Super Healthified Mushrooms with Chicken

Ingredients:

• 2 boneless chicken tenderloins (raw, chopped into 1 inch pieces)
• 8-10 fresh baby bella mushrooms ( lightly wiped clean & quartered or cut into 6ths)
• 1 Tbsp teriyaki sauce (I used one that was 25 calories per Tbsp)
• 1/3 can of turkey broth
• 1 teaspoon dried oregano

Directions:

• Line an 8 by 8 pan with non stick aluminum foil.
• Place chicken and mushrooms in pan.
• Drizzle teriyaki sauce over all.
• Pour turkey broth over all. (Essentially this semi-washes some of the teriyaki sauce away and to the bottom of the pan.
• Sprinkle with oregano.
• Bake in a 425 degrees over for 20 minutes.

This makes 1 serving.

New Year's Eve Sweet Bacon Weenies

 

Ingredients:

 

1 lb bacon, any kind (I used hickory smoked)

1 package cocktail smoked mini hot dog links (Hillshire Farm)

1/3 box of brown sugar (original recipe said to use the entire 1 lb box!)

1 box of toothpicks

Directions:

1.  Preheat oven to 350 degrees.

2.  Line 9x13 inch cake pan with non stick aluminum foil.

3.  (Very necessary to help with clean up) Open package of bacon and cut each slice into thirds.

4.  Tightly wrap a third of a slice of bacon around each cocktail weenie and secure with toothpicks.

5.  Place each bacon wrapped weenie in cake pan, making sure to crowd them together.

(You'll want to leave an empty space in one corner of pan for ease of basting.) Liberally cover weenies with brown sugar, leaving only the toothpicks exposed.

6.  Place weenies in hot oven.

7.  Every 10 minutes or so, baste weenies with sugar/bacon grease mixture and break up any lumps of sugar.

8.  Continue until sugar is completely melted and bacon is thoroughly cooked, roughly 45 minutes.

9.  Shut off oven and leave them in there for up to an additional 20 minutes to keep warm if needed.

Transfer to a platter and enjoy.  I noticed that the sugar starts to harden slightly if they cool a bit before eaten, therefore be sure that they are in a single layer on the platter or some will stick together!

 

(Adapted from food.com)