So my son and I were at the library the other day, loading up on kids books (twelve, to be exact) when I got the wild idea to check the cookbook section on the adult side of the branch. "The 642's" the librarian told me, after watching me search for the big, wooden card catalog for a good minute or two. (Okay, I KNOW there's no card catalog anymore, but I still miss the catalog furniture I remember from childhood. With its long narrow drawers, and the tiny boxes of scrap paper and pencils that could double as your mini-golf writing instrument.)
Wandering the aisles looking for a cookbook to jump out at me, I noticed a big, fat red book.
I gasped. Could it be? There's actually a cookbook full of the types of recipes I've been seeking? Heart healthy, for sure?
Well, I'll be.
"The New American Heart Association Cookbook 7th Edition."
I flipped through the book.
Page 253 satisfied and I lugged the book up to the checkout.
My son loves to scan all the books, so he did.
And right now - at this very moment - sitting at my desk at work, I'm flipping through my borrowed heart-friendly book.
So, what's on page 253?
Boneless Buffalo Wings.
If this book can make those heart healthy, than I'm all ears...and all heart!!!
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Heart-Healthy Boneless Buffalo WingsYou'll need:
Vegetable oil spray (olive oil spray preferred)
8 chicken breat tenders (about 1 pound), all visible fat discarded
1/4 cup all-purpose flour
1 tsp salt-free all-purpose seasoning
For hot pepper sauce coating:
1 T light tub margarine
1 tsp red hop-pepper sauce
-or-
BBQ sauce coating:
1/4 cup barbecue sauce
1 tsp low-salt soy sauce
1/2 tsp toasted seseme oil
Preheat the oven to 350 degrees F. Lightly spray a baking sheet with vergetable oil spray.
Cut the chicken tenders in half crosswise.
In a large resealable bog, combine the flour and all-purpose flour and all-purpose seasoning. Add several chicken tenders. Seal the bag. Shake the coat. Shake off any excess flour. Repeat with the remaining tenders. Arrange the chicken in a single layer on the baking sheet. Lightly spray the chicken with vegetable oil spray.
Bake for 20 to 25 minutes, or until no longer pink in the center and golden brown on the outside.
Meanwhile, for the coating of your choice, stir together the ingredients in a medium bowl. Add the warm chicken and toss to coat.
Cook's Tip:
Keep in mind that bottled sauces such as hot-pepper sauce and barbecue sauce can be high in sodium, so check the labels and choose those with the lowest sodium available.
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I'm perusing the book and hope to find lots of ideas for things to cook.
Keep up the good work. We're almost through week 6. Six more to go.
