Video: Paula Deen whips up light Buffalo chicken bites
Recipe: Buffalo-style chicken bites
- 1/2 cup light mayonnaise
- 1/4 cup reduced-fat sour cream
- 1/4 cup reduced-fat blue cheese crumbles
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 1 pound ground chicken breast
- 1 small red bell pepper, minced
- 3 tablespoons reduced-sodium bottled hot pepper sauce
- 2 tablespoons plain dry whole wheat bread crumbs
- 1 shallot, minced
- 1 garlic clove, minced
- 1/2 teaspoon salt
Preheat the oven to 425°F. Spray a large baking pan with cooking spray.
To make the dressing, combine mayonnaise, sour cream, blue cheese, lemon juice, and pepper in a small bowl. Cover and refrigerate to allow the flavors to blend, about 15 minutes.
Meanwhile, combine ground chicken, bell pepper, 2 tablespoons hot pepper sauce, bread crumbs, shallot, garlic, and salt in a large bowl until well mixed. With lightly moistened hands, form the mixture into 30 (1 1/4-inch) balls. Place on the baking sheet. Bake until meatballs are lightly browned and cooked through, 12 - 15 minutes.
Transfer meatballs to a large bowl. Add the remaining 1 tablespoon hot pepper sauce and gently toss until coated. Serve with the dressing, celery and carrot sticks.
Per serving (3 meatballs with scant 2 tablespoons dressing, 1/2 cup celery sticks, 1/2 cup carrot sticks): 180 calories, 12 g fat (1.5 g saturated, 0 g trans), 40 mg cholesterol, 310 mg sodium, 9 g carbohydrate, 2 g fiber, 10 g protein.
Makes 10 servings
Recipe: Cider apple crumble
- 1/2 cup golden raisins, coarsely chopped
- 3 tablespoons apple cider or apple juice
- 4 Golden Delicious apples, peeled, cored, and sliced
- 5 tablespoons sugar
- 1 1/2 teaspoons ground cinnamon
- Pinch salt
- 1/2 cup white whole wheat flour
- 1/4 cup old-fashioned rolled oats
- 2 tablespoons canola oil
Combine raisins and cider in a small bowl. Let stand until plump, about 15 minutes.
Preheat oven to 350°F. Spray a 9 x 9-inch baking dish with cooking spray.
Toss together the apples, 3 tablespoons of the sugar, 1 teaspoon cinnamon, and salt in a large bowl. Spoon into the baking dish. Sprinkle raisin mixture over the top.
To make the topping, using a fork, combine flour, oats, the remaining 2 tablespoons of sugar, oil, and remaining 1/2 teaspoon of cinnamon in a small bowl until well blended. Sprinkle evenly over the filling.
Bake until the filling is bubbly and the topping is golden, 45 - 50 minutes. If the topping starts to brown too quickly, loosely cover with a piece of foil during the last 15 minutes of baking time. Cool on a rack. Serve warm or at room temperature.
Per serving (1/2 cup): 170 calories, 4 g fat (0 g saturated, 0 g trans), 0 mg cholesterol, 40 mg sodium, 34 g carbohydrate, 4 g fiber, 2 g protein.
Makes 8 servings
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