Oven Hot Dogs

Oven Hot Dogs
Inspiration: In the Wabe

Ingredients:
Hot dogs
Hot dog buns
Toppings (ketchup, mustard, mayo, relish, onions, etc)
Chili (I used Hormel canned chili)
Shredded cheese

Directions:
Line a 9x13-inch casserole dish with aluminum foil. (This step isn't necessary, but it does help with getting the hot dogs out later.)

Fill buns with toppings, such as ketchup, mayo, mustard, relish, whatever you like. Top with a hot dog. Line them up in your pan. You can fit 8 hot dogs in the buns, in your dish.

Top generously with chili, cheese and things like onions if you're using them. Cover with aluminum foil and bake at 350 degrees for 45 minutes.

Carefully remove from the pan and eat. If you lined the pan with aluminum foil, you may be able to lift it out of the pan and onto the counter to dish. If you didn't, be careful dishing out the first couple of hot dogs because they will be hot and it's really easy to drop one. Eat like a normal hot dog on a bun, or if too messy with a knife and fork. Either way it's very yummy!

Homemade Potato Chips

Homemade Potato Chips
Source: Allrecipes for inspiration

Ingredients:
1 potato (for a single serving)
Seasonings

Directions:
Cut potato into extremely thin slices. I used what I had on hand, and a suggestion of a tip on allrecipes, and sliced mine with my vegetable peeler. Since this was the method I was using, I peeled my potatoes and dispossed of the peel. I then "peeled" the rest of my potato into thin slices.

Line microwave tray with parchment paper. Spray lightly with cooking oil (just to keep from sticking). Spread out potato slices in a single layer without touching. You may spray lightly with cooking oil (I don't), and sprinkle with seasonings. I just use a little bit of sea salt.

Cook on high until chips are browning. They are done then. Well, at least that's when I think they taste the best. For my slicing method, and my microwave, it's about 5 to 7 minutes when mine are done. Keep in mind the more potatoes in there the longer it takes, therefore the less slices, the shorter the cooking time. Let cool for about a minute and dig in. They are heaven!

Smores on a Stick

Smores on a Stick
Source: Whimsicle Creations There are awesome pictures on her site of the Smores on a Stick

Ingredients:
Large marshmallows
Pretzel sticks or lollipop sticks
Chocolate almond bark (or candy melt)
Graham crackers, crushed (or sprinkles, get creative)

Directions:
Place on marshmallow on a lollipop stick or pretzel stick. Repeat for all marshmallows.

Melt the almond bark or candy melt in the microwave, be careful not to burn it.

Dip each marshmallow in the almond bark to coat and then roll it gently in the graham cracker crumbs, or whatever topping you chose to use.

Place it on a cookie sheet to let the almond bark set. Once set, put them away until ready to eat.

My daughter and I made these together as a treat for the Fourth of July. We used two bags of large marshmallows, one bag of pretzel rods (we didn't use the whole bag), one package of chocolate almond bark, and 1/2 a box of cinnamon graham crackers. It took us about an hour to make them all, but we had to keep heating up more almond bark and I didn't have a ceramic bowl/cup to keep the almond bark from cooling faster when I melted bigger batches of it.

Warning: They are yummy and addictive!!!

Slow-Cookin' Pulled Chicken

(Image taken by Hungry Girl)

Slow-Cookin' Pulled Chicken
Source: Hungry Girl

Ingredients:
1-1/2 lb. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste

Directions:
Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.

Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, until chicken is fully cooked.

Remove all the chicken and place it in a bowl. Shred each piece using two forks -- one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.

If you're serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Eat up!

MAKES 7 SERVINGS

PER SERVING (1/2 cup): 149 calories, 1g fat, 462mg sodium, 10g carbs, <0.5g fiber, 9g sugars, 22.5g protein -- PointsPlus® value 3*

When I made this I doubled the recipe to make a huge batch (the single recipe should be plenty though). I didn't quite double everything exactly. I used a 15 oz. can of tomato sauce (double would have been 16 ounces, but I couldn't see opening another can for only an ounce of sauce) and I used a large package of boneless skinless chicken breasts that was about 4.5 pounds before I trimmed them. Everything else was doubled.

