Simple Baked Chicken Wings RECIPE FOR YOU TODAY

Simple Baked Chicken Wings

8 chicken wings (or drummettes)
1 dash onion powder
1 dash season salt
1 dash paprika
1 dash pepper
1 - 2 cups barbecue sauce ( original recipe caalls for 3/4 cup but if you are like me and love barbecue sauce alot you will see that you need more)

Directions:

1
Rub seasonings onto both sides of individual chicken wings.
2
Place in glass casserole dish.
3
Bake at 350°F for 30 minutes.
4
Take out of oven and coat both sides of wings with barbecue sauce.
5
Bake for another 7 minutes, flip wings.
6
Bake for another 7 minutes, flip wings.
7
Bake for another 7 minutes, flip wings.
8
Enjoy!

prehiSPAnic cocoon PEAR N KALE FAT BUSTER Smoothie RECIPE FOR YOU TODAY

prehiSPAnic cocoon PEAR N KALE FAT BUSTER Smoothie
1 pear
1 leaf kale
1 teaspoon cinnamon
1 tablespoon flaxseed meal
½ cup water
1 cup apple juice

Blend water, apple juice, kale, and celery until smooth. Add remaining ingredients and blend again.

Lemon-and-Herb Salmon RECIPE FOR YOU TODAY

Lemon-and-Herb Salmon
(250 to 300 calories)

Marinate a 3-ounce salmon fillet in 2 tablespoons lemon juice, 1 dill sprig, and 1 minced garlic clove for 30 minutes. Grill fish just until it turns opaque. Prepare 3/4 cup microwaveable brown rice. Steam 1 cup sliced zucchini. Garnish cooked fish and zucchini with additional 1 teaspoon chopped dill; serve with brown rice.

EASY BLUEBERRY CHEESECAKE RECIPE FOR YOU TODAY

EASY BLUEBERRY CHEESECAKE

1 graham cracker pie crust
1 - 8 oz. package cream cheese, softened
1 - 14 oz. can sweetened condensed milk
1/3 cup lemon juice
1 tsp. vanilla extract
1 - 21 oz. can blueberry pie filling

With mixer, beat cheese until fluffy. 

Gradually beat in sweetened condensed milk until smooth. 

Stir in lemon juice, and vanilla. 

Pour into crust.

 Chill at least 3 hours.

After chilled, top with pie filling.

SWEET POTATO PANCAKES RECIPE FOR YOU TODAY

SWEET POTATO PANCAKES
Ingredients
1 medium cooked sweet potato
1 cup almond flour
1tsp baking powder
2 organic eggs
1 tsp vanilla
¾ teaspoon pumpkin pie spice
pinch of salt
coconut oil

Instructions
Mix all ingredients together except coconut oil.

In a pan heat coconut oil over medium-low heat.

Drop spoonful of sweet potato mixture and cook for 3-5 minutes on each side or until golden brown.

Enjoy!!!

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Pork Shoulder in Pressure Cooker and Pickled Onions RECIPE FOR YOU TODAY

Pork Shoulder in Pressure Cooker and Pickled Onions
(Cochinita pibil en Olla Express) 
Ingredients 
2/3 cup orange juice
1/4 cup A1 Original Sauce
2 large cloves of garlic
1 tablespoon achiote paste
1 tablespoon oil
1 pork butt (or shoulder) Boneless (2 lbs), cut into strips
2 small red onions, sliced
1/3 cup KRAFT Zesty Italian Dressing
8 corn tortillas, Piping hot

METHOD
BLEND first 4 ingredients until smooth.

HEAT oil in a pressure cooker over medium-high heat. Add the meat in batches; cook it for 4 min. or until it is brown. Put all the meat in the pressure cooker; add juice mixture over it.

CLOSE the pressure cooker tightly. Cook meat over medium-high heat until the pressure gauge is in place and the rotary valve begins to vibrate gently. Reduce heat to maintain a slow gradual and consistent rotational movement; 55 min cooking time for meat. Remove from heat; let stand 10 min. or until the pressure gauge drops. Meanwhile, put the onions in a pot with boiling water and cook for 5 min.

DRAIN onions; put them in a bowl. Add dressing to coat and shuffle them. Remove the valve from the pressure cooker, and then the lid. Remove meat in the pot; shred it. Put it back in the cooker; stir with sauce. Put meat mixture and onion in tortillas; roll them.

kraft kitchens tips
HOW TO SERVE
Serve with a side of steamed vegetable.

HOW TO PREPARE IN A REGULAR POT
Prepare it as directed, but use a 8 liters pot. Cover the pot after adding the liquid mixture; let it boil. Cook meat over low heat, keeping a gentle boil, 1-1/2 hours or until tender.

NOTE
There are a variety of pressure cookers pots already on the market. Therefore, it is important to follow the specific instructions that comes with your pot.

Skinny Buffalo Chicken Strips RECIPE FOR YOU TODAY

Skinny Buffalo Chicken Strips
Skinnytaste.com
Servings: 4 • Size: 2 strips • Old Points: 2 • Weight Watcher Points+: 3 pt 
Calories: 111 • Fat: 2 g • Carb: 2 g • Fiber: 1 g • Protein: 21 g • Sugar: 0 g
Sodium: 640 mg • Cholest: 43 mg 

Ingredients:

1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp chili powder
1/8 tsp black pepper
1/2 tbsp oil
8 strips chicken tenderloin (12.5 oz)
1/4 cup Frank's Hot Sauce
4 celery stalks, trimmed to 4 inch strips
optional: 1/2 cup skinny blue cheese dressing (additional points)

Directions

Combine garlic powder, paprika, chili powder and black pepper in a medium bowl. Season chicken with spices and toss to evenly coat the chicken.

Heat half of the oil in a large non-stick sauté pan over medium-high heat, when hot add half of the chicken and cook until golden, about 3-4 minutes, turn chicken and cook until center is no longer pink. Set aside; repeat with remaining oil and chicken.

Pour the hot sauce over the chicken tossing well. Serve with celery sticks and blue cheese dressing if desired.

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