Cayenne pepper

Reign On Game Day Recipe Week 5: Spicy Southwest Meatloaf Minis
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Reign On Game Day Recipe Week 5: Spicy Southwest Meatloaf Minis

Ingredients:

  • 1/2 cup diced red bell pepper
  • 1/2 cup diced onion
  • 1 1/4 lbs. raw lean ground turkey (7% fat or less)
  • 3/4 cup canned crushed tomatoes
  • 1/3 cup seeded and finely chopped jalapeño peppers
  • 1/4 cup quick-cooking oats
  • 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)- I used one real egg
  • 1/4 cup frozen sweet corn kernels, thawed
  • 1/4 cup canned black beans, drained and rinsed
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne pepper
  • 3 tbsp. ketchup
  • 1/4 cup shredded reduced-fat Mexican-blend cheese
  • Optional toppings: salsa, fat-free or light sour cream, hot sauce

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How:

Preheat oven to 350 degrees. Line 10 cups of a 12-cup muffin pan with foil baking cups, or spray them with nonstick spray.

Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir bell pepper and onion until softened and lightly browned, 5 – 7 minutes.

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Transfer cooked veggies to a large bowl. Add all remaining ingredients except ketchup and cheese. Mix thoroughly.

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Evenly distribute mixture among the 10 lined or sprayed cups of the muffin pan. Evenly top with ketchup, about 1 tsp. each. Bake until firm and cooked through with lightly browned edges, about 35 minutes.

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Sprinkle meatloaves with cheese. Bake until cheese has melted, about 2 minutes.

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Eat up!

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From http://www.hungry-girl.com/

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Roast Chicken with Orange-Spice Rub
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Roast Chicken with Orange-Spice Rub

I think I mentioned I got 3 whole organic chickens at Wholefoods a few weeks ago and I took one out of the freezer because we were getting ready for yet another snow storm filled weekend. We’ve had close to 100” on snow this year and we were all praying for a winter like last year. Well those of us who don’t ski that is. This recipe was adapted from Diabetes and Heart Healthy Cookbook published by American Heart Association. I adapted it for chicken they did a 5 lbs. turkey breast. The smell of this spice rubbed chicken, was driving us crazy while it cooked. Yes it was one of Lyn free meals this week.

 

Ingredients:

Ingredients

  • 1 tablespoon grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sweet smoked paprika
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 whole roster chicken
  • 1- 2 teaspoons of soften unsalted butter.
  • 1 small navel orange cut in quarter

 

How:

Preheat the oven to 325 degrees.

Spray a roasting pan and baking rack with nonstick cooking spray and set aside.

In a small bowl, stir together the spices.

Rub small amount of rub inside the cavity of chicken.

Stuff orange in cavity, you can add some onion if you want.

Using your back end of regular knife, place under breast skin and loosen the skin from the breast

Rub the butter under skin on as much of the breast as you can

Rub spice mixture evenly under and over the skin.

Wrap in plastic wrap and refrigerate for at least 4 hours (this step could be skipped and it can go straight to oven)

Wrap in plastic wrap and refrigerate.

Bring to room temperature

Place the chicken on the rack in the roasting pan, and insert a meat thermometer in the thickest part of the thigh making sure it doesn’t touch the bone.

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Roast, uncovered, for meat thermometer 170 degrees (if skin becomes to brown you can loosely tent with tin foil.

Let the chicken stand for 15 minutes.

Serve

Carve the chicken and enjoy.