Buffalo Style Chicken Fingers

I used a package of chicken tenderloins so they were already cut in strips for me but obviously you could cut breasts into smaller pieces.

I combined flour, corn meal, garlic powder, and oregano in one large bowl. So, my first step was to dip the chicken in that bowl.

Next, I dipped the chicken in Frank's Red Hot Sauce and coated it fully. I wondered later if they could have been even better with a butter/hot sauce mixture for this step. (I do not like hot/buffalo anything so this step for my chicken was milk.)

I combined seasoned bread crumbs, parmesan cheese, and more garlic powder into another large bowl. The last step was to dip the chicken in this mixture.

I baked them at 400 degrees for about 16 minutes. You could flip them over halfway through but I skipped that step.

Mexican Black Bean Burritos

1 large onion, chopped (1 cup)

6garlic cloves, finely chopped

1can (15 oz) Progresso® black beans, drained, rinsed and mashed

1teaspoon finely chopped chipotle chilies in adobo sauce, drained

4fat-free flour tortillas (6 to 8 inches in diameter)

1/2cup shredded reduced-fat mozzarella cheese (2 oz)

1large tomato, chopped (1 cup)

1. Spray 10-inch skillet with cooking spray; heat over medium heat. Cook onion and garlic in skillet about 5 minutes, stirring occasionally, until onion is tender but not brown. Stir in beans and chilies; cook until hot.

2. Place one-fourth of the bean mixture on center of each tortilla. Top with cheese and tomato.

3. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.

*Garnish the burritos with extra chopped tomato, shredded lettuce, chopped red onion, chopped fresh cilantro and fat-free yogurt or sour cream.

Spinach Lasagna Rolls

Spinach Lasagna Rolls

Gina's Weight Watcher Recipes

Servings: 9 • Serving Size: 1 roll • Calories: 188 • Points: 4 ww pts

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz part fat free ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll

SHAKE 'N BAKE "E-Z Buffalo Wings"

SHAKE 'N BAKE "E-Z Buffalo Wings"

prep time 10 min

total time 25 min

makes 4 servings

What You Need!

1/2 tsp. ground red pepper (cayenne)

1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

1 lb. boneless skinless chicken breasts, cut into 20 strips

2 Tbsp. hot pepper sauce

1/2 cup KRAFT Ranch Dressing

Make It!

HEAT oven to 400ºF.

ADD pepper to coating mix in shaker bag; shake gently to combine. Add chicken, a few strips at a time; shake to evenly coat. Place in single layer on baking sheet sprayed with cooking spray.

BAKE 15 min. or until chicken is done.

TRANSFER to plate; drizzle with hot sauce. Serve with dressing.

Slow Cooker Mexican Torte

1# boneless skinless chicken breasts
1 medium onion, chopped
1/2 tsp. garlic salt
1/4 tsp. black pepper
15 oz. seasoned black beans, drained
15 oz. diced tomatoes with green chiles
4 8" tortillas
shredded cheddar cheese
lettuce, tomato, salsa, guacamole and/or sour cream for fixings

-Cut chicken into bite size chunks, throw in skillet with onion and brown on all sides.

 Season this mixture with salt and pepper.

-Stir in beans and tomatoes.

-Place wide strips of foil in slow-cooker, so you can easily lift out torte when done. Spray well with cooking spray.

-Place 1 tortilla on bottom of cooker, layer on chicken mixture then cheese. Repeat.

-Finish with a sprinkle of cheese.

-Cook on low 4 to 5 hours.

-Cool 10 minutes in cooker and gently lift out.

Top with anything you want!