Denis Leary's Low-cal Baked Chicken Wings

I want to make these
they aren't Dennis Leary's - they are Bethenny Frankel's

Denis Leary's Low-cal Baked Chicken Wings

Pork Chops in Chile Almond Cream Sauce

http://mobile.eatingwell.com/recipes/green_chile_chicken.html

Ingredients

* 2 cups unsweetened almond milk
* 1/2 cup reduced-sodium chicken broth
* 3/4 cup chopped seeded fresh New Mexican green chiles (I used canned)
* 3 scallions, sliced, white and green parts separated
* 3 tablespoons slivered almonds, toasted
* 1 clove garlic, thinly sliced
* 3/4 teaspoon salt, divided
* 4 pork chops
* 1 tablespoon canola oil
* 1 tablespoon sesame seeds, toasted

* To toast slivered almonds and sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.


Preparation

1. Combine almond milk, broth, green chiles, scallion whites, almonds, garlic and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Reduce heat to a simmer and cook the mixture until reduced by half, 20 to 30 minutes. Puree in a blender until smooth (use caution when blending hot liquids). (Can prepare ahead and refrigerate)
2. Sprinkle pork chops with the remaining 1/2 teaspoon salt. Cook on George Foreman.
3. Add pork chops back to the pan. Pour in the sauce and cook at a low simmer, turning occasionally, until the sauce is heated through, 4 to 7 minutes. Remove from the heat and transfer the chicken to a serving platter pour the sauce over the pork chops. Sprinkle with the reserved scallion greens and toasted sesame seeds.

Kung Pao Chicken PF Chang's copy

Modified from
http://www.food.com/recipe/kung-pao-chicken-ii-copycat-202420

* 1 1/2 lbs chicken meat, cut in bite size pieces
* 1/2 teaspoon salt
* 1 egg white
* 1 tablespoon cornstarch
* 1-2 TB olive oil
* 1/2 cup roasted peanuts, skinless
* 10 whole dried red chili peppers
* 4 green onions, cut into 1/2-inch lengths
* 2 garlic cloves, minced



SAUCE

* 1 teaspoon chili paste with garlic
* 2 tablespoons soy sauce
* 1 tablespoon sherry wine
* 1 teaspoon rice vinegar
* 1 teaspoon sugar
* 1/4 cup chicken broth
* 1 teaspoon cornstarch
* 1 teaspoon sesame oil

Directions:

1. Combine chicken, salt, egg white, and cornstarch. Mix well by hand and set aside.
2. In a small bowl, blend all sauce ingredients. Set aside.
3. Drizzle oil to heated wok and stir fry chicken. Cook the chicken until it's golden to golden brown on each side. Remove to serving bowl.
4. Drizzle more oil if needed
5. Turn heat down Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red.
6. Remove from wok and add to chicken. If necessary, add more oil.
7. Stir fry green onions and garlic for several seconds. (Do not let garlic burn.).
8. Return chicken, peanuts and peppers to wok and stir fry a few seconds to combine.
9. Add combined sauce ingredients and stir fry till heated through and thickened (less than a minute).

Banana Oatmeal Chocolate Chip Cookies

Bethenny Frankel recipe
http://www.bethenny.com/2010/10/26/banana-oatmeal-chocolate-chip-cookies/

* 1 1/2 cups oat flour (I used 1 cup of ground oats and 1/2 cup oat bran)
* 3/4 cup rolled oats
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup raw sugar (I used brown sugar)
* 1/3 cup chocolate chips (I used chopped dark chocolate)
* 1 teaspoon canola oil
* 1/3 cup soy milk (I used almond milk)
* 1/2 cup banana puree (1 medium-size banana)(I used two small - very ripe)
* 1 teaspoon vanilla extract

Preheat oven to 375 degrees.
Grind oatmeal and oat bran in food proccessor
add chocolate and chop
add sugar and other dry ingredients
combine banana and wet ingredients in blender
add wet to dry while pulsing food processor
Use a cookie scoop or a large spoon to scoop batter onto a cookie sheet with silpat
Bake for 12 minutes, rotating the pan halfway through cooking, or bake until the edges of the cookies are light brown.
made 1.5 dozen for me

mexican cheese dip con carne

~1lb or less of ground meat (low fat beef or turkey)
~1 c of cottage cheese (don't tell Andy)
~3/4 of reduced fat shredded mexican cheese
southwest seasoning
dried, ground chipolte pepper
salt
frozen onions & green peppers
1 can diced tomatoes


in food processor combine cottage cheese and mexican cheese - may take a while to get curds combined
saute onions and peppers in a small amt of olive oil
season and brown meat
or cook meat on george foreman if using beef
add tomatoes and cook off excess liquid
combine everything over low to medium heat
serve with chips or use as enchilada filling

Black Beans, Corn & Zucchini

1 can black beans
1 can corn
1 average size zucchini - sliced long ways into fourths and then crosswise into small pieces
1/2 c frozen onion
1 TB garlic
1 TB olive oil
1 TB ground cumin
1 tsp southwest spice blend
lime juice
salt

Saute onions and garlic in olive oil until they start to brown
add zucchini
cook until zucchini is tender
add corn and beans
heat through
add salt & lime juice to taste

Ricotta Pasta Bake

1 box Quinoa shells
3/4 c Ricotta (skim)
1/4 c parm cheese
1 egg
splash of milk
fresh ground nutmeg
salt pepper

1 TB olive oil
1 TB garlic minced
1/4 c frozen chopped onion
1/2 c frozen chopped spinach
1 large pkg sliced mushrooms

2 TB whole wheat breadcrumbs

put water on to boil
preheat oven to 350
saute onions and garlic in olive oil
when they start to brown add frozen spinach - cook until liquid evaporates
turn down heat
add mushrooms
cook pasta
combine ricotta, parm, egg, nutmeg and milk in food processor
drain pasta - empty water an return pasta to warm pan
add sauteed veg tables & mix
add cheese mixture & mix
spray 8x8 with pam
add pasta mixture
sprinkle top with whole wheat breadcrumbs
bake at 350 for 25-30 minutes