Bariatic101.com Protein Power Recipes

Hawaiian Wings Ingredients: 2 1/2 pounds wings, trimmed and separated 1/4 cup soy sauce 2 tb plum sauce 1 tablespoon hoisin sauce 1 tablespoon white vinegar sweetener to substitute 3 tb sugar 3 tablespoons garlic powder 2 1/2 teaspoons minced ginger Directions: Mix all ingredients in a a bowl. Marinade for at least two hours at room temperature. Saving marinade, put wings on broiling rack and broil until browned and cooked through, (about 20 minutes) basting wings with marinade about every 10 minutes. Transfer to platter and serve. ************************************************** Caribbean Wings Ingredients: 2 1/2 pounds of wings Juice of 2 large limes 4 1/2 teaspoons garlic powder 3 teaspoons paprika 2 teaspoons black pepper 1 teaspoon salt 1 teaspoon cajun spice 2 teaspoons soy sauce enough Canola to deep fry Directions: In a large bowl, toss wings and juice. Add all seasonings and mix to coat evenly. Heat frying oil to medium high and deep fry wings until brown and crisp, 10 to 15 minutes. Drain on a paper towel and serve. *************************************************** Breakfast Meatballs Ingredients : 2 lbs. pork or turkey sausage 1 lb. ground beef or ground turkey 3 eggs 2 Tbsps minced onion 1/2 lb. Kraft 2% sharp cheddar cheese, shredded Directions: Preheat oven to 350°F. Combine all ingredients and pepper to taste in a bowl. Mix thoroughly. Roll into 1-1/2 inch balls or drop by spoonfuls onto cookie sheet which has been sprayed with PAM. Bake 18-20 minutes. Makes 50 to 60 meatballs. Freezes well for later use. ******************************************************* Val's Low Carb Brandied Chicken Ingredients: One 3 to 5 lb chicken, cut into eight pieces Thyme, parsley, bay leaf 2 Tbsp Seasoning Salt 1 Tbsp Black Ground Pepper 1 Tbsp Garlic Pepper 1 Tbsp Cajun Spice 1/2 stick butter 1/4 c brandy or rum 1/2 pint heavy cream 4 T heavy cream Directions: Save the gibblets, back, neck, and wing tips. Simmer them for an hour or two in a saucepan with the herbs. This will provide sufficient stock. It can be done the day ahead. Season Chicken with spices. Brown the chicken parts in butter. Pour the liquid over the chicken and light with a match. Stay well back. After the flame has died, add the 1/2 pint of heavy cream and stir well. Lower the heat and simmer with cover on for 20 minutes. Remove the cover and reduce the sauce while stirring until it is quite thick. Reduce the stock in the saucepan to a few tablespoons, strain, and add to the sauce in the frying pan. Raise the heat and reduce the liquid again until very rich and creamy. Add 4 T heavy cream at the last moment and do not boil. ******************************************************* Kreative Katering's Easy Buffalo Wings Ingredients : 2-1/2 lbs. chicken wings 3 cups canola oil Tbs. unsalted butter, melted 4 Tbsps hot red pepper sauce, or Franks Red Hot Wing Sauce sweetener to taste (optional) Directions: Cut wings in half through the joint and discard wing tips. ( or use jumbo party wings) Season chicken with salt and pepper to taste. Heat oil in a heavy nonstick pan over medium high heat. Fry chicken 10-12 minutes in hot oil, turning occasionally, until skin is crisp and golden. Remove from oil and drain on paper towels before transferring to a platter. Combine melted butter and pepper sauce in a bowl. Pour over wings and toss to coat. ******************************************************* Valerie's Gourmet Baked Salmon Croquettes Ingredients: 2 Tbsps Butter, softened 1 1/2 lb Fresh salmon, cooked and flaked 7 oz. almond, ground 1 Tbsp Scallion, white only, minced 1 Tbsp Fresh dill, finely chopped 1/2 Lemon; zest, grated 1 large Egg 1 cup Heavy cream 1 tsp Salt 1 tsp Black pepper 1 tsp Cayenne pepper 1 tsp Old Bay seasoning Directions: Preheat the oven to 350 degrees. Thoroughly grease 8 individual ramekins or custard cups with 1 tbsp of the butter. Place the flaked salmon in a bowl. Add 5 oz. of the almonds, the scallion, dill, lemon zest, egg, and cream. Mix gently with a fork. Season with salt, pepper, cayenne pepper and Old Bay. Divide the mixture among the buttered cups and pack it down slightly. Top the croquettes with the remaining almonds. Dot with the remaining tbsp of butter. Arrange the cups in a roasting pan. Pour in enough ho****er to come halfway up the sides of the ramekins. Bake until fairly firm and set, about 30 mins. Cool for 5 to 10 mins. The croquettes can be unmolded, right side up, or served in the ramekins. Top each croquette with sour cream and caviar, or simply garnish with lemon. ******************************************************* Barbecued Salmon Ingredients: 4 salmon filets 6 Tbsps Valerie's Rum Barbecue Sauce (see recipe below) Directions: Brush the fillets with a thin coating of barbecue sauce. Marinate the fish in the refrigerator for 2 hours. To grill, lightly brush the grill with vegetable oil and barbecue the salmon, skin side down in a covered grill for about 15 minutes per inch of thickness. Close the vents during the last 4 to 5 minutes for a smoke flavor. To cook indoors, preheat the broiler to its highest setting. Arrange the salmon on a foil-lined baking sheet and broil for 4 to 5 minutes per side or until the fillets are opaque in the center and are slightly firm. Valerie's Rum Barbecue Sauce Ingredients: 2 Tbl. peanut oil 1 small onion, chopped 1 garlic clove, chopped 1 1/2 cups Ketchup 1/3 cup Worcestershire 1/4 cup cider vinegar 1/2 cup dark rum 2 Tbsp Ancho or New Mexican chili powder 2 Tbsp Paprika 1/4 or 1/2 tsp Cayenne Pepper 1/2 tsp Ground Cumin 1/2 tsp Ground Coriander Seeds Directions: Heat the oil in a saucepan over medium heat, add the onions and garlic, and saute until tender. Add the remaining ingredients and simmer over low heat, stirring occasionally. Remove from heat and cool to room temperature. The barbecue sauce will last refrigerated for 3 to 4 months. Enjoy ! VAL

Oh yum - these are some great recipes... THANKS !!!! * Debbie *