These little sliders are super easy to make and absolutely fantastic! You can use rotisserie chicken for these or simply cook your own chicken. I used one whole chicken breast which I boiled and shredded for this. Depending on the size of your bread and the quantity you add to it you can get up to 10 sliders from this. I also used my homemade bbq sauce with apple juice for these. You can use your favorite store-bought kind if you prefer. This is what you need for these:

8 sliders

1 whole cooked – skinless, boneless chicken breast – about 1.5 pounds
1 chipotle pepper in adobo – chopped
1 cup bbq sauce + more for prepping sandwiches
1/8th cup water
8 small slices cheese of choice
8 small burger buns
8 tomato slices
8 small lettuce leaves
1 TBS olive oil

Heat oven to 350 degrees.

Add the oil to a large skillet. Heat it and add the chicken. Add the chipotle and bbq sauce. Mix well. Add the water and cook – on very low heat – for about 15 minutes.

Cut the buns in half and place on a baking sheet. Spoon chicken on the bottom part of the roll. Top with the cheese and place in oven. Leave it in oven for about 5 to 6 minutes – until cheese is melted.

Remove from oven and add some more bbq sauce on top bun. Top the chicken with a tomato slice and lettuce leaf. Cover with remaining bun and serve. Enjoy!

1/8th of bbq chicken – no bread or condiments – CALORIES 133.90; FAT 1.15 grs (sat 0.10; mono 0.15; poly 0.07); PROTEIN 23.39 grs ; FIBER 0.00 grs; CARBS 6.58 grs; CHOLESTEROL 60.00 mg; IRON 0.81 mg; SODIUM 248.47 mg; CALCIUM 1.19 mg

Print the BBQ Chipotle Chicken Sliders Recipe Here

The combination of sweet squash and corn with the spicy red curry paste makes this dish a winner. Add the freshness of cucumber and you are all set. This is easy to make but you will need red curry paste. You will find it in Asian grocery stores or in the Asian aisle of your grocery store. Here is what you are going to need for this:

Serves six

2 cups diced squash of your choice
2 TBS oil – canola, vegetable, peanut or coconut
2 scallions – chopped
4 garlic cloves
½ TBS grated fresh ginger
1 pound flank steak – finely sliced
1 red bell pepper – sliced
1 TBS red curry paste*
1 cup thawed corn kernels
½ cup thinly sliced seeded and peeled cucumber
14.5 oz. unsweetened coconut milk
1 ½ tsp. salt
1 tsp. black pepper
Asian basil or basil leaves – optional

Place the squash in a wok or large skillet with some water. Cook it for about 15 minutes until almost cooked through. Remove from water and set aside. Discard the water.

Heat the wok or skillet. Add oil. Add the scallions, garlic and ginger. Cook for about 2 minutes, stirring frequently. Add the beef. Cook for about 4 to 5 minutes, stirring often. Add the bell peppers and cook for 4 to 5 more minutes.

Move the meat to the sides and for a well. Add the curry paste and allow cooking for about 2 minutes. Mix well.

Return the squash to the pan. Add the corn kernels and cucumber. Mix well. Add the coconut milk and mix. Add the salt and pepper and stir to mix. Bring curry to a simmer and cook for about 10 minutes. Turn off the heat and add the basil if using. Serve with white rice and enjoy!

Beef Curry no Rice – CALORIES 389.11; FAT 29.45 grs (sat 20.00; mono 3.9; poly 0.68); PROTEIN 19.87 grs ; FIBER 1.69 grs; CARBS 12.37 grs; CHOLESTEROL 35.25 mg; IRON 2.95 mg; SODIUM 811.29 mg; CALCIUM 38.02 mg

Print the Beef Curry Recipe Here

Chicken wings are the ultimate appetizer! You will find a few different recipes for these on this site. These particular ones are first beer brined, then rubbed in spices and deep fried. They are very, very good! You can use store bought blue cheese dressing for this. However, home made dressing makes a great difference. Here is what you are going to need for these:

2 pounds chicken wings
1 – 12 oz. bottle beer
1 TBS brown sugar
1 TBS coarse salt
½ TBS paprika
½ TBS garlic powder
½ TBS onion powder
½ tsp. black pepper
4 TBS butter
¼ cup red hot sauce
Oil for frying

• Cut the end tips of the wings and save them for chicken stock. Separate the drumette from the flat part of the wing. Rinse and place in a bowl.
• In a separate bowl, whisk together the beer, salt and brown sugar. Pour over the wings and brine for about 30 minutes.
• Mix the paprika, garlic power, onion powder and black pepper.
• Drain the wings and pat dry thoroughly with paper towels.
• Add the paprika mix and toss to coat evenly. Set aside.
• Melt the butter in a small pan. Add the hot sauce. Bring to a simmer, turn off heat and set aside.
• Heat a large skillet with about 3 inches of oil. Heat until 375 degrees. Add the chicken drumettes and fry until browned and cooked through – about 13 minutes. Remove from oil and drain on paper towels. Fry the rest of the chicken.
• Heat the butter sauce. Place the wings into a bowl. Add the sauce and toss to coat well.
• Serve immediately with celery and blue cheese dressing. Enjoy!

