I've started tracking my calories and exercise on The Daily Plate website. I've used other website's before, what I really like about this one is that it gives you a net calorie count, allows you to track your weight, has MANY recipes already in the database (even a lot of Food Network ones), and gives you a weekly view of how your calorie intake went. Does anyone else use this? I'd love to hear about other features if you do or if you decide to check it out.
Here's my food plan for today, in no particular order:
Spice Rubbed Baked Chicken Wings
These are winners! The meat is from my local CSA, I've got 2-3 more packs in the freezer. I plan to make a sesame teriyaki sauce next!
2 pounds chicken wings (18 to 20 wings)
For the rub:
- 1 teaspoon dried rosemary
- 1 teaspoon ground white pepper
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon granulated garlic
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
Mix all the rub ingredients in a large resealable plastic bag. Rinse the wings under cool water, pat very dry and put in the bag with the rub. Mix to coat evenly. Seal the bag and refrigerate until ready to cook. (You can do this the night before or morning of.)
Preheat the to 450 degrees. Remove the wings from the bag and place in a single layer on a lightly oiled pan. Bake for 20 minutes, then turn and cook for an additional 15 to 20 minutes, or until crisp and golden.
Serve the wings with the salsa, hot sauce, or a creamy dip. I dipped mine in a combination of 1/2 cup hot sauce and 2 tablespoons agave nectar or honey.
Cracked Pepper Potato Chips with Onion Dip
I seasoned the thin potato slices with grill seasoning and salt. The dip and "chips" were the bomb! We also dipped the wings in the creamy sauce to cool them down a bit.
For the Chips:
- 2 medium russet potatoes (2 1/4 pounds total) sliced into 1/8-inch thick rounds
- 1 tablespoons olive oil
- 1 teaspoon coarsely ground black pepper
For the Dip:
- 1 teaspoon olive oil
- 1/2 small onion, minced
- 1 scallion, thinly sliced, greens and whites separated
- 2/3 cup nonfat Greek style yogurt
- 2 tablespoons mayonnaise
- 1/3 teaspoon onion powder
- 1/3 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Make chips: Toss potatoes in a large bowl with oil, and pepper until well coated. Preheat oven to 450 degrees F. Arrange potato slices in 1 layer on 1 or 2 cookie sheets. Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool.
Make dip: Heat oil over medium heat and add onions and scallion whites. Cook, stirring often, until golden brown and soft, about 10 minutes. Remove from heat and allow to cool.
Combine onions with Greek-style yogurt, mayonnaise, onion powder, garlic powder, salt, pepper and scallion greens and stir well to incorporate. Chill for 1 hour to let flavors meld. Serve with chips.