Dinner and A Movie!

RECIPES:

BROILED BUFFALO WINGS

Ingredients

2 pounds chicken wings, split at the joint
1/4 cup cayenne pepper sauce, preferably Frank’s Red Hot, plus more for serving
1 tablespoon fresh lemon juice
3 tablespoons low-sodium chicken broth
3 large ribs celery, cut into sticks
1 recipe Bleu Cheese Dip (below)

Directions
1. Preheat the broiler. Place the wings in a large pot and fill the pot with water to cover by about 2 inches. Bring to a boil, then continue to boil for 10 minutes. Drain.
2. Meanwhile, in a small bowl, combine the cayenne pepper sauce, lemon juice, and broth.
3. Transfer the wings to a broiler pan and broil 5 to 6 inches from the flame, until the skin begins to blister and brown, 5 to
6 minutes. Turn the wings over and broil until cooked through, 4 to 5 minutes more.
4. Transfer the wings to a baking sheet, drizzle with the reserved sauce, and toss well to coat. Place the baking sheet under the broiler for 1 minute to heat the wings and sauce together.
5. Serve the broiled Buffalo wings with extra hot sauce on the side, celery sticks, and the blue cheese dip.

BLEU CHEESE DIP

Ingredients

1/4 cup plain Greek-style nonfat yogurt
2 tablespoons mayonnaise
1 teaspoon white wine vinegar
1/3 cup (1 1/2 ounces) crumbled bleu cheese

Directions

1. In a small bowl, stir together the yogurt, mayonnaise, vinegar, and blue cheese. Mash any very large chunks of blue cheese with the back of a spoon to integrate it into the dip.
2. You can make the dip up to 3 days ahead and store in an airtight container in the refrigerator. When you want to serve it, allow it to come to room temperature before serving.

Recipe from Comfort Food Fix by Ellie Krieger (Fitness Magazine, February 2012)

INDULGE GUILT-FREE WITH THIS HEALTHY FRENCH FRIES RECIPE.
By Bethany Gumper
Makes: 4 servings

Ingredients

4 teaspoons olive oil
4 medium baking potatoes (1 1/2 pounds total), scrubbed
1/2 teaspoon salt
1/8 to 1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan

Directions

Line a baking sheet with aluminum foil; brush with 2 teaspoons of the olive oil. Set aside. Cut the potatoes lengthwise into 1/2-inch-thick wedges. Transfer to a large bowl. Add remaining olive oil; toss to coat. Sprinkle potato wedges with the salt and black pepper, tossing to coat. Arrange potatoes in a single layer on prepared baking sheet. Bake in a 450-degree oven for 12 minutes. Turn potatoes; sprinkle with the Parmesan. Bake for 10 to 12 minutes more or until tender and golden.

Nutrition facts per serving (8 wedges): 155 calories, 4g protein, 22g carbohydrate, 6g fat (1.5g saturated), 3g fiber

Originally published in FITNESS magazine, May 2010.

Toss a salad and enjoy!! My movie choice tonight is The Help.