Hot Wings

Hot Wings

2 lbs chicken wings
3 Tbsp butter, melted
4 Tbsp bottled hot pepper sauce
1 Tbsp paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

Create a marinade with the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper.

Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour.

Place wings on a sprayed broiler pan.
Roast in a 350 oven for 25-30 minutes turning once. Remove from oven and baste with reserved marinade.

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Creamy Chicken Lasagna

I have been using a lot of reduce fat cream of mushroom soup. I would not normally be doing this, but I am trying to cook lower fat for a few months.

This was adapted from a Campbell Soup recipe, although I used an off brand soup and added onion and some milk.

You could make more that one layer, but I never do for any lasagna that isn’t for a large crowd.

If I want lasagna layered higher on a plate, I just double two pieces on top of each other.
Just one of my lasagna quirks I guess. 🙂

Creamy Chicken Lasagna

1 can reduced fat cream of mushroom soup
16 ounce fat free cottage cheese
1 red pepper, seeded and chopped
1 onion, chopped
2 cups shredded cooked chicken
1/2 cup chopped fresh basil
ground pepper to taste
10 oven ready lasagna noodles
2 cups shredded low fat cheese (4 cheese blend)
1/2 cup skim milk

Mix together the first 7 ingredients. Spray a baking pan then layer 5 noodles on bottom.
Top with half the soup mixture then half the shredded cheese.

Layer that with the remaining noodles, then remaining soup mixture and end with remaining cheese.

Pour the milk evenly over everything and cover tightly with foil.

Bake in a 350 degree oven for 40 minutes then remove foil and bake another 15.

Allow to stand a few minutes before cutting.

Tuna Mac Veggie Casserole

We will be leaning toward a more low fat agenda for the next several months.
I know once Thanksgiving is upon us, I will be glad I cut back a few months before.

Tuna Mac Veggie Casserole

olive oil spray
1 can corn
1 red or green bell pepper, diced (I mixed the two)
1 onion, diced
4-5 mushrooms sliced
1 can reduce fat cream of mushroom soup
1/4 cup skim milk
3-4 dashes tabasco sauce
3 tablespoons fresh parsley, chopped
salt and pepper to taste
1 can tuna, drained
1 1/2 cups cooked macaroni
2 slices wheat bread crumbled
4 tablespoons parmigiana cheese
2 ripe tomatoes

Preheat oven to 350
Spray a iron skillet with the olive oil spray and saute the first 4 items until onion is translucence.

Add the mushroom soup, milk, tuna, tabasco, salt and pepper, parsley, and cooked macaroni. Stir well.

Top this with the bread crumbs and parmigiana cheese.

Bake at 350 for 20-25 minutes until bread crumbs are browned. Slice tomatoes on top and sprinkle with more parsley.

Enjoyment vs. Need

While I love to fashion aspects of my life to old time methods and 1800 technology, I would not enjoy having to do those things on a daily basis, out of need.

I love to imagine that I could survive if need be, but the true test has yet to come.

That is why this years tomato crop has been mostly frozen. Canning my excess tomato crop is more efficient, considering if the power goes out I would loose my frozen vegetables, without the help of a generator.

I also have seen that in times of failing health, ( or perhaps a motorcycle accident)..People might not feel the energy to can vegetables is worth the effort. My 2009 excuse, and I’m sticking to it.

Frozen, Roasted, Tomatoes

Simply wash and cut tomatoes in uniform pieces and spread on a baking sheet. Top with a chopped onion and then spray well with an olive oil cooking spray. Sprinkle with plenty of kosher salt, dried basil, and dried orgegano ( fresh herbs burn ).

Place in a 350 degree oven for 1 hour. Stir and replace about 20 minutes or however long you feel will consume most juice without a burn. Cool well and bag for the freezer.

To use, just thaw & throw in soups or recipes calling for canned tomato,
or thaw and process in food processor, push through a wire strainer for tomato sauce.