Tag Archives: sucralose

Teriyaki Chicken Wings

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We love chicken wings in our house. I mean, really, who doesn’t? And after spending so much money on them in restaurants I now continue to make them fresh at home. This way I will know exactly what ingredients are used and I prefer to bake them, rather than frying,  in my oven on convection roast. (I have a convection option on my oven) The flavors are endless. From the old standby “buffalo” flavor to the unique flavors of garlic/parmesan to teriyaki. I keep experimenting.

I used to buy the giant frozen bag of cooked buffalo chicken wings and go from there. Realizing they were almost as expensive as eating them in a restaurant I then moved onto the giant bags of frozen uncooked wings. Still too pricey and the wings they used in these bags are what we started calling mutant wings. Most of them were either too small or the machines that cut them severed the bones leaving too many sharp edges and mutant looking wing pieces. Searching the supermarkets for fresh wings became my next challenge. Have you ever priced fresh chicken wings? They can be very expensive as well. $3.99/lb and up in most places. We found a few stores would have sales at $2.99/lb which wasn’t bad but still not good enough for my budget. And then grocery gods smiled upon us and opened an Aldi store in my neighborhood. There was much rejoicing when I saw the prices of their fresh chicken wings. $1.99/lb! At that price, I now buy two packages. Each package usually has about 10 wings, uncut, which comes out to 20 when I cut them myself. So for about $5-$7 we get 20 wings! (and yes, I leave the wing tips on as well, gives you a little handle!) And an even better deal when they have a sale on them at $1.79/lb. I stock up big time! I live in south Florida so the prices may vary depending on where you live.

This recipe is a no sugar added teriyaki. We try to avoid sugars in foods if we can and I use sucralose as a substitute. But if you prefer, just use regular sugar.

INGREDIENTS:

  • 10 fresh chicken wings, cut into 20 pieces
  • Teriyaki sauce (recipe below)
  • sesame seeds
  • 2 scallions chopped

DIRECTIONS:

  • Preheat oven to convection roast at 400ºF. (or bake)
  • Place plain wings on large rimmed cookie sheet. (I use a ceramic cookie sheet so I don’t need foil or anything, but if using a regular cookie sheet use foil or spray pan as they may stick)
  • Roast for about 20 minutes and turn wings over. Roast another 20 minutes.
  • By now the wings should be crisping up pretty good, remove them to a large bowl and pour the teriyaki sauce all over them to make sure they’re coated completely.
  • Return wings to the cookie sheet and roast another 5-10 minutes, watching they don’t burn with the sauce. 
  • Remove from oven and sprinkle with sesame seeds and scallions. 
  • Serve with blue cheese or ranch dressing and celery/carrot sticks.

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Teriyaki Sauce

Ingredients

  • 1/2 cup low sodium soy sauce
  • 2 tablespoons sucralose (or sugar if you prefer)
  • 1 teaspoon vegetable/canola oil
  • 1 teaspoon minced fresh ginger
  • 1-2 cloves of garlic minced

Directions

Mix all ingredients together.

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Easy Cranberry Sauce

I was never one to eat the canned, gelatinous cranberry sauce. Thought it was nasty. Still do actually. Especially with all that sugar in it!! So I searched my recipes and came up with a combination of a few. It’s very simple, really. I had bought a few bags of fresh cranberries before Thanksgiving because they were on sale and couldn’t pass up the BOGO special. I have another bag left and I think I’ll make another batch to freeze. 

Last night I made my Thanksgiving Bundles and we had no sauce so I made this recipe. So easy and so tasty! Oh and revisit my  Thanksgiving Bundles post as I updated the photos. 

INGREDIENTS:

1 bag fresh cranberries

1 cup water

1 cup Splenda (or other sucralose sweetener)

1 teaspoon fresh orange zest

1 small apple (any kind) peeled and finely chopped

1 cinnamon stick

DIRECTIONS:

  1. Add the water and Splenda to a medium pot. Bring to a boil.
  2. Add the cranberries and orange zest. Stir and bring to a boil again.
  3. Lower heat to simmer and add the apple and cinnamon stick.
  4. Simmer, covered, for 10-15 minutes stirring occasionally. Remove the cinnamon stick.
  5. I used a potato masher and just broke up some of the cranberries and apple pieces but you don’t have to do this.
  6. Remove from heat and cool. Chill a few hours before using, unless you like it warm!

That’s it! Simple. Just be careful when the cranberries start to pop. The splatter can be hot!

