Buffalo Chicken Cups

Yields: 24 cups

Ingredients:

• 2-3 boneless and skinless chicken breasts
• 2 tbsp. olive oil
• 1/2 tsp. smoked paprika
• 1/2 tsp. chili powder
• 24 wonton wrappers
• 1 tbsp. butter, melted
• 1/2 cup hot sauce
• 1/2 cup bleu cheese crumbles
• 3 scallions, sliced thinly

Directions:

1. Pre-heat oven to 350°F.
2. Brush chicken breasts with olive oil. Then sprinkle evenly with smoked paprika and chili powder.
3. Place in a baking dish and cook for 20-30 minutes (until the center of the chicken is no longer pink).
4. Remove chicken from oven. Let cool, then shred.
5. Fit the wonton wrappers into each of 24 mini baking cups (keep the corners of each wrapper open). Bake for 5 minutes or until very lightly browned. Keep these wontons in the baking cups.
6. Stir together the melted butter and hot sauce in a medium-sized bowl. Add shredded chicken and stir until well-coated. Fill each wonton cup with 1-2 tbsp. of chicken, and top with bleu cheese.  
7. Return the wonton cups to oven. Cook for 5-10 minutes or until the cheese softens and melts. Remove from oven, and top with scallions.
8. Serve warm.

Nutrition info per cup:

• 70 calories
• 4.6 gm carbs
• 2.7 gm fat
• 6.5 gm protein

Tuna Salad

Yield: 4 servings (1/4 cup each)

Ingredients: 

• 1 can (6 oz) tuna in water
• 1/8 cup fat-free mayo
• 1 tsp pickle relish
• 1 boiled egg, diced
• 2 Tbsp finely chopped sweet onion
• salt & pepper to taste

Directions:

1. Drain excess water from canned tuna.
2. Squeeze excess moisture from pickle relish.
3. Mix all the ingredients together, and place in a plastic container in fridge.

Nutritional Info. (per 1/4 cup):

• Calories - 70
• Fat - 1.5 gm
• Protein - 12 gm
• Carbs - 1 gm

Turkey Bean Enchilada Recipe

Yields:  4 servings
Ingredients:  

• 6 medium scallions, white and green parts, chopped
• 2 cups cooked skinless, white turkey meat, cubed
• 15 oz canned pinto beans, drained and rinsed
• 1 cup canned enchilada or taco sauce, divided
• 4 medium-size fat-free or low-carb tortillas
• 1/2 cup shredded reduced-fat Mexican cheese

Directions:

1. Preheat oven to 350 degree.
2. Combine scallions, turkey, beans, and 1/2 cup enchilada or taco sauce.
3. Fill each tortilla with 1/4 turkey bean mixture. Fold in sides, top and bottom of tortilla to completely enclose filling.
4. Place tortillas seam side down in a 9x13 inch baking dish.
5. Pour remaining 1/2 cup of sauce over top of enchiladas and top with cheese.
6. Cover pan and bake until heated through and cheese is hot and melted (about 20 minutes).   

Nutrition Information per serving (1 Enchilada)

• Calories - 175
• Fat - 3 gm
• Protein - 14 gm
• Carbs - 19 gm
• Sugar - 3 gm