Sweet Baby Ray's Crockpot Chicken

Sweet Baby Ray's Crockpot Chicken


4-6 chicken breast
1 btl Sweet Baby Ray's sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder
Mix everything but chicken
Place chicken in crockpot (frozen is ok)
Pour sauce mixture over chicken
Cook on low 4-6 hours

Sweet and Smoky Salmon with Orange Salsa

Overview

Cool and fruity Orange Salsa complements the sweet 'n smoky seasoned salmon fillets.

Ingredients

Serves:

4

Step 1:

1/4 cup orange juice

2 tablespoons olive oil

2 tablespoons McCormick® Perfect Pinch® Salt Free Southwest Sweet 'n Smoky Seasoning

2 tablespoons packed brown sugar, divided

1 pound salmon fillets

Step 2:

2 cans (11 ounces each) mandarin oranges, drained and cut into 1/2-inch pieces

2 tablespoons finely chopped red bell pepper

1 tablespoon chopped fresh cilantro

1/2 teaspoon McCormick® Perfect Pinch® Salt Free Southwest Sweet 'n Smoky Seasoning

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Nutritional information

(amount per servings)

Total Calories: 368

Sodium: 70mg

Fat: 20g

Carbohydrates: 23g
Cholesterol: 71mg
Protein: 24g
Fiber: 2g

Directions

1. Mix juice, oil and 1 tablespoon each Seasoning and sugar in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Meanwhile, for the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
2. Preheat oven to 400°F. Mix remaining 1 tablespoon each Seasoning and sugar in small bowl. Remove salmon from marinade. Discard any remaining marinade. Rub salmon evenly with seasoning mixture.
3. Bake 10 to 15 minutes or until fish flakes easily with a fork. Serve with Orange Salsa.

Honey Grilled Shrimp

• Prep: 10 min. + marinating Grill: 10 min.
• Yield: 8 Servings
• 

Ingredients

• 1 bottle (8 ounces) Olive Garden Signature Italian Dressing
• 1 cup honey
• 1/2 teaspoon minced garlic
• 2 pounds uncooked medium shrimp, peeled and deveined

Directions

• In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting.
• Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
• Grill, uncovered, over medium heat or broil 4 in. from the heat for 1 to 1-1/2 minutes on each side. Baste with reserved marinade. Grill or broil 3-4 minutes longer or until shrimp turn pink, turning and basting frequently. Yield: 8 servings.

Nutritional Facts 1 serving equals 175 calories, 5 g fat (1 g saturated fat), 168 mg cholesterol, 383 mg sodium, 14 g carbohydrate, trace fiber, 18 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

WW Points 7 per serving

Buffalo Chicken Pasta Bake

Buffalo Chicken Pasta Bake

1 16 oz. box Penne pasta, cooked and drained
3 boneless, skinless chicken breasts; cubed and cooked
1/2-1 C. Franks Hot Sauce
1 C. Ranch dressing
1-2 C. Shredded cheese (Colby Jack or Cheddar)

1. Preheat oven to 350* and prepare a deep baking dish.

2. Mix together hot sauce and ranch. In separate bowl, mix chicken, pasta and cheese. Pour sauce over all and mix well.

3. Pour everything into prepared baking dish, sprinkle with cheese (if desired) and bake for 20-25 min.

Florida Shrimp Soup

Wonderful soup from the Dixie Crossroads Restaurant in Titusville, FL

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Old Florida Style Shrimp Soup

INGREDIENTS:
6 slices bacon
1/2 cup chopped onion
1 tsp. garlic
1 (1 lb. 12 oz) can tomato
1 green pepper, chopped
1/4 tsp. liquid red pepper
1/2 tsp. black pepper
1 bay leaf
1 carrot, sliced thin
2 med. Celery sticks, sliced
2 med. Potatoes, cubed
2 tsp. salt
1/2 lb. Fresh Small Shrimp

DIRECTIONS:
Fry bacon, drain, and crumble in small pieces. Sauté onion and garlic. Add tomatoes, and add rest of ingredients to onion. Bring to boiling point, reduce heat and simmer 20 minutes. Add shrimp and heat through. Garnish with bacon.

My version:  instead of using the liquid red pepper, I added a can of Rotel with chili peppers.  
3 WW points per serving

Crock Pot Parmesan Garlic Quick Bread

Crock Pot Parmesan Garlic Quick Bread (use a 3-4 quart crock pot)

1 1/2 cups baking mix (I used Bisquick)
2 egg whites
1/2 cup milk
1 Tablespoon minced onion
3/4 teaspoon garlic salt (or powder)
1/2 cup parmesan cheese
1/2 cup shredded cheddar cheese (optional)

Combine all ingredients. Save a little of both cheeses to sprinkle on the top.  Pour into a well greased crock pot. 

Sprinkle with the remaining cheese.

  Cook on high for 1 hour.

Make 8 servings

*You can add more or less garlic depending on your garlic preference.

Apple Streusel Cheesecake Bars

Apple Streusel Cheesecake Bars: So easy and delicious and can be made the night before so it works for a Sunday morning.

1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar 2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Makes 24 bars