This make a very yummy shredded barbeque chicken. We ate it on hamburger buns. This is a sweet barbeque, but not overly sweet.

When cooking the chicken, it looks like you will have way too much liquid left over. I shredded the chicken and put it back in the crockpot to cook for another hour on low and then I turned the lid to the crockpot to let it dry out slightly for another 30 minutes while on low. This turned out perfectly and is definitely a keeper.

Tender Chicken Nuggets

Tender Chicken Nuggets
Source: Taste of Home

1/2 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 egg white
1 pound boneless skinless chicken breasts, cut into 1-inch cubes

In a large resealable plastic bag, combine bread crumbs and cheese. In a shallow bowl, beat the egg white. Dip chicken pieces in egg white, then place in bag and shake to coat.

Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 12-15 minutes or until no longer pink, turning once.

Yield: 4 servings.

Nutrition Facts: 3 ounces cooked chicken equals 194 calories, 3 g fat (1 g saturated fat), 68 mg cholesterol, 250 mg sodium, 10 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

I doubled the recipe. I used 2 lbs. of chicken, 1 cup Italian bread crumbs, 4 Tbsp. grated Parmesan cheese, 1 egg white.

This made a really decent amount and divided into 4 equal servings (really large servings), the nutritional information is: Amount Per Serving, Calories 344, Total Fat: 6.6g, Cholesterol 141.5mg, Sodium: 691.1mg, Total Carbs 9.6g, Fiber 0.5, Protein 59.6g.

This is VERY yummy and liked by all. My very picky chicken loving daughter rates this as a much requested favorite food item.

Smothered Chicken Italiano

Source: Taste of Home

1/4 teaspoon garlic powder
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 cup part-skim ricotta cheese
1 cup crushed tomatoes (I used spaghetti sauce instead)
4 slices part-skim mozzarella cheese (next time I'll use shredded mozzarella)

In a small bowl, combine the oregano, garlic powder, 1/8 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. In a large nonstick skillet coated with cooking spray, brown chicken in oil for 3-4 minutes on each side. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.

Combine ricotta cheese and remaining salt and pepper; spoon over chicken. Top with tomatoes.

Bake, uncovered, at 350° for 15 minutes. Top with cheese. Bake 5-10 minutes longer or a meat thermometer reads 170°. Yield: 4 servings.

Nutrition Facts: 1 serving equals 252 calories, 11 g fat (5 g saturated fat), 85 mg cholesterol, 341 mg sodium, 6 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.

This recipe was a hit with everyone and has already been requested to be a repeat dish. Very tasty and easy to make.

Open-Faced Meatball Sandwiches

Source: Taste of Home

1/4 cup egg substitute
1/2 cup soft bread crumbs
1 Tbsp. dry minced onion
2 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1-1/4 pounds lean ground turkey
2 cups garden-style pasta sauce
4 hoagie buns, split
4-8 slices of mozzarella cheese

In a large bowl, combine the first seven ingredients. Crumble turkey
over mixture and mix well. Using a small cookie scoop, shape into meatballs. In a large skillet coated with cooking spray, brown meatballs in batches; drain.

Place meatballs in a large saucepan. Add the pasta sauce; bring to a
boil. Reduce heat; cover and simmer for 10-15 minutes or until meat
is no longer pink. Toast bun halves in the oven. Place slices of mozzarella on toasted buns, breaking to fit. Spoon meatballs and sauce onto bun halves.

Makes 8 servings.

Nutrition Facts: 1 sandwich equals 231 calories, 9 g fat (2 g saturated fat), 60 mg cholesterol, 488 mg sodium, 21 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

*The meatballs can be cooked in the crockpot after browning in the skillet. I cooked mine on low for several hours until we were ready to eat.

**I now make these meatballs (just the meatballs) in bulk (I quadruple the recipe) and freeze the remaining three portions. This is easy to do since I form my meatballs using a cookie scoop and the bake in the oven at 400 degrees for about 15-20 minutes. Once cooled, I separate the portions and bag up the ones to be frozen.