breadcrumbs, flax and chili powder. In another bowl, whisk the egg. Cut avocados into 16 wedges, dip wedges in egg, press into breadcrumb mixture and transfer to a baking sheet. Coat with vegetable oil cooking spray. Bake until outside is crispy, 10 to 12 minutes. Season with salt and drizzle with hot sauce. 

THE SKINNY 
193 calories per serving, 14 g fat (2 g saturated), 15 g carbs, 6 g fiber, 5 g protein

37 CALORIES BROWNIES

3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 400°F. Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.

Mushroom Fennel Quinoa Stuffing

Calories: 136 • Fat: 4 g • Carb: 21 g • Fiber: 3 g • Protein: 5 g • Sugar: 1.5 g
Sodium: 113 mg 

Ingredients:

1 cup uncooked quinoa, rinsed well
1 1/2 cups low sodium chicken broth (vegetarians use veggie broth)
1 tbsp olive oil
1 small onion, diced
14,090.331/2 cup celery, diced
1/2 cup carrots, diced
8 oz sliced fresh mushrooms
salt and fresh cracked pepper to taste

Directions:

Cook rinsed quinoa in broth according to package directions.

While the quinoa is cooking, in a large heavy sauté pan add olive oil to the pan, then the onion, sauté one minute. Add the fennel, celery, and carrots, salt and pepper to taste; cook about 12-15 minutes over medium heat, until vegetables are soft.

Add the mushrooms to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Add the cooked quinoa to the pan and mix well. 

Makes 5 1/4 cups.

Jambalaya

Jambalaya

1 lb chicken breasts, cut up in bite size pieces
2 turkey sausage links
12 raw shrimp
1 zucchini diced
1 eggplant diced
2 cloves garlic, minced
green onion
can of rotel
6 oz tomato sauce
1 can chicken broth
spaghetti squash

Additional seasonings if wanted.
oregano
basil
chili powder
red pepper flakes

saute garlic, jalapeno peppers, green onion, add chicken and sausage. once chicken is browned, add rotel, tomato sauce, chicken broth, zucchini and eggplant and shrimp. Bring to a boil. Reduce to simmer

Cut Spaghetti squash in half. Clean out seeds. put a little water on a plate and put the spaghetti squash face down and heat for 8 minutes. Use fork to gently pull spaghetti squash from shell. Scoop some jambalaya over the spaghetti squash.

RED ENCHILADA CHICKEN

RED ENCHILADA CHICKEN 
4 boneless chicken breasts, about 1 pound 
2 teaspoons Seasoning for Tacos 
1/2 cup Red Enchilada Sauce 
1 Roma tomato, diced, about 3 1/2 ounces 
4 green onions, chopped
4 ounces colby-jack cheese, shredded

Line a large rimmed baking sheet with foil and spray with cooking spray. Season the chicken on both sides with the taco seasoning and place on the baking sheet. Top each with 2 tablespoons of the enchilada sauce, some of the tomato and green onions. Bake at 400º for 20 minutes; sprinkle with the cheese and bake about 4 more minutes to melt the cheese.

Makes 4 servings
Do not freeze

VARIATION: You could also add a few sliced black olives or pickled jalapeños along with the tomatoes, if desired.

Per Serving: 271 Calories; 12g Fat; 34g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs