Spicy Sesame Buffalo Chicken Wings

INGREDIENTS :

1/4 cup sesame oil

1 Tbsp. garlic salt

1 Tbsp. ground red pepper (cayenne)

2 tsp. ground ginger

2 lb. chicken wings, separated at joints, tips removed

3/4 cup BULL'S-EYE Raging Buffalo Barbecue Sauce

2 Tbsp. sliced green onions

COOKING DIRECTIONS :

COMBINE oil, garlic salt, pepper and ginger in large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the oil mixture. Refrigerate 30 min. to marinate.

PREHEAT grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 15 min., turning occasionally. Brush lightly with some of the barbecue sauce. Continue grilling 4 to 5 min. or until chicken is cooked through, turning and brushing frequently with the remaining barbecue sauce.

PLACE chicken on serving platter; sprinkle with the onions.

MORE :

Serving Suggestion

Serve as dippers with KRAFT Blue Cheese Dressing or KRAFT Ranch Dressing.

Special Extra

Sprinkle with 1/2 cup toasted sesame seed just before serving.

Size-Wise

Enjoy your favorite foods on occasion, but keep portion size in mind. This recipe makes 6 servings.

NUTRITION INFO :

Calories

300

Total fat

19 g

Saturated fat

4.5 g

Cholesterol

50 mg

Sodium

780 mg

Carbohydrate

14 g

Dietary fiber

1 g

Sugars

11 g

Protein

17 g

Vitamin A

8 %DV

Vitamin C

0 %DV

Calcium

0 %DV

Iron

6 %DV

Spicy Banana Ketchup

INGREDIENTS :

1 tablespoon canola oil

2 cups chopped sweet onion, such as Walla Walla or Vidalia

2 teaspoons minced ginger

1 teaspoon minced hot pepper, such as jalapeno

3/4 teaspoon salt

1/2 teaspoon ground allspice

1 1/2 cups mashed bananas

1/2 cup cider vinegar

2 tablespoons rum, preferably dark

1 tablespoon reduced-sodium soy sauce

1/4 teaspoon ground turmeric

1/4 cup water

COOKING DIRECTIONS :

1. Heat oil in a large saucepan over medium heat. Add onion, ginger, hot pepper and salt; cover and cook, stirring often, until soft and just starting to brown, 6 to 8 minutes. Add allspice and cook, uncovered, stirring constantly, until fragrant, about 30 seconds. Add bananas, vinegar, rum, soy sauce and turmeric; increase heat to medium-high and bring to a simmer, stirring often. Reduce heat to low and cook, stirring occasionally, until very thick, 15 to 20 minutes. Cool slightly and puree with water in a food processor or blender. (Use caution when blending hot liquids.) Serve warm or cold.

Yield: 24 servings

MORE :

The first ketchup was a pickled fish condiment popular in the 17th century in China, discovered by visiting Brits. Creative Americans added tomatoes during Colonial times. Try this savory spicy sauce on a burger, with pork or fish, or even as a dipping sauce for chicken fingers.

Notes:

Make Ahead Tip

Cover and refrigerate for up to 1 week or freeze for up to 1 month.

NUTRITION INFO :

• Calories: 27 kcal
• Carbohydrates: 4 g
• Dietary Fiber: 0 g
• Fat: 0 g
• Protein: 0 g
• Sugars: 3 g

Spicy Sausage and Pepper Stew

INGREDIENTS :

3/4 lb. (12 oz.) reduced fat hot Italian sausage, cut into 1/2-inch-thick slices

1 medium green pepper, chopped (about 1 cup)

1 stalk celery, sliced

2 Tbsp. flour

1 can (14 oz.) reduced sodium beef broth

2 cans (14-1/2 oz. each) no-salt-added diced tomatoes, undrained

2 cans (15-1/2 oz. each) kidney beans, drained, rinsed

45 PREMIUM Unsalted Tops Saltine Crackers

COOKING DIRECTIONS :

COOK sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.

ADD flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally.

SERVE with crackers.

MORE :

Substitute

Prepare as directed, using your favorite variety of canned beans.

Cooking Know-How

The secret to a quick-cooking stew is having all your ingredients cut small enough to cook quickly. If you have trouble cutting the sausage into 1/2-inch slices, just remove it from the casing and break it up as you brown it. Be sure to drain the excess fat after browning.

NUTRITION INFO :

Calories

250

Total fat

7 g

Saturated fat

2 g

Cholesterol

20 mg

Sodium

430 mg

Carbohydrate

34 g

Dietary fiber

6 g

Sugars

4 g

Protein

15 g

Vitamin A

4 %DV

Vitamin C

30 %DV

Calcium

6 %DV

Iron

20 %DV

Healthy Living Information

Low fat

Low calorie

Good source of vitamin A or C

Diet Exchange

1-1/2 Starch + 1 Vegetable + 1 Meat (L) + 1 Fat

Nutrition Bonus

Add some spice to your life with this tasty low calorie, low-fat dish. The green pepper and tomatoes team up to provide vitamin C!