SPICY BUFFALO CHICKEN DRUMSTICKS


SERVINGS 5 (3 DRUMSTICKS PER SERVING)


3½ lbs chicken drumsticks*


1 to 1½ tsp kosher salt


1½ tsp garlic powder


1 tsp chili powder


¼ to ½ tsp cayenne pepper (or to taste)


¼ to ¾ cup hot sauce


STEP 1 Preheat the oven to 375°F and line a baking sheet with parchment paper. Pat the drumsticks dry with a paper towel, and arrange them on the baking sheet in a single layer. STEP 2 In a small bowl, mix together the kosher salt, garlic powder, chili powder and cayenne pepper. Then, sprinkle the seasoning blend all over the drumsticks, being sure to coat and pat all sides, rubbing in any excess seasoning that may have fallen onto the baking sheet. STEP 3 Place the drumsticks in the oven and roast for 45 minutes, flipping halfway through. Then, remove the drumsticks from the oven and brush the hot sauce over the tops and bottoms; place back in the oven for a final 10 minutes. (If you’d like them extra-fiery, brush additional hot sauce over the tops right before serving.) Enjoy with creamy ranch dressing (below) on the side for dipping.


*This recipe includes the poultry skin because the skin provides a more authentic (crispier and moister) result. However, if you’d like to trim the calories and saturated fat, simply remove the large outer layer of skin before adding the seasoning blend.


PER SERVING: 320 CALORIES, 21G FAT (5G SATURATED FAT, 16G UNSATURATED FAT), 195MG CHOLESTEROL, 1,100MG SODIUM, 1G CARBOHYDRATE, 0G FIBER, 0G SUGAR, 45G PROTEIN


8-CALORIE RANCH DRESSING


MAKES ABOUT 1 CUP


½ cup non-fat plain Greek yogurt


2 tbsp low-fat mayonnaise


2 tbsp low-fat buttermilk 1 tbsp lemon juice


¼ tsp ground black pepper


¾ tsp onion powder


¼ tsp garlic powder


1 scallion, finely chopped


1 tbsp fresh parsley, finely chopped


STEP 1 Combine all the ingredients in a bowl and stir well to combine.


PER TBSP: 8 CALORIES, 0G FAT (0G SATURATED FAT, 0G UNSATURATED FAT), 0MG CHOLESTEROL, 23MG SODIUM, 1G CARBOHYDRATE, 0G FIBER, 0G SUGAR, 1G PROTEIN


3 tbsp chocolate boxed fudge cake mix 2 tbsp water


1 tbsp semi-sweet chocolate chips


STEP 1 Add all ingredients into a microwav- able mug or ramekin and stir until well combined. Microwave for 50 seconds. Let cool, then dig in. For a tasty topper, add a squirt of whipped topping and dash of cocoa powder, or spread on 2 tablespoons of light chocolate pudding for “icing.” Note: add 15 calories per topping.


PER SERVING: 150 CALORIES, 4G FAT (2G SATURATED FAT, 2G UNSATURATED FAT), 0MG CHOLESTEROL, 120MG SODIUM, 29G CARBOHYDRATE, 1G FIBER, 18G SUGAR, 2G PROTEIN


SAVORYONLINE.COM JANUARY 2020 39


3-INGREDIENT CHOCOLATE MUG CAKE


MAKES 1 CAKE a C


r


8


o


-


l


e


i


R


a


n


c


h


D


r


e


s


i


n


g


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108