Chocolate Mousse Bars

All you chocolate hounds out there this one is for you! Chocolate Mousse is always seen as such a decadent dessert and it usually is but my recipe will use the sugar substitute sucralose (Splenda). Sucralose is one of the few substitutes that you can use exactly as you would sugar. It may even be sweeter! I can only use sucralose because aspartame gives me migraines. So no “Blue” in my house! Only “yellow”!  Aspartame can’t stand up to the heat of baking either so that is another reason to use sucralose. If you are really weird about using ‘fake’ sugar by all means use the real stuff. I will never know! And I won’t think any less of you! But if you use the sucralose and are counting points for  Weight Watchers for any reason, the bars are only 4 points each and regular sugar makes them 5 points each. Not much of a difference so it’s up to you!

Photo is for illustrative purposes only!

INGREDIENTS:

6 extra-large egg whites

1¼ cup sugar or sugar substitute

1 tablespoon canola oil

1½ cups unsweetened baking chocolate, melted

1/3 cup unsweetened cocoa powder

¾ cup all-purpose flour

1½ cups nonfat plain yogurt

1 teaspoon vanilla

DIRECTIONS:

1. Heat the oven to 350º. Spray an 8″ square baking pan with cooking spray.

2. In a large mixing bowl whip the egg whites until frothy. Gradually add the sugar and beat until fluffy.  Meanwhile, stir the oil into the melted chocolate. Add this mixture to the egg whites and blend.

3. With a mixer on low, sift in the flour and cocoa powder and fold together. Beat until fluffy. Add the yogurt and vanilla; beat until uniformly combined.

4. Scrape the batter into the pan; smooth the top. Bake until the batter feels firm to the touch in the center, but a toothpick comes out coated with the batter, about 30-35 minutes.

5. Remove the pan to a wire rack to cool to room temperature. Cover with plastic wrap and chill until firm, at least 1 hour.

Makes 16 bars

Piña Colada Cupcakes

One of my favorite drinks is the Piña Colada. And not one made from a mix either, made from scratch. The flavors are so much better. But like all things we LOVE to eat or drink, most likely it’s loaded with calories and fat. One way to get that coconut/pineapple fix is with cupcakes! Using lower fat items we can still get that piña colada taste with fewer calories. Granted, it is not the same as the real thing but it’ll do in a pinch! On average an 8 ounce piña colada has about 350 calories and over 10 grams of fat! One of these cupcakes has about 120 calories and about 2 grams of fat! You do the math! The cupcakes are sweet and I can’t wait to make them again!

(Photo for illustrative purposes only)

INGREDIENTS:

For Cupcakes:

2 cups moist-style yellow cake mix (½ of an 18.25 ounce box)

12 ounces crushed pineapple in juice (not drained)

½ teaspoon coconut extract

For Frosting:

4 ounces crushed pineapple in juice (drained)

1 sugar-free vanilla pudding snack

1½ tablespoons fat-free or light cream cheese, room temperature

1/8 teaspoon coconut extract

1 packet Splenda (sucralose)

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, combine all frosting ingredients and mix till well blended. Refrigerate until cupcakes are ready to be frosted.

3. In a large mixing bowl, combine cake mix with pineapple. Add the coconut extract and mix until thoroughly blended.

4. Line a 12-cup muffin pan with baking cups. Pour cake mixture evenly into cups.

5. Bake for about 20 minutes, until a toothpick inserted into center of cupcake comes out clean.

6. Allow cupcakes to cool completely and frost. Refrigerate until ready to serve.

Makes 12 servings.

Crustless No-Bake Strawberry Cheesecake Pie

This recipe is one of John’s favorites. He likes to make it himself. We don’t use a crust with it because as anyone who knows John, carbs are a no-no for him. But feel free to use a prepared graham cracker crust if you like! When you don’t use the crust it’s also harder to have the cheesecake slices actually look like slices. So just be imaginative and pretend they are slices. They will actually be more like a creamy pudding like dessert. Either way it still tastes awesome and refreshing! We also use a sugar-substitute in this, sucralose (Splenda). You don’t have to. If you want to use real sugar the amounts are exactly the same. We also use light cream cheese, light sour cream and light or no sugar added whipped topping, but feel free to use the regular kind!

DIRECTIONS:

8 oz. light cream cheese, softened

1/3 cup sugar-substitute (we use sucralose)

1 cup light sour cream

2 teaspoon pure vanilla extract

8 oz. prepared light whipped topping (Cool Whip, etc.)

1 lb. fresh strawberries, hulled and sliced lengthwise


DIRECTIONS:

1. Beat the cream cheese until smooth with an electric mixer.  Gradually beat in the sugar. Beat in the sour cream and vanilla until just combined. Fold in the whipped topping. Scrape mixture into a round pie dish. Chill for at least 4 hours in refrigerator.

2. Once chilled arrange strawberry slices as you wish around the pie. You can fill the entire pie if you have enough strawberries. Serve!

Serves 8

** If you use all the fully loaded ingredients and a pie crust each slice would be about 450 calories and 26 grams of fat!! Our version still tastes great and with a lot fewer calories and fat!

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