Print the Buffalo Wings Recipe Here

We have many recipes for chili on this site. This one is more of the ‘original’ chili if you want. It consists mainly of meat – has very little beans – and has quite a bit of sauce. It is spicy enough to leave a bite but not too much so as to make you sweat! Serve it with shredded Cheddar cheese, corn bread and sour cream on the side if you wish. This is what you are going to need for this:

1 pound ground beef
1 pound ground pork
1 large onion – chopped
¾ cup chopped bell pepper
2 TBS minced garlic
2 large green chilies – seeded and chopped
28 oz. chopped tomatoes
1 TBS tomato paste
2 TBS + 1 tsp. chili powder
3 cups chicken stock
2 – 8 oz. cans kidney beans – drained
Salt & Pepper/ Oil

• Heat a large skillet with some oil. Add the meats and brown. Drain the excess fat and set aside.
• Wipe skillet and add a little more oil. Add the onion, bell pepper, garlic and chilies. Cook for about 5 minutes until vegetables are softened and translucent. Add the tomatoes, tomato paste and 2 TBS chili powder. Mix well. Add 2 cups chicken stock and stir well. Cover skillet with aluminum foil and simmer for 1 hour – stirring occasionally.
• Add the beans to the meat and the remaining chicken stock and 1 tsp. chili powder. Mix well. Cover and simmer for another 30 minutes.
• Serve as is or with shredded cheese, corn bread or sour cream on the side.
• Enjoy!

Print the Super Bowl Chili Recipe Here

Other chili recipes:
Black Eyed Pea Chipotle Chili
Vegetarian Stagg Chili
Butternut Corn Black Bean Chili
Slow Cooker White Chicken Chili
Vegetarian Black Bean Chipotle Chili
Left Over Brisket Chili
Spicy Beef Chili
Chili con Carne

I love to have flowers at my house but they can be quite expensive. This is a great solution to the problem. You can now buy some very beautiful artificial flowers that will last you for years. I have two different kinds. One for the fall/winter months and one for the spring/simmer months. This video will show you how to make a pretty arrangement that you can recycle year after year.

This soup is absolutely delicious and healthy. It is virtually fat-free and is loaded in nutrients. Here is what you need for this:

Serves eight
3 cups raw lentils – thoroughly rinsed
1 tsp. salt
8 cups water
2 TBS olive oil
1 small white onion – coarsely chopped
½ a bell pepper – chopped
2 celery stalks – chopped
2 garlic cloves – minced
1 chili pepper – membrane and seeds removed – chopped (optional)
2 carrots – peeled and diced
½ TBS dry oregano
1 tsp. paprika
1 tsp. cumin
3 small tomatoes – peeled and chopped
½ TBS honey
1 TBS Balsamic vinegar
1 TBS lemon juice
Salt & Pepper

Place the lentils, salt and water in a large pot and simmer for about 1 ½ hours. Add more water if necessary.

Heat the oil in a skillet. Add the onion, bell pepper, celery, garlic, chili pepper and carrots. Sauté for about 5 to 6 minutes until vegetables are softened. Add the vegetables to the lentils. Add the oregano, cumin and paprika. Season with salt and pepper. Simmer for another 45 minutes.

Add the tomatoes, honey, vinegar and lemon juice. Mix well. Simmer for an extra 30 minutes. Serve and enjoy with crusty bread. You can garnish with chopped parsley and chopped green scallions.

CALORIES 246.75; FAT 0.9 grs (sat 0.13; mono 0.13; poly 0.38); PROTEIN 15.92 grs ; FIBER 8.06 grs; CARBS 44.79 grs; CHOLESTEROL 0.00 mg; IRON 4.96 mg; SODIUM 604.69 mg; CALCIUM 64.67 mg

Print the Lentil Soup Recipe Here

This dish is really easy to make and is loaded in flavor. It is elegant enough to entertain and very, very frugal. I used chicken legs and thighs but wings work beautifully with this glaze. Here is what you are going to need for these:

Serves eight

16 chicken legs (you can use thighs if you want)
2 TBS olive oil
2 tsp. coarse salt
2 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
1 cup soy sauce
¾ cup Balsamic vinegar
¼ cup molasses
2 TBS sesame seeds

Preheat oven to 400 degrees.

Place rinsed chicken in a roasting pan in a single layer. Drizzle with olive oil, salt, pepper, onion powder and garlic powder. Toss the chicken making sure to coat all sides. Place pan in oven and roast for about 35 minutes – or until chicken is cooked through. All ovens are different so make sure you check for doneness.

While the chicken is cooking, place the soy sauce, vinegar and molasses into a pot. Bring it to a boil, stirring occasionally, and reduce heat. Simmer sauce until it thickens and reduces by 1/3rd – about 20 minutes.

