* Exported from MasterCook *

Buffalo Wings From Tgi Fridays - 4 Points

Recipe By : T.G.I. Friday's
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 chicken wings -- (about 3 lbs)
SAUCE:
1/4 cup ketchup
2 tablespoons hot-pepper sauce
1 tablespoon worcestershire sauce
2 teaspoons vegetable oil -- preferably canola
2 teaspoons garlic salt

1. Heat broiler. Line broiler pan with foil for easy cleanup. 2. Cut
wings apart at joints(see Tip). 3. Mix Sauce ingredients in a large
bowl. Add chicken and turn to coat well. Arrange on broiler -pan rack.
Reserve remaining sauce. 4. Broil 3 to 4 inches from heat source 12
minutes. Turn pieces over, brush with reserved sauce and broil 8 to 10
minutes more until browned and cooked through. Arrange on platter with
Accompaniments.

Accompaniments: Cherry tomatoes, carrot and celery sticks, bottled lowfat
blue cheese dressing for dipping.

*TIP: Freeze the wing tips and use them to add flavor to homemade chicken
broth.

Makes 10 servings: 3 pieces each. Per serving(without Accompaniments):
166 Cal, 14g Pro, 2g Car, 0g Fiber, 11g Fat (3g Sat Fat), 43mg Chol, 497mg
Sod.

MC Formatted by Sue B 2-16-99 and submitted to the WW forum.

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* Exported from MasterCook *

Fired Up Buffalo "Wings" - 5 Points

Recipe By : Farewell to Fat Cookbook by Richard Simmons
Serving Size : 4 Preparation Time :1:25
Categories : Appetizers Ww Forum
@ Sent 6/99

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken drumettes
1/8 teaspoon cayenne -- or less for milder
-- flavor
1/4 cup hot pepper sauce
1 cup fat-free blue cheese-flavored salad
dressing
1 tablespoon worcestershire sauce
8 celery sticks
2 teaspoons paprika

1. In sealable plastic bag combine drumettes, hot pepper sauce,
Worcestershire sauce, 1 teaspoon paprika, and cayenne. Seal bag and shake
to coat chicken. Refrigerate and marinate at least 30 minutes. 2.
Preheat oven to 425 degrees F. Remove drumettes from marinade and arrange
in single layer in shallow baking pan. Sprinkle with half the remaining
paprika. 3. Bake 10 minutes. Turn drumettes over. Sprinkle with
remaining paprika. Bake another 10 minutes or until meat is no longer
pink near bone. 4. Pour blue cheese dressing into small bowl. Arrange
chicken and celery sticks on serving platter. Accompany with blue cheese
dressing for dipping. Makes 4 appetizer servings.

* Prep: 5 minutes, Marinate: 30 to 60 minutes, Bake: 20 minutes

Serving Size (1/4 recipe) According to the cookbook: Per Serving: 206
Calories, 18g Protein, 6g Fat (29% from fat), 17g Carb, 755mg Sodium, 51mg
Chol, ?g Fiber Weight Watcher Points: 5

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NOTES : Found at http://www.netrax.net/~4paws/previous.htm on 2/9/98. MC
formatted by Pamela S.

* Exported from MasterCook *

Fired Up Buffalo "Wings" - 5 Points

Recipe By :Farewell to Fat Cookbook by Richard Simmons
Serving Size : 4 Preparation Time :1:25
Categories : @ SENT 6/99 Appetizers
Ww Forum

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken drumettes
1/8 teaspoon cayenne -- or less for milder
-- flavor
1/4 cup hot pepper sauce
1 cup fat-free blue cheese-flavored salad
dressing
1 tablespoon worcestershire sauce
8 celery sticks
2 teaspoons paprika

1. In sealable plastic bag combine drumettes, hot pepper sauce,
Worcestershire sauce, 1 teaspoon paprika, and cayenne. Seal bag and shake
to coat chicken. Refrigerate and marinate at least 30 minutes. 2.
Preheat oven to 425 degrees F. Remove drumettes from marinade and arrange
in single layer in shallow baking pan. Sprinkle with half the remaining
paprika. 3. Bake 10 minutes. Turn drumettes over. Sprinkle with
remaining paprika. Bake another 10 minutes or until meat is no longer
pink near bone. 4. Pour blue cheese dressing into small bowl. Arrange
chicken and celery sticks on serving platter. Accompany with blue cheese
dressing for dipping. Makes 4 appetizer servings.

