Winger's Sticky Fingers

After our trip to Spokane last summer (and multiple visits to Winger's), I found this copycat recipe for their famous sticky fingers.  They've been a family favorite ever since and are perfect for a quick and easy weeknight dinner.
 
2 Tbsp. Frank's hot sauce
3/4 cup brown sugar
2 Tbsp. water

In a saucepan over medium heat stir together Frank's, brown sugar and water. Cook and stir until sugar is dissolved, then cook and stir for 2 minutes longer. Remove from heat. Sauce will thicken as it cools. In a tupperware container add sauce and chicken, seal and shake to coat.

We used Tyson Crispy Chicken Strips from the freezer section. You could make your own or toss it with wings or chicken breasts instead. The sauce makes enough to cover about 10 chicken strips, so double or triple as needed.

Spinach & Feta Hummus

 www.whatsgabycooking.com

30 oz (weight) garbanzo beans, drained
1 1/2 c fresh spinach
8 oz (weight) Feta cheese
1/3 c olive oil
5 T lemon juice
4 T tahini
2 T red pepper flakes
2 cloves garlic, peeled
2 t salt

Combine garbanzo beans, spinach, olive oil, lemon juice and tahini in a large food processor.  Pulse until combined.  Add the feta, red pepper flakes, garlic and salt.  Pulse until combined.  Taste and add more salt or more red pepper flakes if desired.

Chicken Parmesan in the Slow Cooker

Definitely a keeper.  Easy to assemble, house smells good all day, no mad rush at dinner time AND the girls (both of them!) like it!  I used 2 chicken breasts and halved everything else and we had some left over.  Probably enough to feed Jason too.  (Half recipe fit perfect in 2 qt slow cooker)
 
From the Recipe Shoebox.

The ingredients:
2-4 boneless, skinless chicken breast halves (I cut mine into strips, to make them into more reasonable serving sizes for the kids)
1/2 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. ground black pepper
1/4 tsp. kosher salt
1 Tbs. olive oil
1 egg, beaten (I used egg whites)
4-6 slices mozzarella cheese (I used shredded mozzarella)
1 jar (28-ounces) favorite marinara sauce

Directions: Drizzle 1 tablespoon olive oil over the bottom of the crockpot stoneware.

In a medium bowl, beat egg.  In second medium bowl, mix the bread crumbs, spices, and grated Parmesan cheese all together.

Dip chicken in beaten egg and then toss into bread crumb mixture to coat completely on both sides.  Place chicken breasts on bottom of crockpot.  Place a layer of mozzarella slices on top of breaded chicken breasts.  Cover cheese layered chicken with entire jar of sauce.

Place lid of crockpot securely on and turn heat to LOW for 6-7 hours or HIGH for 3-4 hours. 

Serve over cooked pasta of your choice.  Enjoy!

Popeye's Ice Cream

This recipe was in the Costco Connection magazine and was just begging to be tried!  It didn't disappoint.  Without the mighty Vitamix, it didn't have the consistency of ice cream but it was a delicious and healthy smoothie/breakfast drink that I'll definitely make again!

3/4 c half and half or coconut milk
1/4 c agave nectar
2/3 c nonfat powdered milk
2 c spinach, lightly packed
1 1/2 T vanilla
2 1/2 c ice cubes

Add ingredients to a blender pitcher and secure lid.  For Blentec models, press "Ice Cream" and serve.  For other blenders, blend at medium speed for 20 seconds, then on high for 25 seconds or until smooth.  Makes 3 3/4 cups.

Each 1/2 c serving:
80 calories, 11g carbs, 3g fat, 1.5g saturated fat, 10mg cholesterol, 0g fiber, 25mg sodium, 9g sugar, 1g protein