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Chicken Chow Mein

Chicken Chow Mein

INGREDIENTS 1 lb refrigerated chow mein noodles or 8 oz dry thin spaghetti 1 lb chicken , sliced into 1/2-inch thin strips 1 cup thinly sliced celery (2 stalks) 2 Tbsp vegetable oil 3 cups thinly sliced cabbage 1 1/2 cups matchstick carrots 4 green […]

Crispy Shrimp Pasta

Crispy Shrimp Pasta

INGREDIENTS 4 oz fettuccine pasta 3/4 lb raw shrimp, peeled, deveined and tails removed 1 teaspoon kosher salt 1 teaspoon freshly ground pepper 2 tablespoon flour 1 tablespoon olive oil 1 tablespoon butter 1 1/4 cups low-sodium chicken broth 1/2 cup whipping cream 1/2 teaspoon […]

Ultra Low-Carb Crepes

Ultra Low-Carb Crepes

INGREDIENTS

  • 3 oz regular cream cheese (90 g)
  • 4 eggs
  • 3 tbsp gluten-free oat flour (45 mL)
  • Liquid sucralose to equal 4 tsp SPLENDA Granular (20 mL)
  • 1/2 tsp vanilla extract (5 mL)

INSTRUCTIONS

  1. In food processor, process cream cheese.  Add eggs; process.  Add oat flour, liquid sucralose, OR SPLENDA Granular and vanilla extract and process until smooth, scraping down the sides at least once and processing again.
  2. Use 3 tbsp (45 mL) batter for each crepe and a small, nonstick 6-inch (15 cm) crepe pan (inside diameter). Tilt pan to coat with batter.  Cook over medium heat.  Flip crepe when it is easy to slide a spatula underneath it.  Cook a few seconds on the second side.  Set aside in covered casserole dish and in the oven at a low heat of 190°F (88°C). Brush pan with a little olive oil between every few crepes.  Without the oil, the crepes will have a smoother appearance.
Detox Treatment For Weight Loss With Watermelon

Detox Treatment For Weight Loss With Watermelon

INGREDIENTS 1 L plain drinking water 1 cup watermelon cubes 1/4 cup mint leaves 1 lime, cut into slices INSTRUCTIONS In a large glass jar add in plain water, watermelon cubes, mint leaves and lime slices. Stir in all the additions into the water so […]

Slow Cooker Tuscan White Bean and Sausage Soup

Slow Cooker Tuscan White Bean and Sausage Soup

INGREDIENTS  16 ounces dried Great Northern beans  8 cups chicken broth  2 carrots, diced  2 stalks celery, diced  2 cups diced butternut squash  1 medium yellow onion, diced  4 large cloves garlic, pressed or minced  4 bay leaves  4 sprigs thyme  1½ teaspoons kosher salt […]

30 Minute Mongolian Beef Stir-Fry

30 Minute Mongolian Beef Stir-Fry

INGREDIENTS

  •  1½ lbs. flank steak, cut across the grain into ¼-inch strips
  •  3 tbsp. cornstarch
  •  2 tbsp. vegetable oil
  •  For the sauce:
  •  1 tbsp. vegetable oil
  •  3 cloves minced garlic
  •  ¼ tsp. fresh grated ginger root (or paste)
  •  ½ c. water
  •  ½ c. hoisin sauce
  •  ⅓. c. low-sodium soy sauce
  •  ¼ c. brown sugar
  •  2 tbsp. rice wine vinegar
  •  ½ tsp. crushed chili paste or chili flakes
  •  For the vegetables:
  •  ½ c. sliced water chestnuts
  •  1 c. chopped bell peppers
  •  1 head broccoli, cut into florets and lightly steamed
  •  3 green onions cut into 1-inch pieces

INSTRUCTIONS

  1. Toss the strips of beef in the corn starch and let them sit on the cutting board for 15 minutes.
  2.  Meanwhile, prepare the sauce. In a small saucepan set over medium heat add the vegetable oil. When the oil is hot, lightly sauté the garlic for a minute, then add the ginger and cook for 30 seconds. Pour the remaining ingredients in the pan and simmer for 5 minutes or until the sauce begins to reduce or thicken. Keep warm while preparing the rest of the ingredients.
  3.  In a large skillet set over medium-high heat, add the 2 tablespoons of vegetable oil. When the oil is hot, quickly stir-fry the beef in 2-3 batches. You want it to be nice and crisp on the outsides, but not cooked throughout. Transfer cooked beef to a plate. If the pan has a lot of oil in it, remove all but 1 tablespoon of oil.
  4.  Add the vegetables and sauté for 2-3 minutes before returning the beef to the skillet. Add the sauce, stir, and allow everything to cook for an additional 2 minutes before removing from the heat. Serve immediately with a side of steamed rice or your favorite noodles.
HONEY LIME GARLIC CHICKEN

HONEY LIME GARLIC CHICKEN

INGREDIENTS 4 boneless skinless chicken breasts OR 6 large chicken thighs (bone-in or boneless) salt and pepper, to taste 4 tablespoons butter divided 3 tablespoons honey 1 tablespoon minced garlic juice of 1 lime about 2 tablespoons chopped cilantro INSTRUCTIONS Preheat oven to 375 degrees and season chicken with salt and pepper to taste. […]

WHAT PEOPLE ARE SAYING ABOUT WINGER’S STICKY FINGERS

WHAT PEOPLE ARE SAYING ABOUT WINGER’S STICKY FINGERS

INGREDIENTS 3-4 chicken breasts, pounded to 1/2 inch thickness 1/2 cup flour 3 eggs + 2 tablespoons water 1 cup panko bread crumbs sauce 2 tablespoons butter 1 1/2 cups brown sugar 1/3 cup Frank’s hot sauce (it can be original or buffalo flavor) 1/2 […]

Cream Cheese Spinach Stuffed Chicken

Cream Cheese Spinach Stuffed Chicken

INGREDIENTS

  • 4 4 oz chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • For the filling:
  • 2 cups fresh spinach chopped or 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 4 oz cream cheese at room temp
  • 1/4 cup of Parmesan cheese
  • 1/4 cup mozzarella cheese
  • 1 tbsp minced garlic
  • 1/4 tsp pepper
  • salt to taste

INSTRUCTIONS

  1. To Make filling:In a medium bowl, combine spinach, cream cheese, parmesan cheese, mozzarella cheese, garlic, and salt + pepper until fully combined.
  2. To Butterfly your chicken breasts: lay them flat on a sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast (be careful not to slice all the way through).
  3. To Stuff the Chicken: Season the outside of the chicken with chili powder, Italian seasoning, salt, and pepper. Spoon 1/4 of cheese mixture into the middle of the cut chicken breasts and fold the chicken so the cream cheese is sealed inside. Use toothpicks to secure chicken if desired.
  4. To Cook: Heat a non-stick skillet on medium high and add 1 tablespoon olive oil. Cook the chicken, covering the pan with a lid, for about 9-10 minutes per side or until the chicken is cooked through.
One Pot Penne Pasta

One Pot Penne Pasta

INGREDIENTS 1 pound smoked sausage cut into bite sized slices 1/2 medium onion diced 2 cloves garlic minced 1 cup sliced mushrooms 3 cups penne pasta uncooked 2 cups chicken stock 1 (10-ounce) jar roasted red peppers undrained 2 cups Monterey Jack cheese 1/2 cup […]