Craving peppers, spice, and everything nice? Treat your spice-loving self with these delicious and healthy recipes. You’ll be chugging the water afterwards – in a good way!
Spicy Baked Chicken
- 2 chicken breasts
- 1 can cream of chicken soup
- 1 tbsp cayenne pepper powder
- 2 tsp cayenne pepper powder
- mushrooms (optional)
- 2/3 cup milk
- your choice of seasoning
Season the chicken any way you like. Place it in a casserole or baking dish. Add a little water to keep it juicy.
Bake chicken in an oven preheated to 375 degrees for 30 to 40 minutes or until cooked through.
While chicken cooks, mix together the soup, cayenne pepper, mushrooms and milk and cook in a frying pan at medium heat. Stir until it’s smooth and the mushrooms are cooked through.
Plate the chicken and drizzle the sauce on it. (There may still be some left over. Feel free to use it for another recipe!) Sprinkle the last 2 tsp of Cayenne powder on top for extra spice. Serve it with corn or steamed veggies. Bon appétit!
Spicy Chicken Wings
- Uncooked chicken wings (as many as you want to serve!)
- Hot wing sauce
- Your choice of seasoning
- 1 tbsp cayenne pepper powder
- 1 tbsp paprika powder
- 1 ounce margarine or butter
- 3 tbsp olive oil
Preheat oven to 375 degrees. Place chicken in a on a baking sheet, season and drizzle with olive oil. Bake for about an hour or until chicken is fully cooked.
While chicken is cooking, mix wing sauce with butter, cayenne powder and paprika powder. Heat on medium heat, stirring frequently.
When the chicken is done, allow to cool slightly. Put it in a bowl and gently pour the sauce over the chicken. Toss the wings, so the sauce coats the chicken. Serve wings with a side of ranch or bleu cheese dipping sauce. Enjoy!
Hearty Beef Chili
- 1½ pounds beef chuck roast, cut into 1-inch cubes
- 2 cups low-sodium vegetable juice or tomato juice
- 2 large onions, chopped
- 2 15-ounce cans black beans, red kidney beans or chickpeas, or a combination, rinsed and drained
- 1 14½-ounce can no-salt-added diced tomatoes, undrained
- 2 medium green bell peppers, chopped
- 10-ounce can diced tomatoes and green chili peppers, undrained
- 3 garlic cloves, minced
- 1 teaspoon ground chipotle chili pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, crushed
Combine all ingredients in a slow cooker. Cover and cook on low heat for about 9 to 10 hours or on high heat 4.5 to 5 hours, then enjoy. (Recipe courtesy of Fitness Magazine)
Korean Turkey Burgers with Kimchi
- 1 pound 93%-lean ground turkey
- 3 scallions, sliced
- 8 teaspoons Korean chili paste, divided
- 1 teaspoon toasted sesame oil
- 2 tablespoons low-fat mayonnaise
- 4 small whole-wheat hamburger buns, toasted
- 12 slices English cucumber
- 1 cup kimchi
Preheat your grill to medium high, then combine the turkey, scallions, chili paste, and sesame oil in a medium bowl. Gently knead the items together, without overmixing. Form into 4 burgers, each about 4 inches wide.
Oil the grill rack and grill the burgers until a meat thermometer inserted at their center reaches 165 degrees Fahrenheit, about 3 to 4 minutes per side. Then let them cool for about 5 minutes.
While the burgers are cooking, combine mayonnaise and the remaining 3 tablespoons of chili paste into a small bowl. Assemble the burgers on toasted buns with 2 teaspoons of the mayo mixture, 3 slices of cucumber, and 1/4 cup kimchi on each.
(Recipe courtesy of EatingWell.com)