Fitness Minutes: (4,418)
278 8/15/13 8:18 A
Throw them into the slow cooker with some cream of mushroom soup and veggies of choice.
Fitness Minutes: (21,370)
1,786 8/10/13 11:34 A
All those ideas sound great! An easy little thing that I do with chicken legs (or breasts) is to put them in a baking dish (with sides) and pour some low cal Italian Salad dressing on them with maybe an extra sprinkle of oregano and garlic powder. Bake at 400F for 45 minutes to an hour.
Bake them in the oven and when they are almost done smear them with sugar free apricot preserves ! Only 10 calories per TABLESPOON!!! Then place back in the oven until they are done,
Fitness Minutes: (19,684)
1,155 8/5/13 6:56 P
I like to sprinkle them with onion salt and bake them. Simple and my family loves them.
Fitness Minutes: (1,818)
771 8/5/13 12:44 P
Asian Glazed Drumsticks
Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 2 drumsticks Old Points: 5 pts • Points+: 5 pts Calories: 213 • Fat: 4.7 g Protein: 27.5 g Carb: 12.7 g Fiber: 0.4 g
• 8 medium chicken drumsticks, skin removed • olive oil spray (I used my Misto ) • 1 cup water • 1 tbsp Sriracha hot sauce (more or less to taste) • 1/2 cup balsamic vinegar • 1/2 cup soy sauce • 4 tsp agave nectar (or sugar) • 3 cloves garlic, crushed • 1 tsp ginger, grated • 2 tbsp chives or scallions, chopped • 1 tsp sesame seeds
In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.
I have taken 2 chicken legs and made this soup....
Chicken Soup made with 6-8 chicken legs or one chicken with skin 1 can of Veg-All (2 Sugars, 08 Carbs) 1 Low Sodium Chicken Bouillion Cube 1 stalk of Sliced Celery, sliced 1 bay leaf, 1 tsp. of cumin, dash of pepper, sprinkle of rosemary ( Use the Veg All with the liquid it's the best in this soup. (2 carrots sliced into 2 inch if you want more carrots than what is in the Veg-All)
Put everything in a large pot and cook into veggies are soft. Remove the skin on the chicken legs and discard and take the chunks of chicken off the bone, discard bone and return chicken to the soup.
If you like you can add 1/2 cup of Orzo noodles or 1/2 cup of barley, or take small red potatoes and leave the skin on them, cut them in half. They have less starch than white potatoes and the skin on the red have great vitamins.
Fitness Minutes: (7,646)
885 8/4/13 4:03 P
I buy the leg quarters all the time and have fried them baked them and grilled them with equally great results (although separating them into drumsticks and thighs make them easier to deal with both during the cooking and eating phases) They work great with glazes or sauces or marinated in the oven or on the grill I have used bbq sauces, honey mustard, coarse ground mustard, and ranch dressing with great results cook about half way and then spread the sauce on and then rotate the drumsticks and sauce all the chicken about every ten minutes
there are also lots of oven fried chicken recipes out there that are great on legs
Fitness Minutes: (128)
14 7/27/13 8:13 A
I did that last night and was surprised how crispy they turned out to be!! A very good meal...thank you!
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