Remove the chicken from the oven and discard any rendered liquid. Pour the sauce on to the chicken and toss to coat well. The glaze will thicken on the chicken so don’t worry if it is too liquid. Add the sesame seeds and serve. Enjoy!

2 chicken legs – CALORIES 353; FAT 16.36 grs (sat 4.05; mono 7.68; poly 3.58); PROTEIN 30.48 grs ; FIBER 0.55 grs; CARBS 16.24 grs; CHOLESTEROL 110.00 mg; IRON 3.46 mg; SODIUM 2354.26 mg; CALCIUM 30.99 mg

Print the Soy Molasses Glazed Chicken Legs Recipe Here

This meal comes from my Fijian friend Amelia. She was kind enough to cook this very simple yet absolutely delicious meal for us. I highly recommend you give this one a try. You are going to need a meaty, white fish fillet such as Catfish, Mahi-Mahi or Cod. You can usually find frozen Mahi-Mahi fillets that are not expensive. You play it by ear and see what you can get for a good price.

Here is what you are going to need for this:

Serves two

2 meaty white fish fillets such as Mahi-Mahi, Catfish or Cod
8 oz. coconut milk – or less
1 TBS sliced white onion
1 – 1/2 inch piece ginger – peeled and sliced thinly
1 TBS chopped tomato
1 TBS chopped scallion greens
1/2 tsp. salt

Place fish in a pan and add enough coconut milk to reach it half way. Add the onion and ginger. Bring the pot to a simmer and cook for about 10 minutes – until fish is cooked through.

Add the tomato and scallion. Bring back to a simmer and cook for about 30 seconds. Remove from heat and serve.

Serve with boiled sweet potatoes and lime wedges. Enjoy!

1 Mahi-Mahi Fillet – CALORIES 264.87; FAT 16.84 grs (sat 11.96; mono 0.57; poly 0.15); PROTEIN 22.45 grs ; FIBER 0.44 grs; CARBS 4.48 grs; CHOLESTEROL 82.50 mg; IRON 2.22 mg; SODIUM 692.50 mg; CALCIUM 13.64 mg

Print the Fish in Coconut Milk Recipe Here

Serves six

6 chicken milanesas

FOR THE FRESH TOMATO SALSA:
½ pound cherry tomatoes – halved
2 TBS chopped capers
1 tsp. fresh thyme – chopped
½ TBS chopped parsley
1 garlic clove- minced
2 TBS lemon juice
2 TBS olive oil
1 tsp. salt
1 tsp. black pepper

Place the tomatoes, capers, thyme, parsley and garlic in a bowl. In a separate bowl, whisk together the lemon juice and olive oil. Add salt and pepper to taste.

Pour dressing over tomatoes and toss to coat well. Set aside.

Suggested sides – Baby Smashed Potatoes or Sweet Potato Chips

¼ salsa – CALORIES 75.39; FAT 6.9 grs (sat 0.97; mono 4.96; poly 0.8); PROTEIN 0.75 grs ; FIBER 1.04 grs; CARBS 3.6 grs; CHOLESTEROL 0.00 mg; IRON 0.5 mg; SODIUM 712.52 mg; CALCIUM 13.42 mg

Print the Fresh Tomato Salsa Recipe Here

Print the Chicken Milnesas Recipe Here

Breaded chicken can be made fairly easily. I like making a lot at once because these freeze beautifully. You can eat these as is with you side of choice or you can use them for making meals like chicken Parmesan. Whatever you decide, this is what you need for these:

Makes 12 Milanesas

2 cups white flour
2 cups bread crumbs
1 ½ tsp. garlic powder
½ tsp. paprika
½ tsp. cumin
Salt & Pepper
2 eggs – lightly beaten
3 whole skinless, boneless chicken breasts – about 6 oz. each

Place the flour in a shallow pan. Add 1 tsp. garlic powder, the paprika and cumin. Add salt and pepper. Mix well and set aside.

Place the bread crumbs in another shallow pan and add ½ garlic powder. Add salt and pepper and mix well. Set aside.

Place the eggs in a bowl and beat lightly.

Cut each breast in half. Using a sharp knife, butterfly each half breast. Cut these in half as well.

Place the chicken on a board and pound with a meat mallet. If you would prefer, place the chicken between two pieces of plastic wrap. Pound the meat until thin but do not beat it to a pulp.

Place each individual piece the flour. Shake off the excess. Place each piece – one by one – into the eggs. Shake off the excess. Place each piece into the bread crumbs and coat well. Shake off the excess.

Place some oil in a skillet and heat well. Add the milanesas into the pan and allow browning on the bottom. Flip and finish cooking. The process should take about 7 to 8 minutes in total.

Place the cooked milanesas on a plate lined with paper towels. Serve and enjoy!

CALORIES 234.76; FAT 5.92 grs (sat 1.64; mono 2.37; poly 1.46); PROTEIN 14.59 grs; FIBER 1.56 grs; CARBS 29.48 grs; CHOLESTEROL 58.21 mg; IRON 2.44 mg; SODIUM 559 mg; CALCIUM 48.53 mg

Print the Chicken Milnesas Recipe Here