Cauliflower Wings

Ingredients

• ¾ cup brown rice flour
• 1 cup water
• 1 tsp paprika
• 2 tsp garlic powder
• Salt and pepper, as desired
• 1 head cauliflower, cut into bite size pieces
• ¾ cup cayenne hot sauce (such as Franks)
• 1 Tbsp coconut oil

Preparation

1. Preheat oven to 450°F and line a cookie sheet with parchment paper.
2. In a mixing bowl, combine brown rice flour, water, paprika, garlic powder, salt and pepper. Whisk to get all the lumps out. Add more water if need to thin out batter. Batter should just thinly coat cauliflowers.
3. Dip cauliflower into batter and allow excess batter to drip off. Place cauliflower on parchment lined cookie sheet.
4. Bake for 15-20 minutes, flipping once, or until batter is hardened and cauliflower is cooked through.
5. Whisk together cayenne hot sauce and coconut oil until combine. Toss cooked cauliflower in sauce. Serve with Cashew Ranch Dressing or Baba Ganoush.

Chicken Pot Pie (6 Points+)

Ingredients:

• 2spray(s) butter flavor cooking spray
• 1 tsp salted butter
• 1 small uncooked onion(s), chopped
• 2 cup(s) fresh mushroom(s), sliced
• 1/4 tsp paprika
• 1/4 tsp dried thyme, crushed
• 1/2 tsp table salt, or more to taste
• 1/4 tsp black pepper
• 2 cup(s) frozen mixed vegetables
• 1 cup(s) canned chicken broth
• 3 cup(s) (chopped) cooked skinless boneless chicken breast(s)
• 2 Tbsp all-purpose flour
• 1/2 cup(s) fat free evaporated milk, divided
• 4 piece(s) reduced fat crescent roll dough, unrolled

Directions:

1. Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
2. Coat a large pot with cooking spray. Add butter and melt over medium heat.
3. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes.
4. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken.
5. Cover and simmer 15 minutes.
6. In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture.
7. Cook over medium heat until thickened, stirring constantly, about 2 minutes.
8. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
9. Spoon chicken mixture into prepared baking dish.
10. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle).
11. Bake until rolls are golden brown and filling is bubbly, about 15 minutes.
12. Cut into 6 pieces and serve.