1 teaspoon five-spice powder
Slivered green onions (optional)
1. Preheat oven to 375°F. Using a sharp knife,
carefully cut off tips of the wings; discard
wing tips. Cut each wing at joint to make two
pieces. In a foil-lined 15× 10×1-inch baking pan
arrange wing pieces in a single layer. Bake for
2. In a 3½- or 4-quart slow cooker combine
plum sauce, butter, and five-spice powder. Add
chicken pieces, stirring to coat with sauce.
Serve immediately or keep warm, covered, on
warm- or low-heat setting for up to 1 hour. If
desired, sprinkle with slivered green onions.
Makes 32 servings (1 chicken piece and 1½
teaspoons sauce each).
9 mg chol., 45 mg sodium, 3 g carb. (0 g fiber, 2 g
sugars), 3 g pro.
1 pound lean ground turkey
¾ cup finely chopped red onion
1 14.5-ounce can no-salt-added diced tomatoes,
¹⁄₃ cup bottled barbecue sauce
¼ teaspoon black pepper
½ of a small cucumber, seeded and chopped (½ cup)
Coat a large unheated skillet with cooking spray. Cook
turkey, ½ cup of the onion, and the garlic in skillet over
medium-high heat for 5 to 8 minutes or until turkey is
browned and onion is tender, stirring frequently. Drain fat.
Transfer mixture to a 1½- or 2-quart slow cooker. Cover
and keep warm on the warm-heat setting for up to 2 hours.
Just before serving, sprinkle turkey mixture in cooker with
remaining chopped onion and cucumber. Serve turkey
mixture with Pita Wedges.
PItA WEdGES: Preheat oven to 350°F. Split two 6-inch
whole wheat pita bread rounds in half horizontally. Cut each
half into eight wedges. Arrange wedges in a single layer on
a baking sheet. Bake for 10 to 15 minutes or until lightly
browned and crisp; let cool. Makes 16 servings
( 2 pita wedges and 3 tablespoons turkey mixture each).
PER SERVING: 80 cal., 2 g total fat (1 g sat. fat), 20 mg chol.,
131 mg sodium, 8 g carb. (1 g fiber, 3 g sugars), 7 g pro.
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