* Prep: 5 minutes, Marinate: 30 to 60 minutes, Bake: 20 minutes

Serving Size (1/4 recipe) According to the cookbook: Per Serving: 206
Calories, 18g Protein, 6g Fat (29% from fat), 17g Carb, 755mg Sodium, 51mg
Chol, ?g Fiber Weight Watcher Points: 5


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Per serving: 8 Calories (kcal); trace Total Fat; (19% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 407mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Found at http://www.netrax.net/~4paws/previous.htm on 2/9/98. MC
formatted by Pamela S.





Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Buffalo Chicken Strips - 3 Points

Recipe By :From the AMA Family Health Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
BLUE CHEESE DIP
2/3 cup nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
2 ounces crumbled blue cheese
3 tablespoons finely chopped scallions
1/4 teaspoon coarsely ground black pepper
CHICKEN STRIPS AND CELERY STICKS
1 teaspoon vegetable oil
1/2 pound skinless boneless chicken breasts -- cut crosswise into
1/4-inch strips
1/4 teaspoon salt
2 teaspoons butter
1 tablespoon liquid hot pepper sauce
5 celery stalks -- cut into 3-inch
sticks

1. In a small bowl, whisk together the yogurt, mayonnaise and blue cheese. Stir in the scallions and pepper and set aside while preparing the chicken. Cover and refrigerate. (This recipe can be made one day ahead to this point.)

2. Heat the oil in a large, preferably nonstick skillet. Season the chicken with the salt. Cook the chicken over medium-high heat, stirring frequently, until lightly browned and cooked through, 3 to 4 minutes. Remove the skillet from the heat. Add the butter and hot pepper sauce to the pan and swirl until the butter melts and the sauce coats the chicken.

3. Serve the chicken and celery sticks along with the blue cheese dip. Provide toothpicks for spearing the chicken and dipping it in the sauce.

Makes 6 servings.

Nutritional information per serving: About 136 calories, 64 calories from fat, 7g total fat, 3g saturated fat, 33mg cholesterol, 363mg sodium, 5g total carbohydrates, 0g fiber, 13g protein.

Shared by Suzy Wert, Indiana, USA [email protected]


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Per serving: 126 Calories (kcal); 7g Total Fat; (47% calories from fat); 12g Protein; 4g Carbohydrate; 35mg Cholesterol; 330mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Buffalo Wings From Tgi Fridays - 4 Points

Recipe By .G.I. Friday's
Serving Size : 10 Preparation Time :0:00
Categories : @ SENT 6/99 Appetizers Chicken Or Turkey
Ww Forum

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 chicken wings -- (about 3 lbs)
SAUCE:
1/4 cup ketchup
2 tablespoons hot-pepper sauce
1 tablespoon worcestershire sauce
2 teaspoons vegetable oil -- preferably canola
2 teaspoons garlic salt

1. Heat broiler. Line broiler pan with foil for easy cleanup. 2. Cut
wings apart at joints(see Tip). 3. Mix Sauce ingredients in a large
bowl. Add chicken and turn to coat well. Arrange on broiler -pan rack.
Reserve remaining sauce. 4. Broil 3 to 4 inches from heat source 12
minutes. Turn pieces over, brush with reserved sauce and broil 8 to 10
minutes more until browned and cooked through. Arrange on platter with
Accompaniments.

Accompaniments: Cherry tomatoes, carrot and celery sticks, bottled lowfat
blue cheese dressing for dipping.

*TIP: Freeze the wing tips and use them to add flavor to homemade chicken
broth.

Makes 10 servings: 3 pieces each. Per serving(without Accompaniments):
166 Cal, 14g Pro, 2g Car, 0g Fiber, 11g Fat (3g Sat Fat), 43mg Chol, 497mg
Sod.

MC Formatted by Sue B 2-16-99 and submitted to the WW forum.


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Per serving: 179 Calories (kcal); 13g Total Fat; (64% calories from fat); 14g Protein; 2g Carbohydrate; 57mg Cholesterol; 550mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0



This one is in the poultry section too.